Pressure Cooker Cream of Chicken Soup

19 INGREDIENTS • 7 STEPS • 40MINS

Pressure Cooker Cream of Chicken Soup

Recipe

3.0

1 rating

Making Cream of Chicken Soup doesn't get easier than this. Just throw all the ingredients together and cook.

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Pressure Cooker Cream of Chicken Soup

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Making Cream of Chicken Soup doesn't get easier than this. Just throw all the ingredients together and cook.

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

40MINS

Total Time

$4.87

Cost Per Serving

Ingredients

Servings

4

us / metric

2 Tbsp

1

Onion, sliced

2

Carrots, roughly chopped

3 stalks

Celery, roughly chopped

1

Large Boneless, Skinless Chicken Breast

cut into large pieces

1 tsp

Dried Thyme

1 tsp

1 tsp

Ground Black Pepper

2 tsp

2 cloves

Garlic, chopped

4 1/2 cups

Water

or Chicken Stock

1/3 cup

Chicken Base

omit if using chicken stock

1 1/2 cups

Heavy Cream

3/4 cup

1/2 cup

3/4 cup

Water, chilled

to taste

to taste

Ground Black Pepper

to taste

for garnish

Nutrition Per Serving

VIEW ALL

Calories

564

Fat

41.5 g

Protein

15.2 g

Carbs

32.9 g

Love This Recipe?

Pressure Cooker Cream of Chicken Soup

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking Instructions

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step 1

Set your pressure cooker to sauté and set the time to 3 minutes. Add the Olive Oil (2 Tbsp), Onion (1), Carrots (2), and Celery (3 stalks) and stir.

step 2

Add in the Boneless, Skinless Chicken Breast (1). Season with Dried Thyme (1 tsp), Salt (1 tsp), Ground Black Pepper (1 tsp), Dried Oregano (2 tsp), Garlic (2 cloves) and mix.

step 3

Set the function to soup and time to 25 minutes on your cooker. Add in the Water (4 1/2 cups) and Chicken Base (1/3 cup). Stir place the lid on your pressure cooker. Make sure your pressure valve is closed and let it cook.

step 4

Once done, release the pressure valve, and once safe open the lid. Next shred the chicken. Season with Salt (to taste) and Ground Black Pepper (to taste).

step 5

Set your cooker back to sauté and add in the Heavy Cream (1 1/2 cups) and Milk (3/4 cup).

step 6

Whisk the Corn Starch (1/2 cup) and the Water (3/4 cup) in a bowl until fully combined.

step 7

Stir around and then add the water and cornstarch mixture. Stir again. Let it cook for another 5 minutes. Garnish with Fresh Parsley (to taste) and serve.

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