Description
A comforting and flavorful Instant Pot Chicken and Dumplings recipe that is perfect for a quick and easy meal. Tender chicken, vegetables, and fluffy biscuit dumplings cooked in a savory broth.
Ingredients
Units
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Main Ingredients:
- 2 tablespoons olive oil
- 2-3 cups mirepoix (diced trio of celery, carrot, and onion)
- 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
Instructions
- Cooking in Instant Pot: Place all ingredients in the Instant Pot except the peas. Cook on high pressure for 7-10 minutes. Quick release the steam, shred the chicken, add peas, season, and serve.
- Stovetop Instructions: In a Dutch oven, sauté mirepoix, garlic, potato, chicken, seasonings, and broth. Simmer covered for 15 minutes, then add biscuit pieces and simmer for another 15 minutes. Shred chicken, add peas, and serve.
Notes
- If using the stovetop method, adjust cooking times accordingly for each step.
- Feel free to customize the seasonings and vegetables to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 4.6g
- Sodium: 907.9mg
- Fat: 12.5g
- Carbohydrates: 27.8g
- Fiber: 2.9g
- Protein: 21.2g
- Cholesterol: 71mg
