Chicken and Dumplings

By: Pillsbury

Chicken and Dumplings
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Trademarks referred to herein are the properties of their respective owners.","(No Title): For a fresh green garnish, top with chopped fresh English (flat-leaf) parsley.
(No Title): Take care to drop the biscuit pieces into the simmering liquid individually so that they don’t clump together.
(No Title): Kitchen Tested - 11/2017."]
cuisine icon Keywords
30-60 min, 5 minutes, boneless, butter, chopped celery, chopped peeled carrots, chopped yellow onions, contributed, cook 20 min, easy, heavy whipping cream, homestyle refrigerated buttermilk, main course, modern, Pillsbury, poultry seasoning, prep 20 min, pressure cook, progresso™ chicken broth, salt, sauté, skinless chicken breasts

prep icon Prep Time
20 min
cook icon Cook Time
20 min

serving icon Servings
5 minutes
Ingredients
  • 2 tablespoons butter
  • 2 cups chopped yellow onions
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1 cup chopped celery
  • 1 cup chopped peeled carrots
  • 2 cups Progresso™ chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 1 can Pillsbury™ Grands! Southern Homestyle refrigerated Buttermilk
  • 1/2 cup heavy whipping cream
Instructions
  • On Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
  • Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.
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