Chicken And Dumplings Instant Pot Bisquick Recipes

EASY INSTANT POT CHICKEN AND DUMPLINGS RECIPE

Steps:

• Press the SAUTE button on the Instant Pot.
• When the pot is hot, add the olive oil and the butter.
• Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
• Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
• Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
• Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
• Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
• While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
• When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
• Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
• Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together - leave the biscuits sitting on top of the liquid.
• Press the CANCEL button.
• Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
• When the cooking cycle has finished, do a QUICK RELEASE.
• Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.

INSTANT POT® CHICKEN AND DUMPLINGS

Steps:

• Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
• Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
• Mash butter with the flour to make a smooth paste; set aside.
• Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
• Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
• Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
• Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.