On a 6 or 8-quart Instant Pot, select the “sauté” mode. Add
Unsalted Butter (1 Tbsp)
Yellow Onion (1)
Celery (3 stalks)
Kosher Salt (3/4 tsp)
and stir. Cook until the onions are translucent, approximately 7 minutes.
All-Purpose Flour (1 Tbsp)
Italian Seasoning (1/2 Tbsp)
Cajun Seasoning (1/2 Tbsp)
Ground Black Pepper (1 tsp)
Bay Leaf (1)
and cook for 2 minutes.
Turn off the Instant Pot, stir in the
Boneless, Skinless Chicken Breasts (1 lb)
Chicken Stock (2 1/2 cups)
Hot Sauce (1 Tbsp)
, and scrape the bottom of the pot to get up any brown bits.
Secure the lid and set the pressure valve to “sealing.” Select “manual” mode and cook on high pressure for 10 minutes. (Takes 10 minutes to build pressure before the timer starts)
Once done cooking, perform a quick release by carefully setting the pressure valve to “venting.” Remove the lid and select “sauté” mode to bring it to a simmer.
Add in the
Buttermilk Biscuits (1 can)
use a spoon to submerge them into the liquid, and allow them to cook for 5 minutes.
Heavy Cream (1 cup)
and break up the dumplings. Spoon into bowls and garnish with
Fresh Parsley (1/4 cup)