Instant Pot Chicken and Dumplings – Super Easy
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
8minutes 10minutes
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
8minutes 10minutes
Ingredients
Instructions
  1. Turn on sauté function to heat up Instant Pot inner pot. Add olive oil to coat bottom then add onion, celery, and carrots. sauté for 3-4 minutes.
  2. Add chicken and stir well. Sprinkle with flour and stir continuously until the chicken and vegetable mixture is well-coated with the flour. Add thyme, salt, pepper. Add chicken broth and thoroughly deglaze the bottom of the pot. Stir well, making sure to scrape the bottom clean of brown bits.
  3. Cut 5 of the refrigerated biscuits into fourths. Drop biscuit pieces on top of the chicken mixture in a single layer. Do not stir or submerge.
  4. Turn off sauté function by pressing the cancel button. Secure lid, ensuring the valve is pointed toward sealing. Press the pressure cook button and set the timer to 8 minutes. When the timer goes off, let the pot sit another 10 minutes. After sitting for 10 minutes, turn valve to venting to release any remaining pressure.
  5. Carefully remove lid and add cream and peas. Gently stir to combine. Serve in bowls.