Chicken Potato Soup

This is a yummy soup with lots of flavors. I made this soup in an InstaPot (electronic pressure cooker), but you could also make it more traditionally in a pot on the stove.

Ingredients

• 1 Tab butter
• 1 Tab cooking oil
• 3 cloves garlic, chopped finely
• About a pound of chicken breast, cubed into about 1 inch pieces
• About a pound of potatoes, cubed into about 1 inch pieces 
• 1 yellow squash, cubed into about 1 inch pieces
• 2 cups chicken broth
• 1 tsp pepper
• 1 tsp thyme
• 1 tsp Garam Masala
• 1 lemon

Procedure - InstaPot

1. Turn the InstaPot on with "Saute" mode. Add butter, oil, and garlic, stirring frequently. Once the oil is hot, let the garlic cook a minute until it gets soft.
2. Add the chicken. Stir frequently, cook until the chicken is slightly browned on the outside.
3. Add the potatoes, squash, broth, pepper, thyme, and Garam Masala. Stir everything together.
4. Cut the lemon in half, squeeze the juice out of both sides into the pot.
5. Close the InstaPot, cook on the poultry setting for 12 minutes.

Procedure - Stovetop

Proceed as above, saute the garlic and chicken on medium-high heat. Add all other ingredients, and add water to cover all ingredients, bring to a boil. Reduce the heat to a simmer and cook until the potatoes are soft (check by poking them with a fork).

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