One of my Hubs favorite meals is Chicken and Dumplings. Notice I say it is his favorite. I love eating them, but I have never liked to make them.
Originally I would boil chicken, make my own dumplings, and cook it that way. That is my least favorite way by far!!
Then I found a crockpot recipe for chicken and dumplings that used frozen premade dumplings, and this was a recipe I liked a lot. However, this one takes hours to make!
I wanted a fast hot meal this weekend for lunch. I never ever would attempt Chicken and Dumplings for lunch unless I plan to get cooking at the crack of dawn. I can barely make my coffee when I get up, much less deal with ingredients.
I got out the Instant Pot, and ended up with One Hour Chicken and Dumplings! The fastest and easiest recipe I’ve ever had for them. The Hubs and I are both happy now!
One Hour Chicken and Dumplings
1-1 1/2 pounds of boneless skinless frozen chicken
10.5 ounce can Cream of Chicken Soup
Can of Water
2 cups of Reames Frozen Egg Noodles
2 tsp. Chicken Bouillon (optional)
1/4 cup Diced Onion (optional)
Makes 46 ounces of Chicken and Dumplings, which was enough for lunch for 2 adults and 2 kids and leftovers 1-2 adults and 1 kid.
This recipe can be adjusted as you like. You can use less chicken, more noodles, or more soup and liquid. It is up to you. The more noodles the more liquid you will need..they soak it up good.
I used up what was in a bag I found in the freezer. It makes a very meaty recipe, which is very filling. It had a thick liquid that still could have rolls dipped into.
Put the chicken, soup, and water into Instant Pot.
Seal and set on Poultry. The default is 20 minutes, but I did it for 25 since it was frozen. Release steam (use a long utensil to turn the valve), and cut up chicken. The extra five minutes made the chicken fall apart, and so easy to cut. I scooped it out into a bowl and shredded it up with a fork.
Add the 2 cups of Reames frozen noodles.
I prefer these to their dumplings for the size. They seem to be exactly the same, but one is in small strips. Turn the Instant Pot to “Slow Cook” for no more than 30 minutes with lid off. Noodles willstick, so be sure to stir. Now is also the time to taste and add extra seasoning if needed. I added 2 teaspoons of Chicken Bouillon, pepper, and onion powder. My noodles were ready in 15 minutes.
That’s it! You are ready to serve in under an hour!
Next time: I will add 1/4 cup onion to the chicken when I put it in the pot to cook.