Here’s a simplified, conversational version of your Instant Pot Chicken and Dumplings recipe:
What You’ll Need:
- 2 tablespoons of olive oil
- 2-3 cups of mirepoix (that’s a fancy word for a mix of diced celery, carrot, and onion – you can usually find this pre-chopped)
- 3 cloves of minced garlic
- 1 large Russet potato, peeled and diced
- 1 pound of chicken thighs
- 1/2 teaspoon of poultry seasoning
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 3-4 cups of chicken broth
- 12 ounces of refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces
- 1 cup of frozen peas
- Optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving
How to Make It:
- Toss all the ingredients (except the peas) into your Instant Pot. If you have some fresh herbs like sage or thyme, throw them in too. If not, no worries! This is all about easy cooking. Set your Instant Pot to high pressure and let it cook for 7-10 minutes.
- After it’s done cooking, let it rest for about 10 minutes. Then, use the "quick release" to let out the steam. If any biscuit pieces got stuck together, just gently break them apart with two forks.
- Take out the chicken and shred it or chop it up. Then, add it back into the pot along with the peas. Give it a taste, add any extra seasoning if needed, and serve!
Stovetop Version:
If you don’t have an Instant Pot, you can make this on the stovetop too. Just heat the olive oil in a Dutch oven over medium heat. Add in the mirepoix and sauté for a few minutes until it’s softened. Stir in the garlic and potato. Add in the chicken thighs, poultry seasoning, salt, and pepper. Give everything a good stir. Add in the chicken broth. Bring it to a simmer, cover the pot, and cook on low for 15 minutes. Then, add in the biscuit pieces. If the mixture seems extra thick, add some more broth or water. Cover the pot, and simmer for another 15 minutes. Take out the chicken to shred or chop, then add it back in with the peas.
Enjoy your comforting, delicious bowl of Chicken and Dumplings!
