Instant Pot Chicken and Dumplings
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(33)
Ingredients
6 servings
- 2 tablespoons olive oil
- 2-3 cups mirepoix (diced trio of celery, carrot, and onion)
- 3 cloves minced garlic
- 1 large Russet potato, peeled and diced
- 1 lb. chicken thighs
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3-4 cups chicken broth
- 12 ounces of refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces
- 1 cup frozen peas
- optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving
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Preparation
Step 1
Place all ingredients in the Instant Pot except the peas. Throw some fresh herbs in there if you have them – sage, thyme, etc. If not, don’t sweat! This is shortcut cooking. Just turn on the Instant Pot and cook on high pressure for 7-10 minutes.
Step 2
After about 10 minutes of resting, use the “quick release” to let out the steam. Gently break apart any pieces of biscuits that got stuck together with two forks.
Step 3
Pull out the chicken and shred it or chop it up. Add it back in with the peas. Taste, season, and serve!
Step 4
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Chef's notes
Stovetop Instructions:
Heat the olive oil in a Dutch oven over medium heat. Add in the mirepoix and sauté for a few minutes until softened. Stir in the garlic and potato. Add in the chicken thighs, poultry seasoning, salt, and pepper. Give everything a good stir. Add in the chicken broth. Bring to a simmer, cover the pot, and cook on low for 15 minutes. Then, add in the biscuit pieces. Add additional broth or water to the pot if the mixture seems extra thick. Cover the pot, and simmer for another 15 minutes. Pull out chicken to shred or chop. Add it back in with the peas.
