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.
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