Instant Pot Cream Of Chicken Soup
I love soups and stews and now that I have an Instant Pot I have been making more and more. My Instant Pot Cream Of Chicken Soup was so easy to make and took less than an hour from prep to done.
I tend to bulk chop for my Instant Pot Soups, I bet you’re thinking that’s tough work. Actually, it isn’t, because I use my Ninja Blender Duo with Auto-iQ which makes chopping fresh veggies really easy, and no more crying from the onion.
I will be getting another Instant Pot soon which means way more recipes! If you can’t tell I am really excited about my Instant pot and everything it is capable of.
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- 1 whole onion
- 4 celery stalks
- 4 carrots
- 4 cloves garlic minced
- 2 lb chicken breast
- 8 ounces chicken broth
- ½ t salt
- ¼ pepper
- 1 c water
- 2 c heavy cream
- 2 T almond flour
- 4 oz vegetable cream cheese
- Chop all veggies
- Cut chicken into bite sized chunks
- Add all ingredients into the pressure cooker, reserving the liquid for last
- After adding the liquid, stir well and put on the lid
- Cook on high pressure for 10 minutes and natural release