Instant Pot Creamy Chicken Soup
This chicken
soup recipe is so good, so comforting and so creamy - everyone will ask you for
a few seconds.
Ingredients
- ½ cup celery diced
- Salt and Pepper to taste
- 1 cup baby carrots halved
- 10.5 oz. cream of chicken soup
- 1 cup chicken broth
- ½ cup sour cream
- 2 cups baby Yukon gold potatoes halved
- 1 medium onion diced
- 1 Tablespoon vegetable oil
- 2 Tablespoons Ranch Seasoning equal to 1 ounce packet.
- 2 medium boneless skinless chicken breasts about 12 oz.
- ½ cup whole milk microwaved for 20 seconds
- ¾ cup green beans frozen*
To Garnish
(Optional):
- Fresh Parsley roughly chopped
- 6 strips bacon cooked and crumbled
Instructions
First, set
the instant pot on Sautee and add the vegetable oil and diced onions and
celery. Cook until onions are soft and translucent, about 5 minutes. Add the
chicken broth and scrape off any pieces that may have stuck to the bottom of
the pot.
Then, season
the chicken with the desired amounts of salt and pepper and add it to the pan
with the potatoes and carrots.
Place the
lid on the jar and make sure the pressure relief valve is sealed. Press Cancel,
then Pressure Cook and set the timer for 8 minutes. When the time is up, turn
the quick release valve over.
Open the lid
and switch the instant jar to soup mode. Add the green beans.
Use a fork and
carefully remove the chicken. Cut it into cubes and return it to the instant
jar.
Add the
chicken soup cream, sour cream, milk, green beans and Ranch seasoning. Stir
until homogeneous.
Let the soup
simmer for about 5 minutes, if it starts to boil a lot, press Cancel, then hot.
Garnish with
bacon and parsley if desired and serve!
Happy
Cooking Time.
