Instant Pot Chicken and Dumplings

1Ingredients

• 1 tablespoonOlive oil
• 1.5 poundsBoneless, skinless chicken thighs
• 1 cupYellow onion, chopped
• 1 cupCarrots, chopped
• 1 cupCelery, chopped
• 4 cupsChicken broth
• 1 teaspoonDried thyme
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 10 ouncesRefrigerated biscuit dough
• 0.5 cupFrozen peas
• 2 tablespoonsCornstarch
• 0.3 cupCold water

2Instructions

1. 1

   Set your Instant Pot to Sauté mode and add olive oil. Once hot, add chopped onion, carrots, and celery. Sauté for 5 minutes until softened.

   ⏱ 5 min
2. 2

   Add the chicken thighs to the pot along with chicken broth, dried thyme, salt, and black pepper. Stir gently to combine.

   ⏱ 2 min
3. 3

   Secure the lid, set the vent to Sealing, and pressure cook on High for 8 minutes.

   ⏱ 8 min
4. 4

   Once the cooking cycle is complete, perform a Quick Release by carefully moving the vent to Venting. Remove the lid once the float valve drops.

   ⏱ 2 min
5. 5

   Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Shred the chicken using two forks and set aside.

   ⏱ 5 min
6. 6

   While the Instant Pot is still on Sauté mode (or set it back to Sauté if it turned off), cut each refrigerated biscuit into 4-6 smaller pieces.

   ⏱ 3 min
7. 7

   Drop the biscuit pieces into the simmering broth. Cook for 5-7 minutes, stirring occasionally, until the dumplings are cooked through and fluffy.

   ⏱ 7 min
8. 8

   In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the pot and simmer for 1-2 minutes until the broth thickens to your desired consistency.

   ⏱ 2 min
9. 9

   Return the shredded chicken to the pot. Add the frozen peas and stir, cooking for an additional 1-2 minutes until heated through.

   ⏱ 2 min
10. 10

    Ladle into bowls and serve hot.

    ⏱ 1 min