Creamy Instant Pot Chicken Pot Pie Soup

🧂 Ingredients

• 1 tablespoon olive oil
• 2 medium Yukon Gold potatoes

  diced
• 2 carrots

  diced
• 2 celery stalks

  diced
• 1 small yellow onion

  diced
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 2 teaspoon salt

  divided
• 1/2 teaspoon paprika
• 1 pound chicken breasts or thighs

  diced
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup heavy cream

Instructions

• 1 Turn on Saute mode and let it heat up. Pour in oil. Add diced potatoes, carrots,
  celery, and onion to the pot. Sauté for 2 minutes.
• 2 Season the chicken with half the salt and pepper and add it to the pot. Stir in
  thyme, garlic powder, the rest of the salt and paprika. Saute for another 2
  minutes.
• 3 Add the butter to the pot and sprinkle flour over the top. Stir the flour in and
  cook for 1 minute.
• 4 Pour in chicken broth, stirring constantly to avoid lumps from forming. Stir in
  frozen peas and heavy cream. Close and lock the lid. Set to pressure cook on
  high for 3 minutes. Allow a natural pressure release for 5-10 minutes.
• 5 If any pressure remains, hold a towel over the release valve and release the
  remaining pressure. The soup might sputter out of the vent and can make a mess
  if the pot is still under high pressure.
• 6 The soup will be liquidy at this point. Serve it as is, or turn on sauté mode
  and let it bubble away for about 5 minutes to thicken.
• 7 Carefully taste and add more salt and pepper, if desired.

Nutrition Info