Instant Pot Method:

1. Set the Instant Pot function to sauté. Add 1 TBS oil and allow to heat up. 
2. Add carrots, onion, and potatoes. Sauté for three minutes. 
3. Add garlic, oregano, Italian Seasoning, salt and pepper. Sauté for one more minute. 
4. Add chicken and chicken stock. Place the lid on the Instant Pot and set the valve to “Sealing.” 
5. Place on High Pressure for 10 minutes. 
6. Allow for the pressure to release naturally for about 5-10 minutes. After 5-10 minutes, move the valve to “Vent” and remove lid. 
7. Place IP to sauté function (this will keep the soup cooking while we add additional ingredients). Move chicken to a bowl or cutting board and shred with two forks (or you can shred with a stand or hand mixer).  Place chicken back into the IP.
8. Add the mascarpone cheese (or cream) and mix until the mascarpone is melted and combined. Then add the lemon juice. Stir until incorporated. Turn off Instant Pot (or put on “Keep Warm” setting).
9. Serve with fresh cracked black pepper and freshly grated Parmesan cheese. 

Crock-Pot Method

1. If your crockpot has a sauté function, set to sauté and follow steps 1-4 above. If your crockpot does not have a sauté function, just add all ingredients into crockpot. 
2. Once chicken and chicken stock are in the crockpot, place the lid on top. Set to cook for 3 hours on high or 5 hours on low. (The chicken is done when it hits 165 degrees F. It should easily shred with a fork). 
3. Remove chicken from crockpot to a bowl or cutting board and shred with two forks. (Or you can use a stand or hand mixer to shred.)
4. Place chicken back into crockpot. Add the mascarpone cheese (or cream) and mix until the mascarpone is melted and combined. Add lemon juice. Stir to incorporate. 
5. Serve with fresh cracked black pepper and freshly grated Parmesan cheese.