This Chicken and Dumplings made in the Instant Pot with Bisquick is the ultimate comfort food—tender chicken and vegetables simmered in a rich, creamy broth, topped with fluffy, pillowy dumplings. Using the pressure cooker means the chicken is perfectly cooked in minutes, and the Bisquick dumplings steam right on top, soaking up all that savory flavor. It’s a one-pot meal that delivers classic, homey flavor with minimal fuss.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery ribs, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 4 cups (946 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream (or half-and-half for lighter version)
- 1/4 cup (30 g) all-purpose flour, for thickening
- 1 cup (120 g) frozen peas
- For the Dumplings:
- 2 cups (240 g) Bisquick baking mix
- 2/3 cup (160 ml) whole milk
- 1/4 cup (30 g) shredded cheddar cheese (optional)
Instructions
- Turn the Instant Pot on the Sauté setting (Normal). Add the butter and let it melt. Add the onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for 30 seconds until fragrant. Add the chicken pieces, thyme, parsley, pepper, and salt. Stir to coat the chicken with the aromatics.
- Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this prevents a “burn� warning. Turn off the Sauté mode.
- Close the lid and set the valve to SEALING. Select MANUAL/PRESSURE COOK on HIGH pressure and set the timer for 10 minutes.
- When the cooking cycle ends, perform a QUICK RELEASE by carefully turning the valve to VENTING. Wait until the steam stops and the pin drops, then open the lid.
- In a small bowl, whisk the heavy cream and flour together until smooth. Stir this mixture into the pot. The broth will thicken slightly. Add the frozen peas and stir.
- In a separate bowl, mix the Bisquick and milk (and cheddar, if using) until just combined. The dough will be soft and slightly sticky.
- Drop the dumpling dough by rounded spoonfuls (about 2 tablespoons each) onto the surface of the simmering stew. You should have about 12 dumplings. Do not stir them into the liquid—they need to steam on top.
- Close the lid again, but this time set the valve to VENTING. Select SAUTÉ mode (Low) and let the dumplings cook for 10-12 minutes, until they are puffed and cooked through. You can check by inserting a toothpick into the center—it should come out clean.
- Serve immediately, spooning the stew and dumplings into bowls. Add extra salt and pepper if needed.
Tips
- Don’t skip the quick release: A natural release will continue to cook the chicken and can make it dry. Quick release after the 10-minute pressure cook is key.
- Thickening: The flour-cream mixture is a slurry. Make sure to whisk it well to avoid lumps. If you prefer a thicker stew, use an extra tablespoon of flour.
- Dumpling texture: For lighter dumplings, don’t overmix the dough. Mix just until the Bisquick is moistened. Overmixing makes them tough.
- Substitutions: You can use chicken thighs instead of breasts—they’ll be even more tender. For a dairy-free version, replace the heavy cream with full-fat coconut milk and use a dairy-free milk in the dumplings.
Serving Suggestions
Serve this hearty stew in deep bowls with a side of crusty bread or a simple green salad. It’s a complete meal on its own, but a sprinkle of fresh parsley on top adds a nice color. For a true Southern touch, serve with a side of cornbread.
Variations
- Herb Dumplings: Add 1 teaspoon of fresh chopped dill or chives to the dumpling dough for a fresh flavor.
- Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño to the stew for a little heat.
- Mushroom & Leek: Swap the celery for 1 cup sliced leeks and add 1 cup sliced mushrooms with the other vegetables.
- Turkey Version: Use leftover cooked turkey and reduce the pressure cooking time to 5 minutes, then add the turkey with the peas.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dumplings will soften and absorb more liquid, which is fine. To reheat, place the stew in a pot over medium-low heat, adding a splash of broth or water to loosen it. Stir gently until heated through to 165°F (74°C) for leftovers. You can also reheat individual servings in the microwave for 2-3 minutes, stirring halfway. Freezing is not recommended, as the dumplings and cream sauce can separate and become grainy.
Frequently Asked Questions
Can I use frozen chicken? Yes, but increase the pressure cooking time to 15 minutes and ensure the chicken is fully cooked. You may need to break up the chicken with a spoon after cooking.
Why did I get a “Burn� warning? This usually happens when the flour from the dumplings or the cream sauce settles on the bottom and scorches. Always deglaze the bottom well after sautéing and make sure the valve is set to SEALING before pressure cooking. If you get a burn warning, turn off the pot, do a quick release, and check the bottom—if it’s not burnt, you can continue.
Can I make this gluten-free? Yes, use a gluten-free all-purpose baking mix (like a GF Bisquick-style mix) and a gluten-free flour blend for the slurry. Ensure your chicken broth is also gluten-free.
How do I make the dumplings from scratch instead of Bisquick? You can make a simple dumpling dough with 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 tablespoon butter, and 3/4 cup milk. Mix until just combined and proceed as directed.
Can I use chicken stock instead of broth? Absolutely. Use low-sodium stock or broth to control the salt level. If using regular, reduce the added salt to 1/2 teaspoon.
Why are my dumplings gummy? Overcooking them or stirring them into the liquid can make them gummy. Steam them on top without stirring, and check them at the 10-minute mark. They should be cooked through but not mushy.
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