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Making Instant Pot chicken and Bisquick dumplings is a quick and easy way to enjoy fluffy dumplings without a lot of effort!

Find out how to make Instant Pot chicken and dumplings with Bisquick, putting this pressure cooker comfort food on the table fast!
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I ’ m a lollipop for good erstwhile fashioned quilt food ! Chicken and dumplings is one of those meals for me. That ’ second why I ’ thousand sharing this recipe for Instant Pot chicken and Bisquick dumplings !
In the world of this busy homeschooling ma, the best recipes for wimp and dumplings are those that are savory and flavorful, remind you of simple times, and don ’ t take all day to make !
By now, you probably know I love using my instant Pot a much as possible to keep meal homework dim-witted. I love converting some of my class ’ s darling recipes into Instant Pot recipes !
That ’ randomness why I converted my copycat Cracker Barrel chicken and dumplings recipe into the best pressure cooker chicken and dumplings recipe. That recipe uses flat, noodle-like dumplings, alike to what you ’ five hundred make at Cracker Barrel .
Another bang-up mealtime shortcut is to make Instant Pot wimp and dumplings with canned biscuits !
But I besides in truth enjoy downy, biscuit-like Bisquick dumplings, like those in this easily chicken and Bisquick dumplings recipe. So naturally, I decided to convert it to a pressure cooker recipe a well, and here we are ! ????
Don ’ thyroxine have a pressure cooker ? Try my oven-baked chicken and dumplings casserole recipe !
Need a gluten free recipe ? Try my gluten release chicken and dumplings !

How to Make Instant Pot Chicken and Bisquick Dumplings

To start, you ’ ll inflame a piece of olive oil in the tuck pot of the Instant Pot, using the Saute affair. Add in some onion and celery and allow it to heat and become fragrant .

Add in the chicken breast pieces, chicken broth, water system, flash-frozen vegetables, and seasonings .

close the eyelid and set the vent to the sealed place. Cook at high imperativeness for 4 minutes using the Manual/Pressure Cook button .
While that ’ mho cooking, prepare the dumpling boodle by mixing together Bisquick and milk. Let it sit for a few minutes. This is similar to the method acting I use when making chicken and dumplings with Jiffy baking mix .

After the fudge clock is complete, perform a immediate release of blackmail .
Remove the chicken to a cutting display panel. Pour in some homemade cream of chicken soup and stir to combine. Use the Saute function to bring the fluid to a first gear boil .
Shred or chop the wimp and return it to the insert pot, stirring to combine .
dribble in the dumpling boodle by round tablespoon. Simmer uncovered for about 10 minutes, then for about 5 minutes covered ( I merely loosely put the Instant Pot lid on with the vent open ) .
You want the broth to be simmering, like a gentle boil, to keep the dumplings from falling aside .
If your broth comes to a wax, hustle seethe ( like a strong, harsh boil ), you may need to use the Adjust button on your pressure cooker to adjust the saute routine to “ less. ”

You can check the dumplings sooner to see if they ’ re done however, but I have found that less cook clock sometimes results in gummed dumplings, not alight and downy dumplings .

How Do You Know When Dumplings Are Done?

Biscuit-like dumplings, like these, should be faint and downy inside, exchangeable to a cookie .
The outside will obviously be wet from cooking in the broth, but the inside should not be wet and gluey .

Notes and Adaptations:

• Because the surface area in an Instant Pot is a bit smaller than most stockpots, you might find the dumplings getting crowded. Because of this, I try to gently stir them occasionally during the cooking process, so they each get plenty of contact with the simmering broth. Just don’t stir too roughly or they can fall apart.
• Feel free to use whatever frozen veggies you prefer, or you can also use fresh veggies.
• I use homemade cream of chicken soup because it’s really easy to make (I promise!) and it adds such great flavor. If you want to use a canned variety, simply combine a standard can of cream of chicken soup with one can of water and use that instead.
• You can also use canned biscuits, like in this recipe for Crockpot chicken and dumplings with Grands biscuits.

Recommended Equipment:

• Instant Pot or other electric pressure cooker
• Mixing bowl

Continue to Content

Yield: 6 Servings

Instant Pot Chicken and Dumplings with Bisquick

tender chicken and downy Bisquick dumplings combine in a savory broth, for a one-pot Instant Pot meal !
Prep Time

5 minutes

Cook Time

19 minutes

Additional Time

15 minutes

Total Time

39 minutes

Ingredients

• 2 Tbsp olive oil
• 1/2 large onion, diced
• 2 ribs of celery, sliced
• 1 lb boneless skinless chicken breasts (about one large or two medium breasts), each cut into 3-5 pieces (If very large, cut into 5 pieces; if medium, cut into 3 pieces)
• 1 1/2 cups frozen vegetables (such as peas, carrots, green beans, etc.)
• 4 cups chicken broth
• 1 cup water
• 1/2 tsp black pepper
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground thyme
• 2 cups homemade cream of chicken soup
• 2 1/4 cups Bisquick baking mix
• 2/3 cup milk

Instructions

1. In the insert pot of an Instant Pot, heat olive oil using the Saute setting. Add onions and celery and warm until fragrant.
2. Add chicken pieces, frozen vegetables, broth, water, pepper, salt, and thyme. Stir to combine.
3. Close the lid and set the vent to the sealed position. Select a 4 minute cook time at high pressure.
4. While the chicken is cooking, prepare the dumplings by stirring together Bisquick and milk until a soft dough forms.
5. When the cook time is complete, perform a quick release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid.
6. Remove the chicken pieces to a cutting board. Add the cream of chicken soup to the insert pot and stir to combine. Shred or chop the chicken and return to the pot.
7. Use the Saute function to bring the liquid to a low boil. Drop dough into the liquid by rounded Tablespoonful.
8. Simmer uncovered for 10 minutes, then for 5 minutes covered.
9. Stir dumplings occasionally to ensure they each maintain contact with the simmering broth.
10. When dumplings are done (fluffy and biscuit-like on the inside), press Cancel to turn off the Instant Pot and serve.

Notes

Because the surface area in an Instant Pot is a bit smaller than most stockpots, you might find the dumplings getting crowded. Because of this, I try to gently stir them occasionally during the cooking process, so they each get plenty of contact with the simmering broth.

Feel free to use whatever frozen veggies you prefer, or you can also use fresh veggies.

I use homemade cream of chicken soup because it’s really easy to make (I promise!) and it adds such great flavor. If you want to use a canned variety, simply combine a standard can of cream of chicken soup with one can of water and use that instead.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:

Calories:

614

Total Fat:

26g

Saturated Fat:

7g

Trans Fat:

0g

Unsaturated Fat:

16g

Cholesterol:

89mg

Sodium:

2277mg

Carbohydrates:

56g

Fiber:

4g

Sugar:

11g

Protein:

36g

nutrition information is automatically calculated and is not guaranteed for accuracy

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