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.
- 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
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).
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