Put the oil and garlic in a pressure cooker and sauté, then put the cut and peeled vegetables and the onion cream and cover with boiling water. As soon as the pressure cooker starts to sizzle, wait 8 minutes and turn off the heat.
Place the vegetables with the remaining broth in the blender and blend for a few minutes.
In a pan sauté the chicken with salt to taste, olive oil and onion.
Pour the broth on top of the chicken, stir well, turn off the heat and add a little green smell.