Heat oil in an 8-quart Instant Pot or pressure cooker on SAUTE setting. When HOT displays, add chicken. Cook, uncovered, 4 minutes, turning halfway through.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Fluffy biscuits, juicy chicken, and flavorful veggies come together to make mouthwatering homemade Chicken 'N' Dumplings. This chicken comfort dish is made with ease in an Instant Pot.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Gustare Vita olive oil | ||
| 2 lbs. Hy-Vee True boneless skinless chicken thigh meat, cut into bite-size pieces | ||
| 2 (32-oz. each) containers Hy-Vee 33% less sodium chicken broth | ||
| 1 tbsp. bottled minced garlic | ||
| 2 sprig(s) fresh thyme, plus additional for garnish | ||
| 2 tsp. poultry seasoning | ||
| 1 (7.5-oz.) can Hy-Vee buttermilk biscuits, (10-ct.) | ||
| 2 (12-oz. each) pkgs. Hy-Vee frozen mixed vegetables, thawed | ||
| 1 (12-oz.) jar Hy-Vee chicken gravy | ||
| 1 c. Hy-Vee light sour cream | ||
| 3 tbsp. Hy-Vee corn starch | ||
| ¼ c. cold water | ||
| Fresh Italian parsley, for garnish | ||
| Hy-Vee black peppercorns, freshly cracked; for garnish |
Things To Grab
- 8-quart Instant Pot
- Wooden toothpick
- Clean plate
Directions
Turn off Instant Pot. Add chicken broth, garlic, 2 thyme sprigs and poultry seasoning. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE 7 minutes. Allow pressure to release naturally for 10 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Carefully remove lid, allowing steam to escape.
Return Instant Pot to SAUTE setting and bring broth to a boil. Cut each biscuit in half and roll into a ball. Drop dough balls one at a time into boiling mixture; stir to keep the biscuit dumplings separated. Cook, uncovered 8 to 10 minutes or until toothpick inserted in biscuit dumplings comes out clean, stirring occasionally.
Transfer dumplings to a clean plate; loosely cover to keep warm. Remove and discard thyme sprigs. Stir in mixed vegetables, chicken gravy, and sour cream. Stir together corn starch and water; stir into chicken mixture. Cook on SAUTE setting 4 to 6 minutes or until thickened, stirring frequently.
To serve, spoon chicken mixture into serving bowls. Top with dumplings. Garnish with parsley and black pepper, if desired.
Nutrition facts
Servings
400 Calories per serving
1-3/4 cup
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 120mg
- Sodium: 1090mg
- Total Carbohydrates: 35g
- Protein: 30g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%