Post by Fern on Jun 3, 2020 7:15:03 GMT -5
This recipe knocked our socks off! It ends up a little soupy, so you may want to serve it over rice. If thicker, stew-like consistency is what you want, you can mix some cornstarch or flour in some water and mix it into the end product. That’s what we did. Btw, you can still serve it over rice.
Ingredients
All seasonings are to taste. We like boldly seasoned meals. If your family doesn’t care for them, dial back on the seasonings. I encourage you to keep the salt the same.
• 1 ½ pounds chicken tenders, cubed
• 1 ½ cups chicken broth
• 1 ½ cups diced carrots
• 1 ½ cups diced celery
• 1 cup corn kernels
• 1 large onion, diced
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground black pepper (or to taste)
• 2 teaspoons poultry seasoning
• 1 teaspoon dried thyme leaves
• 1 cup heavy cream
• ½ cup frozen peas
Step 1
Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in an Instant Pot. 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.
Step 2
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.
Step 3
Stir in peas, giving them a chance to defrost just a bit in the pot pie, about 10 seconds. Stir in cream. Select Saute function. Cook until thickened, 2 to 3 minutes or longer to get thicker. You can use the method described above to help with that.
Ingredients
All seasonings are to taste. We like boldly seasoned meals. If your family doesn’t care for them, dial back on the seasonings. I encourage you to keep the salt the same.
• 1 ½ pounds chicken tenders, cubed
• 1 ½ cups chicken broth
• 1 ½ cups diced carrots
• 1 ½ cups diced celery
• 1 cup corn kernels
• 1 large onion, diced
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground black pepper (or to taste)
• 2 teaspoons poultry seasoning
• 1 teaspoon dried thyme leaves
• 1 cup heavy cream
• ½ cup frozen peas
Step 1
Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in an Instant Pot. 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.
Step 2
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.
Step 3
Stir in peas, giving them a chance to defrost just a bit in the pot pie, about 10 seconds. Stir in cream. Select Saute function. Cook until thickened, 2 to 3 minutes or longer to get thicker. You can use the method described above to help with that.