Instant Pot Chicken and Dumplings

365daysofcrockpot.com

Marty

INGREDIENTS

subheading: For the soup:

3 ½ cups chicken broth

2 Tbsp butter

2 tsp poultry seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp kosher salt

1 tsp dried parsley

1 tsp dried basil

½ tsp black pepper

2 pounds uncooked boneless skinless chicken breast (frozen is okay)

1 cup all-purpose flour (see note)

3 cups milk, warmed

2 cups frozen mixed veggies

subheading: For the dumplings:

2 cups all purpose flour

1 Tbsp baking powder

½ tsp kosher salt

1 Tbsp very soft or melted butter

1 cup milk

Salt and pepper

INSTRUCTIONS

Add ingredients into Instant Pot: Add broth, butter, poultry seasoning, onion powder, garlic powder, kosher salt, parsley, basil, pepper and chicken to the Instant Pot.

Pressure cook: Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken on high pressure. When the time is up let the pot sit there for 5 minutes and then move the valve to venting. Remove the lid.

Directions at 365daysofcrockpot.com

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