Step 1

Heat a 3-quart pot over medium heat. Melt butter and add celery, onions, and garlic and sauté for 2 minutes or until the onion is translucent.

Step 2

Add chicken, carrots, peas, broth, green beans, dried thyme, salt, and pepper. Cook for 10 minutes or until cooked through. For the uncooked chicken, cook until chicken has cooked through.

Step 3

Pour in the heavy whipping cream. Add xanthan gum and mix well. Gently boil the soup for 5-6 minutes and serve hot.

Step 4

Add everything to the pot except the cream and xanthan gum.

Step 5

Cook for 2 minutes on high pressure. Do a natural pressure release for 5 minutes, and carefully release the remaining pressure.

Step 6

Open the lid, and turn the pot to sauté mode. Pour in the heavy whipping cream in a slow, steady stream.

Step 7

Add xanthan gum and stir to combine. Gently boil for 5-6 minutes and serve hot.

Step 8

Add all of the ingredients to the cooker except the heavy cream and xanthan gum and cook on high for 5 hours or low for 8 hours.

Step 9

Pour in the cream boil for 5 minutes and serve.