Instant Pot Chicken and Dumplings

simplyhappyfoodie.com

Leslie Monroe

Mother of four, nana of twelve.

2 tsp Olive Oil

1 Tbsp Butter

1 small Onion, diced

1 Bay Leaf

1 cup Carrots, chopped (about 2 or 3 carrots)

1 cup Celery, chopped (2 stalks)

3 large cloves Garlic, pressed or minced (about 1 Tbsp)

1 tsp Salt (more to taste)

½ tsp Pepper

¼ tsp Poultry Seasoning

½ tsp Sage, dried

4 sprigs Fresh Thyme, 2 tsp leaves (or ½ tsp dried)

1 4" sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)

4 cups Chicken Broth, low sodium

1 large Potato, chopped

1 ½ lbs Chicken Thighs, and/or Breasts, cut in slightly larger than bite sized pieces

subheading: To Finish:

1 cup Frozen Peas (or mixed vegetables)

½ cup Heavy Cream

subheading: Quick Dumplings:

6 jumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8)

subheading: Homemade Dumplings:

1 ½ cups Flour

¾ tsp Salt

2 tsp Baking Powder

3 Tbsp Shortening (such as Crisco)

¾ cup Whole Milk (or buttermilk)

¼ cup Chives, finely chopped (fresh or dried) - Optional

Directions at simplyhappyfoodie.com

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