Pressure Cooker Chicken & Dumplings

• Meat

  • 1 1/2 lbs Chicken thighs, boneless skinless thick
  • 1/2 tsp Poultry seasoning

• Produce

  • 1 1/2 cup Baby carrots
  • 1 cup Corn, frozen
  • 1 tsp Thyme, dried
  • 1 Yellow onion

• Canned Goods

  • 6 cup Chicken stock or broth

• Condiments

  • 3 tbsp Butter or margarine

• Baking & Spices

  • 1 3/4 cup Bisquick baking mix
  • 1/4 tsp Pepper

• Dairy

  • 1/4 cup Heavy cream
  • 2/3 cup Milk

Found on copymethat.com

Directions

• Melt butter on “brown or sauté”. Generously season chicken with salt and pepper, place in the cooker, and cook until lightly browned. Add onion, chicken stock, carrots, thyme, poultry seasoning, and pepper. Securely lock the pressure cooker’s lid and set for 8 minutes on HIGH. QPR. With the cooker’s lid off, set to “brown or sauté.” Add in corn and let simmer. Meanwhile, whisk together Bisquick baking mix and milk, and drop by the spoonfuls into the pot. Let dumplings simmer for 8–10 minutes. Turn off heat, stir in heavy cream, and season to taste.