Servings: 6

Dumpling mix (Drop Biscuits): subheading: Dumpling mix (Drop Biscuits):
2 cups all-purpose flour 2 cups all-purpose flour
1 tablespoon baking powder 1 tablespoon baking powder
2 tsp chicken seasoning (I like Weber Beer Can Chicken) 2 tsp chicken seasoning (I like Weber Beer Can Chicken)
¼ teaspoon salt ¼ teaspoon salt
½ cup melted butter ½ cup melted butter
1 cup milk (whole milk preferred) 1 cup milk (whole milk preferred)
 
Soup: subheading: Soup:
2 Tbsp olive oil or butter 2 Tbsp olive oil or butter
1 onion, diced 1 onion, diced
3 carrots, sliced 3 carrots, sliced
3 celery stalks, sliced 3 celery stalks, sliced
1½ lb chicken breasts, cut into 1-inch pieces 1½ lb chicken breasts, cut into 1-inch pieces
1 Tbsp chicken seasoning (I like Weber Beer Can Chicken) 1 Tbsp chicken seasoning (I like Weber Beer Can Chicken)
* or 1 tsp salt, 1 tsp garlic powder, ¼ tsp black pepper, ½ tsp ground thyme note: or 1 tsp salt, 1 tsp garlic powder, ¼ tsp black pepper, ½ tsp ground thyme
2 Tbsp flour (can be gluten free flour, or use potato starch) 2 Tbsp flour (can be gluten free flour, or use potato starch)
4 cups chicken broth 4 cups chicken broth

Dumplings: In a medium bowl, mix together flour, baking powder, sugar and salt. Add melted butter and milk. Stir just until moistened. Set aside.
Soup: Set Instant Pot to Sauté on high. Add olive oil or butter, onion, carrots, and celery, and sauté 2 minutes until softened. Add chicken, seasonings, and flour and stir to coat. Stir in chicken broth.
Add scoops of dumpling batter to the soup, spacing evenly over the top of the soup.
Close the lid, set valve to seal, and set Instant Pot to Manual (High) for 5 minutes.
When timer beeps, quick release steam.