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Vortex Plus Coconut Shrimp
| 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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It was great, except for the southern style biscuit on top. Thats not a dumpling and it tasted terrible. We ended up just dumping all the biscuit out and eating it as a chicken and vegitable soup.
This was easy to make and flavors were great. My oops, I was expecting something thicker. This was creamy, delicious, and from what I’ve read, on point! My hubby ate it up.
My first time using my insta pot and this turned out good!
Cut spices in half
Made and increased recipe to feed 6. Very good but if you want thick sauce reduce soup. Great for a winter day.
So easy. Very flavorful.
I agree, one can of soup only and cut spices. I made flour dumplings and cooked them on Saute setting after stew was done. Worked out great!
Ok, except for the biscuits – too chewy. Took them off and ate the rest.
The dumplings were great. However, dish was very under seasoned. We had to add salt, pepper and some Tabasco sauce to enjoy the flavor when serving.
I am recovering from surgery and this was just what the doctor ordered. Not spicy but still tasty and a nice all in one bowl kind of meal. Great for a chilly day.
Very good, definitely a comfort food!
What a great meal. Subbed mushroom soup for cream of celery, hit more Rosemary that called for and was unreal. Biscuits turned out unreal and not chewy or mushy. 100% on the fav list for next time.
Sooooo good. Dumplings turned out excellent.
Delicious. One kid didn’t care for the dumpling part and they were kinda mushy, but overall tasty.
The only good part was the sauce and flavoring.
Great flavor and easy to make! I used thighs rather than breasts but kept tge rest of the recipe the same! It was great!
Was easy make was a great meal for a cool evening.
Loved this! Turned out fantastic!
Not that great.
This was a good recipe. The chicken and broth and veggies all came out really good. Im not a fan of canned biscuits as the dumplings but my roommate said they were good.
I had used fresh veggies and parsley. I added Trumeric, white wine and shallots. I used southern biscuits frozen, it was ok.
This was amazing. I was nervous about how it would turn out…cause im picky about my dumplins! But they were really good!!
Absolutely delicious! This one is a keeper, true comfort food