Instant Pot Chicken and Dumplings
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
6 servings
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Calories
267 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Dumplings
Description
Instant Pot Chicken and Dumplings brings together buttermilk biscuit dough broken into wedges, chicken breast pieces, carrots, celery, onion, and seasonings cooked in chicken broth with Italian and poultry seasoning and bay leaves. The saute function softens the vegetables and cooks the flour to thicken the broth before pressure cooking melds the flavors and gently cooks the dough into dumplings.
The result is a creamy stew with tender chicken, soft dumplings, and a savory blend of herbs. Peas are added near the end to maintain their texture and color. Garnishing with fresh parsley adds a bright finish.
The recipe can accommodate substitutions such as using chicken thighs or alternative thickeners like cornstarch. Leftovers store well refrigerated for up to four days or can be frozen for up to three months if thawed properly before reheating.
Ingredients
- 8 buttermilk biscuits refrigerated
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 2 carrot peeled and chopped
- 2 talks celery chopped
- 1/2 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste, ground
- 1/3 cup all-purpose flour
- 5 cups chicken broth
- 2 teaspoons Italian seasoning
- 2 teaspoons poultry seasoning
- 2 bay leaf
- 2 chicken breast chopped into 1-inch pieces, boneless skinless
- 3/4 cup peas frozen
- 2 tablespoons parsley for garnish, fresh
Instructions
- Flatten out biscuits and cut each into 8 inch wedges; set aside. Turn your Instant Pot to the saute setting.
- Add oil when Pot reads Hot. Add the onion, carrots and celery. Season with salt and pepper and saute for 3 minutes, stirring frequently, until soft and translucent.
- Whisk in the flour and cook for 1 minute. add 1 cup of the chicken broth and whisk until all of the flour has absorbed into the liquid. Press cancel. Stir in the Italian seasoning, poultry seasoning, bay leaves and remaining broth. Add the chicken and biscuits, breaking apart as needed.
- Close the lid, press the Soup setting and set the timer to 7 minutes, allowing a natural release. Carefully unlock and remove the lid.
- Set the Instant Pot to saute, add peas and stir. Taste and adjust seasoning as necessary. Cook for 2 more minutes until the peas are cooked. Press cancel. Garnish with fresh parsley, if desired.
Notes
- Boneless chicken thighs can substitute chicken breasts for different texture and flavor.
- Flour can be replaced with cornstarch or another thickener as needed.
- If using homemade biscuits, cut the dough into small pieces about 1 to 2 inches before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently with added broth to loosen consistency.
- Freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating, adding extra liquid if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 1321mg | 55% |
| Potassium | 571mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3748IU | 75% |
| Vitamin C | 26mg | 29% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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