Step 1

Chop and mince all vegetables as directed.

Step 2

Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. Add chopped onion, celery and carrots. Stir frequently and allow to saute about 3-5 minutes, until fragrant. Add garlic, salt and pepper. If you're using the chicken bouillon, stir it in and allow it to incorporate fully, heating about 1 minute more in order to melt the bouillon.

Step 3

Press the Cancel button on the Instant Pot to reset.

Step 4

Add THREE CUPS chicken stock, stir. Add the chicken breasts. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 15 minutes. Natural release for 10 minutes, then quick release the remainder. The entire cook time will be about 35 minutes.

Step 5

Remove the chicken breasts to a cutting board to cool.

Step 6

Make a slurry by whisking the remaining one cup chicken stock with the flour.

Step 7

Press the cancel button, then press the saute button. Slowly pour in the slurry, while stirring constantly. Allow to cook on saute, stirring occasionally until desired thickness, about 5 minutes.

Step 8

While the Instant Pot is going, shred or chop the chicken. Once the soup is the desired thickness, return the chicken to the Instant Pot and stir in the half and half.

Step 9

Press the Cancel button to reset or remove cord.

Step 10

Makes 8 servings.