I don’t spend tons of time in the kitchen now that’s it’s down to just me and the husband. But, that doesn’t mean we still don’t have to eat. Of course, eating out is always an easy option, but I don’t think it’s always the healthiest choice because you never know exactly what’s going into the food unless you make it yourself.
Having said this, I have to admit that the Instapot has become my nearest and dearest buddy in the kitchen. It’s oh-so-fast and the clean-up is a snap.
I think you’re going to enjoy the soup recipe I’ve got for you today. This chicken pot pie soup is hearty and satisfying; it takes about 10 minutes of prep and I think it tasted even better when I reheated it for leftovers on the second day.
Can I get a whoop, whoop on all that?
I typically use 3 chicken breasts for my Instapot recipes…basically, one breast per quart. I also prefer to use skin-on breasts because I think this adds more richness to the broth. It just takes one simple step to pull the skin off before you shred the chicken.
I always make sure to place the breasts on top of the other ingredients with the skin side down. That way, when I sprinkle on extra seasonings, they adhere to the chicken meat instead of the skin, which gets discarded anyway.
I departed from the traditional peas and carrots for this recipe; adding diced green beans and red bell pepper instead because that’s what was in the fridge. And yes, that’s typically how I roll. I thought the bell pepper added just a little more level of flavor.
I use Philadelphia Cooking Cream in this and many of my recipes for a few reasons. It’s got 30% less fat than heavy cream and it comes in a nice container, which I can just scoop a few tablespoons from whenever I need it. I also highly recommend Trader Joe’s 21 Seasoning blend. It adds nice flavor without any artificial additives.
I have a 3-quart Instapot. (The recipe could be doubled in a 6-quart, but be prepared to feed an army if you do, because this recipe easily feeds 4 people, with seconds.)
3 chicken breasts (skin-on)
4 small-medium sized potatoes (diced in large chunks)
1 small red bell pepper (diced small)
French green beans (diced small)
Baking & Spices
3 Tb. Cornstarch
2 Tb. Flour
Salt & Pepper
1 Tb. Trader Joe’s 21 Seasoning
1 cup of milk
3 Tb. Philadelphia Cooking Cream
Cut up vegetables and place in the bottom of your Instapot. Pour in 1 Tb. of Trader Joe’s 21 Seasoning and stir it into the vegetables.
Add the chicken breasts (skin down). Sprinkle with salt, pepper and more 21 Seasoning.
Pour in chicken broth to the level of the vegetables.
Set soup/pressure cooker function for 6 min. Allow soup to stay on warmer function for another 15 minutes after alarm sounds (if time permits). Otherwise, you can release the steam manually.
Take out the breasts. Remove the skin and shred. Add meat back into the pot.
Mix cornstarch and flour into 1 cup of milk. Pour into the pot. Add Philadelphia cooking cream.
Turn on sauté function and stir soup until thickened.
We ate our chicken pot pie soup with my husband’s homemade biscuits, but an easy alternative is Betty Crocker Bisquick Complete Buttermilk Biscuit mix…just add water, mix, plop them on a cookie sheet and bake.
That is what’s cooking in my kitchen this week! It’s fast, easy and very satisfying. I even got to share some of the leftovers with the kids who came to visit this weekend.
I want to leave you with these words of encouragement today.
3 The Lord appeared to us in the past, [ a ] saying:
“I have loved you with an everlasting love; I have drawn
you with unfailing kindness.
God’s love never fails, even when it seems like failure is all we can see. What’s more, His love is a constant force throughout our lives…it’s been there from the beginning and will outlast our final breath. Rest in it, hold onto it…