Chicken Pot Pie Soup is total comfort food made with tender chicken, vegetables, and a creamy potato base.

Scale

2 tablespoons olive oil

1 lb boneless, skinless chicken breasts

1 cup celery diced

1 cup carrot sliced

1 cup onion finely chopped

1/2 tablespoon garlic minced

2 cups yukon gold potatoes (1 inch pieces)

1 cup yukon gold potatoes (large quarters)

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon dried parsley

3 cups chicken broth low sodium

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary

1 tablespoon fresh parsley

1/2 cup milk of choice

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1. Sauté chicken briefly in the Instant Pot, then set aside.

2. Add vegetables and herbs; sauté until soft.

3. Add small potatoes and stir.

4. Lay chicken on top, then place large potato pieces over it.

5. Pour broth and cook on high pressure for 9 minutes; natural release for 5.

6. Remove chicken and large potatoes.

7. Blend large potatoes with milk and broth until smooth.

8. Shred chicken and return both to the pot.

9. Stir until creamy and serve with fresh parsley.

Use cooked chicken to shorten cooking time.

Warm broth speeds up cooking.

Works with dairy-free milk for a lighter version.