It's been THREE years since I've posted a recipe! And over a year since I've shared a blog post. Funny how life gets busy and changes. I started sharing my weekly menus and recipes in 2007 when my oldest child was 6 and now she is 17 and ready to graduate from high school! Most of my recipes these days come from Mel's Kitchen Cafe, so I share many recipes here. Our weekly meals include a lot of breakfast for dinner, take out on the weekends, and meat on the Traeger pellet grill. I share my food related thoughts on Instagram. :)
I made this Instant Pot version of one of my favorite soups tonight and posted it in a story on Instagram. Several friends asked for the recipe, so I thought I'd type it up here. So here you go!
This creamy veggie and chicken soup is one of my favorites. I shared the original recipe 11 years ago. Tonight I tried an Instant Pot version and it worked out well!
The recipe calls for lots of veggies: mushrooms, celery, yellow squash, corn, carrots and potatoes. I used what I had on hand: sweet white corn, carrots and a mix of yellow and russet potatoes. Here's a little secret...if you cut up your yellow squash small enough, it looks like corn and your kids won't know what they're eating. I used more potatoes than the original recipe called for because I didn't have as many veggies.
I made this soup in the Instant Pot the same way that I make our favorite chicken noodle soup. Start by melting butter using the Saute feature, then adding flour, onions, carrots for a quick saute. Then gradually adding chicken broth and potatoes. After a few minutes on high pressure, I add a chicken, cream, cheese and corn and it's ready to eat! I'll give you better steps below...
So, here you go...
- 4 tablespoons butter
- 1/4 cup flour
- 2 teaspoons salt
- 1/2 teaspoon freshly cracked black pepper
- 2 teaspoons dried thyme
- 6 cups chicken broth
- 1/2 cup finely chopped onion
- 1 1/2 pounds mushrooms, sliced (I didn't have these on hand, so I left them out)
- 3/4 cup sliced celery (didn't have this either)
- 3/4 cup chopped carrots
- 2 cups quartered baby red potatoes (I actually used 6 small yellow and russet potatoes)
- 1 cup chopped yellow squash (didn't have this either)
- 1 1/2 cup frozen sweet white corn kernels
- 2 cups light cream (I used 1 cup cream, 1 cup light half and half)
- 3/4 cup grated Parmesan cheese
- 2 c. chopped cooked chicken (I used rotisserie chicken)
- With the lid of the pressure cooker off, turn cooker to SAUTE and add the butter. Stir until melted.
- Saute onion, mushrooms, celery and carrot in the butter for 1 minute. Add flour, salt, pepper and thyme and whisk.
- Slowly add 1 cup of chicken broth so mixture starts to thicken. Then add the other 5 cups of chicken broth, potatoes and yellow squash. Stir until combined.
- Securely lock the pressure cooker's lid. Check the steam vent so it's locked. Push the MANUAL button and cook for 5 minutes on HIGH pressure.
- Perform a quick release to release the cooker's pressure.
- Stir in cooked chicken and corn kernels. Add cream and grated parmesan cheese. Let the chicken, corn, and cream warm up in the soup for a few minutes. Make sure to turn the pressure cooker off so you don't overcook the veggies. Then serve and enjoy!
We love to eat soup with our favorite one hour rolls.
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