You have to try this Instant Pot Chicken and Dumplings. Shredded chicken, pillowy biscuit dough dumplings, and tender veggies float in a rich, creamy, savory broth that coats every bite with soul-warming flavor.
Servings : 8servings
Prep Time 25 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr15 minutesmins
Ingredients
1½poundsboneless skinless chicken thighs
1½teaspoonssalt
½teaspoonfreshly ground black pepper
1½tablespoonsolive oil
1mediumyellow onion,diced
5carrots,sliced into rounds
4stalkscelery,sliced
2clovesgarlic,minced
10.5ouncescan cream of chicken
10.5ouncescan cream of celery
3cupschicken broth
½tablespoondried oregano
16.3ouncescan of biscuit dough
¼cupsour cream
salt and pepper to taste
½cupchopped fresh parsley
Instructions
Season the chicken. Season the chicken with salt and pepper.
Sear the chicken. Set the Instant Pot to the saute setting and let it heat up for 30 seconds to a minute. Add the olive oil to the Instant Pot and let it heat up for a few seconds. Sear the chicken for 2 minutes on either side. Remove the chicken from the Instant Pot and set aside.
Saute the veggies. Add the onion, carrots, celery, and minced garlic to the Instant Pot. Saute until the veggies have softened slightly. Turn off the saute function.
Load the Instant Pot. Stir the cream of chicken, cream of celery, and chicken broth into the sauteed veggies and return the chicken to the Instant Pot. Stir in the oregano.
Cook. Close the Instant Pot with the lid and cook on high pressure for 20 minutes and then perform a manual pressure release.
Shred the chicken. Once you have released the pressure from the Instant Pot, transfer the chicken to a cutting board and shred it with two forks. Stir the chicken back into the Instant Pot.
Quarter the biscuits. Open the tube of biscuits and cut each biscuit into quarters.d
Cook the biscuits. Stir the quartered biscuits into the Instant Pot, seal the Instant Pot, and cook on high pressure for 4 minutes. Perform a manual release and remove the lid.
Make it extra creamy. Stir the sour cream into the Instant Pot.
Season. Taste the chicken and dumplings and season with salt and pepper to taste.
Serve. Serve warm garnished with fresh parsley.
Notes
Sear and sauté. While skipping these steps might seem tempting, you'll miss out on the rich flavors they bring to the dish.
Cook in batches. A crowded pot will cause your chicken to steam and not sear as it should. Don't hesitate to work in batches.
Quick pressure release is key. Release the pressure as soon as the Instant Pot stops cooking. Waiting too long could result in soggy biscuits.
Thicken the broth. Mix 1 tablespoon each of cornstarch and water, stir it into your pot, and cook for a few minutes or until thickened.
Storage. Transfer leftovers to an airtight container and keep in the fridge for 4 days or freeze for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: chicken and dumplings instant pot, instant pot chicken and dumplings, instant pot chicken and dumplings recipe