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Ingredients55 m servings 320 cals
Original recipe yields 6 servings
- 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.
Per Serving: 320 calories; 17.9 g fat; 13.1 g carbohydrates; 26.8 g protein; 120 mg cholesterol; 791 mg sodium. Full nutrition
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