Instant Pot® Chicken Pot Pie Soup
In only 20 minutes, you will be serving this warm and tasty soup to rave reviews – just don’t forget the Dairy-Free Rosemary Biscuits.
Ingredients
Serves
4 servings- 2 2 tbsp tbsp olive oil
- 3 3 stalks stalks celery chopped
- 3 3 medium carrots chopped
- 0.5 0.5 white onion chopped
- 3 3 cloves cloves garlic minced
- 0.5 0.5 tsp tsp thyme
- 0.5 0.5 tsp tsp black pepper
- 0.5 0.5 tsp tsp sea salt
- 0.25 0.25 tsp tsp nutmeg
- 1 1 can can Pacific Foods® Organic Cream of Chicken Condensed Soup
- 3 3 cup cup Pacific Foods® Organic Chicken Broth
- 2 2 cup cup button mushrooms diced
- 1 1 cup cup frozen peas
- 2 2 cup cup chicken breast cooked and shredded
- 0.25 0.25 cup cup parsley chopped, to garnish
- 4 4 biscuits to serve such as Dairy-Free Rosemary Biscuits
Free Range Cream of Chicken Condensed Soup
Organic Chicken BrothInstructions
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Set Instant Pot to sauté function. Add olive oil.
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Add celery, carrots, onion, and garlic to Instant Pot. Sauté for 5 minutes.
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Add thyme, black pepper, sea salt and nutmeg. Stir to combine.
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Stir in Cream of Chicken Condensed Soup and Chicken Broth.
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Add mushrooms and green peas. Close lid and pressure cook for 1 minute. Release steam.
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Stir in chicken and set Instant Pot to sauté function. Simmer soup without lid for 2-3 minutes, or until chicken is warmed.
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Serve soup with chopped parsley sprinkled on top and a biscuit on the side. Enjoy!
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