HEALTHY CHICKEN AND DUMPLINGS HOW TO

How to Make Instant Pot Chicken and Dumplings with Biscuits: 8.5 oz canned peas and carrots (not drained).21 oz condensed cream of chicken soup (2 cans).1 lb boneless, skinless chicken breasts.

Ingredients You’ll Need to Make Instant Pot Chicken and Dumplings with Biscuits: PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE If you are looking for an easy chicken dinner recipe for your Instant Pot, then you need to try these Instant Pot Chicken and Dumplings with Biscuits! Then the creamy chicken and dumplings were ready to serve! Then I removed the lid from the Instant Pot. When the Instant Pot was done cooking, I left it to natural release for five minutes.Īfter five minutes, I turned the steam release handle to the venting position and finished with a quick release. I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for one minute. Then I added the biscuit pieces to the pot being careful to spread them out evenly. I opened a package of Pillsbury refrigerated biscuits and cut each biscuit into eight pieces. I also added some canned peas and carrots, salt, pepper, onion powder, garlic powder and ground sage to the pot. Then I dumped somed condensed cream of chicken soup on top of the chicken. I added the chicken breast pieces to the pot. Then I dumped some condensed chicken broth and water into my Instant Pot. To make this chicken dinner, I started by cutting some boneless, skinless chicken breasts into bite sized pieces.

HEALTHY CHICKEN AND DUMPLINGS FULL

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.īe sure to read through the entire post so that you don’t miss out on any important tips and tricks! This Instant Pot chicken and dumplings recipe takes less than thirty minutes from start to finish and serves four people. These easy chicken and dumplings are extra creamy. Instant Pot Chicken and Dumplings with Biscuits is a hearty chicken dinner recipe perfect for cold weather. Serve garnished with fresh parsley and/or chives.Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots. Once the dumplings are ready to cook, Switch the Instant Pot to Sauté / Low. Using wet hands, form the dumplings into tablespoon sized balls (they don’t need to be round). Whisk together the almond flour, cassava flour, baking soda, and salt.Turn the Instant Pot back on Sauté / high to reduce the broth a bit while you make the dumplings.

HEALTHY CHICKEN AND DUMPLINGS SKIN

Allow to cool slightly before discarding the skin and removing and shredding the meat from the bones.

Using tongs, remove the chicken to a large plate or baking sheet.After the time is up, hit Cancel and quick release the pressure, being careful of the steam that releases.Hit Cancel to stop the Sauté function and lock on the lid to the Instant Pot, making sure the seal is securely in place, and the valve is set to sealing.Add the whole chicken and 8 cups of cool filtered water.Sauté for another minute, or until fragrant. Once the vegetables are a bit browned, add the minced garlic, thyme, sea salt, black pepper, turmeric, and garlic powder.Stir it into the fat initially, but resist the urge to stir too often you want there to be a little browning for flavor. Add the carrots, celery, and onion and sauté for about 8-10 minutes, or until slightly browned and softened.Once it reads HOT, add the butter, ghee, or oil. Turn the Instant Pot on the high setting of Sauté (hit Sauté and then adjust, if you have settings the same as mine).

Healthy chicken and dumplings