- 2 tsp olive oil
- 3/4 lbs Yukon gold potatoes (about 3 potatoes) cut into 1/2 inch,
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped green onion
- 1/2 cup chopped yellow onions
- 1 tsp tsp. minced garlic
- 4 small boneless skinless chicken breasts 1 lb
- 3 cups frozen corn
- 2 cups fat-free reduced-sodium chicken broth
- 1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
- 1 tsp cracked black pepper
- 1/8 tsp ground nutmeg
- 2 tbsp cornstarch
- 2 tbsp Water
- 1 cup whipping cream
SET SAUTÉ setting on INSTANT POT for 5 min. Add oil to pot, heat 2 min. Add potatoes; cook and stir 1 min. Add carrots, celery, onions and garlic; cook 2 min., stirring frequently.
ADD chicken, corn, chicken broth, sauce, pepper and nutmeg; stir. Close and lock lid. Turn Pressure Valve to Sealing position. Cook 8 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
REMOVE chicken from pot; place on plate. Shred chicken using 2 forks.
MIX cornstarch and water until blended. Add to pot along with the cream and chicken; mix well. Cook using SAUTÉ setting 5 min. or until chowder is thickened and heated through, stirring constantly.
How to Cut Onions with Fewer Tears:
To avoid crying while peeling or slicing onions, chill the onions by placing them in the refrigerator or freezer for about 15 min. before using them. Or, peel them under running water, then chop in a food processor.
Nutrition Information Per Serving: 300 Calories, 16g Total Fat, 8g Saturated Fat, 75mg Cholesterol, 340mg Sodium, 30g Total Carbohydrate, 7g Dietary Fiber, 6g Total Sugars, 14g Protein, 2%DV Vitamin D, 4%DV Calcium, 10%DV Iron, 10%DV Potassium.