Instant Pot Chicken and Dumpling’s

READY IN: 40minsYIELD: 6 6


  • 2tablespoonsbutter
  • 2cups chopped yellow onions
  • 2teaspoonspoultry seasoning
  • 12 teaspoonsalt (to taste)
  • 4celery ribs, bite sized chunks
  • 4carrots, bite sized chunks
  • 3cupschicken broth
  • 1 12 lbschicken breasts, cut into 1 inch cubes
  • 1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits, 5 to 6 should be enough. cut each into 6 pieces
  • 12 cupheavy whipping cream
  • 1teaspoondried oregano
  • 1teaspoonground black pepper, to taste
  • 1teaspoonthyme
  • 2cupsfrozen peas, thawed
  • 3garlic cloves, minced

  • Set IP to saute, add butter and onions, poultry seasoning and salt. Cook 6-8 minutes stirring occasionally.
  • Stir in celery, carrots, peas, broth, chicken, garlic, oregano, thyme, pepper.
  • Secure lid, set pressure valve to sealing. Cook on high pressure for 2 minutes, press cancel, Place a towel over the steam release and quick release steam.
  • Meanwhile, cut each biscuit into 6 pieces.
  • Set IP to saute and stir in cream.
  • Stir in biscuit pieces one at a time so they do not clump together until biscuits are cooked and liquid thickens.
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