Chicken and Dumplings with Chives

Serves 4 in about 55 minutes. The pressure cooker brings bay leaf and milk together.

Ingredients

• 2 teaspoons olive oil
• 1 tablespoon 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 garlic cloves, pressed or minced (about 1 tbsp)
• 1 teaspoon salt (more to taste)
• ½ teaspoon black pepper
• ¼ teaspoon poultry seasoning
• ½ teaspoon sage, dried
• 4 sprigs fresh thyme, 2 tsp leaves (or ½ tsp dried)
• 1 4″ sprig fresh rosemary, 2 tsp leaves, minced (or 1 tsp dried & crushed)
• 4 cups chicken broth, low sodium
• 1 large potato, chopped
• 1 ½ lbs chicken thighs, and/or breasts, cubed
• 1 cup frozen peas (or mixed vegetables)
• ½ cup heavy cream
• 6 jumbo canned buttermilk refrigerator biscuits* (16 oz pkg contains 8)
• 1 ½ cups flour
• ¾ tsp salt
• 2 teaspoons baking powder
• 3 tablespoons shortening or cold butter
• ¾ cup whole milk (or buttermilk)
• ¼ cup chives, finely chopped (fresh or dried) - optional

Method

1. For the canned biscuits, roll each one flat and cut into 6 equal slices. Do this to all 6 and keep it nearby in a bowl. You can also just cut them and not roll them flat.
2. Put all ingredients except milk and chives in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.
3. Mix the milk (and chives, if using) in and combine, until just moistened. keep it nearby.
4. Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and bay leaf. Stir.
5. Stir in the carrot, celery, and garlic. Simmer for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
6. Tip in the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Simmer for a few seconds to let the herbs & spices become fragrant.
7. Stir in the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
8. Stir in the potato and chicken and stir.
9. Stir in the dumplings.Homemade: Drop heaping teaspoonfulls into the broth (not too large as they need to cook through, and they expand).Biscuits: Add the sliced biscuits into the broth and gently stir to distribute them.
10. Cancel the Sauté function.
11. Set the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
12. Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to select 7 minutes.
13. When the cooking cycle has finished, do a Controlled Quick Release of the steam/pressure. Start by using a wooden spoon or other long handled utensil to turn the steam release knob towards Venting, and start letting the steam out gradually.Do this several times, and back off if any of the sauce starts to spew out with the steam.
14. When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas or mixed vegetables. You may need to push the dumplings aside if you made the fluffy kind.
15. Mix in the heavy cream (if using) and put the glass lid on to let it sit and heat through for 3-5 minutes.
16. Taste and adjust salt, if needed.
17. Serve.

More instant pot ideas are in the instant pot collection.