Instant Pot Chicken and Dumplings

Love my Instant Pot, and here's one more reason! This yummy soup takes just minutes, but tastes like it was simmered for hours!

• Ready In: 23 mins
• Serves: 6
• Yields: 12 Cups

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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).
4. Perform a quick release. Let all the steam out. Take off top.
5. Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
6. 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.
7. Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY.