Prep time: 5 mins

Cook time: 10 mins + plus pressure release 10 mins

Yield: 2 servings

Ingredients

• 1.8 lb (850g) Chicken Breast
• 4 Tbsp Unsalted Butter
• 1/4 Cup Heavy Cream
• 2 Carrots
• 4 Celery Sticks
• 1 Bell Pepper
• 1 Russet Potato
• 1 Onion
• 3 Garlic Cloves
• 3 Bay Leaves
• Salt, White Pepper Powder

Preparations

• Peel and slice the carrots.
• Slice the celery sticks.
• Chop the bell pepper.
• Peel and dice the russet potato.

Directions

1. Place chicken breast in a pot.
2. Add 3 garlic cloves. Cut the onion in four and drop them in the pot.
3. Add 3 bay leaves and few pinches of salt.
4. Add enough boiling water to cover the chicken.
5. Cover the pot with a lid, simmer for 20 minutes over medium heat.
6. In a separate pot, melt unsalted butter over medium heat.
7. Add the sliced carrots, celeries and bell pepper, cover the pot with a lid and simmer for 10 minutes or until the veggies are tender.
8. Back to the chicken pot, remove the chicken breast and the bay leaves from the pot.
9. Add the chicken broth to the veggie pot or vice versa.
10. Add some white pepper powder and the diced potatoes.
11. Cover the pot with a lid, simmer for 10 minutes.
12. Mash the ingredients thoroughly.
13. Stir heavy cream in and turn off the heat.