Instant Pot Chicken Pot Pie Soup Comforting Creamy Dish

Ingredients

• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup biscuit dough, cut into small pieces
• to taste fresh parsley for garnish

Instructions

1. In the Instant Pot, set it to 'Sauté' mode and heat the olive oil. Add the diced chicken and cook until slightly browned, about 4-5 minutes. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 3-4 minutes until the onions become translucent. Add the minced garlic and cook for an additional minute.
3. Return the cooked chicken to the pot. Stir in the dried thyme, rosemary, salt, and black pepper.
4. Pour in the chicken broth and stir well, ensuring to scrape any brown bits off the bottom of the pot.
5. Close the lid of the Instant Pot, making sure the valve is set to ‘Sealing’. Set the pot to 'Pressure Cook' on high for 10 minutes.
6. Once the cooking time is complete, carefully perform a quick release by turning the valve to ‘Venting’.
7. Open the lid and stir in the heavy cream and frozen peas. Let the soup simmer on ‘Sauté’ mode for an additional 5 minutes.
8. Gently fold in the pieces of biscuit dough into the soup, allowing them to cook through for about 5-7 minutes.
9. Give the soup a final stir and taste. Adjust seasoning if necessary.
10. Ladle the soup into bowls and garnish with fresh parsley.