Name: Instant Pot Chicken and Dumplings
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 2-3 cups mirepoix (diced trio of celery, carrot, and onion – you can often buy this pre-chopped); 3 cloves minced garlic; 1 large Russet potato, peeled and diced; 1 lb. chicken thighs; 1/2 teaspoon poultry seasoning; 1 teaspoon salt; 1/2 teaspoon pepper; 3-4 cups chicken broth; 12 ounces of refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces; 1 cup frozen peas; optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving

Place all ingredients in the Instant Pot except the peas. Throw some fresh herbs in there if you have them – sage, thyme, etc. If not, don’t sweat! This is shortcut cooking. Just turn on the Instant Pot and cook on high pressure for 7-10 minutes.

After about 10 minutes of resting, use the “quick release” to let out the steam. Gently break apart any pieces of biscuits that got stuck together with two forks.

Pull out the chicken and shred it or chop it up. Add it back in with the peas. Taste, season, and serve!

2-3 cups mirepoix (diced trio of celery, carrot, and onion – you can often buy this pre-chopped)

12 ounces of refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces

optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving

Instant Pot Chicken and Dumplings

Ingredients

Directions

Nutrition