Instant Pot Chicken and Dumplings

Name: Instant Pot Chicken and Dumplings
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, chopped; 2 medium carrot, chopped; 2 celery rib, chopped; 2 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon poultry seasoning; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 1 medium potato, peeled and chopped; 1 pound boneless skinless chicken thighs, cubed; 3-1/2 cups reduced-sodium chicken broth; 1 can (16.3 ounces) large refrigerated buttermilk biscuits, cubed; 1 cup frozen peas; 3 tablespoons minced fresh parsley

Total Time Prep: 20 min. Cook: 35 min.

Yield 6 servings

Test Kitchen Approved

There's nothing like a bowl of Instant Pot chicken and dumplings. This comfort food classic comes together quickly and perfectly with this recipe.

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
2 medium carrot, chopped
2 celery rib, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 medium potato, peeled and chopped
1 pound boneless skinless chicken thighs, cubed
3-1/2 cups reduced-sodium chicken broth
1 can (16.3 ounces) large refrigerated buttermilk biscuits, cubed
1 cup frozen peas
3 tablespoons minced fresh parsley

Directions

Set a 6- or 8-qt. electric pressure cooker to saute; add oil. Stir in onion, carrot and celery; cook until tender, 4-5 minutes. Stir in garlic, salt, poultry seasoning, thyme and pepper; cook 30-60 seconds or until fragrant. Add potato, cubed chicken and broth; gently stir in cubed biscuits. Secure lid on pressure cooker; set toggle to sealing. Select manual high pressure for 7 minutes; once complete, let naturally release 10 minutes. Carefully set toggle to venting; remove lid. Use two forks or tongs to break apart biscuits. Stir in frozen peas. Place lid on top; let rest 5 minutes or until peas are hot. Garnish with parsley.

Nutrition Facts

1-1/3 cups: 425 calories, 17g fat (5g saturated fat), 50mg cholesterol, 1642mg sodium, 46g carbohydrate (7g sugars, 4g fiber), 23g protein.

This recipe cooks raw chicken thighs and canned biscuits in just 35 minutes. After that, you're left with a creamy, warming and rich soup that will stick to your bones all night. —Julie Andrews, Rockford, Michigan

Recipe Creator