Instant Pot Chicken and Dumplings
2 tablespoons butter
2 cups chopped yellow onions
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso™ chicken broth (from 32-oz carton)
1lb boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (5 biscuits)
1/2 cup heavy whipping cream
On 6-quart 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.
**For a fresh green garnish, top with chopped fresh English (flat-leaf) parsley.
**Take care to drop the biscuit pieces into the simmering liquid individually so that they don’t clump together.