Instant Pot Chicken And Dumplings

Stovetop Instructions: Heat the olive oil in a Dutch oven over medium heat. Add in the mirepoix and sauté for a few minutes until softened. Stir in the garlic and potato. Add in the chicken thighs, poultry seasoning, salt, and pepper. Give everything a good stir. Add in the chicken broth. Bring to a simmer, cover the pot, and cook on low for 15 minutes. Then, add in the biscuit pieces. Add additional broth or water to the pot if the mixture seems extra thick. Cover the pot, and simmer for another 15 minutes. Pull out chicken to shred or chop. Add it back in with the peas.