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 (1/2 Tbsp)
,
Ground Black Pepper (1/2 Tbsp)
,
Dried Oregano (1/2 Tbsp)
,
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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