Instant Pot Chicken and Dumplings – Perfect for Beginners



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Chicken and Dumplings might be one of my new favorites! This recipe is basic that even those that are new or a beginner will be able to make it! And if you are wondering…. the biscuits just a tad soggy, tastes incredible!

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Find the whole recipe here:

Ingredients:
2 tsp Olive Oil
1 Tbsp Butter
1 small Onion, chopped
1 cup Carrots, chopped (about 2 or 3 carrots)
1 cup Celery, chopped (2 stalks)
3 big cloves Garlic, pressed or minced (about 1 Tbsp)
1 tsp Salt (more to taste)
1/2 tsp Pepper
1/4 tsp Poultry Seasoning
1/2 tsp Sage, dried
1/2 tsp Tyme dried
1 4″ sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
4 cups Chicken Broth, low sodium
1 big Potato, chopped
1 1/2 lbs Chicken breasts, cut in slightly larger than bite sized pieces

To Finish

1 cup Frozen Peas (or mixed vegetables)
1/2 cup Heavy Cream
6 Jjumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8)

Directions:

Roll each canned biscuit one flat and cut into 6 equal slices. do this to all 6 and set aside in a bowl. You can also just cut them and not roll them flat.
Prepare the Chicken and Sauce
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and and stir.
Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to acquire up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the spices become fragrant.
Add the chicken broth. put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Cook for 10-15 minutes. When it is done, do a fast release and take off the lid.

Add the sliced biscuits into the broth and gently stir to distribute them.
Press the cancel function.
put the lid on the pot and lock in put. Turn the steam release knob to the sealing position.
Press the Pressure Cook/Manual button (or dial) and then the + or – button (or dial) to select 10 minutes.

When the cooking cycle has finished, do a fast Release.
When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas or mixed vegetables.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through.
Taste and adjust salt, if needed.

Cinematography and Editing Provided by: Adam Moffat (www.adammoffat.com)

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