Instant Pot Creamy Chicken Soup

Ingredients

1 tablespoon olive oil

1 medium onion, diced

1 medium carrot, diced

3 celery stalks, diced

1 red bell pepper, diced

2 large garlic cloves, minced

1 teaspoon dried oregano

½ tablespoon fresh rosemary, finely chopped

½ tablespoon fresh thyme, finely chopped

¼ teaspoon red chili flakes

5 cup (1.25 liter) chicken stock

2 chicken breasts (about ¾ lb or 350 g)

½ cup (100 ml) half and half (single cream)

½ cup (100 g) light cream cheese

½ cup (60 g) low-fat cheddar cheese

A handful fresh parsley, roughly chopped

Salt and freshly ground pepper to taste

Instructions

Set the Instant Pot to “Sauté” and add the olive oil. Allow it to heat, then add the onion, carrot and celery and cook for 2-3 minutes until slightly softened.

Add the red pepper and cook for another minute, then stir in the garlic, oregano, rosemary, thyme and red chilli flakes.

Add the chicken stock and chicken breasts then place the lid on the Instant Pot and set the valve to “Sealing”.

Set the Instant Pot to “High Pressure” for 15 minutes, then perform a Quick Release.

Take the chicken breasts out and shred them with two forks.

Stir in the half and half (single cream), cream cheese, cheddar and shredded chicken.

Add the fresh parsley, season to taste and serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1