Instant Pot Dump Chicken Pot Pie Soup

I love a recipe that doesn’t require transferring stuff in and out of a pot. I love my instant pot, and I’ve become a bit of a connoisseur… but I’m also Rachel, and Rachel is type-B and forgets about dinner until it’s about time to eat.

All you’ll need

-olive oil

-about half a rotisserie chicken

-some flour

-4 cups of chicken broth (that’s 1 carton)

-frozen veggies. 5ish cups? more if you want more, less if you want less.

-garlic (I used jarlic because I’m classy)

-heavy cream OR milk/greek yogurt mix

-a can of biscuits

-salt, pepper, thyme (powdery kind), and a bay leaf ✨

here we go:

1. turn your instant pot on sauté

2. drizzle your olive oil and throw in your chicken, stir it up until it’s warm

3. add however much garlic you want and give it 30-45 seconds

4. add 2-3 tablespoons of flour and the broth, stir until thickened

5. mix in veggies and cover instant pot

6. change your instant pot settings to pressure cook, seal lid and cook for 5 minutes

7. while cooking, cut your biscuits into quarters

8. instant release

9. add 1 bay leaf, 1.5 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon thyme, 1/4 teaspoon parsley

10. give her a taste and adjust and add whatever other seasonings sound good- oregano would probably slap

11. turn your instant pot back to sauté or soup

12. mix in greek yogurt and milk (or heavy cream, but I never have heavy cream) to get it to the creaminess texture you want

13. once it’s simmering, cut your canned biscuits into quarters and drop them in to cook

14. cover for 5 minutes, then check consistency- you might want to add more cream/broth

15. enjoy!

Let me know if you try it, and if you made any tweaks!

Ok I love you byeeeee

xo, Rachel