Chicken and Dumplings


  • 1 tbsp olive oil
  • 2 lbs chicken breasts
  • 1/4 cup fresh parsley
  • 1 small onion
  • 2 cloves garlic
  • 3 cups low sodium chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp poultry seasoning
  • 1 tsp pepper
  • 1 cup celery
  • 2 cups frozen mixed peas and carrots
  • 10.5 ounce low sodium cream of chicken soup
  • 16 ounce buttermilk
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function .
  • When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.
  • Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add broth, thyme, rosemary, poultry seasoning and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add the celery, peas and carrots and stir.
  • Pour the two cans of cream of chicken evenly over the top--do not stir.
  • Spread the quartered biscuit pieces over the top in an even layer. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  • Adjust seasonings and serve warm.
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