Instant Pot Chicken and Dumplings
Ingredients:
1 can of biscuits
1-2 pounds boneless chicken breasts cut into 1” cubes
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons diced garlic
1 small onion diced
1 cup heavy cream
1 small can cream of chicken soup
2 cups chicken broth
1 tablespoon poultry seasoning
1 cup celery diced
1 cup carrots diced
1 small bag of frozen peas
Directions:
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.
