A quick combination of chicken and veggies makes this soup perfect to enjoy for both a busy school night or a relaxing weekend evening.
Place chicken breasts in pot.
Add broth and water.
Add peas and carrots.
Stir in garlic, onion, salt and pepper.
Turn valve to sealing.
Cook on manual at high pressure for 12 minutes.
Let pressure release naturally for 12 minutes. Then turn the valve to quick release.
Remove lid. Shred chicken with a fork.