I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
Add chicken stock,
, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.
Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.
Per Serving: 268 calories; protein 18.1g; carbohydrates 14.7g; fat 15.6g; cholesterol 83.5mg; sodium 472.4mg.