Who doesn’t love chicken and dumplings? I don’t know a single person who doesn’t think this is comfort food at its’ finest. What you probably don’t love about chicken and dumplings is how long it takes to make them . Ain’t nobody got time for that especially a large family mama. You will love this recipe for large family Instant Pot chicken and dumplings.
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I like to start with all the veggies chopped up and my ingredients out on the counter. It takes me a minute or two to do this but then I don’t forget anything that needs to go into the pot. I may or may not have done that once or twice in my lifetime. A large family mama only has so many brain cells some days. Yes and amen.
This is a perfect opportunity to use the chicken from cooking a whole frozen chicken in the Instant Pot. In a pinch, you can use rotisserie chicken you grabbed from Costco. Don’t overthink it mama. Use canned chicken if that’s what you got in the cabinet. Feeding your family is important. How you get to the end result is not. Off my soapbox now.
Turn your Instant Pot on to saute and let get hot. Add olive oil then throw in the vegetables.Cook until softened. Pour in chicken broth and deglaze the liner. Use a wooden spoon, scrape the bottom of the liner to get all the good bits. This also helps to keep the burn warning from flashing.
Add the cooked chicken, pepper, poultry seasoning, and cut up biscuits to the broth in the Instant Pot. As you drop in the biscuits pieces, stir often to keep the pieces from sticking to each other.
Put on lid, set pressure valve to closed, and set to manual for 7 minutes. After it cooks, let it natural release. Open lid, add cream and peas then put lid back on. Allow the residual heat to warm the peas. Serve immediately and let the accolades roll in.
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This hearty meal is fast and easy to make in the Instant Pot. Next time your family asks for chicken and dumplings, you can say yes!
- 2 to 3 pounds cooked chicken, cut into bite size pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 4 stalks celery, diced
- 2 cups carrots, diced
- 4 to 6 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon black pepper
- 1 tablespoon poultry seasoning
- 2 cans (10 biscuits) refrigerated biscuits, cut into pieces
- 1 (16 ounce) bag frozen peas, thawed
- 1 cup heavy cream
Instant Pot Recipe Instructions
Set the electric pressure cooker to saute and heat until “hot.” Add olive oil and the vegetables. Cook until softened.
Deglaze the liner with broth, scraping the bottom with a wooden spoon to remove any cooked on pieces.
To the contents of the pressure cooker liner, add the chicken, pepper, poultry seasoning, and biscuit pieces. As you drop the biscuit pieces into the pressure cooker, stir often to keep the biscuits from sticking together.
Cover and set to “pressure cook” or “manual” for 7 minutes. Allow the pressure cooker to naturally release the steam.
Remove the lid and stir in the peas and cream. Cover and allow the residual heat to cook the peas for about 5 minutes.
Slow Cooker Recipe Instructions
To cook in the slow cooker:
Add all ingredients to the slow cooker EXCEPT the biscuits and cream. Cook on low for 4 to 6 hours.
One hour before cooking, stir in the biscuit pieces. Cover and continue cooking.
Before serving, stir in the cream and allow to heat through.
Don’t think one Instant Pot will feed your large brood? Double the recipe but use two Instant Pots or the large 14 qt. pressure cooker. I like to double the recipe so everyone can have enough for dinner but there are leftovers for lunch. If you hide it in the back, you can find it in a day or two and be surprised with its’ deliciousness!
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