Instant Pot Chicken and Dumplings
6 servings
servings20 minutes
active time30 minutes
total timeIngredients
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
Directions
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!
Nutrition
Serving Size
-
Calories
308
Total Fat
12.5 g
Saturated Fat
3.1 g
Unsaturated Fat
-
Trans Fat
0.3 g
Cholesterol
71 mg
Sodium
907.9 mg
Total Carbohydrate
27.8 g
Dietary Fiber
2.9 g
Total Sugars
4.6 g
Protein
21.2 g
6 servings
servings20 minutes
active time30 minutes
total time