Instant Pot Chicken & Dumplings - 8 Quart
Instant Pot Chicken And Dumplings Take A Classic Recipe And Makes It So Crazy Easy To Make For Your Family And Is Sure To Be A Hit.
Servings: 8
Calories: 725kcal
Ingredients
- 3 Tbsp butter
- 1 tbsp olive oil
- 3 lbs Chicken Breasts cut in 1 to 1.5" pieces
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp dried Thyme
- 1 tsp dried rosemary
- 1/2 tsp dried Sage
- 1 Onion diced
- 1 lb bag baby Carrots
- 1 cup Celery chopped
- 2 tbsp minced garlic
- 4 small Potatoes peeled and chopped
- 64 oz Chicken Broth
- 16 oz Frozen Peas
- 1 cup Heavy Cream
- 2 16 oz Cans of jumbo Canned Buttermilk Refrigerator Biscuits 16oz pkg contains 8, so you will need 2 cans
Instructions
- Cut chicken into bite sized pieces, approximately 1-1.5 inches.
- Chop celery and onion.
- Cut biscuits into 8 pieces.
- Turn Instant Pot to Saute and melt butter in bottom of Instant Pot.
- Lightly saute chicken with onion and celery, until onion just starts becoming translucent.
- Add remaining ingredients including biscuits, but not heavy cream and frozen peas. Stir to make sure biscuits aren't stuck together.
- Close lid and valve. Cook on manual/Pressure Cook, high pressure for 10 minutes.
- Natural release for 10 minutes, then quick release.
- Stir in 1 cup of heavy cream and frozen peas.
- Let sit for about 5 minutes and serve. (Peas should be warmed by then).
Nutrition
Calories: 725kcal | Carbohydrates: 60g | Protein: 48g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 161mg | Sodium: 1997mg | Potassium: 1713mg | Fiber: 9g | Sugar: 9g | Vitamin A: 9004IU | Vitamin C: 54mg | Calcium: 157mg | Iron: 8mg