Yield: 6 servings
Instant Pot Chicken and Dumplings
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Instant Pot Chicken and Dumplings are a hearty, old-fashioned dinner that the whole family will love. Made easy with this pressure cooker recipe!
Ingredients
- 1 Tbsp olive oil
- 2 lbs bone-in split chicken breasts
- 3 cups chicken broth
- 4 stalks celery, diced
- 1 medium onion, diced
- 4 large carrots, peeled and sliced
- 3 tsp garlic salt, divided
- 2 tsp poultry seasoning
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 can refrigerated biscuits (10 biscuits)
- ¼ cup cornstarch
- 1 ¼ cup whole milk
Instructions
- Turn Instant Pot on "SAUTE". Add olive oil to the bottom of the pressure cooker. Add chicken and brown for about 3 minutes on each side.
- Add chicken broth to the pot and scrape up all the bits on the bottom of the pan.
- To the instant pot, add carrots, celery, onion, 2 tsp garlic salt, salt, pepper, and poultry seasoning. Secure the lid and set the pressure valve to "SEALING."
- Select High Pressure with a cook time of 30 minutes.
- When cook time ends, allow to naturally release for ten minutes, then do a quick release.
- Remove the chicken from the pot and shred, while removing and discarding the skin and bones. Add the shredded chicken back to the pot.
- Cut refrigerated biscuits into fourths and sprinkle with remaining 1 tsp garlic salt. In a small bowl, whisk cornstarch with cold milk. Pour into instant pot.
- Turn the instant pot on "SAUTE" and add the biscuits to the mixture. Cook for about ten minutes, until dumplings have doubled in size, and sauce has thickened.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 438Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 135mgSodium: 1871mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 49g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.