Ingredients
1 cup chicken broth
3 potatoes, medium, peeled and cubed
1 cup carrots, diced
¼ onion, minced
1 lb chicken breasts, sliced
¾ tsp poultry seasoning
½ tsp salt
⅛ tsp pepper
1 tbsp all-purpose flour
1 tbsp unsalted butter
½ cup peas, frozen
½ cup milk
Preparation
Set the instant pot to the High setting and add in the broth, potatoes, carrots, onion, chicken breasts, poultry seasoning, salt, and pepper in the pot.
Cook for 3 minutes.
Remove the chicken pieces. Shred, then set aside.
In a small bowl, make a slurry by combining flour and butter.
Add the peas and milk, stirring to combine.
Select the Saute function and add the milk mixture. Stir until the mixture has thickened.
Add the shredded chicken back into the instant pot, then stir to combine.
Serve as it is garnished with parsley or with crispy biscuits on the side. Enjoy!
