Ingredients
Main 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
To Finish
- 1 cup Frozen Peas
- 1 cup Heavy Cream (or half and half)
To Thicken
- 2 Tablespoons Melted Butter
- 2 Tablespoons All-Purpose Flour
Instructions
- Prepare the Ingredients: Add the chopped carrots, celery, onions, minced garlic, cubed potatoes, and raw chicken breasts into the Instant Pot.
- Season and Add Broth: Sprinkle in black pepper, kosher salt, thyme, minced fresh rosemary, and poultry seasoning. Pour in the low sodium chicken broth.
- Pressure Cook: Close the Instant Pot lid and set the steam release valve to the sealing position. Select the Pressure Cook button on High Pressure and set the timer to 8 minutes.
- Natural Release: Once the cooking cycle finishes, allow the pressure to release naturally for 10 minutes without opening the lid. Afterward, carefully switch the valve to venting to release any remaining pressure.
- Remove and Shred Chicken: When the pin drops, open the lid. Use tongs or a slotted spoon to remove the chicken breasts and place them on a plate. Shred the chicken using two forks and set aside.
- Make Thickening Paste: In a separate pan or in the microwave, melt the butter and stir in the all-purpose flour to create a smooth paste. Set aside.
- Sauté and Add Final Ingredients: Turn on the Instant Pot’s Sauté mode. Add the frozen peas and heavy cream, stirring well to combine.
- Add Shredded Chicken: Return the shredded chicken to the pot and stir gently to incorporate everything.
- Thicken the Soup: Once the mixture begins to bubble, slowly add the butter-flour paste while stirring continuously. Let the soup simmer until it thickens to your desired consistency.
- Finish and Serve: Cancel the Sauté function. Serve the soup hot, optionally paired with biscuits or crusty bread.
Notes
- Substitutions: Use cooked chicken if preferred and add it after pressure cooking.
- Onion: Frozen chopped onions work well as a convenient substitute.
- Dairy Options: Replace heavy cream with half and half, milk, or a non-dairy milk alternative.
- Vegetable Variations: Try frozen mixed vegetables instead of fresh carrots and peas.
- Frozen Chicken: If using frozen chicken breasts, add an additional 5 minutes to the pressure cook time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner, Soup
- Method: Instant Pot
- Cuisine: American
