INSTANT POT CHICKEN AND DUMPLINGS

Instant Pot Chicken and Dumplings image

Provided by Pawsfurthought

Time 23m

Yield 12 Cups, 6 serving(s)

Number Of Ingredients 17

2 lbs boneless skinless chicken breasts
5 celery ribs
5 medium carrots
1 onion
4 tablespoons minced garlic
1 teaspoon cayenne
2 tablespoons thyme
2 tablespoons basil
1 tablespoon oregano
2 tablespoons butter
2 teaspoons poultry seasoning
5 cups chicken stock
1 3/4 cups Bisquick
1/4 cup heavy cream
2/3 cup milk
1/4 cup parmesan cheese
1 teaspoon pepper

Steps:

Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it) ) and brown.
Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes.
MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there - optional).
Perform a quick release. Let all the steam out. Take off top.
Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off.
Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY.