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1
Turn Instant Pot to saute setting.
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2
While the Instant Pot is heating, dice carrots, celery, and onion.
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3
Add olive oil to the hot pot and add diced vegetables.
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4
Saute vegetables until onion begins to soften. Season with salt and pepper.
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5
Add diced garlic and saute until onion is clear.
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6
Add broth, frozen peas and carrots, and frozen corn.
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7
Season to taste with salt and pepper or seasoning of your choice.
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8
Add chicken breasts (fresh or frozen).
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9
Put the lid to the Instant Pot on and turn the vent to Sealing.
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10
Press the Soup button and walk away!
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11
During the last 10 minutes of cooking time, heat a pot over the stove.
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12
Melt butter, then add flour and whisk together.
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13
Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
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14
Whisk in the milk slowly to avoid lumps.
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15
Allow the mixture to come to just boiling to thicken.
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16
When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
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17
Remove chicken breasts to a plate and dice or shred.
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18
Whisk milk mixture into the hot soup.
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19
Add chicken back into the soup.
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20
Add Franks Red Hot sauce to taste.
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21
Season to taste.
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22
Serve and enjoy!
