Ingredients:

• 1 ½ pounds chicken tenders, cubed
• 1 ½ cups chicken broth
• 1 ½ cups diced carrots
• 1 ½ cups diced celery
• 1 cup corn
• 1 large onion, diced
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• ½ teaspoon dried thyme
• 1 cup heavy cream
• ½ cup frozen peas

Directions:

• Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
• Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.