Ingredients:

  • 1 lb boneless, skinless chicken thighs, cubed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cups low-sodium chicken bone broth
  • 1 medium russet potato, peeled and finely diced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups frozen mixed vegetables
  • 1/2 cup evaporated milk
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the olive oil, then brown the cubed chicken thighs for 3–4 minutes until the edges are mahogany-colored.
  2. Add the diced onions, carrots, and celery to the pot, stirring until the onions become translucent.
  3. Stir in the minced garlic and dried thyme, cooking for 30 seconds.
  4. Pour in the chicken bone broth and add the finely diced potatoes.
  5. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
  6. Perform a Quick Release of the pressure.
  7. Stir in the frozen mixed vegetables, allowing the residual heat to cook them for approximately 2 minutes.
  8. Stir in the evaporated milk and fresh parsley until the soup is creamy and pale gold.