September Recipes

Instant Pot Chicken 'N' Dumplings

Two bowls of Instant Pot Chicken N Dumplings
Total Time:
80 minutes
Serves:
8

Ingredients

  • 2 tbsp Gustare Vita olive oil
  • 2 lb Hy-Vee True boneless skinless chicken thigh meat, cut into bite-size pieces
  • 2 (32-oz. each) containers Hy-Vee 33% less sodium chicken broth
  • 1 tbsp bottled minced garlic
  • 2 sprig(s) fresh thyme, plus additional for garnish
  • 2 tsp poultry seasoning
  • 1 (7.5-oz.) can Hy-Vee buttermilk biscuits, (10-ct.)
  • 2 (12-oz. each) pkgs. Hy-Vee frozen mixed vegetables, thawed
  • 1 (12-oz.) jar Hy-Vee chicken gravy
  • 1 cup Hy-Vee light sour cream
  • 3 tbsp Hy-Vee corn starch
  • ¼ cup cold water
  • Fresh Italian parsley, for garnish
  • Hy-Vee black peppercorns, freshly cracked; for garnish
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Preparation

1
Heat oil in an 8-quart Instant Pot or pressure cooker on SAUTE setting. When HOT displays, add chicken. Cook, uncovered, 4 minutes, turning halfway through.
2
Turn off Instant Pot. Add chicken broth, garlic, 2 thyme sprigs and poultry seasoning. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE 7 minutes. Allow pressure to release naturally for 10 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Carefully remove lid, allowing steam to escape.
3
Return Instant Pot to SAUTE setting and bring broth to a boil. Cut each biscuit in half and roll into a ball. Drop dough balls one at a time into boiling mixture; stir to keep the biscuit dumplings separated. Cook, uncovered 8 to 10 minutes or until toothpick inserted in biscuit dumplings comes out clean, stirring occasionally.
4
Transfer dumplings to a clean plate; loosely cover to keep warm. Remove and discard thyme sprigs. Stir in mixed vegetables, chicken gravy, and sour cream. Stir together corn starch and water; stir into chicken mixture. Cook on SAUTE setting 4 to 6 minutes or until thickened, stirring frequently.
5
To serve, spoon chicken mixture into serving bowls. Top with dumplings. Garnish with parsley and black pepper, if desired.

Nutrition Facts

Serving Size: 1¾ cup
Serves: 8
Amount Per Serving
Calories:400
% Daily Value*
Total Fat: 16g 21%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 120mg 40%
Sodium: 1090mg 47%
Total Carbohydrate: 35g 13%
Dietary Fiber: 3g 11%
Sugars: 7g 14%
Protein: 30g 60%

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