Instant Pot Chicken and Dumplings | Recipe Cart

Ingredients

• 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))
• 1/2 tsp Pepper
• 1/4 tsp Poultry Seasoning
• 1/2 tsp Sage, (dried)
• 4 sprigs Fresh Thyme, (2 tsp leaves (or 1/2 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 1/2 lbs Chicken Thighs, and/or Breasts, (cut in slightly larger than bite sized pieces)
• 1 cup Frozen Peas ((or mixed vegetables))
• 1/2 cup Heavy Cream
• 6 jumbo Canned Buttermilk Refrigerator Biscuits ((16 oz pkg contains 8))
• 1 1/2 cups Flour
• 3/4 tsp Salt
• 2 tsp Baking Powder
• 3 Tbsp Shortening ((such as Crisco))
• 3/4 cup Whole Milk ((or buttermilk))
• 1/4 cup Chives, (finely chopped (fresh or dried) - Optional)