Description
An easy Instant Pot one pot meal of chicken tenderloins, mushrooms, red potatoes, baby carrots, kale and a creamy sauce.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 small onion, diced
- 8 ounces sliced mushrooms
- 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 Tbsp soy sauce
- 1 Tbsp white wine vinegar
- 1/2 tsp Better than Bouillon chicken base
- 1/2 cup water
- 20 ounces chicken tenderloins (frozen is okay)
- Kosher salt and black pepper
- 2 cups baby carrots
- 16 ounces red potatoes, cut into 1/2 inch cubes
- 2 kale leaves, stems removed and chopped
- 4 ounces cream cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms and saute for 3 minutes. Stir in the poultry seasoning, garlic powder, soy sauce, vinegar and bouillon.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken tenderloins. Sprinkle a big pinch of salt and pepper over the chicken.
- Add in the carrots, potatoes, kale and cream cheese (in that order) and don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir well so that cream cheese is incorporated. Salt and pepper to taste and serve.
- Category: Chicken
- Method: Instant Pot