You’ll want to make this scrumptious and heartwarming Southern chicken and dumplings recipe again and again. Using your Instant Pot®, you can quickly put it together and make it at home. You could include more vegetables if you wanted to. I occasionally include peas, carrots, and even broccoli. If desired, garnish with parsley.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 large chicken breast
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 4 cups chicken stock, divided
- 2 (12 ounce) packages frozen dumpling wrappers
- 2 cups cream of chicken soup
- 1 ½ cups frozen peas and carrots (Optional)
- salt and ground black pepper to taste
Instructions
- Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
- Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.
- If you’re not in a hurry, it’s best to allow the spices to sit on the chicken for 24 hours.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 1727 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
thank you so much for this easy and delicious recipe. I didn’t have dumplings so I substituted grands biscuits, cooked them for about 5 minutes on saute with the stock until they were plump and slightly brown. Added the chicken and continued with the recipe. I was looking forward to having leftovers the next day but there wasn’t any! This is going to be a regular meal from now on.
Amazing recipe & one of our most favorites!!! After making it many times I’ve made some tweaks that made it just right for us – I use low sodium chicken broth instead of stock for more flavor, and I use 4 cups of broth + 2 cans of cream of chicken. Also, turning the instant pot to “saute” while placing the *dumplings/wonton wrappers in only causes them to clump & burn to the bottom more. I turn the instant pot off for this step, put the shredded chicken back in, add the sliced wonton wrappers next, stir and then stew again. Delish! *If you’re unable to find frozen dumpling wrappers in your local store, you can use wonton wrappers. I buy the fresh refrigerated pack in the produce section, then slice them into thick strips similar to an egg noodle. (I still haven’t managed to find dumpling wrappers at any of the 4 different chains I’ve checked locally)
I was amazed how easy and delicious it turned out to be. Huge success for dinner with my family which includes a 2yr old and a 5yr old!
What a great recipe!! My husband loves it!! So easy and tasty!!
We weren’t able to find the frozen dumplings at our local grocery store so we substituted those for some buttermilk biscuits and cut them up into 1/8ths. Our pressure cooker gave us a burn error in the 3rd step but it all worked out just fine. This recipe is Definitely going in our recipe book and a great starter for beginner pressure cookers like us.
This is very tasty and fairly easy to make. This was also my first time using the Instant Pot, so it’s a learning process. I should have turned the pot off of saute sooner than I did because I burned some of the dumplings on the bottom once I put it back on stew. My pot said BURN so I knew to stop it cooking and check it. Thus the dish was not ruined and tasted great. Thanks for sharing this recipe!
Delicious easy weeknight recipe.