Instant Pot Chicken and Dumplings

http://amzn.to/2qcw6ir

I have not fulfilled my duty as a good Southern wife in terms of chicken and dumplings. I could never find a recipe that seemed to live up to what we were looking for (these were not your mother's chicken and dumplings; or maybe they were, but they were not mine or his). Until this one. And I now know what we're having for dinner at least one night his week. Especially since we've hit an unseasonably cold stretch for Texas.

I looked at several recipes, but ended up kind of winging it.

Instant Pot Chicken & Dumplings

2 T butter

4 carrots, sliced 

2 stalks celery, sliced

1 onion, sliced

3 (huge) chicken breasts (so, more, if smaller)

6 C chicken broth (I used turkey.)

2 bay leaves

Water to fill to max line (or lower, depending on whether you're adding more veggies)

1-2 C frozen mixed veggies, optional

1/4 C flour 

Salt & pepper

1 can of cheap biscuits (my mom's secret recipe involves the cheapest canned biscuits available, and while she is cheap, I mean budget-conscious, that's actually what she's discovered has the best taste & texture)

I sautéed the veggies in the butter on . . . sauté.

Turn off, add chicken, bay leaves, broth & water.

Cook on high for 15 minutes.

NPR.

Remove chicken and shred.

Turn on Sauté, medium.

Add frozen veggies, if using.

Mix flour, salt & pepper.

Cut biscuits into strips, dredge in flour mixture and drop into IP once it has come to a boil.

Dump in remaining flour mixture when all biscuit strips have been added.

Cook until dumplings are desired texture (5-10 minutes).

Add salt & pepper as desired.