Pressure Cooker Chicken Pot Pie Soup
Pressure cooker chicken pot pie soup is a spoonful of comfort food made in under 15 minutes! You've got to try this creamy chicken soup with veggies today.
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.
Serving: 3oz | Calories: 546kcal | Carbohydrates: 52g | Protein: 16g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 1420mg | Potassium: 538mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4190IU | Vitamin C: 12.6mg | Calcium: 89mg | Iron: 3.5mg