Instant Pot Chicken Pot Pie Soup

I started my first day blogging about instant pot recipes

that I had one and never really used. After yesterday's

post I kinda wanna go out and buy a new one!!!

This recipe makes 6 servings.

What you'll need:

1 large chicken breast cut into bite sized pieces

1c mixed veggies

1T olive oil

1tsp garlic powder

1T minced garlic

1.5c chicken broth

1c heavy whipping cream

3T cornstarch

3T cold water

1 tube refrigerated biscuits

Create:

Turn your instant pot to saute and add your chicken, olive oil,

minced garlic and garlic powder and mix together.

Saute until the outside of the chicken is no longer pink, turn your

pot off at this point.

Add your water and mixed veggies (drain the veggies) and stir

gently. Close your instant pot and set to high pressure

for 2 minutes. Turn off the pot again and turn it

back onto saute.

Pour in your heavy whipping cream, in a small bowl whisk

together your cornstarch some water until smooth.

Add this into your pot and stir. Once it begins to bubble

it will thicken.

All to bubble for 2 minutes stirring slowly, then turn the pot off.

The sauce will thicken the longer it sits.

Make your mini bread bowls by preheating the oven according

to the package directions. Grab a muffin and turn upside down.

Flatten each biscuit around the muffin tin humps.

Bake for about 11 minutes. Remove to cool for a minute

and serve soup inside.

Comments

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