A delightful, savory dish combining tender chicken and veggies in a rich sauce, enclosed in a flaky crust.
This Instant Pot chicken pot pie is crustless, gluten-free, delicious, and easy to make. It's not necessary to pre-sauté the chicken or onions. Simply serve in bowls for a flavorful meal.
Ingredients
- 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
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- 1 cup heavy cream
- ½ cup frozen peas
Directions
- Step 1: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.
- 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 the lid.
- Step 3:Stir in cream and peas. Select the Sauté function. Cook until thickened, 2 to 3 minutes. Allrecipes
