Ingredients
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1 ½ pounds chicken tenders, cubed
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1 ½ cups chicken broth
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1 ½ cups diced carrots
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1 ½ cups diced celery
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1 cup corn kernels
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1 large onion, diced
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1 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground black pepper
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1 teaspoon poultry seasoning
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½ teaspoon dried thyme
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1 cup heavy cream
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½ cup frozen peas
Directions
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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.
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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.
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Stir in cream and peas. Select the Sauté function. Cook until thickened, 2 to 3 minutes.
Unknown
Nutrition Facts (per serving)
334 | Calories |
18g | Fat |
16g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 334 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 10g | 50% |
Cholesterol 121mg | 40% |
Sodium 814mg | 35% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 3g | 11% |
Total Sugars 5g | |
Protein 27g | 54% |
Vitamin C 9mg | 10% |
Calcium 78mg | 6% |
Iron 2mg | 9% |
Potassium 540mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.