Description
A comforting dish of chicken and dumplings cooked in the Instant Pot for a quick and easy meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cups diced carrots
- 2 cups diced celery
- 4 cloves minced garlic
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups frozen peas
- 1 cup buttermilk biscuits (cut into quarters)
Instructions
- Set the Instant Pot to ‘Saute’ and add olive oil.
- Add onion, carrots, celery, and garlic; cook until softened.
- Add chicken thighs, chicken broth, thyme, salt, and pepper.
- Seal the Instant Pot and cook on ‘Manual’ for 15 minutes.
- Quick-release the pressure, remove the chicken, and shred it.
- Add back the shredded chicken, peas, and biscuit pieces; stir to combine.
- Set the Instant Pot to ‘Saute’ and cook until the biscuits are cooked through, about 10 minutes.
- Serve hot and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg