Instant Pot Chicken & Dumplings
Photo © Credit | Source TheWickedNoodle.com
Recipe From
Prep From
10 minutes
Cook Time
23 minutes
Pressure Release Time
5 minutes
Total Time
38 minutes
Serves
6
Ingredients
- 3 Tbsp. butter
- 1 1/2 lbs. boneless, skinless chicken thighs or breasts, sliced thin
- Salt & Pepper to taste
- 1 yellow onion, diced
- 6 cups chicken stock
- 3 celery ribs, sliced
- 1 1/2 cups baby carrots
- 1 cup frozen corn kernels, thawed
- 1 tsp. died thyme
- 1/2 tsp. poultry seasoning
- 1/4 tsp. pepper
- 1 3/4 cups Bisquick baking mix
- 2/3 cup milk
- 1/4 cup heavy cream
Instructions
- With the Instant Pot lid off, heat the butter on high or brown, until melted
- Season the chicken generously with salt and pepper and add to the cooker. Cook until browned, about 5 minutes
- Add the chopped onions, chicken stock, celery, carrots, thyme, poultry seasoning and pepper.
- Secure and lock the lid and set for 8 minutes on high.
- When finished, do a quick release
- With the lid off and the cooker set to high or brown, add the corn kernels and allow to simmer.
- Meanwhile, whisk together the Bisquick baking mix with the milk and drop by the spoonful into the pot.
- Let the dumplings simmer for 10 minutes.
- Turn off the heat and stir in the heavy cream.
- Add salt to taste.
Photo credit: Bachans.com
Photo credit: GillMastersClub.com
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