Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (10.5 oz) condensed cream of chicken soup
- 3 cups low-sodium chicken broth
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 bag (12 oz) frozen peas and carrots blend
- 1 can (16.3 oz) refrigerated flaky layers biscuits (8 count)
- Optional: Fresh parsley for garnish
Instructions
- Start by cutting your chicken into small, uniform chunks. Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Open the can of biscuits and cut each individual biscuit into six to eight small pieces. It is helpful to lightly dust the biscuit pieces with a tiny bit of flour so they do not stick together before they hit the pot.
- Place the chicken pieces, chicken broth, cream of chicken soup, and poultry seasoning into the Instant Pot liner. Stir well to combine the liquid and soup. Gently drop the biscuit pieces on top of the liquid, spreading them out evenly. Do not stir them in, as they need to sit on top to steam correctly. Close the lid and set the valve to “Sealing.” Select Manual/Pressure Cook on High for 5 minutes. When the timer finishes, perform a quick pressure release.
- Once the pin drops, carefully open the lid. The dumplings will look large and puffy. Gently stir in the frozen peas and carrots; the residual heat from the stew will cook them perfectly in about 2 minutes without making them mushy. Ladle the thick, creamy mixture into deep bowls, ensuring everyone gets plenty of chicken and dumplings. Garnish with fresh parsley if desired and serve immediately.
- Cook Time: 20 minutes