Instapot Chicken & dumplings

INGREDIENTS

3 Tbsp butter or olive oil

1.5 pound boneless skinless chicken thighs, sliced into 1" strips

1 Medium yellow onion diced

3 Ribs of celery washed and diced

4 Carrots diced

1/2 Tsp poultry seasoning

Salt & Pepper

6 Cups chicken stock

1 Cup frozen corn

1.75 Cups Bisquick baking mix

2/3 Cups milk

1/2 cup shredded cheddar cheese

1/4 Cup heavy cream

DIRECTIONS

Turn Instapot to sauté, add butter or olive oil, chicken, salt & pepper, cook 4 minutes or until lightly browned.  Add in onions, celery, carrots, and seasoning, toss to combine and cook for one minute.  Add broth, lock the lid and cook for 8 minutes.  Perform a quick release.  Set pot to sauté or high and add in corn.  Taste soup at this point to see if it needs more salt & pepper, if so, season to desired taste.  Mix together biscuit dough and drop by rounded spoonfuls into soup.  Let dumplings simmer for 8 minutes.  Put lid on and turn to sauté, let cook covered for 2 more minutes to be sure the top of the dumplings cook.  Release, remove lid, stir in cream, and serve.  

I doubled the biscuit recipe and baked a set of cheese biscuits to serve with it also.  The next day for lunch I found that the dumplings had dissolved over night, so I put the biscuits on top of the soup, inside the kids thermos.

This recipe is adapted from the book (the only thing I added was cheddar cheese), "Great Food Fast" by Bob Warden.  You can get it on Amazon