Instant Pot Chicken & Dumplings

4 to 6 chicken breasts (or thighs)

6 cups chicken stock

1 can cream of celery

1 can cream of chicken

3 tbsp butter

1 tsp onion powder

½ tsp thyme

½ tsp sage

½ tsp garlic powder

½ tsp rosemary

Throw all of these into an Instant Pot and pressure cook on Manual for 5 minutes.

While that’s cooking mix 4 cups Bisquick and enough cold milk to form a stiff dough (the dumpling recipe is on their box)

When chicken finishes cooking quick release, and turn the instant pot to sauté.

Drop dumplings in about a tbsp at a time (I use a small ice cream scoop) into boiling gravy.

When the dumplings are in cook 5 minutes with lid off and 10 to 15 minutes covered.

I cover with a glass lid so I can keep an eye on them. Enjoy!

I’ve used 4 to 6 chicken breasts or thighs or some mix. Whatever I have on hand.

I cut it up. I use either boneless skinless breasts or thighs, whatever I have in hand.

You can leave them whole I suppose. Up to you. I have small kids so I would end up

cutting them up eventually anyway.

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