- 1 1/2 pounds chicken tenders, cubed
- 1 1/2 cups chicken broth
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery
- 1 cup corn kernels
- 1 large onion, diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1 cup heavy cream
- 1/2 cup frozen peas
- Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
- Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.
08/07/2019
recipepes.com
nstant pot® chicken pot pie (crustless and gluten-free), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
