Chicken Vegetable Soup is an easy Instant Pot soup recipe that is full of healthy carrots, red potatoes, celery, zucchini, and squash.
Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.
In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.