Ingredients

The following ingredients have 4 Servings
  • 1 large chicken breast (boneless, skinless, diced into bite size pieces)
  • 1 can mixed vegetables (Libby's Mixed Vegetables, drained)
  • 1 tbsp olive oil
  • 1 tsp garlic salt
  • 1 tbsp garlic (minced)
  • 1.5 c chicken broth
  • 1 c heavy whipping cream
  • 3 tbsp cornstarch
  • 3 tbsp cold water (or chicken broth)
  • 1 tube refrigerated biscuits (large variety)

Instruction

  • Turn your pressure cooker to saute and add your diced chicken breast, olive oil, minced garlic and garlic salt. Mix together.
  • Saute until outside of chicken pieces are no longer pink. Turn pot off/cancel.
  • Add your chicken broth and can of Libby's mixed vegetables (that has been drained of liquid inside the can). Stir gently.
  • Close your pressure cooker lid and steam valve and set to high pressure for 2 minutes. Allow to naturally release for 2-3 minutes (just to avoid a bit of liquid from coming out when you release the steam valve).
  • Release steam valve and lift lid. Turn pot off, then press saute button again.
  • Pour in your heavy whipping cream. In a small bowl whisk together your cornstarch and cold water/or cold chicken broth until smooth. 
  • Add this into your pot and stir. Once it begins to bubble it will thicken. 
  • Allow to bubble for about 2 minutes stirring slowly, then turn pot off. Will thicken even more as it sits.
  • If you'd like to make mini bread bowls set your oven to the directions on the package. Flatten each large biscuit. Flip a muffin tin upside down and form biscuit around bottom of muffin tin humps. Bake for approx. 11 minutes or until tops are light/medium brown. Remove from oven and remove, set on paper towel to cool and serve soup inside.