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Instant Pot Chicken And Biscuits Recipe

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My Favorite Things Slow Cooker Creamy Chicken with Cheesy Biscuits
My Favorite Things Slow Cooker Creamy Chicken with Cheesy Biscuits from myfavoritethings-miranda.blogspot.com

Description

This Instant Pot Chicken and Biscuits recipe is a comforting, family-friendly dinner that comes together in just 30 minutes. It’s packed with tender chicken, savory vegetables, and buttery, flaky biscuits. This easy dinner is sure to please everyone at the table!

Prep Time

This recipe requires 15 minutes of prep time. The biscuits will need to be prepared according to the package instructions, and the Instant Pot will need to be preheated. Then, the vegetables and chicken will need to be chopped, and the ingredients will need to be prepped.

Cook Time

This recipe requires 15 minutes of cooking time. The Instant Pot will need to be set to pressure-cook mode, and the chicken and vegetables will need to be cooked for 15 minutes. Once the timer has gone off, the pressure will need to be released and the dish will be ready to serve.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 cups frozen mixed vegetables
  • 1 package refrigerated biscuit dough

Instructions

1. Press the “Sauté” button on the Instant Pot and add the olive oil. Once the oil is hot, add the onion and garlic and cook until the onion is softened and translucent, about 3 minutes.

2. Add the chicken, chicken broth, salt, pepper, and thyme and stir to combine. Secure the lid on the Instant Pot and set it to pressure-cook mode. Cook for 15 minutes.

3. Once the timer has gone off, release the pressure and open the lid. Add the frozen vegetables and stir to combine. Secure the lid and cook for an additional 5 minutes.

4. Preheat the oven to 375 degrees F. Prepare the biscuit dough according to the package instructions and place the biscuits on a baking sheet. Bake for 15 minutes, or until the biscuits are golden brown.

5. Serve the chicken and vegetables with the biscuits. Enjoy!

Equipment

  • Instant Pot
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Baking sheet

Notes

This recipe can easily be doubled if needed. If doubling the recipe, cook the chicken and vegetables for 20 minutes instead of 15. If the biscuits are not done after 15 minutes, cook them for an additional 5 minutes.

Nutrition: Per Serving

  • Calories: 475
  • Fat: 10g
  • Carbohydrates: 58g
  • Protein: 34g

Recipe Tips

This recipe is easily customizable. You can use any vegetables you like, such as carrots, potatoes, bell peppers, or green beans. You can also use any type of biscuit dough, including gluten-free and vegan options. You can also use cooked, shredded chicken instead of cubed chicken breasts.

This recipe is great for meal-prepping. The chicken and vegetables can be cooked in advance and stored in an airtight container in the fridge for up to 4 days. When ready to eat, simply reheat the chicken and vegetables in the microwave and prepare the biscuits according to the package instructions. Enjoy!


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