IRISH CHICKEN AND DUMPLINGS RECIPES

Steps:

• On Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
• Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.

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.