Description
A comforting and hearty dish made with tender chicken and fluffy dumplings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 cup onions, chopped
- 2 cups frozen peas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups biscuit dough (refrigerated)
Instructions
- Set the Instant Pot to sauté mode and add onions, carrots, and celery. Cook until softened.
- Add chicken, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine.
- Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
- Once cooking is complete, quick release the pressure and remove the chicken. Shred it with two forks.
- Return shredded chicken to the pot and stir in frozen peas.
- Cut biscuit dough into pieces and drop them onto the chicken mixture.
- Close the lid and cook on high pressure for an additional 5 minutes.
- Release the pressure, stir the dumplings gently, and serve hot.
Notes
- For added flavor, consider adding fresh herbs like parsley or dill.
- You can substitute chicken thighs for chicken breasts for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg