Instant Pot Chicken and Dumplings

• olive oil↗2 tablespoon
• mirepoix (diced trio of celery, carrot, and onion - you can often buy this pre-chopped)2 cup
• cloves minced garlic3
• large Russet potato, peeled and diced↗1
• chicken thighs↗1 lb
• poultry seasoning0.5 teaspoon
• salt↗1 teaspoon
• pepper↗0.5 teaspoon
• chicken broth↗3 cup
• of refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces↗12 ounce
• frozen peas↗1 cup
• optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving↗

Step-by-step instructions

1. 1

   Place all ingredients in the Instant Pot except the peas. Throw some fresh herbs in there if you have them – sage, thyme, etc. If not, don’t sweat! This is shortcut cooking. Just turn on the Instant Pot and cook on high pressure for 7-10 minutes.

2. 2

   After about 10 minutes of resting, use the “quick release” to let out the steam. Gently break apart any pieces of biscuits that got stuck together with two forks.

3. 3

   Pull out the chicken and shred it or chop it up. Add it back in with the peas. Taste, season, and serve!