Instant Pot Chicken Pot Pie Soup 

Ingredients

• 3 Tbsp butter
• 2 Chicken breasts
• 1 Onion diced
• 1 Garlic clove minced
• 2 Cups frozen carrots peas and corn mix
• 2 Tsp Italian seasoning
• 3 Cups chicken stock
• ½ Cup milk
• 4 Tbsp cornstarch
• ½ Cup heavy cream
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to saute. Add butter and onion and cook until transparent. Add garlic and cook for 1 more minute. Add frozen veggies, seasoning, chicken breasts and stock. Close the lid. Cook for 12 minutes on high pressure. Manually release steam.
2. In a small bowl combine milk and cornstarch. Incorporate it to the soup and, with the Instant Pot on warm, let it thicken (around 5 minutes). Meanwhile, with the help of two forks, shred the chicken.
3. Turn off the Instant Pot and mix in the heavy cream.
4. Serve and top with a biscuit.