CHERRY DUMPLINGS RECIPES

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function .
• When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.
• Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
• Add broth, thyme, rosemary, poultry seasoning and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add the celery, peas and carrots and stir.
• Pour the two cans of cream of chicken evenly over the top--do not stir.
• Spread the quartered biscuit pieces over the top in an even layer. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
• When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
• Adjust seasonings and serve warm.

Steps:

• In 12-inch ovenproof skillet, heat milk, frozen peas and carrots, chicken and both cans of soup to boiling.
• Separate dough into 8 biscuits; cut each into fourths. Place biscuit pieces on top of hot soup mixture. Simmer uncovered 10 minutes. Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy.
• Garnish with chopped parsley, if desired.