Instant Pot Creamy Chicken Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: canned chicken

Canned chicken is more affordable and convenient.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper depending on the brand.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickening agent.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens