Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp butter
  • 2 Chicken breasts
  • 1 Onion (diced)
  • 1 Garlic clove (minced)
  • 2 Cups frozen carrots (peas and corn mix)
  • 2 Tsp Italian seasoning
  • 3 Cups chicken stock
  • ½ Cup milk
  • 4 Tbsp cornstarch
  • ½ Cup heavy cream
  • Salt and pepper to taste

Instruction

  • Set the Instant Pot to saute. Add butter and onion and cook until transparent. Add garlic and cook for 1 more minute. Add frozen veggies, seasoning, chicken breasts and stock. Close the lid. Cook for 12 minutes on high pressure. Manually release steam.
  • In a small bowl combine milk and cornstarch. Incorporate it to the soup and, with the Instant Pot on warm, let it thicken (around 5 minutes). Meanwhile, with the help of two forks, shred the chicken.
  • Turn off the Instant Pot and mix in the heavy cream.
  • Serve and top with a biscuit.