1tablespoonItalian seasoningsOR 1 teaspoon EACH thyme, basil, oregano
1teaspoongarlic powder
1teaspoon sea saltto taste, your broth will impact final salt needs
1/3cupsun dried tomatoesOR roasted red peppers
Mix in After Natural Release
1/2cupcream cheeseOR cashew cream (see note below) for dairy free/Whole30
1tablespoontapioca starchor any starch OPTIONAL, only if you want to thicken more. 1/2t xanthan gum for keto.
Instructions
Stir together the 'broth mix' and add it to your Instant Pot along with the tenderloins.
Lock on your lid, set 'manual' timer for 8 minutes.
When the timer beeps, hit 'cancel.' Let the Instant Pot NR (natural release) for at least 10 minutes.
Depressurize if necessary, and using a whisk, stir in the preferred cream cheese or cashew cream. Only add the starch if you want it even thicker and creamier! If you do, run the 'saute' feature for a minute or two to cook and thicken the starch.
Notes
You can see how to make cashew cream here. Alternately, you can add 2-3 tablespoons cashews to the broth mixture, remove the tenderloins, and puree the sauce in blender before adding back to coat the chicken. And if you want your sauce thinner, just a touch more broth to thin to desired consistency.