Description
Tender chicken breast, silky biscuit-dumplings, mellow carrots, and a luscious vegetable-based broth wrapped in an Instant Pot. Ready in under an hour!
Ingredients
Chicken Breast
2 (6 oz each), boneless, skinless
Biscuit Dough
12 oz (store-bought or homemade)
Carrots
2 medium, diced
Low-Sodium Broth
3 cups (vegetable or chicken)
Full-Fat Cream
1/2 cup
Garlic
3 cloves, minced
Onion
1 medium, chopped
Instructions
Sauté onion and garlic in Instant Pot until fragrant
Add carrots, broth, and chicken breasts
Secure lid in venting position and pressure cook on HIGH for 12 minutes
Remove chicken; release pressure carefully
Add biscuit dough balls (1 heaping tbsp each) to pot, spacing evenly
Switch to SAUTÉ mode
Let dumplings cook undisturbed for 6 minutes
Pour in cream, stir gently, and simmer uncovered for 3 minutes
Notes
Use 100% butter-based biscuit dough for richest flavor
Let chicken cool slightly before shredding to avoid compacting the broth
For optimal texture, avoid overcrowding the pot when adding dumplings
- Prep Time: 15
- Cook Time: 40
- Category: Trending
- Method: Stewing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
