Sunday, November 5, 2017

Instant Pot Chicken & Dumplings

A quick and easy weeknight dinner of chicken and dumplings that the whole family will love.

A quick and easy weeknight dinner of chicken and dumplings that the whole family will love.

My grandma makes the yummiest chicken pastry (aka, chicken and dumplings). It's one of my favorite comfort foods and always takes me back to sitting in her kitchen as a kid slurping down the savory pieces of pastry.

One day I'll share that recipe with you. But today is not that day. Because this is not your grandma's chicken and dumplings.

This is an oh-crap-soccer-practice-is-in-less-than-an-hour-and-I-haven't-started-dinner recipe for chicken and dumplings. This is a dangit-I-forgot-to-thaw-out-the-chicken-again kind of recipe. It's even an I-could-really-use-some-comfort-food-right-now kind of recipe

Basically, whatever you've got going on today, you can still have time to make this dinner. I promise.

A quick and easy weeknight dinner of chicken and dumplings that the whole family will love.

This was originally a slow-cooker recipe that I adapted to the instant pot (because I forgot to start it 4 hours before dinner). So you could technically make this in your slow cooker too!

But if you're a procrastinator like me, this recipe will be perfect for you.

It's the kind of filling that sticks to your ribs and keeps your warm for the rest of the night. I love how hearty even just a small serving is. It makes this recipe stretch a long way-- we were eating the leftovers for a week, and it was awesome!

A quick and easy weeknight dinner of chicken and dumplings that the whole family will love.


Enjoy!


Yield: 8 servings

Instant Pot Chicken & Dumplings

A quick and easy weeknight dinner of chicken and dumplings that the whole family will love.

prep time: cook time: total time:

ingredients

  • 1 large onion diced (or sub in 1-2 tbsp dried minced onion)
  • 1 can (10 oz) cream of celery soup
  • 1 can (10 oz) cream of chicken soup
  • 1 tbsp fresh parsley (sub 1/2 tbsp dried parsley)
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 4 boneless skinless chicken breasts
  • 2 cups chicken broth
  • 2 cups frozen vegetables (I used peas and carrots)
  • 1 can (8 biscuits) refrigerated biscuit dough

instructions

  1. Mix together the onion, cream of celery, cream of chicken, parsley, and seasonings.
  2. Place the chicken breasts in the instant pot and pour the soup mixture over top. Seal the instant pot and cook on the "poultry" setting. Release steam.
  3. Meanwhile: roll each biscuit thin and flat and cut into strips.
  4. Remove the chicken from the pot and shred. Return shredded chicken to the instant pot. Mix the shredded chicken and the frozen veggies into the soup mixture.
  5. Layer the biscuit dough strips on top and seal the pot. Cook on manual (high) for 8 minutes. Release steam.
  6. Stir mixture until everything is coated (this may break apart the dumplings, which is just fine). Serve warm.
Created using The Recipes Generator

A quick and easy weeknight dinner of chicken and dumplings that the whole family will love.


Ashton Swank
Ashton Swank

This is a short biography of the post author.

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