Mom-Approved Instant Pot Chicken And Dumplings (Easy-Peasy)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
Scale
Ingredients
2 tbsp butter
1 large onion, chopped
1 pounds boneless skinless chicken breast cut into bite sized pieces
2 celery stalks, chopped
2 medium carrots, chopped
½ cup frozen peas
1 tsp Italian seasoning
½ tsp salt
¼ tsp pepper
3 cups chicken broth
1 (10.2 ounce) can refrigerated biscuit dough
½ cup heavy cream
¼ cup chopped parsley
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the butter.
- Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes.
- Add the chicken and cook until no longer pink.
- Press the CANCEL button.
- Add the frozen peas, Italian seasoning and chicken broth and mix to combine.
- Season to taste with salt and black pepper.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 5 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Open the lid.
- Cut each biscuit into 8 pieces.
- Add the biscuits, chopped parsley and heavy cream to the pot.
- Press the SAUTE button.
- Cook 4-6 minutes, stirring frequently, until biscuits are cooked through and sauce thickens.
- Taste and add more salt or black pepper if necessary.
- Serve warm.
Find it online: https://misswish.com/instant-pot-chicken-and-dumplings