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.