Instant Pot Chicken and Dumplings

Today's recipe is Instant Pot Chicken and Dumplings.3 Tbsp. butter3 medium carrots, diced3 celery stalks, diced1 medium onion, diced6 boneless, skinless chicken thighs, cut into 1-inch pieces1 and ½ tsp. salt1 tsp. poultry seasoning*2 cups chicken stock1 (8-count) pkg. refrigerator biscuit dough½ cup heavy cream¾ cup frozen peasSelect the Sauté button on the Instant Pot to preheat.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.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.Meanwhile, remove dough from package. Tear each biscuit in half to create two thin circles. Cut each circle into quarters and set aside.Switch valve to Venting to quick-release pressure. Press the Cancel button, then press the Sauté button. Bring to boiling.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.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: #adHomemade Buttermilk BiscuitsStovetop Chicken and DumplingsInstant PotHomemade Poultry SeasoningChef's KnifeChopping BoardAll New Chicken CookbookThis episode was also published in April, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo