An easy Instant Pot chicken and dumplings recipe made with canned biscuits, perfect for when you need a bit of comfort food on a busy weeknight.
Ingredients
1can of biscuits
1-2poundsboneless chicken breastscut into 1” cubes
2tablespoonsolive oil
2tablespoonsbutter
2tablespoonsdiced garlic
1small oniondiced
1cupheavy cream
1small can cream of chicken soup
2cupschicken broth
1tablespoonpoultry seasoning
1cupcelerydiced
1cupcarrotsdiced
1small bag of frozen peas
Instructions
Cute each biscuit into quarters and set aside.
Set Instant Pot to sauté function. Add butter and olive oil and allow to sizzle. Add garlic and onion; cook 1-2 minutes, or until onions are translucent, stirring occasionally.
Add chicken and chicken broth to pot. Stir in cream of chicken soup and heavy cream. Add celery and carrots. Stir well to mix everything together.
Set Instant pot to high pressure for 10 minutes. Make sure venting is turned off and close lid. Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
Add peas and stir. Add biscuits to top of mixture.
Set pot to Sauté again, close lid and turn off venting. Cook for 5 minutes and Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.