Instant Pot Chicken Pot Pie (Crustless and Gluten Free)
Recipe by Jane Cooks It Up from allrecipes.com
Dinner 55 Mins.
Ingredients
6
6 servings
- •1.5 pounds chicken tenders, cubed
- •1.5 cups chicken broth
- •1.5 cups diced carrots
- •1.5 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
- •0.5 teaspoon dried thyme
- •1 cup heavy cream
- •0.5 cup frozen peas
Instructions
- 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). 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 the lid.
- Stir in cream and peas. Select the Sauté function. Cook until thickened, 2 to 3 minutes.
Nutritional Facts
Per 6 servings
- Calories: 334
- Carbohydrate: 16g
- Fat: 18g
- Fiber: 3g
- Protein: 27g
- Sugar: 5g
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