Description
A comforting dish made with chicken, vegetables, and dumplings prepared effortlessly in an Instant Pot.
Ingredients
Scale
- 1 Tablespoon olive oil
- 2 pounds bone-in split chicken breasts
- 3 cups chicken broth
- 4 stalks celery (diced)
- 1 medium onion (diced)
- 4 large carrots (peeled and sliced)
- 3 teaspoons garlic salt (divided)
- 2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 can refrigerated biscuits (10 biscuits)
- 1/4 cup cornstarch
- 1 1/4 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.
Notes
- This dish is perfect for a quick weeknight dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg