Risotto with Lemon and Shrimp
Chicken and Dumplings
| By : |
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
4 - 6 servings
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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
Ingredients
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Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function .
- 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.
- Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
- 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.
- Add the celery, peas and carrots and stir.
- Pour the two cans of cream of chicken evenly over the top--do not stir.
- Spread the quartered biscuit pieces over the top in an even layer. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
- Adjust seasonings and serve warm.
Recipe Notes
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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