Pressure Cooker Chicken Pot Pie Soup


Recipe by The Typical Mom

1 large chicken breast (boneless, skinless and diced into bite-size pieces)
1 tbsp olive oil
1 tsp garlic salt
1 tbsp garlic (minced)
1 1⁄2 c chicken broth
1 c heavy whipping cream
3 tbsp corn starch
3 tbsp cold water (or chicken broth)
1 refrigerated biscuits (large variety)

Turn pressure cooker to saute and add diced chicken breast, olive oil, minced garlic and garlic salt. Mix together.

Saute until outside of chicken pieces are no longer pink. Turn pot off/cancel.

Add chicken broth and can of Libby's® Mixed Vegetables (drained). Stir gently.

Close pressure cooker lid and steam valve and set to high pressure for 2 minutes. Allow to naturally release for 2-3 minutes (just to avoid a bit of liquid from coming out when you release steam valve).

Release steam valve and lift lid. Turn pot off, then press saute button again.

Pour in heavy whipping cream. Whisk together cornstarch and cold water/cold chicken broth in small bowl until smooth. 

Add to pot and stir. Once it begins to bubble it will thicken. 

Allow to bubble for about 2 minutes, stirring slowly, then turn pot off. Will thicken even more as it sits.

If you'd like to make mini bread bowls, set your oven to the directions on the biscuit package. Flatten each large biscuit. Flip muffin tin upside down and form biscuit around bottom of muffin tin humps. Bake for approx. 11 minutes, or until tops are light/medium brown. Remove from oven and remove from muffin tin, set on paper towel to cool and serve soup inside.