Turn Instant Pot to sauté setting.

While the Instant Pot is heating, dice carrots, celery, and onion.

Add olive oil to the hot pot and add diced vegetables.

Saute vegetables until onion begins to soften. Season with salt and pepper.

Add diced garlic and sauté until onion is clear.

Add broth, frozen peas and carrots, and frozen corn.

Season to taste with salt and pepper or seasoning of your choice.

Add chicken breasts (fresh or frozen).

Put the lid to the Instant Pot on and turn the vent to Sealing.

Press the Soup button and walk away!

During the last 10 minutes of cooking time, heat a pot over the stove.

Melt butter, then add flour and whisk together.

Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.

Whisk in the milk slowly to avoid lumps.

Allow the mixture to come to just boiling to thicken.

When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!

Remove chicken breasts to a plate and dice or shred.

Whisk milk mixture into the hot soup.

Add chicken back into the soup.

Add Franks Red Hot sauce to taste.

Season to taste.

Serve and enjoy!