• Tbsp unsalted butter
  • 1 small yellow onion – diced
  • 1 cup carrots – finely chopped
  • 1 cup celery – finely chopped
  • 34 cloves garlic – minced
  • 2 tsp fresh rosemary – chopped
  • 12 tsp fresh sage – chopped
  • 1 tsp kosher salt
  • 1/2 – 1 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp poultry seasoning
  • 3 cups chicken broth – reduced sodium is preferred
  • 1 1/2 cups baby red or gold potatoes – chopped (about 5-6 potatoes)
  • 1 lb. frozen chicken breasts
  • 1 cup frozen peas
  • 1 1/2 cups + 2 Tbsp all purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp kosher salt
  • 3 Tbsp cold butter – cubed
  • 3/4 cup buttermilk
     ——-  ——–  INSTRUCTIONS  =============


  • Add flour to a medium mixing bowl. Add cubed and chilled butter to the flour. Use a pastry cutter (or two forks) to cut the butter into the flour. When pea-sized pieces appear, add in the butter milk and mix with a spatula until a loose dough forms. Set aside.


  • Add butter to Instant Pot and select “Saute”. Once butter is melted, add onion, carrot and celery and cook, stirring occasionally, for 2-3 minutes.
  • Add garlic, salt, pepper, paprika, poultry seasoning, sage and rosemary and cook another 2-3 minutes.
  • Pour in half the chicken broth and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Browned bits on the bottom can result in a BURN notice from the Instant Pot.
  • Add remaining chicken broth, potatoes and chicken and gently stir.
  • Add the dumplings by dropping 1 Tbsp of the dough into the pot at a time. I like to use a small cookie scoop for this, but a spoon works as well.
  • Turn off “Saute”. Close Instant Pot lid securely and make sure the valve is set to “sealing”. Select “Manual” or “Pressure Cook” and adjust the +/- button until it reads 9 minutes.
  • When finished cooking, let the pressure release on it’s own for about 5 minutes. Then carefully turn the valve to “venting” to remove any remaining pressure. When the steam has all escaped, and the pin has dropped, remove the lid.
  • Add the frozen peas and stir gently. Cover with lid, not securing it, just covering it gently, and let sit about 2-3 minutes.
  • Serve hot and enjoy!

 Hannah L Beer

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