Description
A velvety and hearty soup made in the Instant Pot featuring tender chicken thighs, buttery Yukon Gold potatoes, and a rich creamy base.
Ingredients
Scale
- 1.5 lbs chicken thighs, cubed
- 2 lbs Yukon Gold potatoes, cubed
- 1 onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 4 cups chicken bone broth
- 1 cup heavy cream
- 4 oz cream cheese
- Fresh thyme and rosemary
- Salt, pepper, and smoked paprika to taste
Instructions
- Sauté onions, carrots, and celery in the Instant Pot.
- Add chicken and garlic, searing until fragrant.
- Deglaze the pot with a splash of broth, scraping the bottom.
- Add remaining broth, potatoes, and herbs.
- Pressure cook on High for 10 minutes, then 5-minute natural release.
- Stir in heavy cream and cream cheese until smooth and rich.
Notes
High in protein, incredibly filling, one-pot cleanup, and perfect for cold weather meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420 kcal