Bisquick Dumplings in the Instant Pot: Easy Chicken Stew

Bisquick dumplings in the Instant Pot are tender, biscuit-style dumplings simmered over chicken, vegetables, and savory broth. This American-style chicken-and-dumplings version pressure-cooks the stew first, then finishes the dumplings gently under a regular lid; home and regional versions of chicken and dumplings vary in both dough and broth.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into roughly 1½-inch (4 cm) pieces
1 tbsp (15 ml) neutral oil, such as canola or avocado oil
1 medium yellow onion, about 1 cup (150 g) chopped
2 medium carrots, about 1 cup (130 g) sliced into coins
2 celery ribs, about 1 cup (100 g) chopped
2 garlic cloves (about 6 g), finely chopped
4 cups (950 ml) low-sodium chicken broth
1 tsp (2 g) poultry seasoning
½ tsp (1 g) dried thyme
1 tsp (6 g) kosher salt, or less if the broth is salted
½ tsp (1 g) black pepper
1 cup (135 g) frozen peas, optional
2 cups (about 240 g) Bisquick baking mix
⅔ cup (160 ml) milk
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the chicken and vegetables. Cut the chicken into pieces of similar size so they cook evenly. Chop the onion, carrots, celery, and garlic, and measure the broth and seasonings. Keep the Bisquick and milk aside for the dumplings; mixing that dough later gives it less time to become dense.
Sauté the vegetables. Set the Instant Pot to Sauté, using the normal or medium setting. Add the oil. When it is hot, add the onion, carrots, and celery and cook for about 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Press Cancel. Pour in about ½ cup (120 ml) of the broth and scrape the bottom thoroughly with a wooden spoon to loosen any browned bits, which can otherwise trigger a burn warning.
Pressure-cook the stew. Add the chicken, remaining broth, poultry seasoning, thyme, salt, and pepper. Stir to distribute the seasonings, then lock the pressure-cooking lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. Allow about 10 minutes for the pot to come to pressure; this varies by model and how warm the ingredients are.
Release pressure and check the chicken. When the cooking cycle ends, leave the pot undisturbed for a 5-minute natural release, then carefully turn the valve to Venting to release the remaining pressure. Open the lid away from your face. Check several thick chicken pieces with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, simmer it in the broth on Sauté until it does. Lift the cooked chicken onto a plate, shred it with two forks, and return it to the pot. Stir in the frozen peas, if using.
Mix the dumpling dough. In a medium bowl, stir the Bisquick and milk together just until no dry mix remains. The dough will be soft and slightly sticky; avoid beating it smooth or adding extra mix to make it firm. If the dough sits while you work, it may thicken a little, which is fine.
Simmer the dumplings without pressure. Set the pot to Sauté on Less or the lowest available setting and bring the stew to a gentle simmer. Drop the dough over the surface in about 10 to 12 rounded spoonfuls, leaving a little space between them. Cover with a heat-safe glass lid rather than sealing the pressure lid. Simmer gently for 12 minutes without stirring or lifting the lid, then turn off the pot and leave it covered for 3 minutes. Cut into a dumpling to check that the center is cooked through, with no wet batter. If needed, cover and simmer for another 2 minutes before checking again. Spoon stew and dumplings into bowls and finish with parsley.

Tips

Choose a gentle simmer. Dumplings need steady steam, not a rolling boil. If the broth bubbles hard on the lowest Sauté setting, switch the pot off briefly or use short bursts of low Sauté to keep it simmering. A vigorous boil can break the dumplings apart or make their outside gummy before the center cooks.
Use a glass lid for the dumpling stage. A standard heat-safe lid lets you cover the pot without building pressure. Do not lock the pressure lid and leave the valve sealed for this step: the dough is meant to steam gently in the simmering stew, not cook under pressure.
Keep the dough light. Stir only until combined and drop it onto the surface rather than pushing it into the broth. Resist lifting the lid during the first 12 minutes because the escaping steam can interrupt cooking. Bisquick formulas can vary slightly by product and package, so add milk gradually if your mix looks unusually dry.
Adjust salt at the end. Broth brands differ in saltiness, and the stew reduces slightly as it simmers. Taste the broth after pressure-cooking and before serving; add a pinch of salt or pepper if needed. For a thicker broth, remove the dumplings and simmer the stew briefly uncovered, rather than stirring flour into the pot around the dumplings.

Serving Suggestions

Serve each bowl with broth, vegetables, chicken, and one or two dumplings so the portions feel balanced. A simple green salad or steamed green beans add a fresh contrast to the rich, soft stew. If you want another side, offer sliced cucumber or a crisp slaw dressed lightly with vinegar; avoid serving several heavy starches alongside a bowl that already includes biscuit dumplings.

Set out extra black pepper and chopped parsley at the table. A small squeeze of lemon can brighten the broth, though it is optional and will give the stew a slightly tangier finish. For a family-style meal, bring the pot to the table only if it can be handled safely, and ladle the dumplings gently so they keep their shape. The broth is best served hot, while the dumplings are still soft and steamy.

Variations

Use chicken breast: Boneless, skinless breast works in place of thighs. Cut it into similarly sized pieces and use the same pressure time, then confirm every piece reaches 165°F (74°C). Breast meat is leaner and can seem drier if cooked longer than needed, so check it promptly after releasing pressure.

Add more vegetables: Stir in a cup of frozen corn or chopped green beans with the peas after pressure cooking. For mushrooms, sauté them with the onion and celery. Avoid adding a large amount of extra vegetables before pressure cooking, as they release moisture and can crowd the pot.

Make it dairy-free: Use an unsweetened, unflavored dairy-free milk alternative in the dumpling dough, checking the baking-mix package for its ingredients. The dough may be a little less rich or have a faint flavor from the substitute, but it should still steam into dumplings. Do not use sweetened vanilla milk.

Make a meatless stew: Replace the chicken broth with vegetable broth and omit the chicken. Add drained canned white beans after pressure cooking, then warm them in the broth before dropping in the dumplings. This changes the dish from chicken-and-dumplings to a vegetable and bean stew, but keeps the same dumpling method.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. For faster, safer cooling, divide the stew and dumplings among shallow containers rather than leaving a full hot pot on the counter. Keep them covered in the refrigerator for 3 to 4 days. The dumplings absorb broth as they sit, so the stew will be thicker the next day and the dumplings softer than when freshly cooked.

Reheat a portion in a covered saucepan over low to medium heat, stirring the broth gently and turning the dumplings carefully. Add a splash of broth or water if the stew has thickened. You can also microwave a serving in a covered, microwave-safe bowl, pausing to stir the broth and rotate the dumplings. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; avoid repeated cycles of cooling and reheating.

For longer storage, freeze cooled portions in freezer-safe containers for up to 2 to 3 months for best quality. Dumplings can become softer or more fragile after freezing and thawing. Thaw overnight in the refrigerator and reheat gently, or reheat from frozen over low heat with extra broth, allowing enough time for the center to reach 165°F (74°C).

Frequently Asked Questions

Can I cook the dumplings under pressure?

This recipe cooks the chicken and vegetables under pressure, but simmers the dumplings with the lid unsealed. Pressure-cooking dough can make it overly expanded or dense, and it is harder to check doneness without disturbing the batch. A gentle covered simmer gives the dumplings time to steam while keeping the chicken stew below hot.

Why are my Bisquick dumplings dense?

Dense dumplings often come from overmixing, adding too much baking mix, or letting them boil hard. Stir the milk and mix only until combined, use rounded spoonfuls, and keep the stew at a gentle simmer. Also avoid opening the lid repeatedly during the cooking time, since the lost steam slows the dumplings’ cooking.

Can I use frozen chicken?

For this recipe, thaw the chicken in the refrigerator before cutting it into even pieces. Frozen pieces can cook unevenly, and the added time needed for a frozen block to come to pressure makes the stated timing unreliable. Do not thaw chicken on the counter; keep it refrigerated until you are ready to prepare the stew.

Can I make the dumpling dough ahead?

It is better to mix the dough just before adding it to the stew. Once the milk hydrates the baking mix, the dough can thicken while it waits, which may make the finished dumplings heavier. You can measure the dry mix in advance, then stir in the milk while the shredded chicken is being returned to the pot.

How can I tell when the dumplings are done?

After the covered simmer and short covered rest, cut into the thickest dumpling. Its center should look set and soft, not wet or pasty. If it is not cooked through, cover the pot and simmer for another 2 minutes, then check again. Dumplings vary in size, so the center is a more useful check than appearance alone.

Can I make this without an Instant Pot?

Yes. Simmer the chicken and vegetables in a covered pot on the stove until the chicken reaches 165°F (74°C), then shred it and return it to the broth. Bring the stew to a gentle simmer, add the freshly mixed dumpling dough by spoonfuls, cover, and cook for about 12 to 15 minutes. Keep the heat low enough that the broth simmers without boiling vigorously.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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