Needed to cook something fast, filling, and friendly for sore mouths.
Ingredients:
7 chicken thighs
1 can of squash (or pumpkin~ I was using up an accidental squash purchase)
10-12 medium red potatoes, washed and cut into 1-ish inch chunks
6-8 medium carrots, peeled and cut into 1-ish inch chunks
East Bay Seasoning
Garlic Powder
Onion Powder
2 c chicken broth
1-2 c frozen green peas
1/4 cup butter, cubed
Put chicken thighs in instant pot upside down, sprinkle with seasonings, then turn over and sprinkle with more seasoning.
Pour in chicken broth
Spoon contents of squash can on top, spreading it evenly over the chicken
Add potatoes and then the carrots
Sprinkle with more seasonings (to taste)
Close the lid and set on high pressure for 10 minutes. Allow to natural release.
When you open the lid, add the frozen green peas and the butter and use a serving fork to dig down to the bottom and shred the chicken on its way up. This will also serve to mix in the peas and butter, hopefully without totally mashing up the potatoes and carrots.
Serve with ground pepper to taste.
Had no idea what it would turn out like, but it is totally a chicken pot pie minus the crust. Highly recommended, 5 out of 5 thumbs up!
*Side note~ I used the 8qt instant pot for this meal, but I think it could also fit in a 6 qt.
Blessings~
