Description
This Instant Pot Chicken and Dumplings recipe is a comforting and hearty dish that is perfect for a cozy family dinner. Tender chicken thighs, vegetables, and fluffy biscuit dumplings come together in a flavorful broth for a satisfying meal.
Ingredients
Units
Scale
For the Chicken and Vegetables:
- 2 tablespoons olive oil
- 2-3 cups mirepoix (diced trio of celery, carrot, and onion)
- 3 cloves minced garlic
- 1 large Russet potato, peeled and diced
- 1 lb. chicken thighs
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3-4 cups chicken broth
For the Dumplings:
- 12 ounces refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces
- 1 cup frozen peas
- optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving
Instructions
- Instant Pot Instructions: Place all ingredients in the Instant Pot except the peas. Cook on high pressure for 7-10 minutes. Release pressure and add peas. Shred chicken and serve.
- Stovetop Instructions: Sauté mirepoix, garlic, potato, chicken, seasoning, salt, and pepper in a Dutch oven. Add broth and simmer. Add biscuit pieces and cook until done. Shred chicken, add peas, and serve.
Notes
- If cooking on the stovetop, use a Dutch oven for best results.
- Feel free to customize the herbs used in this dish based on your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 4.6g
- Sodium: 907.9mg
- Fat: 12.5g
- Saturated Fat: 3.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 27.8g
- Fiber: 2.9g
- Protein: 21.2g
- Cholesterol: 71mg
