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
