1 Tablespoon oil
1/2 large onion , chopped
2 stalks celery , chopped
1 cup carrots , chopped
1 tablespoons minced garlic (about 3 cloves)
1 pound chicken breast, diced
3 cups low sodium chicken broth
2 teaspoons poultry seasoning
2 teaspoons Italian seasoning
Salt & Pepper to taste
1-1/2 cups mixed frozen vegetables
1/2 cup heavy cream
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3 Tablespoons butter
3/4 cup milk
Press the SAUTE button on the InstantPot. Add in oil & onions and sauté for 4 or 5 minutes.
Add celery, carrots, and garlic & stir continuously.
Add the chicken and cook with the vegetables for about 5 minutes.
Add the chicken broth, pepper, seasonings, & salt.
Dumplings: In a medium bowl mix together all ingredients, except the butter and milk. Cut in the butter using 2 knives until you have coarse crumbs. Pour in milk and stir until everything is just moistened. Drop teaspoonfuls of dumpling batter into the Instant Pot.
Press CANCEL to cancel the Saute function. Close the Pressure Cooker lid & press “Pressure Cook” and select High Pressure. Cook for 7 minutes & release the steam.
Stir in the frozen veggies and heavy cream, stir until combined
Nutrition information: 5 servings, 450 calories, 18g fat, 41g carb, 27g protein