This recipe is great on cold winter weeknights when you want a hearty meal but you don't have time to gently simmer a whole chicken for the afternoon and make dumplings from scratch.
Instant Pot Chicken and Dumplings
1 lb chicken breast, cubed
1 can refrigerated biscuits. Any brand is fine; I use the generic "Grands".
2 lg carrots sliced, or 1 can carrots
1 onion, chopped
1 can of peas or 1 cup frozen peas
2 cans cream of chicken soup
3 cups water or chicken stock
2 Tbs butter
Salt & Pepper, to taste
Turn the instant pot on saute. When hot add butter, onion, and pepper and cook until onions are clear.
Add chicken and continue to saute just until pink is gone.
Turn off heat and deglaze the liner with some of the broth.
Add remaining soup and broth, mix until well blended.
Add carrots and stir if using fresh; if using canned add them later with the peas.
Remove biscuits from container and tear into pieces, 4-6 pieces per biscuit.
Place biscuit pieces on top in single layer evenly.
Cook on manual high for 5 minutes and quick release.
Gently stir in canned peas and canned carrots.
The above is the base recipe, and it lends itself well to experimentation. I added some poultry spice, swapped one can of cream of chicken soup for cream of celery, and omitted the added salt when I made it.
Instant Pot Chicken and Dumplings
1 lb chicken breast, cubed
1 can refrigerated biscuits. Any brand is fine; I use the generic "Grands".
2 lg carrots sliced, or 1 can carrots
1 onion, chopped
1 can of peas or 1 cup frozen peas
2 cans cream of chicken soup
3 cups water or chicken stock
2 Tbs butter
Salt & Pepper, to taste
Turn the instant pot on saute. When hot add butter, onion, and pepper and cook until onions are clear.
Add chicken and continue to saute just until pink is gone.
Turn off heat and deglaze the liner with some of the broth.
Add remaining soup and broth, mix until well blended.
Add carrots and stir if using fresh; if using canned add them later with the peas.
Remove biscuits from container and tear into pieces, 4-6 pieces per biscuit.
Place biscuit pieces on top in single layer evenly.
Cook on manual high for 5 minutes and quick release.
Gently stir in canned peas and canned carrots.
The above is the base recipe, and it lends itself well to experimentation. I added some poultry spice, swapped one can of cream of chicken soup for cream of celery, and omitted the added salt when I made it.
