INGREDIENTS
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INSTRUCTIONS
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In the Instant Pot, combine the chicken, green beans, peas (if using), onion, celery, carrots, butter, garlic, pepper, thyme, salt, and broth.
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Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK OR MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
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Open the lid, stir in the evaporated milk, and serve.
RECIPE NOTES
Note: If you would like to use this as a filling for a pot pie, reduce the broth to 1[1â„2] cups. You may also want to thicken with a cornstarch slurry. To make the slurry, in a small bowl, mix 1 tablespoon cornstarch and 1â„4 cup water. Stir the slurry into the pot after the pressure has been released. Select SAUTEÌ/Normal. Cook and stir 3 to 5 minutes or until thickened.
Per Serving
Calories: 230
Total Fat: 11g
Saturated Fat: 5g
Sodium: 430mg
Carbohydrates: 10g
Fiber: 2g
Sugars: 5g
Protein: 24g
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis