An easy, quick, and delicious recipe that will soon become a family favorite.
– chicken breasts – gold potatoes – carrots – yellow onion – celery ribs – peas – garlic cloves – salt – pepper – thyme – chicken broth – heavy cream – unsalted butter
Set the Instant Pot to Saute and add the unsalted butter. Add the garlic, carrots, diced onions, and celery. Saute for 2-3 minutes or until the onions are translucent.
Press cancel and add 1 cup of the broth and deglaze the pot.
Add the potatoes. Add the salt, pepper, and thyme. Top the veggies off with the chicken breasts. Pour the remaining chicken broth.
Close the lid and set the pressure cooker to High Pressure for 12 minutes. Naturally release pressure for 10 minutes.
Remove the chicken and shred either by using forks or using a hand mixer.
Return the chicken back to the pot and set it back to Saute. Add the peas and pour in the heavy cream. Stir to combine, press cancel and serve.