Ingredients
Scale
- 1 pound Chicken breast (cubed)
- 1 cup Chicken broth (Homemade or store-bought)
- 1 Carrot (sliced, can substitute with parsnip)
- 1 Celery stalk (sliced)
- 1 Onion (diced, yellow or white recommended)
- 1 teaspoon Garlic (minced, fresh or powdered)
- 1 teaspoon Dried thyme (or use fresh thyme if available)
- 1 cup Frozen peas (defrosted before adding)
- 1 can Biscuit or dumpling dough (store-bought biscuits are convenient)
- Salt and pepper (to taste)
- 2 tablespoons Heavy cream (optional, adds richness)
Instructions
- Prepare the vegetables: Set the Instant Pot to the sauté function. Add onion, carrot, and celery, and cook until softened. Stir in garlic, thyme, salt, and pepper.
- Add chicken and broth: Add cubed chicken and chicken broth. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- Release pressure and add peas: Quick release the pressure and open the lid. Stir in the frozen peas.
- Prepare dumplings: Tear biscuit dough into pieces and gently drop on top of the chicken mixture.
- Cook dumplings: Close the lid again and cook on high pressure for another 5 minutes.
- Finish and serve: Quick release the pressure once again and stir in heavy cream if using. Serve warm.
Notes
Select fresh ingredients for the best flavor. Properly sautéing the vegetables helps develop their sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, dumplings, instant pot, comfort food, one pot meal