Instant Pot Creamy Chicken Soup Recipe
This Instant Pot Creamy Chicken Soup is a comforting and hearty dish that comes together easily in the pressure cooker. Packed with tender chicken, vegetables, and a creamy broth, it’s sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
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For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Vegetables: Sauté the onion and garlic in olive oil until softened. Add carrots and celery, cook briefly.
- Cook the Chicken: Add chicken, salt, pepper, thyme, oregano, and broth to the Instant Pot. Pressure cook for 10 minutes.
- Shred and Thicken: Shred chicken, return to pot. Add corn, peas. Make a slurry of flour and water, stir into soup. Simmer until thickened.
- Finish and Serve: Stir in heavy cream, parsley. Adjust seasoning. Serve hot.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- Add red pepper flakes for a touch of heat.
- Pair with bread or rice for a complete meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
