Instant Pot Creamy Chicken Soup

It is so easy to make Instant Pot Creamy Chicken Soup. This soup is creamy, flavorful, comforting and delicious. This is perfect for a cold day, sickness or a light dinner. The flavor comes from the seasonings, veggies, including sun dried tomatoes, and the heavy cream. Also, don’t worry if you don’t have a spice or two, use what you have in your pantry. I like to add turmeric to this soup to get the extra nutrient benefits.

So try making this soup if you have a pressure cooker. It does not matter the brand, they all pretty much do the same thing. If the soup ends up too thick, just add water, or more chicken stock to your taste.

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Ingredients

4-5 chicken breasts or meat from a rotisserie chicken
Olive Oil to cover bottom of pressure cooker (about 1 1/2 Tablespoons)
1 large yellow onion, chopped
1 large red bell pepper, chopped
10 ounce (284g) jar of Sun Dried Tomatoes (drained) or 1 package of Julienne cut Sun Dried Tomatoes – 3 ounce (85g) – chopped
2 1/2 cups of heavy cream
1 quart (946 ml) of organic chicken stock
2 teaspoons of minced garlic or 2 finely chopped garlic cloves
12 ounces of cream cheese (1 1/2 blocks)
1 1/2 cups of shredded cheddar cheese (you could also use Colby cheese)
2 celery stalks – finely chopped
2 teaspoons of each:
- cumin
- dried oregano
- Adobo seasonings
1 1/2 teaspoons of each:
- Spanish style paprika
- Tony Chacheres creole seasoning
- coarse black pepper
- ground turmeric (optional)
- Cayenne chili powder
Fresh cilantro for garnish

Supplies

Instant Pressure Cooker
Mini Chopper
Sharp Knife or Kitchen Shears
Cooking Utensils
Measuring Cup
Measuring Spoons

Directions For Instant Pot Creamy Chicken Soup

Rinse off chicken breasts and then pat dry on paper towels. Then cut up chicken into small pieces about 1 inch and place in bowl.

Next, chop up veggies (celery, onion, sun-dried tomatoes and red bell pepper) into small pieces or use a mini chopper.
Then turn on the pressure cooker to sauté mode. My cooker defaults to 30 minutes. Then put in olive oil to cover the bottom of the instant pot and allow it heat up.

Now add in the chopped celery, onion, red bell pepper and minced garlic. Sauté for about 3-4 minutes.

Then add in the chopped chicken breasts, sun-dried tomatoes, and all spices. Stir everything up.

Next, add in half of the chicken stock (1/2 quart) and stir.
Now, cover the pressure cooker with the lid and cook on high pressure for 15 minutes.
Once it is done, release the pressure through the valve and remove the lid.
Then add in the cream cheese and stir.

Turn back on the pressure cooker to sauté mode and add the heavy cream, rest of the chicken stock and cheddar cheese. So make sure you are stirring frequently to ensure all the cheese melts evenly. Then do a quick taste test and add any additional seasonings to taste.