2 teaspoons olive oil
1 tablespoon butter
1 small onion, diced
1 bay leaf
1 cup carrots, chopped (about 2 or 3 carrots)
1 cup celery, chopped (2 stalks)
3 large garlic cloves, pressed or minced (about 1 tbsp)
1 teaspoon salt (more to taste)
½ teaspoon black pepper
¼ teaspoon poultry seasoning
½ teaspoon sage, dried
4 sprigs fresh thyme, 2 tsp leaves (or ½ tsp dried)
1 4" sprig fresh rosemary, 2 tsp leaves, minced (or 1 tsp dried & crushed)
4 cups chicken broth, low sodium
1 large potato, chopped
1 ½ lbs chicken thighs, and/or breasts, cubed
To Finish:
1 cup frozen peas (or mixed vegetables)
½ cup heavy cream
Quick Dumplings:
6 jumbo canned buttermilk refrigerator biscuits (16 oz pkg contains 8)
Homemade Dumplings:
1 ½ cups flour
¾ tsp salt
2 teaspoons baking powder
3 tablespoons shortening (such as Crisco®) or cold butter
¾ cup whole milk (or buttermilk)
¼ cup chives, finely chopped (fresh or dried) - Optional
Choose the type of dumplings you want to make, and prepare them.
Prepare Canned Dumplings:
For the canned biscuits, roll each one flat and cut into 6 equal slices.
Do this to all 6 and set aside in a bowl.
You can also just cut them and not roll them flat.
Prepare Homemade Dumplings:
Put all ingredients except milk and chives in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.
Stir the milk (and chives, if using) in and combine, until just moistened.
Set aside.
Prepare the Chicken and Sauce:
Turn the pressure cooker on to the sauté setting.
When the pot is hot, add the olive oil and the butter.
Then add the onion and bay leaf.
Stir.
Add the carrot, celery, and garlic.
Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary.
Cook for a few seconds to let the herbs & spices become fragrant.
Add the chicken broth.
Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Add the dumplings.
Homemade: drop heaping teaspoonfuls into the broth (not too large as they need to cook through, and they expand).
Biscuits: add the sliced biscuits into the broth and gently stir to distribute them.
Cancel the sauté function.
Place the lid on the pot and lock in place.
Turn the steam release knob to the sealing position.
Press the pressure cook/manual button (or dial) and then the + or - button (or dial) to select 7 minutes.
When the cooking cycle has finished, do a controlled quick release of the steam/pressure.
Start by using a wooden spoon or other long handled utensil to turn the steam release knob towards venting, and start letting the steam out gradually.
Do this several times, and back off if any of the sauce starts to spew out with the steam.
Then open it all the way when you feel certain only steam will be coming out.
It will take a couple of minutes to fully vent.
When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas or mixed vegetables.
You might need to push the dumplings aside if you made the fluffy kind.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through for 3-5 minutes.
Taste and adjust salt, if needed.
Serve.