Pressure Cooker Recipe: Chicken And Dumplings

By gbvampy1

Ingredients

• 2 pounds of boneless, skinless, chicken thighs (I made the mistake of leaving it on the bone – NOT a smart move)
• 4 tablespoons of butter
• 1 large yellow onion diced
• 5 ribs of celery chopped
• 1.5 cups of baby carrots chopped (more if you like them)
• 1.5 cups of frozen corn kernels, thawed
• 5 cups of chicken stock
• 1 3/4 Bisquick baking mix
• 1/4 cups of heavy cream
• 2/3 cups of milk
• Salt and Pepper
• 2 teaspoons of oregano
• 1/4 cup of Parmesean cheese
• 2 teaspoons of poultry seasoning

Preparation

Step 1

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.
2.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.
3.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).
4.Perform a quick release. Let all the steam out. Take off top.
5.Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
6.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.
7.Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY!