Pressure Cooker Chicken & Dumplings

• 1.5lbs-2lbs chicken cut into bite size pieces

• 1 tbsp olive oil

• 5 cups chicken broth

• 1 tbsp garlic, minced or diced

• 1 stalk celery, diced finely

• 3-4 carrots, diced

• 1/2 large onion, diced

• 3/4 cup heavy cream

• 1 cup frozen peas

• 6 canned biscuits cut into 8 pieces each

• Salt & Pepper to taste

• 1 tbsp fresh parsley

• 2 tsp poultry seasoning

• 2 tsp oregano

• 2 tbsp cornstarch

• 2 tbsp cold water

1. Hit sauté on your pressure cooker/instapot.

2. Heat oil and add onion. Cook for 3 mins.

3. Add carrots, celery and garlic. Cook for 3 mins.

4. Add diced chicken pieces and stir. Cook for a few mins.

5. Turn sauté off. Add broth, poultry seasoning, oregano, parsley, salt and pepper.

6. Add in biscuit pieces.

7. Press High Pressure and set timer to 7 mins. *Make sure your manual pressure release is turned off. The pressure needs to build.

8. Once your timer turns off, move your manual pressure release on. *be careful because hot steam comes out of the top.

9. Once all the steam is released, remove the lid and add the peas and cream. Mix to incorporate.

10. In a small bowl, add cornstarch and cold water together and mix. Add that mixture to your soup.

11. Serve and Enjoy!

Notes/Quick Tips:

• If you don’t have canned biscuits, use what you have. Canned croissants etc. You can even use pie crust. Just make sure they are uncooked.

• You can add thyme to this dish as well as a few other Italian herbs.

• If you don’t have heavy cream, you can use half & half. Cornstarch will help thicken your soup so you can always increase if need be. Just make sure you are adding equal parts cornstarch and cold water.

• Try it with ground turkey or ground chicken. Either would work as well.