On your multi cook pressure cooker, select the brown/sauté function.* Add oil, onions, carrots, celery and garlic. Cook vegetables for 10 minutes until fragrant and onions begin to color on edges and become yellow/translucent. Add potatoes, frozen mixed veggies, and dried herbs. Stir to make sure all ingredients are combined. Add chicken breast on top. 

*I find that I do not need to wait for my pot to heat up, it starts off pretty hot so I add my oil and vegetables as it “heats up” and just cook for 10 minutes. Halfway into the cooking time the brown/sauté function will officially turn on.

Attach lid to pressure cooker, make sure steam release is set to close, press the Soup/Stew button and cook for 15 minutes on HIGH Pressure. My pressure cooker takes about 10 minutes to come to pressure, making the total cooking time 25 minutes. After it’s cooked, manually release the steam. 

Carefully remove chicken breast, chop into medium sized chunks. Before adding the chicken back in, pull out 1 cup of soup filled with mainly potatoes and place in a blender with 1 cup of milk and 2 tbs of cornstarch. Blend for 15-20 seconds until mainly smooth. BE CAREFUL when blending hot foods! Do not fill your blender more than halfway! Add the blended soup and chicken back into the pressure cooker pot, put the brown/sauté function on  and cooker for another 5-10 minutes. Soup should be a bit thick, but not stew-like thick. Serve hot with fresh parsley and toast! Enjoy!