30-Minute Electric Pressure Cooker Chicken and Dumplings

30 Minute Instant Pot Chicken and Dumplings

30 Minute Instant Pot Chicken and Dumplings is almost too easy! It brings the flavors of slow-cooked homemade chicken and dumplings right to your table in the just minutes. Comfort food fast! #comfortfood 

30 Minute Instant Pot Chicken and Dumplings

30 Minute Instant Pot Chicken and Dumplings2 Tbs. unsalted butter
1 1/2 – 2 lbs. boneless, skinless chicken thighs, cut into 1 1/2″ chunks (feel free to sub chicken breasts)
kosher salt and black pepper, to taste
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. turmeric
1/2 tsp. poultry Seasoning
1/2 tsp. black pepper
1 yellow onion, diced
3 ribs celery, diced
2 cups baby carrots
6 cups chicken broth
1 cup frozen corn
1 cup frozen peas
1 3/4 cups Bisquick baking mix (**see below for directions to make your own Bisquick baking mix)
1/3 – 2/3 cup milk
1/4 cup heavy cream

Instructions:

Season chicken pieces as desired with salt and pepper.

Set Instant Pot to sauté setting and add butter to pot; when butter is sizzling, add chicken pieces, working in batches, until all chicken is browned, approx 5 minutes. Return all chicken to instant pot, along with all the spices, stirring to combine well. Stir in onion, celery, and carrots; add chicken broth and stir to combine.

Lock instant pot’s lid into place and choose High Pressure Setting for 7 minutes. When timer sounds, perform a quick release to remove all pressure from instant pot. Remove lid and set instant pot to sauté setting; stir in corn.

Meanwhile, combine Bisquick mix with milk to make dumpling dough; drop by spoonfuls (mine were about 1 1/2″ in size) into the pot and let dumplings simmer for 10 minutes. Turn off heat; stir in peas and cream. Adjust seasonings as desired.

**KitchenSmack: Here’s how I make my own Bisquickbaking mix:
Into food processor bowl, place 2 cups all-purpose flour, 1 Tbs. baking powder, 1 tsp. kosher salt, 1 tsp. granulated sugar; pulse to combine. With motor running, pour in 1/4 cup canola or vegetable oil; process just until oil is well incorporated into dry ingredients. Store in an airtight container. Recipe can be easily doubled or tripled to keep more on hand.

Let’s Get You Cookin’,
Chef Alli

*Affiliate link: I only recommend what I use and love!

30 Minute Instant Pot Chicken and Dumplings

Ingredients

  • 2 Tbs. unsalted butter
  • 1 1/2 - 2 lbs. boneless skinless chicken thighs, cut into 1 1/2" chunks (feel free to sub chicken breasts)
  • kosher salt and black pepper to taste
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 1/4 tsp. turmeric
  • 1/2 tsp. poultry Seasoning
  • 1/2 tsp. black pepper
  • 1 yellow onion diced
  • 3 ribs celery diced
  • 2 cups baby carrots
  • 6 cups chicken broth
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 3/4 cups Bisquick baking mix **see below for directions to make your own Bisquick baking mix
  • 1/3 - 2/3 cup milk
  • 1/4 cup heavy cream

Instructions

  1. Season chicken pieces as desired with salt and pepper.
  2. Set Instant Pot to sauté setting and add butter to pot; when butter is sizzling, add chicken pieces, working in batches, until all chicken is browned, approx 5 minutes. Return all chicken to instant pot, along with all the spices, stirring to combine well. Stir in onion, celery, and carrots; add chicken broth and stir to combine.
  3. Lock instant pot's lid into place and choose High Pressure Setting for 7 minutes. When timer sounds, perform a quick release to remove all pressure from instant pot. Remove lid and set instant pot to sauté setting; stir in corn.
  4. Meanwhile, combine Bisquick mix with milk to make dumpling dough; drop by spoonfuls (mine were about 1 1/2" in size) into the pot and let dumplings simmer for 10 minutes. Turn off heat; stir in peas and cream. Adjust seasonings as desired.

Recipe Notes

**Here's how I make my own "Bisquick" baking mix: Into food processor bowl, place 2 cups all-purpose flour, 1 Tbs. baking powder, 1 tsp. kosher salt, 1 tsp. granulated sugar; pulse to combine. With motor running, pour in 1/4 cup canola or vegetable oil; process just until oil is well incorporated into dry ingredients. Store in an airtight container. Recipe can be easily doubled or tripled to keep more on hand.

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

So yummy!

You forgot the chicken broth ?

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