The good news is that tomorrow is Wednesday already. LOVE Monday holidays.
The bad news is we’re 99% sure Shea now has COVID and therefore exposed my bestie, her newborn, her 2-year-old, and her husband on our trip to Chicago yesterday. I hope everything works out #stress She joked and said to me as we were confirming plans, “…you could have TB and I’d roll out the red carpet for you!” We forgot to knock on wood.
I laughed at the time and now I’m riddled with guilt. At the same time, there has been a big shift towards COVID apathy. I know it’s not just me – my group texts with friends and family are all about clusters of positive diagnoses and the “game of dodgeball”. The rollercoaster of emotions around the pandemic is enough to make anyone feel nothing shy of insane.
This weekend, as we’re strapped to the house…yet again…I vow to get into the kitchen some. There’s nothing better than comfort food when you’re under the weather, and my little Shea-bug is most definitely under the weather. Rosy cheeks, fever, just puny.
And yet, I don’t think this meal would top her list of comfort food wishes. Kids, man. She’s going to request mac and cheese and I’ll oblige. But, my little girlfriend…she’s totally missing out. This was, hands down, one of my favorite recipes and the fact that it was so easy AND made in the Instant Pot – I’m smitten.
Sure, it’s not a looker of a recipe. Is it a soup? Stew? Chowder? It depends. I prefer a thickened up version to add to the comforting element of the dish, but you can certainly leave out the cornstarch slurry for more of a soup. Either way…I promise, you won’t be disappointed!
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 1/2 tsp black pepper
- 2 tsp poultry seasoning
- 2 tsp Italian seasoning
- 5 refrigerated canned biscuits, each cut into 8 pieces
- 1 cup frozen peas
- 1/2 cup heavy cream
- 4 Tbsp cornstarch
- 1/4 cup cold water
- Heat oil in Instant Pot on HIGH sauté mode. Once hot, add the onions and cook for 4-5 minutes.
- Once softened, add the celery, carrots, and garlic; stir and cook until vegetables are tender, about 5 minutes.
- Add the diced chicken and cook until no longer pink, about 5 minutes, stirring often.
- Add the chicken broth, black pepper, poultry seasoning, and Italian seasoning; stir well.
- Meanwhile, use a pizza cuter or knife to cut biscuits into 8 wedges, like a pizza. Stir the contents of the Instant Pot and then drop each dough wedge on top; arranging in a single layer, touching as little as possible.
- Secure the lid and change to HIGH pressure for 7 minutes. Allow to come to pressure and cook before performing a quick release.
- Meanwhile, combine cornstarch and water in a small bowl; whisk well.
- When the pressure cooking is complete, return to HIGH sauté mode. Stir in the peas and heavy cream, followed by the cornstarch slurry; stir well and allow to thicken for 5 minutes before serving.
Recipe from Flavor Mosaic
Nutrition Information:Yield: 6 Serving Size: 1 2/3 cups
Amount Per Serving: Calories: 445Total Fat: 19.4gCholesterol: 76mgSodium: 966mgCarbohydrates: 43.2gFiber: 3.4gSugar: 10.2gProtein: 26.2g
Love all things Insta-Pot!? I’m loving it, too!
- Instant Pot Jambalaya with Sausage, Chicken, and Shrimp
- Buffalo Chicken Pasta
- Insanely Easy Instant Pot Taco Pasta
- Mac and Cheese with Ham and Peas
- Instant Pot Broccoli Cheddar Soup
- Instant Pot BBQ Pulled Pork
- Instant Pot Loaded Potato Soup
- Instant Pot Spaghetti with Meat Sauce