Ingredients
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2 lbs boneless skinless chicken breasts
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5 celery ribs
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5 medium carrots
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1 onion
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4 tablespoons minced garlic
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1 teaspoon cayenne
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2 tablespoons thyme
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2 tablespoons basil
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1 tablespoon oregano
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2 tablespoons butter
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2 teaspoons poultry seasoning
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5 cups chicken stock
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1 3/4 cups Bisquick
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1/4 cup heavy cream
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2/3 cup milk
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1/4 cup parmesan cheese
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1 teaspoon pepper
Instructions
- 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.