Chicken & Dumplings


Servings: 6
  • 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.