Absurdly simple Instant Pot chicken and dumplings
Set the IP to saute and oil the bottom of the pot. Cut the chicken into 1-2" cubes. Salt, pepper and brown the chicken. Pour in broth, the cans of soup and add the herbs and spices. Stir to make sure the liquids are mixed and the chicken pieces are all covered. Cook on "poultry" setting for 10 minutes, then allow a full natural release.
While the pressure is dropping for natural release, roll each canned biscuit flat and slice it into inch-wide strips. When you can open the pot, put the strips in, ladling sauce on top of each layer to make sure they don't stick together. Close the lid and cook again on "poultry" for 30 minutes, again allowing for a full natural release. This stage is when the biscuit dough cooks and it takes a long time, so be as patient as possible.
Once the pressure has dropped enough to open the pot, mix in the peas and carrots, giving the pot 10 minutes or so to warm the cold vegetables up.
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Serving Size: 1 Serving (564g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 412 | ||
Calories from Fat: 135 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 109mg | 34 % | |
Sodium 1760.6mg | 61 % | |
Potassium 711.1mg | 19 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 21.5g | ||
Protein 44.7g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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