Servings: 4

1 tablespoon olive oil 1 tablespoon olive oil
1 small yellow onion 1 small yellow onion
2 celery stalks 2 celery stalks
1 ½ lb boneless skinless chicken breast 1 ½ lb boneless skinless chicken breast
1/2 teaspoon salt ½ teaspoon salt
1/4 teaspoon black pepper ¼ teaspoon black pepper
1 teaspoon poultry seasoning 1 teaspoon poultry seasoning
24 oz / 3 cups corn (fresh or frozen) 24 oz / 3 cups corn (fresh or frozen)
3 hard boiled eggs 3 hard boiled eggs
4 cups stock (1/2 chicken, 1/2 vegetable) 4 cups stock (½ chicken, ½ vegetable)

Cut the chicken breast into bite size pieces. Chop onion and celery.
Press sauté setting and let the IP preheat for 2 minutes. Add oil and let it heat until shimmering.
Add chopped onion and celery. Sauté for 3 to 4 minutes.
Add chicken and sauté for 2 minutes. When the chicken starts to turn white, add salt, pepper, and poultry seasoning. Continue on sauté until chicken is almost fully cooked through.
Stir in corn and stock. Close lid, set valve to sealed position. Pressure cook on HIGH for 4 minutes.
When the timer is done, let the pressure release naturally for 5 minutes, then quick release remaining pressure.
Chop and stir in hard boiled eggs.