1 tablespoon olive oil
1 large boneless chicken breast, cubed
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
1 cup heavy whipping cream
3 tablespoons cornstarch
3 tablespoons cold water or cold broth
1 can (15 oz.) Libby's Mixed Vegetables, drained
1 tube (8 count) refrigerated biscuits
1. Turn pressure cooker to saute and add oil, chicken, garlic, salt and pepper. Mix together. Saute until outside of chicken pieces are no longer pink. Turn pot off/cancel.
2. Stir in broth. Close pressure cooker lid and steam valve; set to high pressure for 2 minutes. Release steam valve and lift lid. Turn pot off, then press saute button again.
3. Pour in heavy whipping cream. Whisk together cornstarch and cold water/cold chicken broth in small bowl until smooth. Add to pot and stir. Allow to bubble for 2 minutes, stirring slowly, then turn pot off. Add mixed vegetables and stir. Soup will thicken as it sits.
4. Preheat oven according to biscuit package directions. To make mini bread bowls, flatten each biscuit until 1/4″ thick. On an upside down muffin tin, form biscuit around bottom of humps. Bake approximately 11 minutes, or until tops are light/medium brown. Remove from oven and remove from muffin tin, set on paper towel to cool and serve soup inside.