Instant Pot Copycat Cracker Barrel Chicken and Dumplings

½ onion

7 cups of chicken stock

Trim your chicken breasts and cut them in half and put them in Instant Pot. Add in ½ onion and 7 cups of chicken stock. Manually cook together for 3 minutes. Let the pressure release on its own. Do not quick release. If you are in a time crunch let the pressure release for at least 10 minutes before you quick release.

Prepare your dumplings while the chicken cooks. Once chicken is done remove chicken and onion from broth. Toss onion and set aside chicken and cover it.

For Dumplings

3 cups flour

1 TBS baking powder

1 ¼ TSP salt

1 C + 3 TBS milk

Combine dry ingredients and mix and then add milk. Combine all ingredients by hand but do not over mix. Once dough has been formed flour surface and rolling pin and roll out dough. I find it easiest to do in sections.

Roll to ¼ inch thickness and cut up to 1 inch sections with kitchen scissors or a pizza cutter

Once dumplings are cut move your Instant Pot to sauté mode for 15 minutes and add your dumplings. Stir occasionally and if it begins to boil on normal move it to low. While dumplings are cooking shred your chicken.

Directions at alittlemooreblog.com

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