Step 1

Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes.

Step 2

Create the butter and flour paste by combining equal parts butter and flour.

Step 3

NPR for 6 minutes and then quick release.

Step 4

Remove the chicken tenders. Shred and set aside.

Step 5

Add frozen peas (This is important to bring the temp down so the milk doesn't curdle when added) and then add the milk. Stir to combine.

Step 6

Turn the saute function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.

Step 7

Add the chicken back into the Instant Pot. Stir to combine.

Step 8

Serve by itself, with some biscuits, or pie crust.