Today's recipe is Instant Pot Chicken and Dumplings.

• 3 Tbsp. butter
• 3 medium carrots, diced
• 3 celery stalks, diced
• 1 medium onion, diced
• 6 boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 and ½ tsp. salt
• 1 tsp. poultry seasoning*
• 2 cups chicken stock
• 1 (8-count) pkg. refrigerator biscuit dough
• ½ cup heavy cream
• ¾ cup frozen peas

1. Select the Sauté button on the Instant Pot to preheat.
2. When “Hot” is displayed on the Instant Pot, add butter, carrots, celery, onions, chicken, salt, and poultry seasoning. Cook, stirring occasionally, until onions are soft, about 5 minutes. Press Cancel button.
3. Stir in chicken stock. Place lid on Instant Pot and lock in place. Point valve to Sealing. Press the Pressure Cook button and set time for 2 minutes.
4. Meanwhile, remove dough from package. Tear each biscuit in half to create two thin circles. Cut each circle into quarters and set aside.
5. Switch valve to Venting to quick-release pressure. Press the Cancel button, then press the Sauté button. Bring to boiling.
6. Remove lid and stir in cream. Drop in biscuit pieces, stir to distribute. Cook, stirring occasionally, until biscuits puff, are cooked through, and sauce is thickened, about 6 to 8 minutes.
7. Stir in peas and let heat through for 1-2 minutes. Serve immediately.
    

Here are the links to some of the items I talked about in this episode: #ad

Homemade Buttermilk Biscuits
Stovetop Chicken and Dumplings
Instant Pot
Homemade Poultry Seasoning
Chef's Knife
Chopping Board
All New Chicken Cookbook

This episode was also published in April, 2023.

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Have a great day! -Christine xo