Chicken and Dumplings
By :Chop Secrets
Print Recipe
Votes: 4
Rating: 3
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 40 minutes
Servings
4 - 6 servings
Ingredients
  • 1 tbsp olive oil
  • 2 lbs chicken breasts cubed
  • 1/4 cup fresh parsley chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 cups low sodium chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp poultry seasoning
  • 1 tsp pepper
  • 1 cup celery chopped
  • 2 cups frozen mixed peas and carrots
  • 10.5 ounce low sodium cream of chicken soup 2 cans
  • 16 ounce buttermilk or southern style biscuits, refrigerated 1 can , each biscuit quartered
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 40 minutes
Servings
4 - 6 servings
Ingredients
  • 1 tbsp olive oil
  • 2 lbs chicken breasts cubed
  • 1/4 cup fresh parsley chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 cups low sodium chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp poultry seasoning
  • 1 tsp pepper
  • 1 cup celery chopped
  • 2 cups frozen mixed peas and carrots
  • 10.5 ounce low sodium cream of chicken soup 2 cans
  • 16 ounce buttermilk or southern style biscuits, refrigerated 1 can , each biscuit quartered
Votes: 4
Rating: 3
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function .
  2. When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add broth, thyme, rosemary, poultry seasoning and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the celery, peas and carrots and stir.
  6. Pour the two cans of cream of chicken evenly over the top--do not stir.
  7. Spread the quartered biscuit pieces over the top in an even layer. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
  9. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  10. Adjust seasonings and serve warm.
Recipe Notes

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.