Instant Pot Chicken & Dumplings
This recipe for Chicken & Dumplings is made in the Instant Pot and it's the perfect dump and start meal for busy nights. The chicken can be thrown in frozen or thawed and there are no time adjustments between the two! It works great as a freezer meal, too!
Servings: 5 servings
Equipment
Ingredients
- 4 chicken breasts cubed (whole frozen breasts work well, too!)
- 4 cups chicken broth or stock
- 2 tablespoon butter
- 1 cup carrots
- 1 cup celery chopped
- 1 medium onion diced
- 2-3 russet potatoes cubed
- ½ teaspoon poultry seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 can refrigerated biscuits
- fresh parsley
Instructions
- Add 2 tablespoon butter to Instant Pot.
- Lay cubed chicken breasts (or frozen breasts) in the Instant Pot and pour chicken stock over top of it.
- Add in carrots, celery, onion, and potatoes.
- Top with poultry seasoning, onion powder, garlic powder, salt, and pepper. Use a spoon to mix.
- Place lid on Instant Pot and select the MANUAL/PRESSURE COOK setting and adjust to 15 minutes.
- Meanwhile, cut biscuits and roll into balls.
- Allow the Instant Pot to naturally release pressure for 10 minutes.
- Turn the setting to SAUTE on the Instant Pot and add in the balled biscuits and stir frequently for about 5 to 10 minutes.
- Garnish with fresh parsley.
Nutrition
Serving: 1grams
