Instant Pot Creamy Chicken Soup
Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!
Servings 10 people
Ingredients
- 4-6 fresh boneless, skinless chicken breasts OR 3-4 cups rotisserie or leftover chicken
- 1/4 cup sun-dried tomatoes
- 1 tbsp oil
- 1 tbsp minced onions
- 1 tbsp minced garlic
- 4 ounces diced green chiles
- 2 tsp chili powder
- 2 tsp paprika
- 4 cups chicken stock or water
- 24 ounces evaporated milk
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 2 tsp salt
- 1 tsp pepper
Instructions
- Combine chicken, sun-dried tomatoes, oil, minced onions, minced garlic, diced green chiles, chili powder, paprika & chicken stock in the pressure cooker pot insert. Stir.
- Place the lid & set on manual high pressure for 15 minutes.
- **If using leftover or rotisserie chicken (chicken already cooked), set your cook time to 5 minutes.
- Once it is done cooking, quick release the pressure.
- Remove the chicken & pull apart with 2 forks until the pieces are shredded.
- Return to the pot along with evaporated milk, cream cheese, cheddar cheese, salt & pepper.
- Place the lid back on & allow the residual heat to melt the cheese for about 5 minutes.
- Remove the lid & stir well before serving.
Notes
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.
Slow Cooker
Combine chicken, sun-dried tomatoes, oil, minced onions, minced garlic, diced green chiles, chili powder, paprika & chicken stock in the slow cooker. Cover & cook on high for 4 hours or on low for 6 hours. Once the chicken is cooked through, continue with the remaining instructions of pulling the chicken & adding in the other ingredients before serving. Stovetop
Just follow the same instructions for the pressure cooker, only using a large stockpot. Bring to a simmer over medium heat for about 20 minutes or until the chicken is cooked through. Then continue with the remaining instructions of pulling the chicken & adding in the other ingredients before serving.
Combine chicken, sun-dried tomatoes, oil, minced onions, minced garlic, diced green chiles, chili powder, paprika & chicken stock in the slow cooker. Cover & cook on high for 4 hours or on low for 6 hours. Once the chicken is cooked through, continue with the remaining instructions of pulling the chicken & adding in the other ingredients before serving. Stovetop
Just follow the same instructions for the pressure cooker, only using a large stockpot. Bring to a simmer over medium heat for about 20 minutes or until the chicken is cooked through. Then continue with the remaining instructions of pulling the chicken & adding in the other ingredients before serving.