Description
A luxurious, velvet-textured chicken soup made in the Instant Pot for maximum flavor in minimum time. Perfectly balanced with aromatic vegetables and a rich creamy finish.
Ingredients
Scale
- 2 lbs chicken breasts
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 cup heavy cream
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Set Instant Pot to Sauté and melt butter. Add onion, carrots, and celery; sauté until softened.
- Add minced garlic and cook for 60 seconds until fragrant.
- Pour in a splash of broth and scrape the bottom of the pot to deglaze.
- Add chicken breasts, remaining broth, and thyme. Seal lid and cook on High Pressure for 10 minutes.
- Perform a Quick Release of the pressure. Remove chicken and shred with forks.
- Set pot to Sauté. Whisk in the cornstarch slurry and simmer for 2-3 minutes until thickened.
- Reduce heat to low and stir in the heavy cream until smooth.
- Fold the shredded chicken back into the soup and serve warm.