Chicken and Dumplings
4 – 6
4 – 6
low sodium chicken stock
frozen mixed peas and carrots
low sodium cream of chicken soup
or southern style biscuits, refrigerated
, each biscuit quartered
Add olive oil to the Instant Pot. Using the display panel select the
When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
Add broth, thyme, rosemary, poultry seasoning and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add the celery, peas and carrots and stir.
Pour the two cans of cream of chicken evenly over the top–do not stir.
Spread the quartered biscuit pieces over the top in an even layer. Secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
Adjust seasonings and serve warm.
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.