Pressure Cooker Chicken Pot Pie Soup

Serves 6 in about 32 minutes. The pressure cooker brings carrots and flour together.

Ingredients

• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 1 large onion, chopped (or frozen chopped)
• 3 cloves garlic, minced (or 2 tsp. garlic powder)
• 2 medium gold potatoes, peeled and cut into cubes
• 2 boneless chicken breasts (or boneless chicken thighs)
• 1 teaspoon black pepper (or to taste)
• 1 teaspoon kosher salt (or to taste)
• ½ teaspoon thyme
• ½ teaspoon minced fresh rosemary
• 1 teaspoon poultry seasoning (or italian seasoning)
• 2 cups chicken broth, low sodium
• 1 cup frozen peas
• 1 cup heavy cream (or half and half)
• 2 tablespoons melted butter
• 2 tablespoons all-purpose flour

Method

1. Stir in carrots, celery, onions, garlic, potatoes, and chicken into the pot.
2. Tip in black pepper, salt, thyme, rosemary, and poultry seasoning. Then add the chicken broth.
3. Close the lid and set the steam release knob to the Sealing position, if not self-sealing. Select the Pressure Cook button (High Pressure) and then the +/- button or dial to select 8 minutes.
4. When the cook cycle has finished, let the pot sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
5. Pro Tip: If making biscuits, this is a good time to get them in the oven. They can bake while the pot is doing the natural release and you are finishing up the soup.
6. When the pin in the lid drops back down, open the lid.Carefully remove the chicken, with the help of tongs or slotted spoon, to a plate, and shred the chicken using two forks. keep it nearby.
7. Make a butter and flour paste. Warm the pan and melt butter in a pan (or microwave), and add the flour, and mix to form a paste. keep it nearby.
8. Turn on the pot's Sauté function.
9. Stir in frozen peas and the heavy cream (or milk). Mix to combine.
10. Tip in the shredded chicken back to the pot. Mix to combine.
11. Once the liquid starts to bubble add the butter-flour paste to the soup. Mix and let simmer until the soup thickens.
12. Cancel the Sauté setting.
13. Plate hot with biscuits or crusty bread.

More instant pot ideas are in the instant pot collection.