1 small yellow onion, diced

1 bag of frozen vegetables (such as peas, corn, carrots and green beans)

2 large russet potatoes, peeled and diced

1 Tbsp minced garlic

1/2 tsp salt

1/4 tsp pepper

1 cup chicken stock

1 can of cream of chicken soup 

1/2 cup 2% milk

1 teaspoon parsley flakes

2-3 large boneless, skinless chicken breasts

1 pre-made pie crust, rolled out and cut into discs – optional

Add more salt and pepper to taste

Place all of the items EXCEPT pie crust discs into pressure cooker. Cook on Soup/Stew setting for 30 minutes and release. Remove chicken and shred – place back into pot. 

Cook pie crust discs on a baking sheet 8-10 minutes or until lightly golden brown. Serve with soup & enjoy!