One-Hour Instant Pot Chicken and Dumplings

No remembering to thaw anything, three things to wash, less than 5 minutes actually standing and doing stuff! Nice and hearty, perfect for colder weather.

INGREDIENTS

• Two frozen chicken breasts
• Two cans of cream of (whatever is available) soup – I’ve used cream of chicken, cream of mushroom, and cream of celery!
• 3 tbsp of butter
• One box of chicken broth
• Spices and seasonings of choice
• Frozen vegetables of choice (I like peas, broccoli, and celery)
• One cup of bisquick
• Milk – I eyeball it

TOOLS

• An instant pot
• A bowl for the Bisquick (can be paper!)
• A bowl for eating (can be paper!)
• A measuring cup
• A serving spoon
• An eating spoon (can be plastic!)

DIRECTIONS

1. Dump cream of chicken soup, broth, and butter into the Instant Pot. Set to saute and cook until it’s melted (like two minutes)
2. Add seasonings of choice – I like onion powder, garlic powder, some salt, some pepper, and some poultry seasoning
3. Add frozen chicken breasts
4. Set to “Pressure Cook” for 25 minutes. Let it natural release for about 15 minutes after.
5. While it’s naturally releasing, mix a cup of Bisquick with some milk until it forms a shaggy dough. I do this with my fingers to cut down on utensils, but you can use a spoon. (comes together in a minute)
6. After 15 minutes, quick release the rest of the pressure in the Instant Pot. Shred the chicken (you can do it with the serving spoon, it’s that tender). Dump in your frozen vegetables, and then drop in your Bisquick, either with the spoon or with your fingers.
7. Set to “Pressure Cook” again, this time for 5 minutes. Quick release it.
8. Put it in a bowl and eat! It’s enough for at least 4 servings, and keeps in the fridge well.

God I’m Tired Chicken Soup

Requires a programmable pressure cooker.  For days when you are low on spoons AND sick AND people need fed.

5 cups vegetables of choice; I use things that I can just dump in or else cut right into the pot with a paring knife; check out pre-chopped onions, celery, etc., in the freezer section at your supermarket
2 frozen boneless skinless chicken breasts
2/3 cup uncooked brown rice or barley
Garlic in whatever form and quantity you want
Poultry herbs–whatever you have and want–rosemary, thyme, savory, sage…
Salt and black or white pepper
1 ½ quarts broth or water

Put in the vegetables, then the chicken, then the rice and seasonings, then the broth.

Set pressure cooker for 12 to 15 minutes on High, depending on size of chicken pieces.  Go sit down.

Use the natural release.  Go sit down while the valve is shrieking.

Get 2 forks out.  Find the chicken pieces and shred them, right in the pot, with the forks.  

Stir the soup, and serve.  Go sit down.

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Getting through Mother’s Day has recently been much easier for me than it has been in the past. Since our Mother is no longer with us, it was always a hard day for my sister and I. We always made it a point to celebrate other “mothers” in our lives – like friends and family. Now that my sister has given me the best gift ever of being an Auntie, we have even more reason to celebrate the gift of…

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