Instant Pot Chicken Corn Soup
- 4 cups chicken stock
- 2 tbsp butter
- 2 garlic cloves minced
- 1½ cup green parts of leek chopped
- 1 cup chicken cooked and shredded
- 2 bay leaves
- 1 tbsp chives minced
- 4 sprigs tarragon
- 6 corn with cobs cut into halves
- Extra virgin oil for sprinkling
- kosher salt to taste
- pepper to taste
Add butter into the instant pot and let it melt.
Add chopped leaks and garlic into it, cook until the leaks are softened.
Add corn with cobs, chicken stock, tarragon stems and bay leaves into it, cook for 15 minutes on manual “High” pressure.
Release the pressure quickly.
Take out the corn cobs, tarragon stems and bay leaves, blend the remaining mixture.
Add more chicken stock to the mixture if required to get the smooth consistency.
Strain the mixture and add shredded chicken into it and season with salt and pepper.
Serve with chives, tarragon leaves and sprinkle of olive oil.
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