Instant Pot Chicken and Dumplings
A delightful dish combining tender chicken, hearty vegetables, and fluffy dumplings in a creamy broth, perfect for busy weeknights or chilly evenings.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts Cut into chunks if desired.
- 2 cups chicken broth
- 1 cup frozen mixed vegetables Can use fresh vegetables for better flavor.
- 1 can (10.5 oz) cream of chicken soup Substitute with a different creamy soup if needed.
- 1 teaspoon onion powder Adjust to taste.
- 1 teaspoon garlic powder Adjust to taste.
- Salt and pepper to taste Season to preference.
- 1 can biscuits or dumplings Use refrigerated biscuits for easier preparation.
Instructions
Preparation
- Gather all the ingredients to ensure everything is ready.
Cooking
- In the Instant Pot, add the chicken, chicken broth, frozen mixed vegetables, cream of chicken soup, onion powder, garlic powder, and a pinch of salt and pepper. Stir gently to combine.
- Close the lid and set the valve to sealing. Select high-pressure cooking and set the timer for 10 minutes.
- Once the cooking cycle is complete, let the Instant Pot sit for 10 minutes for a natural pressure release, then quick release any remaining pressure.
- Open the lid and remove the chicken. Shred it into bite-sized pieces using forks or a hand mixer.
- Return the shredded chicken to the pot and gently stir in the dumplings, coating them with the broth.
- Seal the lid again and cook on high pressure for an additional 5 minutes.
- Release the pressure again, remove the lid, and give everything a gentle stir. Adjust seasoning if needed.
Serving
- Scoop the chicken and dumplings into bowls, serving with plenty of broth and vegetables.
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Notes
For a beautiful presentation, garnish with fresh herbs like parsley or thyme. Store leftovers in an airtight container for up to 3-4 days in the refrigerator and reheat as needed.