Inspired by the classic chicken pot pie, this soup is made with hearty veggies and shredded chicken. All the ingredients are cooked together in the Instant Pot for a quick and easy meal.
Set the Instant Pot to Saute, Normal Temperature. Once hot, add the olive oil.
Saute the celery, carrots, onion, and potatoes until slightly translucent and soft.
Add the mushrooms and garlic, and stir to combine. Press the Cancel button.
Add the broth, making sure to scrape the bottom of the pot well.
Add all the seasonings and chicken breast to the pot.
Lock the lid on and set the Instant Pot to Manual, High Pressure for 10 minutes. The valve on top should be set to Sealed.
Let the pressure release naturally for 10 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
Remove the chicken and shred.
Return the chicken to the pot, along with the corn, peas, and heavy cream. Taste for seasoning (adding more salt or pepper as needed). Use the Saute function if the soup needs to be heated further after adding the cream. Serve warm.
Recipe by Live Simply | https://livesimply.me/instant-pot-turmeric-chicken-pot-pie-soup-pressure-cooker-recipe/