Go Back
–+ servings
Instant Pot Chicken and Dumpling's

Instant Pot Chicken and Dumpling's Recipe

Instant Pot Chicken and Dumpling's
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 6 Bowls
Calories 697.7 kcal

Ingredients
  

  • 2 tablespoons butter
  • 2 cups chopped yellow onions
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon salt (to taste)
  • 4 celery ribs, bite sized chunks
  • 4 carrots, bite sized chunks
  • 2 potatoes, bite sized chunks
  • 3 cups chicken broth
  • 1 1/2 lbs chicken breasts, cut into 1 inch cubes
  • 1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits, 5 to 6 should be enough (or use the entire can)
  • 1/2 cup heavy whipping cream
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper, to taste
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 cups frozen peas, thawed
  • 3 garlic cloves, minced

Instructions
 

  • Set IP to saute, add butter and onions, poultry seasoning and salt. Cook 6-8 minutes stirring occasionally.
  • Stir in celery, carrots, potatoes, peas, broth, chicken, garlic, rosemary, oregano, thyme, pepper.
  • Secure lid, set pressure valve to sealing. Cook on high pressure for 2 minutes, press cancel, Place a towel over the steam release and quick release steam.
  • Meanwhile, cut each biscuit into 6 pieces.
  • Set IP to saute and stir in cream.
  • Stir in biscuit pieces one at a time so they do not clump together until biscuits are cooked and liquid thickens about 15 - 20 minutes.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 431gCalories: 697.7kcalCarbohydrates: 63.2gProtein: 36.7gFat: 33.2gSaturated Fat: 13gCholesterol: 110.8mgSodium: 1541.1mgFiber: 6.9gSugar: 13.5g
Keyword < 4 Hours, < 60 Mins
Tried this recipe?Let us know how it was!