Instant Pot Chicken and Dumplings

READY IN: 23mins
SERVES: 6
YIELD: 12 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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