instant-pot-chicken-soup.md

Instant Pot Chicken Soup

Ingredients

• 2 tsp olive oil
• 1 tbsp butter
• 1.5 to 2lbs of chicken thighs cut in slightly larger than bite sized pieces
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp poultry or turkey seasoning
• 4 sprigs fresh thyme (2 tsp leaves or 1 tsp dried)
• 1 4" sprig fresh rosemary (2 tsp leaves or 1 tsp dried)
• 1/2 tsp sage
• 1 small onion
• 3-4 carrots chopped
• 2-3 stalks celery chopped
• 3 cloves of garlic
• 1 large potato
• 1 cup frozen peas
• 1/2 cup heavy cream (optional)
• 3 cups of chicken broth

Directions

1. Turn on instant pot to the saute setting. When pot is hot, add the olive oil and butter. Then add the chicken and let it cook a few minutes on one side. Then stir and cook some more until there's just a bit of pink still visible.
2. Add the bay leaf, salt, pepper, poultry seasoning, thyme, rosemary and sage. Cook for a minute to let the spices bloom.
3. Add the onion, carrot and celery. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits.
4. Add the garlic and stir, cooking about 1 minute.
5. Stir in the potato and chicken broth. Secure the lid.
6. Select manual and cook on high pressure for 7 minutes.
7. Once cooking is complete, use a quick release. Remove the lid and stir.
8. Add the heavy cream (optional) and frozen peas and stir.