ONE POT Creamy Chicken and Vegetables | INSTANT POT RECIPE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Turn the Instant Pot to the sauté setting and wait until it says hot.

Add 1 tablespoon of olive oil and swirl it around.

Add 1 chopped onion and 8 oz of mushrooms, sautéing for 3-4 minutes.

Add 1 tablespoon of poultry seasoning, 1 tablespoon of garlic powder, 1 tablespoon of white wine vinegar, and 1 tablespoon of low sodium soy sauce.

Stir in 1/2 teaspoon of Better Than Bouillon chicken base and 1/2 cup of water, scraping the bottom of the pot with a sauté paddle to prevent sticking.

Add 20 oz of frozen chicken tenderloins, seasoning with kosher salt and coarse black pepper.

Add 20 oz of red potatoes and some sliced baby carrots.

Chop kale, discarding the stem, and add it to the pot.

Add 4 oz of cream cheese to the pot.

Put the lid on the Instant Pot, ensuring the valve is set to sealing, not venting.

Set the pressure cook button to 3 minutes on high pressure.

After the cooking time is up, let the pot sit for 5-7 minutes to release pressure naturally.

Release any remaining pressure, then stir everything together well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens