Instant Pot Chicken and Dumplings
A comforting, hearty dish combining tender chicken, savory broth, and fluffy dumplings, all cooked effortlessly in an Instant Pot.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts Can be cut into chunks for even cooking.
- 2 cups chicken broth Opt for low-sodium if preferred.
- 1 cup frozen mixed vegetables Customize with veggies like carrots or peas.
- 1 can cream of chicken soup (10.5 oz) Or substitute with cream of mushroom for variation.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can biscuits or dumplings Cut biscuits into quarters if using.
Instructions
Preparation
- Cut the chicken breasts into chunks for even cooking.
- Add chicken, chicken broth, frozen mixed vegetables, cream of chicken soup, onion powder, garlic powder, and a pinch of salt and pepper to the Instant Pot.
Cooking
- Seal the lid on the Instant Pot, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove the chicken from the pot and shred it into bite-sized pieces.
- Return the shredded chicken to the pot and stir in the dumplings, ensuring they are well-coated with the broth mixture.
- Close the lid again, set the valve to sealing, and cook on high pressure for an additional 5 minutes.
- Release the pressure and stir the mixture gently before tasting and adjusting seasoning as needed.
- Scoop into bowls and serve immediately, garnished with fresh herbs if desired.
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Notes
Best enjoyed warm. If making ahead, reheat gently on the stove, adding broth if it thickens too much. Store leftovers in airtight containers for up to 3 days, or freeze for longer storage.