Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 cups chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup frozen peas
  • 3 tbsp cornstarch
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 1 can (8 oz) refrigerated crescent rolls

Instructions:

  1. Set the Instant Pot to Sauté mode. Melt the butter over medium-high heat.
  2. Add the cubed chicken thighs and sear until lightly browned on all sides. Remove chicken and set aside.
  3. In the remaining fat, sauté the onion, carrots, and celery for 3-4 minutes until the onions are translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pot with your spatula to release the brown bits (fond).
  5. Return the chicken to the pot. Stir in the thyme, salt, and pepper.
  6. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 10 minutes.
  7. Perform a Quick Release of the pressure.
  8. Set the pot back to Sauté mode.
  9. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir this slurry into the bubbling filling.
  10. Stir in the heavy cream and frozen peas.