A simple and savory recipe for Instant Pot chicken n dumplings. This recipe uses cream of chicken soup and refrigerated biscuits to make it a creamy and quick recipe.
Into the inner pot add chicken broth.
Cut chicken into bitesize pieces, add into the inner pot.
in a small bowl mix together black pepper, garlic powder, seasoning salt, and parsley flakes. Sprinkle over the chicken then stir the chicken and seasonings together.
Add chopped onion and mince garlic into the inner pot.
Peel and cut carrots into bitesize pieces, then add on top of chicken.
Clean and cut celery stalks into bitesize pieces, then add on top of carrots.
Add frozen peas on top of the celery.
Add both cans of cream of chicken soup on top of the celery.
Cut the refrigerated biscuits into bitesize pieces and place on top of the cream of chicken soup.
Please resist the urge to stir.
Place lid on IP.
Make sure the release valve is turned to sealing.
Press the high-pressure button and adjust the cooking time to 20 minutes.
Once cooking time is done let your IP do a Natural Release for 10 minutes.
When the 10-minute natural release is done, turn the release valve to venting to let out any steam.
Remove the lid from IP. Stir the ingredients together.
Serve and enjoy.
Your IP will say ON then take about 15 minutes for it to come to pressure. Once it comes to pressure then it will start counting down the 20 minute cook time.
Once the cooking time is finished let it do a natural release for 10 minutes. This means it will let out the steam on its own while setting there. The screen on your IP will say L10 when its been 10 minutes.