Instant Pot Chicken and Dumplings

Course Main

Cuisine American, Western

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 298kcal

Add chicken broth, chicken thighs, celery, potato, onions, Italian seasoning, salt, pepper, and biscuit pieces into the Instant Pot.
Close the Instant pot lid, seal, set to high pressure, select Pressure Cook or Manual Setting (dependent on the Instant Pot model), and set timer for 7 minutes.
When done, allow for a natural pressure release of 5 minutes then quick release the remaining pressure. Open the lid and remove the chicken thighs.
Cut cooked chicken into bite-sized pieces, or shred, and set aside.
Set to sauté setting on normal, stir in grated carrots and simmer for a minute, followed by heavy cream, buttermilk. Add the chicken back in and simmer for a minute, switch off the heat and then serve.

Make sure to add the dumplings individually into the sauce to avoid them clumping together. If they are stuck together then break them up with a wooden spoon before serving.
If you prefer you can brown the raw chicken in a little olive oil before cooking.
If you want less chicken broth when serving, just scoop some out and use it for something else.
The broth will thicken up as this cools down. If you want it thicker then saute with a little corn starch slurry.
The total cook time does not include the time it takes for the Instant Pot to get to pressure. Plan for additional time.
Storage – keep leftovers in an airtight container inside the fridge for up to 4 days.
There are 6 WW Blue Plan SmartPoints in one serving of this.