Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut in 1-inch pieces
- 1 small Onion, diced
- 1tbsp olive oil
- 1 cup peeled and chopped carrots
- 1 cup Celery, chopped
- 1 cup frozen peas
- 8 refrigerated biscuits
- 1 Bay Leaf
- 3 cups Chicken Broth
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tsp thyme dried
- 1/2 cup heavy whipping cream
- 1 cup water
Instructions
- Start with flattening out each biscuit with your fingers.
- You can also use a rolling pin. Each biscuit should be cut in 4 strips or even pieces of any shape you like. Set them aside.
- Place the olive oil, chicken, onion, thyme, garlic, salt, and pepper into the instant pot and mix to coat.
- Turn your Instant Pot to the sauté setting, and allow the chicken to cook until brown on all sides while frequently stirring. Your onions will start becoming soft as well.
- Add carrots, celery, peas, and bay leaf into the pot, and mix well. Add the chicken broth and sauté for 3 minutes. You will need to scrub all the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Stir in dumplings and allow cooking for 5 minutes on Manual. Then add whipped cream and Set instant pot to manual for 2 minutes.
- Once the time is up, allow the natural release cycle to finish. It should take around 10 minutes.
- Taste for seasoning and adjust as necessary. Then turn off the Instant Pot, by pressing the cancel button.
- Garnish with chopped parsley or hot chili powder and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Soup
- Cuisine: American
Nutrition
- Calories: 322