Chicken · Soups & stews

Creamy Chicken Soup - Instapot

Name: Creamy Chicken Soup - Instapot
Prep time: 14400 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 boneless skinless chicken breasts; 4 cups chicken broth; 1/2 onion, diced; 2 cloves garlic, minced; 1/2 tsp dried thyme; 1/4 tsp dried dill; 1 cup carrots, large dice; 1/2 cup celery, large dice; 1 1/2 cups broccoli florets; 4 oz cream cheese; 3/4 cup heavy cream

from the kitchen of Pam W.

servings: 6
prep: 240 hr
cook: 20 min
total: 30 min
ingredients: 11

Method

Add the chicken, chicken broth, onion, garlic, thyme, and dill to the Instant Pot. Set the lid to sealing and cook under high pressure for 10 minutes, followed by a 10 minute natural pressure release. Release the rest of the pressure.
Remove the lid and shred the chicken. Then add the chicken, carrots, celery, and broccoli. Seal the lid and set the time to zero. After the timer goes off, release the pressure via a quick release.
Remove the lid and stir in the cream cheese and the heavy cream. Season to taste.

I used frozen chicken breasts for this recipe, but you can use fresh. Just reduce the chicken cooking time to 8 minutes.
Setting the cooking time to zero – this is done by hitting the manual or pressure cook button and then pressing the minus button until it has zero on the screen.

Creamy Chicken Soup - Instapot

Ingredients

Method

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