3 Chicken Breasts
1/2 onion, diced
7 c. Chicken Stock
Cut chicken breasts in half and put them in instant pot. Add 1/2 onion and 7 c. of chicken stock. Manually cook together for 3 minutes. Let the pressure naturally release for at least 10 minutes, then quick release.
Prepare the dumplings while chicken is cooking. Once chicken is done remove chicken and onion from the broth cover, and set aside.
3 c. flour
1 T. baking powder
1/2 t. salt
1 c. plus 3 T. milk (or buttermilk, for extra rich dumplings)
Combine dry ingredients and mix and then add milk. Combine all ingredients by hand and do not overmix. Oce dough has been formed, lightly coat the surface with flour and rolling pin and roll out dough to 1/4 inch thickness. Cut into 1″ sections with pizza cutter.
Turn instant pot to saute mode, and add the dumplings, stir occasionaly. Cook 15 minutes.
While dumplings are cooking, shred the chicken. Remove the dumplings from instant pot and add to chicken in a covered dish. Add a Pioneer Country Sausage Gravy Mix packet to the stock and whisk until smooth.
Turn off the instant pot and add the chicken and dumplings back into the pot and stir. Let sit for 10 minutes to allow the sauce to thicken.
We microwaved a Main Street Meat Busy Life Bistro Mixed Vegetables and served it with the Chicken and Dumplings! Enjoy!