Instant Pot Chicken and Dumplings

Recipe courtesy of Bob Warden’s Ultimate Pressure Cooker Recipes “Great Food Fast”

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

1. With the Instant Pot lid off, heat the butter on high or brown, until melted
2. Season the chicken generously with salt and pepper and add to the cooker.  Cook until browned, about 5 minutes
3. Add the chopped onions, chicken stock, celery, carrots, thyme, poultry seasoning and pepper.
4. Secure and lock the lid and set for 8 minutes on high.
5. When finished, do a quick release
6. With the lid off and the cooker set to high or brown, add the corn kernels and allow to simmer.
7. Meanwhile, whisk together the Bisquick baking mix with the milk and drop by the spoonful into the pot.
8. Let the dumplings simmer for 10 minutes.
9. Turn off the heat and stir in the heavy cream.
10. Add salt to taste.