Instant Pot Chicken and Dumplings
photo by Pawsfurthought
- Ready In:
- 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
- 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.
Questions & Replies
For the set where you add your corn and it says to leave the cooker set to "high" do you mean put it on a high sauté setting or is that a pressure cook "high" setting but you cook with the lid off? New to this type of cooking. Don't see how a "high" pressure cook setting with the lid off will do anything. Looks great otherwise- thanks! (And it would be great if you could edit the original recipe to reflect the corrections needed to complete your directions, if possible.)
Hello everyone, Learning to be a stay at home Dad at 46?..The Insta Pot is Awesome! The recipe was quite hot, even for me. I would recommend ditching the cayenne or at least reducing to a pinch. I also used fresh thyme in the suggested quantity which overpowered all... I am quick to take the blame upon myself for not having done my usual thing when it comes to adding spices to slowly and gradually build them up to suit our taste..but on this occasion I followed the recipe to a T and after being served I found myself quickly removing everyone's helpings from the table shortly after the Cayenne started taking effect but not before witnessing some choice facial expressions from the wife and kids...lol 20 min. later we were having Wednesday pizza night on Tuesday!..Dad's 1st Insta Pot kitchen Flop made for some good fun and even extended our table time together..lol Wednesday's menu? Chicken Chili...Baha!! Smile...life is short. GB
I replaced the corn with 1/2 cup of frozen sweet peas & omitted basil & cayenne. I cooked my dumplings uncovered for 10 minutes, then added peas, closed & locked kid & simmered covered for an other 5 minutes. The result is lighter, fluffier dumplings that can gently be removed with slotted spoon, partially set aside while I stir in the heavy cream to warm before serving.
Delicious! The best I have tried for Instant Pot Chicken and Dumplings. I skipped the oregano and basil, and added peas, not corn. 1/8 t. cayenne pepper was plenty for me. For the dumplings, I set my Instant Pot on Saute, Low setting. I added the dumplings after bringing it to a boil, then cooked them 5 minutes with lid off, followed by 5 minutes with lid on.