Step 1

Heat the Instant Pot using sauté mode. Add the butter. Once the butter is fully melted, add the onions and carrots. Cook, stirring occasionally, until the onions are translucent and the carrots are tender, about 10 minutes.

Step 2

Add ¼ cup of the chicken broth to the pot. Cook for a few minutes more, stirring and scraping up the browned bits from the bottom of the pan.

Step 3

Add the garlic, thyme, chicken, potatoes, corn, peas, and the remaining 3 ¾ cups chicken broth.

Step 4

Close and seal the lid of the Instant Pot. Pressure cook on high for 10 minutes.

Step 5

Once the cooking time has finished, let the pressure release naturally for a few minutes and then quick release the remaining pressure.

Step 6

Remove the chicken from the pot and transfer it to a cutting board. Shred the meat using two forks. Return the shredded chicken to the pot.

Step 7

Whisk together the cornstarch and cream to form a slurry. While the soup is hot, stir in the slurry and continue to stir until soup thickens.

Step 8

Serve hot.