Servings: 8

1 lb boneless chicken breast 1 lb boneless chicken breast
7 cups chicken broth, divided (I used water and Better Than Bouillon) 7 cups chicken broth, divided (I used water and Better Than Bouillon)
24 ounces frozen dumplings 24 ounces frozen dumplings
1 can cream of chicken soup 1 can cream of chicken soup

Put one cup chicken broth in the stainless steel liner and the trivet with the chicken breast on top of it.  Season with salt and pepper and cook on manual for 8 minutes (I had tenders so I did 5 minutes), NPR for 10 minutes and then QR the rest of the pressure.  Remove the trivet and chicken and set aside to cool and  shred.
Switch IP to saute and adjust to the "more" heat setting.  Add the remaining 6 cups of broth to the pot and let it start heating up.  Break the dumplings into thirds and add individually to the broth, stirring 2 or 3 times as you add them so they don't clump together.
Put the lid back on the pot and set the valve to sealing, and cook on manual for 4 minutes. When time is up, allow to NPR for 2 minutes and then QR the rest of the pressure.
Add the can of cream of chicken soup and the shredded chicken to the pot. Stir well.  You can turn it back on to "Saute" if the soup doesn't dissolve completely in the broth.  Season to taste.
You can add another can of cream of chicken soup if you like it more creamy.  When you add the chicken and soup, you can also add in a package of mixed frozen vegetables, peas, corn or whatever you like.  We like it plain.