Chicken & Dumplings
Servings: 4 people
Equipment
Ingredients
- 2 Chicken breasts cut into bite size pieces
- 2 tsp Olive oil
- 1 tbsp Butter
- 1/2 White Onion diced
- 2 Carrots sliced
- 2 stalks Celery sliced
- 1 large Potato diced
- 1/2 tsp Fresh ground black pepper
- 1 dash Kosher Salt
- 4 cups Better Than Bouillon Roasted Chicken 1/2 tsp per cup of water
- 1 dash Old Bay Seasoning
- 1 can Butter Grand Biscuits Smash down biscuits and slice thin in a vertical direction.
Instructions
- Slice and dice vegetables
- Cut up chicken
- Turn Instant Pot on Saute mode and when hot, place oil and butter along with onions
- Add pepper, salt, old bay and the rest of the veggies and let them get fragrant.
- Pour in chicken broth and bring to a simmer
- Add chicken and sliced biscuits and stir to incorporate
- Place lid, close seal and make sure drip tray is attached behind Instant Pot.
- Turn on Pressure Cooker mode, set for 7 minutes and high pressure
- Quick release and stir, serve when ready.