Ingredients

The following ingredients have 4 Servings
  • 2 medium chicken breasts (boneless, skinless, cut in half lengthwise if they are very thick)
  • 6 medium red potatoes (cut into 6 pieces each)
  • 2 carrots (cut into dials)
  • 2 stalks celery (cut into large chunks)
  • 1 onion (sliced or diced, depending on your preference)
  • 1 tomato (diced)
  • 1 sprig rosemary (fresh, or 1 tsp dry )
  • 1 tsp garlic salt
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 c water (or heavy cream if you want it thicker and creamier)
  • 3 tbsp cornstarch (to thicken)
  • 24 oz chicken broth

Instruction

  • Place all ingredients into pot in the following order: chicken, potatoes, carrots, celery, onions, tomatoes, rosemary, salt, pepper, and garlic powder. Then pour chicken broth over the top of everything.
  • Close lid and steam valve and set to high pressure for 10 minutes, then allow steam to naturally release.
  • When done lift lid. Use forks to shred chicken. Set pot to saute.
  • In a bowl whisk together your 1/2 c of water or use heavy whipping cream to make creamier. Add your cornstarch to the liquid and whisk until smooth.
  • When soup is boiling in pot add this mixture and stir. Allow to bubble for 3-4 minutes so liquid thickens, then serve.