Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 tsp olive oil
• 350 g potatoes
• 200 g chopped carrots
• 200 g chopped celery
• 1 onion
• 1 tsp minced garlic
• 500 g boneless chicken breasts
• 500 g frozen corn
• 500 ml chicken stock
• 60 ml Lemon & Herb Sauce
• 1 tsp cracked black pepper
• 1/8 tsp ground nutmeg
• 2 tbsp cornflour
• 2 tbsp Water
• 250 ml double cream

Instructions

1. Select Sauté on the Instant Pot and add oil to pot. heat 2 min.
2. Once hot, add the potatoes and cook, stirring for 1 minutes.
3. Then add the carrots, celery, onions and garlic and cook for another 2 minutes, stirring frequently.
4. Add the chicken, corn, chicken stock, sauce, pepper and nutmeg and give everything a stir, deglazing the base of the inner pot.
5. Press cancel and secure the lid, then select Pressure Cook and set the time for 8 minutes.
6. When the cooking program finishes, perform a Quick Pressure Release then remove the steam.
7. Remove the chicken from pot; place on plate and shred using 2 forks.
8. In a small bowl, mix the cornflour and water until blended, then add to pot along with the cream and shredded chicken; mix well.
9. Press cancel and select Sauté again, and sauté until the chowder is thickened and heated through, stirring constantly.