DESCRIPTION
Comfort food for the win! Instant Pot Chicken and Dumplings saves time on this great dish without sacrificing any of the flavor.
Ingredients
Scale
- 3 Tbsp. butter
- 3 medium carrots, diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 6 boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 and 1/2 tsp. salt
- 1 tsp. poultry seasoning
- 2 cups chicken stock
- 1 (8-count) pkg. refrigerator biscuit dough
- 1/2 cup heavy cream
- 3/4 cup frozen peas
Instructions
- Select the Sauté button on the Instant Pot to preheat.
- When “Hot” is displayed on the Instant Pot, add butter, carrots, celery, onions, chicken, salt, and poultry seasoning. Cook, stirring occasionally, until onions are soft, about 5 minutes. Press Cancel button.
- Stir in chicken stock. Place lid on Instant Pot and lock in place. Point valve to Sealing. Press the Pressure Cook button and set time for 2 minutes.
- Meanwhile, remove dough from package. Tear each biscuit in half to create two thin circles. Cut each circle into quarters and set aside.
- Switch valve to Venting to quick-release pressure. Press the Cancel button, then press the Sauté button. Bring to boiling.
- Remove lid and stir in cream. Drop in biscuit pieces, stir to distribute. Cook, stirring occasionally, until biscuits puff, are cooked through, and sauce is thickened, about 6 to 8 minutes.
- Stir in peas and let heat through for 1-2 minutes. Serve immediately.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!