Ingredients:
· 1 tablespoon olive oil
· 12 ounces boneless skinless chicken breast, cut into ½” pieces
· 1 medium onion, diced
· 1 medium carrot, diced
· 1 tablespoon thyme, chopped
· 2 cups chicken stock
· 1 ½ cups frozen corn
· Salt & Pepper to taste
· ¾ cup canned coconut milk
· 1 tablespoon flour
Directions:
1. On brown setting, add oil and brown chicken pieces, being careful not to crowd the pan. Remove from pan.
2. Turn to saute setting and add onions, carrots and thyme. Saute until softened.
3. Add chicken, chicken stock, corn and coconut milk. Cook at high pressure for 7 minutes.
4. Let pressure naturally release.
5. Mix flour with a bit of water and stir in to thicken. Enjoy!