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March 2, 2021

Instant Pot Chicken and Biscuits

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Instant Pot Chicken and Biscuits—a savory gravy with chicken, mushrooms, carrots and onions generously ladled over warm biscuits. A dinner that is comfort food to the max.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Chicken and Biscuits

Instant Pot Chicken and Biscuits

10 out of 10! This Instant Pot chicken and biscuits recipe is right up my alley. The chicken was so tender. The gravy was so flavorful and savory. The biscuits were fluffy and tender. This made a perfect Sunday supper.

My daughter took a foods class at her high school last semester and the best thing that came out of the class besides an A on her report card were these biscuits. She is now the designated biscuit maker at our house. She does a wonderful job. I included the recipe from her teacher in my recipe card below. If you have your own homemade biscuit recipe feel free to use that instead. Or if you have canned biscuits pop them open for convenience sake!

I like to use frozen boneless, skinless chicken thighs in this recipe because they stay tender and moist. However chicken breasts can also be used. Frozen or fresh, breasts or thighs…I would use 15 minutes of pressure cooking time with a 5-10 minute natural pressure release.

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Instant Pot Chicken and Biscuits

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Instant Pot Southern Sunday Chicken–chicken and mushrooms in a creamy homemade savory gravy. It tastes great served over mashed potatoes.

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Instant Pot Chicken and Biscuits

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Instant Pot Chicken and Biscuits


★★★★★

4.5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes (plus 5 minute NPR)
  • Total Time: 40 minutes
  • Yield: 6–8 servings 1x
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Description

A savory gravy with chicken, mushrooms, carrots and onions generously ladled over warm biscuits. A dinner that is comfort food to the max.


Ingredients

Scale

For the chicken and gravy:

  • 2 Tbsp butter
  • 1 cup chopped onion
  • 8 oz sliced or chopped mushrooms
  • 1 1/2 cup chicken broth
  • 2 pound boneless, skinless chicken thighs or breasts (frozen is okay)
  • 1 cup sliced carrots
  • 1 Tbsp white vinegar
  • 1 tsp garlic powder
  • 1 Tbsp dried chives
  • 1 Tbsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream or evaporated milk
  • 3–4 Tbsp cornstarch

For homemade biscuits:

  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 2 tsp sugar
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup shortening
  • 2/3 cup milk

Instructions

Instant Pot Instructions: 

  1. Turn Instant Pot to sauté setting. When display says hot add in the butter and let it melt. Add in the onions and sauté for 4 minutes. Add in the mushrooms and toss well. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Add in the chicken, carrots, vinegar, garlic powder, chives, parsley, rosemary, thyme, salt and pepper. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. 
  5. While chicken is cooking prepare your biscuits:
    1. Preheat oven to 400° F. In a bowl stir together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, add milk all at once. Stir just until dough clings together. 
    2. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½ inch thickness. Cut with a biscuit cutter (or use a glass), dipping cutter into flour between cuts. 
    3. Transfer biscuits to a baking sheet. Bake for 10 to 12 minutes or until golden brown. (Makes between 10 to 12 biscuits). 
  6. When time is up on Instant Pot let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Move chicken to a cutting board and chop or shred.
  7. Turn Instant Pot to sauté setting. In a glass measuring cup stir the heavy cream and the cornstarch together until smooth. Stir some of hot liquid from Instant Pot into the cream. Then stir the whole mixture into the Instant Pot. The gravy will thicken quickly. Turn off Instant Pot.
  8. Stir chicken back into Instant Pot. Ladle chicken and gravy over biscuits that have been sliced open.

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onions and sauté for 4 minutes. Add to slow cooker.
  2. Add in the mushrooms, chicken, carrots, vinegar, garlic powder, chives, parsley, rosemary, thyme, salt and pepper. 
  3. Cover and cook on low for 4-6 hours.
  4. About a half hour before chicken is done prepare your biscuits:
    1. Preheat oven to 400° F. In a bowl stir together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, add milk all at once. Stir just until dough clings together. 
    2. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½ inch thickness. Cut with a biscuit cutter (or use a glass), dipping cutter into flour between cuts.
    3. Transfer biscuits to a baking sheet. Bake for 10 to 12 minutes or until golden brown. (Makes between 10 to 12 biscuits).
  5. Move chicken to a cutting board and chop or shred.
  6. In a glass measuring cup stir the heavy cream and the cornstarch together until smooth. Stir some of hot liquid from slow cooker into the cream. Then stir the whole mixture into the slow cooker. Turn slow cooker to high and cook without the lid until sauce thickens (about 10-20 minutes).
  7. Stir chicken back into slow cooker. Ladle chicken and gravy over biscuits that have been sliced open. 

Notes

 I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Chicken
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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15 Comments Filed Under: All Recipes, Chicken, Instant Pot, Slow Cooker

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Comments

  1. Daniella says

    December 5, 2021 at 2:09 pm

    Is there a substitute for cream of tartar in the biscuits? Thank you.

    Reply
    • Karen says

      December 6, 2021 at 10:50 am

      You can leave it out. They won’t be as fluffy but they will taste good.

      Reply
  2. Jenn says

    June 6, 2021 at 6:06 pm

    I used 2% evaporated milk. This was delicious and very satisfying. The kids and grown-ups liked it. Next time I would also add some chopped celery. Thanks for this recipe!

    ★★★★

    Reply
    • Karen says

      June 7, 2021 at 9:55 am

      Glad it was liked by all!

      Reply
  3. Helen Smatlak says

    March 4, 2021 at 4:12 pm

    Hello,
    Can I make this dish in a 3 quart instant pot?

    Reply
    • Karen says

      March 8, 2021 at 1:49 pm

      You can halve the recipe for the 3 quart pot. The full recipe will probably be too large to fit.

      Reply
  4. Carol G. says

    March 3, 2021 at 11:47 am

    Thank you. I would love to make this. Saved to Yummly. I appreciate the slow cooker instructions.

    Reply
    • Karen says

      March 3, 2021 at 12:09 pm

      Hope you like it! Thanks for following along.

      Reply
  5. judy says

    March 3, 2021 at 9:25 am

    What changes would I need to make for buttermilk biscuits? I have buttermilk I want to use up! Thanks.

    ★★★★★

    Reply
    • Karen says

      March 3, 2021 at 12:10 pm

      In the place of milk use buttermilk. Will be so great!!

      Reply
  6. Cindy Cody says

    March 3, 2021 at 8:24 am

    Could I use chicken the I have cooked and cut up from my freezer? And what would the cook time be? Love your new cookbook! Gave two as gifts for Christmas they loved them.

    Reply
    • Karen says

      March 3, 2021 at 12:11 pm

      Sure! Follow directions excpet only use a 5 minute pressure cook time instead of 15 minutes. Thanks for your support on the cookbook 😘

      Reply
  7. Debbie says

    March 3, 2021 at 5:12 am

    I am dairy-free. Is there a good substitute for the evaporated milk? Thanks!

    Reply
    • Karen says

      March 3, 2021 at 12:14 pm

      Could you do an almond milk or coconut milk in its place? Won’t be as rich, but I bet it will still taste good.

      Reply
      • Debbie says

        March 3, 2021 at 12:18 pm

        I’ll try that, thanks!

        Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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