Ingredients55 m servings 320
- 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 13.1 26.8 120 791 Full nutrition
ReviewsRead all reviews 6
Pretty good recipe for a Chicken Pot Pie without the pie (aka crust). Flavors are here for a pot pie, but the consistency of a thin chicken soup--a really tasty chicken soup! Mine didn't thicken...
After reading others reviews stating it was thin like soup I decided to cut back on the chicken stock to 1 cup. It helped but I still needed to thicken it up with a cornstarch/water mixture. I a...
Had to add a little starch like other said and also added some gnocchi. Also made rice on the ride to add a few carbs to the dinner
Definitely will make it again! I used red and yellow candy onions. Used homemade poultry seasoning. Turned out very tasty!