Category: Soups & Stews

Instant Pot Wonton Soup

Instant Pot Wonton soup is full of rich broth, tantalizing seasonings and meaty morsels that burst with heavenly sensations. The trick to a good wonton soup is being very careful folding the wonton itself. I grew up making these, this my preferred method. It works, is easy to do and produces a constant result. If you are making a lot, call in the troops and show them this video… my family loves to stand around our kitchen island talking and making these. When everyone pitches in to the meal, it just tastes that much better.

Watch the video and follow the instructions below to be on your way to having this wonderful Wonton soup at the ready. Like and share this or any of the videos you may ind interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Please leave a comment and let us know if your family enjoyed it this or any of my recipes. Thanks and return again soon, as I am steadily pushing to find ways to showcase food that meets a standard of quality, that you can trust every time for your meal planning.

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Ingredients

Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid. Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

Place all the meat wonton mixtures in a bowl and mix well.

Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.

Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).

Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used.

The recipe should yield ~35-40 wontons.

Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. 

Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

Garnish with chopped green onions. Serve & enjoy!

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Instant Pot Wonton Soup

Quick and easy Instant Pot Wonton Soup that is perfect every time.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Asian, Chinese
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

Broth

  • 8 cups unsalted chicken stock/broth
  • 1 tbsp shaoxing cooking wine substitute with dry sherry
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp white pepper
  • 2 green onion
  • 1 ½" ginger

Meat Mixture

  • 1 lb ground pork
  • 1 tbsp ginger grated
  • 2 garlic cloves grated
  • 2 green onion finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp shaoxing wine substitute with dry sherry
  • 2 tbsp sesame oil
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp white pepper

35-40 Wonton wrappers

Garnish with chopped green onions

Instructions
 

Broth

  • Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid.
  • Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

Wontons

  • Place all the meat wonton mixtures in a bowl and mix well.
  • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper. Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton). Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

Cooking the wontons

  • Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

Garnish with chopped green onions. Serve & enjoy!

    Video

    Keyword best pressure cook wonton soup recipe, instant pot chinese soup recipe, instant pot easy wonton soup recipe, instant pot wonton soup
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    Guinness Irish Beef Stew

    Time honored methods of cooking in a simple one pot style recipe is what this Guinness Irish Beef Stew brings to your stew pot. I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade stew like this recipe.  The bacon suffuse tasty bits and delicious juices into the stew that can only be released through a proper well attended simmer. Each spoonful of this stew is full of delicious broth, meat and tender moist vegetables. A bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a good stew and this sweet comforting dish was an instant success at our dinner table.  Take the time to make this home cooked classic rustic Irish Stew today and feel the reward of a well-fed family.

    In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the stew with richness and herbal notes. The sprightly fragrance from the vegetables that blend with the luscious notes of bacon, beer, broth and dang good braised beef will bring the hungry tummies to the table once you remove the lid.  Best served with Irish Bread and hot from the pot, this stew will become an Irish tradition in your home once you serve it the first time.  

    Like and share this or any of my recipes you may have enjoyed from the growing catalogue of menu selections. Don’t for get to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this dish or any enhancements you may have included in your own personal spin.

    In a large bowl: place beef, salt, pepper and mix.

    Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease.

    Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.

    Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant.

    Add flour and stir constantly for 30 seconds.

    Add tomato paste and stir for a few seconds.

    Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil.

    Return seared beef and bacon to the cooker.

    Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix.

    Add dried thyme, bay leaves and cover with a lid.

    Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.

    Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!

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    Guinness Irish Beef Stew

    Deliciously filling stew with an Irish spin.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 2 hours 35 minutes
    Total Time 2 hours 45 minutes
    Course Main Course, Soup, Stew
    Cuisine Irish
    Servings 6
    Calories

    Ingredients
      

    • 2 ½ – 3 lbs chuck roast cut into 1 ½" x 1 ½" cubes
    • 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
    • 8 oz bacon cut into 1" thick
    • 14.9 oz Guinness beer
    • 3 cups low-sodium or no-salt beef broth
    • 4 tbsp tomato paste
    • 3 tbsp all-purpose flour
    • 2 tbsp olive oil
    • 1 tbsp Worcestershire sauce
    • 1 ½ tsp salt
    • 1 tsp black pepper
    • 1 tsp dried thyme
    • 3 carrots cut into 1" long
    • 4 garlic cloves minced
    • 3 celery cut into 1" long
    • 1 onion chopped
    • 2 dried bay leaves

    Instructions
     

    • In a large bowl: place beef, salt, pepper and mix.
    • Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
    • Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant. Add flour and stir constantly for 30 seconds. Add tomato paste and stir for a few seconds. Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil. Return seared beef and bacon to the cooker. Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix. Add dried thyme, bay leaves and cover with a lid.
    • Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.

    Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!

      Video

      Notes

      Oven: Cover and bake at 320°F for 2½ hours. Remove from the oven and place the dutch oven on the stove top. Remove lid and bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
      Slow Cooker: Follow all the steps above (reduce the beef broth to 2 cups instead of 3 cups). Place the ingredients in the cooker. Slow cook on low for 8 hours or 4 hours on high (until the beef is tender). Season with salt & pepper to taste.
      Instant Pot: Follow all the steps above (reduce the beef broth to 2 cups instead of 3 cups) except for the flour (this will cause a burn notice). Pressure cook on high for 40 minutes, followed by a 10 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. In a small bowl: combine cornstarch (2 tbsp) with cold water (4 tbsp). Stir until the cornstarch has fully dissolved and add to the cooker. Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.
      Keyword Authentic irish beef stew, best Irish beef stew recipe, easy Irish stew recipe, Guinness irish beef stew
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      Instant Pot Basic Congee (Rice Porridge)

      Instant Pot Basic Congee is a filling simple to make traditional peasants meal that goes great with just about anything you throw at it. The Congee is best served steaming hot and covered with your favorite toppings. I normally serve this with some sort of protein such as eggs, strips of chicken, or Chinese sausage. You can turn up the heat with a couple of Thai peppers or jalapeños if you like. A hot bowl is also nice when you feel a bit under the weather and need something easy on the tummy to digest. This meal makes a bag of rice go a long way. Fresh green onions and dried shallots make a nice combination but feel free to experiment and change the flavors to your liking. I love this meal because it is cheap to make and it fills the tummy with a nice warm feeling that lasts. My family loves to dip toasted French bread or Chinese fried bread in their hot bowls to make for a mouthwatering appetizer while the Congee cools a bit. 

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      Watch the video and follow the simple instructions below to have this budget friendly comfort food for your next meal. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all of my latest eatfoodlicious publications. IP Basic Congee is a dish anyone can make that everyone will enjoy. Leave a comment and let us know what your favorite toppings are with your bowl of Congee. I hope you enjoyed this recipe and will return again soon.

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      Instant Pot Basic Congee (Rice Porridge)

      Instant Pot is much easier and quicker when cooking Congee (rice porridge) compared to the traditional stove top method. With the Instant Pot you’ll have home cooked hot soup within 30 minutes. 
      5 from 4 votes
      Print Recipe Pin Recipe
      Cook Time 20 minutes
      Total Time 20 minutes
      Course Main Course, Soup
      Cuisine Asian, Chinese, vietnamese
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 1 cup white rice
      • 4 cups low- sodium chicken broth
      • 4 cups hot boiling water or chicken broth
      • 1 oz fresh ginger about 4 slices
      • ½ tsp salt

      Toppings: fried garlic, fried shallots, chopped green onion, chinese sausage, Thai peppers, chili oil, soy sauce, soft-boiled egg or chinese donut.

      Instructions
       

      • Rinse and drain the rice twice. Place rice, water, broth, salt and gingers in the cooker.
      • Place the lid on. Pressure cook on high for 20 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
      • Discard the gingers and stir. Season with salt to taste.

      Garnish with fried garlic, fried shallots, chopped green onion, chinese sausage, Thai peppers, chili oil, soy sauce, soft-boiled egg or chinese donut. Serve and enjoy!

        Video

        Keyword best basic congee, best rice porridge, easy instant pot congee, instant pot basic congee, instant pot rice porridge, pressure cook congee (rice porridge)
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        Slow Cooker White Chicken Chili

        White Chicken Chili is a splendidly rich soup with delicious filling creamy ingredients, that is both hearty and effortless to make. We enjoy our chili around my house. This recipe provides a nice inspirational twist to a well known main course and is a perfect soup for cold days or wintery nights. Start this dish in the morning or better yet the day before to have a well flavored soothing belly full of something good to eat. I prefer long cook times for chili to unlock all those subtle flavor notes and create new ones through natural marination, my family absolutely loves this and your will too. This is one of my go to dishes for putting the teenagers to work in the kitchen to learn to feed themselves. A beginner cook can open up a world of possibilities with little effort through the magic of a slow cooker. The slow cooker sends good old fashioned aromas throughout the home and this recipe generates a mouth watering perfume that is only surpassed by the taste. Cooking something everyone loves to eat makes your hearts swell with the pride of a good cook and it is a worthy satisfaction to watch the young ones step into that role. 

        Don’t skimp out on the presentation of your dish when making this at home. Take a look at the photos to see some suggestions that send visual invitations for a wanted first bite. Watch the video and follow the simple instructions below to have a hot bowl of comforting satisfaction at the ready. Like and share this or any of my recipes you find interesting from the growing catalog of eatfoodlicious meal suggestions. Don’t forget to hit the subscribe button to stay up to date with my latest publications. Leave a comment and let me know if you or your family enjoyed this creamy white chicken chili.  The convenance of the slow cooker and the flavor of this recipe create a user friendly budget meal that will fill the hunger within.  Best served hot, this broth infused white chili is so good it will require careful slurping for those greedy appetites and will not last long once the feeding frenzy starts.  May your next food adventure be one that is shared with those you love and with a taste that inspires the art of true living.

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        Ingredients

        Place the chicken breast in the slow cooker then add paprika, cumin, salt, pepper, chili, and salsa verde.

        Mix well. Add corn, onion, jalapeños, garlic, beans, and broth. Stir well.

        Cook on low for 6-7 hours or high for 3-4 hours.

        Remove the chicken from the slow cooker. Add cream cheese and heavy whipping cream.

        Shred the chicken, then return the meat to the cooker.

        Add cilantro, mix everything together and place the lid on.

        Cook on high for 15 minutes.

        Season with salt and pepper to taste.

        Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños and/or sliced avocados.

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        Creamy White Chicken Chili

        White Chicken Chili is a splendidly rich soup with delicious filling creamy ingredients, that is both hearty and effortless to make. 
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 6 hours
        Total Time 6 hours 5 minutes
        Course Main Course, Soup
        Cuisine American
        Servings 6
        Calories

        Equipment

        Ingredients
          

        • 1 lb chicken breast
        • 4 cups low- sodium chicken broth or unsalted
        • 1 ½ cups navy beans or 15 oz can (drained & rinsed)
        • 1 ½ cups fresh or frozen corn or 15 oz can (drained & rinsed)
        • ½ cup salsa verde
        • ¼ cup heavy whipping cream
        • ½ cup fresh cilantro chopped
        • 4 oz softened cream cheese cubes
        • 2 tsp ground cumin
        • ½ tsp chili powder
        • ½ tsp salt
        • ½ tsp black pepper
        • ½ tsp paprika
        • 1 medium onion chopped
        • 4 garlic cloves minced
        • 1 large jalapeño remove seed & chopped

        Instructions
         

        • Place the chicken breast in the slow cooker then add paprika, cumin, salt, pepper, chili, and salsa verde. Mix well. Add corn, onion, jalapeños, garlic, beans, and broth. Stir well. Cook on low for 6-7 hours or high for 3-4 hours.
        • Remove the chicken from the slow cooker. Add cream cheese and heavy whipping cream. Shred the chicken, then return the meat to the cooker. Add cilantro, mix everything together and place the lid on. Cook on high for 15 minutes. Season with salt and pepper to taste.
        • Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños and/or sliced avocados.

        Enjoy!

          Video

          Notes

          Instant Pot:
          1. Place the chicken breast in the IP then add paprika, cumin, salt, pepper, chili, and salsa verde. Mix well. Add corn, onion, jalapeños, garlic, beans, and broth.
          2. Pressure cook on high for 12 minutes and natural release for 10 minutes (be careful when releasing the pressure from the cooker). 
          3. Remove the chicken from cooker. Add cream cheese and heavy whipping cream. Shred the chicken, then return the meat to the cooker. Add cilantro & mix everything together until cream cheese is fully melted. Season with salt and pepper to taste.
          4. Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños and/or sliced avocados.
          Keyword best slow cooker creamy white chicken chili recipe, chicken chili, creamy white chili, easy slow cooker creamy white chicken chili recipe, slow cooker creamy white chicken chili
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          Slow Cooker Zuppa Toscana Soup

          Slow Cooker Zuppa Toscana Soup is a unique looking, fabulous tasting simple to make dish that comes fully loaded with healthy ingredients swimming in creamy succulent rich broth. Traces of onions and garlic add layers of elegance to the aroma and taste profile giving the natural green flavors of kale balance and integrity. The spoon slips beneath the surface of the broth only to reemerge with warm inviting textures that range from soft and gentle to fibrous and filling. Serve this meal with fresh made bread sticks, french bread or your favorite dinner roll. The colors of this soup make the presentation of your table arrangement glisten with the reflection of hunger as your family moves in for the feast. My family absolutely loves this soup and it is fast becoming one of our most anticipated ‘dump and go’ simple to make pleasures that will fill the hunger on the way to comforting shared satisfaction.

          Watch the video and follow the instructions below to have this popular soup as a side or main dish at your next sit down dining experience. Please like and share this or any of my recipes you find interesting from my growing catalog. Don’t forget to hit the subscribe button to stay up to date on the latest eatfoodlicious publications. This is a popular dish in some local restaurants but can be made at home using fresh ingredients for just a fraction of the cost with tons of leftovers. This meal keeps great in the refrigerator and is very tasty when reheated. Bring the restaurant style soup to your home as you see for your self the quality of the types of dishes I routinely offer for your meal planning activities. Leave a comment and let me know your favorite way to enjoy this interesting dish. I look forward to hearing from you, take care and return again soon.

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          Ingredients

          Heat a pan to medium; add oil, meat and cook for 5-8 minutes or until nearly fully cooked.

          Add onions, garlic and cook for 2-3 minutes or until fragrant. Remove from the heat and drain the grease.

          Place cooked meat in the slow cooker.

          Add potatoes, broth, red pepper flakes and mix.

          Slow cook on low for 4-5 hours or high for 2 hours.

          Remove lid. Add chopped kale (leaves) to the slow cooker. Submerge the kale in the broth.

          Add heavy whipping cream (or half & half) and mix.

          Place the lid on. Slow cook on high for 15 minutes. Season with salt & pepper to taste.

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          Slow Cooker Zuppa Toscana Soup

          Slow Cooker Zuppa Toscana Soup is a fabulous tasting simple to make dish that comes fully loaded with healthy ingredients swimming in creamy succulent rich broth. 
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 4 hours
          Total Time 4 hours 10 minutes
          Course Main Course, Soup
          Cuisine Italian
          Servings 6
          Calories

          Equipment

          Ingredients
            

          • 1 lb mild Italian sausage
          • 2 tbsp olive oil
          • 1 ½ lbs potatoes peeled & chopped
          • 4 cups low-sodium chicken broth
          • 1 ½ cup heavy cream or half & half
          • ½ tsp red pepper flakes
          • 1 onion chopped
          • 3 garlic cloves minced
          • ½ bunch kale (leaves only) chopped
          • salt & pepper to taste

          Instructions
           

          • Heat a pan to medium; add oil, meat and cook for 5-8 minutes or until nearly fully cooked. Add onions, garlic and cook for 2-3 minutes or until fragrant. Remove from the heat and drain the grease.
          • Place cooked meat in the slow cooker. Add potatoes, broth, red pepper flakes and mix. Slow cook on low for 4-5 hours or high for 2 hours.
          • Remove lid. Add chopped kale (leaves) to the slow cooker. Submerge the kale in the broth. Add heavy whipping cream (or half & half) and mix. Place the lid on. Slow cook on high for 15 minutes. Season with salt & pepper to taste.

          Garnish with Parmesan cheese. Serve and enjoy!

            Video

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            Instant Pot Chicken Pot Pie Soup

            Instant Pot Chicken Pot Pie soup is delicious when served hot and fresh from the pressure cooker. Peas and carrots sharing a bowl with tender chicken and moist potatoes swimming in creamy filling broth flavored soup creates a harmony of flavors that will satisfy any appetite. We have had this recipe multiple times, as it goes fast when you have a house full of hungry people to feed. 

            This soup keeps well when refrigerated. It is simple to reheat, just pop the top on the Instant Pot and warm it back up. Serve with toasted French bread, biscuits or dinner rolls to complete the eatfoodlicious meal experience. Like and share this or any of my recipes from the catalogue of daily recipes. Don’t forget to hit the subscribe button to stay up to date on my latest publications. As always, leave a comment to let me know what you think about this Instant Pot chicken pot pie delicious soup recipe.  

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            Set cooker to saute-high. Add olive oil, celery, onion, garlic, salt, pepper and thyme to the cooker. Cook for 2-3 minutes or until fragrant.

            Add carrots, potatoes, cooked chicken, broth and mix/stir.

            Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 

            Add peas, butter and heavy whipping cream.

            In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water. Pour the mixture in the cooker. Let simmer for ~8 minutes or to desired consistency.

            Season with salt & pepper to taste.

            Serve with biscuits. Enjoy!

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            Instant Pot Chicken Pot Pie Soup

            Tender chicken and moist potatoes swimming in creamy filling broth flavored soup creates a harmony of flavors that will satisfy any appetite.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 11 minutes
            Total Time 21 minutes
            Course Main Course, Soup
            Cuisine American
            Servings 5
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 2 ½ cups cooked chicken chopped
            • 4 cups unsalted or low-sodium chicken broth/stock
            • 1 cup peas
            • ¼ cup heavy whipping cream
            • 2 tbsp butter
            • 1 tbsp olive oil
            • 1 tsp fresh thyme leaves
            • 1 tsp salt
            • ½ tsp black pepper
            • 1 lb yukon gold potatoes peeled & chopped
            • 2 carrots peeled & chopped
            • 2 celery stem chopped
            • 4 garlic cloves minced
            • 1 onion chopped

            Cornstarch Mixture

            • 1 tbsp cornstarch
            • 2 tbsp cold water

            Instructions
             

            • Set cooker to saute-high. Add olive oil, celery, onion, garlic, salt, pepper and thyme to the cooker. Cook for 2-3 minutes or until fragrant. Add carrots, potatoes, cooked chicken, broth and mix/stir.
            • Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
            • Add peas, butter and heavy whipping cream.
            • In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water. Pour the mixture in the cooker. Let simmer for ~8 minutes or to desired consistency. Season with salt & pepper to taste.

            Serve with biscuits. Enjoy!

              Video

              Keyword chicken pot pie soup recipe, instant pot chicken pot pie soup, pressure cook chicken pot pie soup recipe
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