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+ servings

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. 
Prep Time10 mins
Cook Time20 mins
resting time5 mins
Total Time35 mins
Course: Dinner, Instant Pot
Cuisine: American
Keyword: Instant Pot Chicken & Dumplings
Servings: 8
Calories: 725kcal

Ingredients

  • 3 Tbsp butter
  • 1 tbsp olive oil
  • lbs  Chicken Breasts  cut in 1 to 1.5" pieces
  • tsp  Salt
  • 1 tsp  Pepper
  • 1 tsp dried Thyme
  • 1 tsp dried rosemary
  • 1/2  tsp dried Sage
  • 1   Onion  diced
  • lb bag baby Carrots
  • cup  Celery  chopped
  • 2 tbsp minced garlic
  • 4 small Potatoes  peeled and chopped
  • 64 oz Chicken Broth
  • 16 oz Frozen Peas
  • 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