Place all ingredients into the inner liner of your pressure cooker or Instant Pot.
Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
Using tongs, carefully remove all chicken pieces and set aside
Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
This recipe can be made on the stove top or in a slow cooker (high for 3-4 hours) as well.
Please check the post above for suggested substitutions if you are allergic to any of the ingredients, or are looking for a little variety in your soup.