Description
Learn how to make delicious Instant Pot Country Chicken and Biscuits with this easy recipe. Perfect for a comforting meal any day of the week!
Ingredients
- 2 lbs (900 g) boneless, skinless chicken thighs
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) frozen peas and carrots
- 1 cup (150 g) diced onion
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp paprika
- 2 tbsp (30 ml) olive oil
- 1/4 cup (31 g) all-purpose flour
- 1 can (16.3 oz or 463 g) refrigerated biscuit dough
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Once hot, add diced onion and sauté until translucent.
- Add minced garlic and sauté for an additional 1 minute.
- Season chicken thighs with salt, pepper, thyme, and paprika.
- Add chicken thighs to the pot and brown on both sides.
- Pour in chicken broth and scrape the bottom of the pot to deglaze.
- Add frozen peas and carrots to the pot.
- Secure the lid and set the Instant Pot to high pressure for 10 minutes.
- While cooking, preheat the oven according to biscuit dough instructions.
- Perform a quick release of pressure once cooking is complete.
- Carefully remove chicken thighs and shred them with two forks.
- Set the Instant Pot back to sauté mode.
- Stir in heavy cream and sprinkle flour over the mixture.
- Cook and stir until the mixture thickens to a gravy consistency.
- Return shredded chicken to the pot and mix well.
- Bake biscuits according to package instructions.
- Serve chicken and gravy with freshly baked biscuits.
Notes
- For a smoother texture, use half-and-half instead of heavy cream.
- Try varying vegetable combos like broccoli and red bell peppers for more color and flavor.
- Enhance the gravy by adding a touch of or lemon juice for a flavor boost.
