Categories: Instant Pot

Ingredients

• 1 1/2 cups chicken broth
• 1/3 cup brown rice
• 1 1/2 lb. chicken breast tenderloins, cubed
• 1 large onion, diced
• 1 1/2 cups diced carrot
• 1 1/2 cups diced celery
• 1 cup frozen corn kernels
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp poultry seasoning
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup half-and-half
• 2 tsp cornstarch
• 1/2 cup frozen peas
• Fresh lemon wedges and fresh dill weed sprigs

Directions

1. Stir together broth and rice in an Instant Pot until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock lid. Select High Pressure and set timer for 18 minutes. Allow 10-15 minutes for pressure to build.

2. Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid.

3. Stir together half-and-half and cornstarch in a small bowl. Add to cooked, along with peas, and stir. Select Saute function; cook, stirring constantly, until thickened and bubbly, 2-3 minutes. Garnish with lemon wedges and dill sprigs.

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