Instant pot chicken and dumplings are a way to have my favorite comfort food ready in less time and done all in one pot.
Keyword chicken, dumplings
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Author Rachel Groff
1yellow onion diced
3carrots peeled and chopped
3red potatoes washed and chopped
1cupfrozen green beans
refrigerated biscuits cut into 8th
Plug your Instant Pot. Press the "saute" button to warm up your Instant Pot. Melt the butter in the Instant Pot, then saute the onion and garlic. When the onions soften add the carrots, potatoes, and chicken. Let the chicken and vegetables sear for about 2 minutes.
Mix in the thyme, salt, and pepper. Add the chicken stock. Lock the lid into place, and turn the pressure valve to sealing.
Press the manual button, then press the "+" or "-" button to adjust the cooking time to 7 minutes. The Instant Pot will beep and the display will read "On". It will take about 8 minutes for the Instant Pot to come to pressure then the countdown will begin.
When the cook time is over, use a long spoon or tongs to turn the pressure release valve and quickly release the pressure. Remove the lid. Press the "off" button, then press the "saute" button again to bring the chicken to a boil.
Add the heavy cream, milk, corn, green beans, and cut up biscuits. Let it boil for 10-15 minutes until the biscuits are cooked through and have risen to the top. You may need to stir the chicken and dumplings a few times to push the dumpling back under to cook.
Turn off the Instant Pot. Let cool for about 5 minutes before serving.