Classic Pot Roast
Chicken Pot Pie Soup
| By : |
All of the taste of a pot pie filling without the crust. If you would like to use this as filling, however, you can make the recipe with only 1 cup of water and top with a pastry crust. I like to eat most of the broth the first day and then use the thicker leftovers for filling.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
4 servings
|
Ingredients
- 3 cups diced rotisserie chicken
- 1 cup trimmed green beans
- 1 cup frozen green peas optional
- 1 cup diced onion
- 1 cup diced celery
- 1 cup sliced carrots
- 2 tbsp butter
- 3 garlic cloves minced
- 1 tsp black pepper
- 1 tsp dried thyme
- 1/4 to 1/2 tsp kosher salt
- 3 cups low-sodium chicken broth
- 1 can evaporated milk 5-ounce
Ingredients
|
Instructions
- In the Instant Pot, combine the chicken, green beans, peas (if using), onion, celery, carrots, butter, garlic, pepper, thyme, salt, and broth.
- Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK OR MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
- Open the lid, stir in the evaporated milk, and serve.
Recipe Notes
Note: If you would like to use this as a filling for a pot pie, reduce the broth to 1[1⁄2] cups. You may also want to thicken with a cornstarch slurry. To make the slurry, in a small bowl, mix 1 tablespoon cornstarch and 1⁄4 cup water. Stir the slurry into the pot after the pressure has been released. Select SAUTÉ/Normal. Cook and stir 3 to 5 minutes or until thickened.
Per Serving
Calories: 230
Total Fat: 11g
Saturated Fat: 5g
Sodium: 430mg
Carbohydrates: 10g
Fiber: 2g
Sugars: 5g
Protein: 24g
All Cook Books by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!