Instant Pot Instructions
Activate the sauté setting on your Instant Pot, and drizzle in the olive oil. Lightly brown the chicken breasts on each side for about 2 minutes, then transfer them to a plate — they won’t be fully cooked yet, which is fine.
Next, add the celery, carrots, onions, garlic, salt, pepper, dried parsley, basil, and rosemary into the pot. Sauté the mixture for 2 minutes until the vegetables soften slightly. Toss in the cubed potatoes and stir everything together.
Place the chicken breasts on top of the sautéed vegetables, followed by the quartered potatoes. Pour in the chicken broth, ensuring everything is submerged.
Switch the Instant Pot to High Pressure (or Manual on older models), seal it, and cook for 9 minutes. Let the pressure release naturally for 5 minutes, then carefully do a quick release for any remaining pressure.
Remove the large potato chunks and the chicken breasts from the pot. Blend the large potato quarters, milk, and about ½ cup of the soup broth until smooth. Pour the creamy mixture back into the soup.
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