1 1/2 - 2lbs.boneless, skinless chicken thighs, cut into 1 1/2" chunks (feel free to sub chicken breasts), seasoned to taste with salt and pepper
1/2tsp.each: thyme, oregano, poultry seasoning, black pepper
1medium yellow onion, diced
3ribs celery, diced
2cupsbaby carrots, or 3-4 large carrots, sliced or chopped
1-2 cupsfrozen corn, as desired
1 3/4cupsbaking mix, such as Bisquick, see below for a recipe to make your own
1/3 - 2/3cupmilk
Baking Mix (like Bisquick)
2 cups all-purpose flour
1Tbs. baking powder
1 tsp. kosher salt
1 tsp. granulated sugar
1/4 cup vegetable oil
Make the Chicken and Dumplings
Using the saute setting on the Instant Pot, add the butter to the pot; when the butter is sizzling, add the seasoned chicken pieces, working in batches, until all the chicken is browned, removing each batch to a plate. Return all the browned chicken pieces to the Instant Pot, along with all the spices, stirring to combine well; add the onion, celery, and carrots, along with the chicken broth, stirring to combine; bring this mixture to a low boil.
Once the soup in the Instant Pot is boiling, lock the Instant Pot lid into place, choosing the high pressure setting for 7 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot; unlock and carefully remove the lid.
Meanwhile, combine the Bisquick mix with just enough milk to make the dumpling dough. Using the saute setting on the Instant Pot once more, drop the prepared dumpling dough by spoonfuls (about 1 1/2" in size) into the simmering soup; let the dumplings cook for 10 minutes. Turn off the saute setting; stir in the corn, peas and cream. Adjust the seasonings as desired.
Make the "Bisquick" Mix
In the bowl of a food processor, place all the dry ingredients; pulse the food processor to combine. With the motor running, pour in the oil; process just until the oil is incorporated into dry ingredients. Store in an airtight container. Recipe can be easily doubled or tripled to keep more on hand.
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.