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Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes.
Create the butter and flour paste by combining equal parts butter and flour.
NPR for 6 minutes and then quick release.
Remove the chicken tenders. Shred and set aside.
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.
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.
Add the chicken back into the Instant Pot. Stir to combine.
Serve by itself, with some biscuits, or pie crust.