Instant Pot Chicken And Dumplings Recipe

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 (from 32-oz carton)

1

lb boneless skinless chicken breasts, cut in 1-inch pieces

1

                        can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)

1/2

cup heavy whipping cream

Preparation

On 6-quart 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.