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8) Chicken and Dumplings for Busy Nights

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ lb boneless skinless chicken thighs or breasts, cut into chunks
  • 4 cups low-sodium chicken broth
  • 2 cups frozen mixed vegetables peas, carrots, corn
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt for dumplings
  • 2 tbsp cold butter diced (for dumplings)
  • ⅔ cup milk for dumplings

Method
 

  1. Set Instant Pot to sauté and brown onion and garlic in 1 tbsp oil about 3 minutes.
  2. Add chicken, broth, thyme, salt, pepper, and frozen vegetables; secure lid and set to High Pressure for 8 minutes.
  3. While chicken cooks, mix flour, baking powder, ¼ tsp salt, butter, and milk into a shaggy dumpling dough.
  4. Quick-release pressure, remove chicken to shred with forks, then stir shredded chicken back into pot.
  5. Drop spoonfuls of dumpling dough on top, switch to Manual and set to High Pressure for 6 minutes.
  6. Natural release 5 minutes, then quick-release any remaining pressure. Fluff dumplings gently and adjust seasoning.