Multi-Cooker Chicken and Dumplings

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Serves: 4-6

Prep Time: 20 minutes

Cook Time: 15 minutes


2 tablespoons unsalted butter

1 large onion, chopped

2 stalks celery, chopped

1 large carrot, chopped

1 teaspoon poultry seasoning

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups chicken broth

2 boneless, skinless chicken breasts, cut into 1” pieces

1/2 cup heavy cream

1 can refrigerated biscuits

1/2 cup frozen peas

1 cup shredded cheddar cheese

2 tablespoons fresh parsley, chopped


01Select Instant Pot saute function and add in butter. Once melted, add onion, celery, carrots, poultry seasoning, thyme, salt and pepper. Cook 6 to 7 minutes, or until onions are soft and translucent
02Stir in chicken broth and chicken. Lock lid, set valve to sealing and cook on high pressure for 2 minutes. Open quick-release valve.
03Select Instant Pot saute function, add in heavy cream and bring to a simmer. Cut each biscuit into 1”-pieces and add in one at a time to prevent them from sticking together. Add peas and simmer 5 to 6 minutes, or until dumplings are fully cooked.
04Ladle into bowls, sprinkle generously with cheddar cheese and garnish with parsley.

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