Instant Pot Chicken and Potato Soup

This recipe is intended to produce 2 extra chicken breasts and 2 cups of broth for another recipe that I will be posting later. If you don't want the extra, then adjust accordingly.

Drew Deabenderfer @cook_21856911

This recipe is intended to produce 2 extra chicken breasts and 2 cups of broth for another recipe that I will be posting later. If you don't want the extra, then adjust accordingly.

Saved

Ingredients

1 Hour

Chicken
4 CupsVegetable Broth
1 TablespoonOregano
1 TablespoonBasil
1 TablespoonDashi (optional)
3Bay Leaves
6 ClovesGarlic
1 TeaspoonBlack Pepper
4Chicken Breasts
Veggies
4Medium Russet Potatoes Peeled and Diced
1Large Carrot Diced
2Celery Hearts Chopped
1/2Large Red Onion Diced
1.5 CupsWater
Finishing
1.5 CupsHeavy Cream
2 TablespoonsCorn Starch miced with water
Salt and Pepper
Green Onion For Garnish

Saved

Steps

1 Hour

1

Add first 7 ingredients into instant pot bowl. Stir. Add chicken. Cook on max pressure for 18 minutes, natural release for 5 minutes then quick release.
2

While that is cooking, prep all veggies.
3

After pressure releases remove chicken. Remove 2 cups of broth and set aside. Add veggies and water to pot. Cook on Max pressure for 5 minutes. Instant release.
4

While veggies are cooking, shred 2 chicken breasts. Cover. The other 2 breasts extras for another recipe, do with them whatever you wish.
5

After release, turn Instant Pot to Saute on High. Add heavy cream and stir. Bring to boil Add salt and pepper to taste. Boil for 8 minutes, stirring frequently and gradually mashing some potatoes with the end of your spoon.
6

Add cornstarch slowly while stirring. Mix well. Add chicken. Continue to cook for 5 minutes. Turn off instant pot and allow to cool before serving. Garnish with liberal amount of green onion.