Instant Pot Chicken and Dumplings

Ingredients:

1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup)
1 cup diced celery, (2-3 ribs)
1 cup sliced carrots
12 ounces boneless skinless chicken breasts, (approx. 2 breasts), fresh or frozen
freshly cracked pepper and sea salt, to taste
4 cups chicken broth, you can add additional broth at the end to thin chicken and dumplings
16 ounces refrigerated buttermilk biscuit dough
1/4 cup heavy cream
1 teaspoon chopped parsley, for garnish

Directions:

In the container of your instant pot, heat olive oil and diced onion on the saute function, stirring occasionally, until onion is soft and translucent.

Add celery and carrots to the pot.

Place the chicken breasts in a single layer over the vegetables and sprinkle with salt and pepper.

Pour chicken broth into the pot.

Place the lid on the pot and seal. Program the instant pot to pressure cook on HIGH for 6 minutes. *See Notes below if using frozen chicken breasts.

While the mixture is cooking, cut the biscuits into 6-8 pieces each.

Do a quick release of the pressure in the instant pot.

Remove the chicken breasts and shred or cut into pieces, then return them to the pot.

Stir in the heavy cream.

Switch the instant pot back to the Saute function and bring the mixture to a simmer.

Drop the biscuit pieces into the pot, one at a time, and simmer until the biscuits have puffed and mixture is thick.

You can add additional chicken broth at this time for a thinner consistency.

Serve with a sprinkle of chopped parsley.