This recipe is one of my family’s new favorites. I can’t tell you how many times my husband told me that it was “soooo good” while we were eating it. Our toddler shoveled it into his face by the fistful without any complaints. By far, this is the best recipe for chicken and dumplings I’ve ever made. It’s even better because it’s done in the ninja foodi/ instant pot and finishes cooking so quickly! This is the model of foodi that I have and I love it!
To make these chicken and dumplings, you start off with some diced onion, diced celery, and some minced garlic. I love this Emeril knife set for chopping up veggies. It was actually something we received from our local Buy Nothing group! Such a nice gift! Another kitchen gadget that I use almost daily is this OXO garlic press. It works really well and is surprisingly easy to clean. I like using peeled fresh garlic, like the O Organics brand one seen here, instead of pre-minced garlic, but it’s totally fine to use the pre-minced in a pinch.
The “lazy day” part of this chicken and dumplings recipe comes from the fact that this recipe uses frozen veggies and Bisquick to get around the additional chopping of carrots and making dumplings from scratch. But, the sauce is so tasty and the seasonings make the flavor pop, so I promise, you won’t tell the difference! One thing I would change for next time (and I’ve changed in the recipe) is instead of adding the frozen veggies with the chicken like I’ve shown here, I would wait and add it with the dumplings at the end. If you’re having a REALLY lazy day, skip shredding the chicken, and simply cube it instead of cutting it into strips while you’re prepping.
After all is said and done, this is the little bowl of heaven you should be looking at. Please let me know what you think when you try this recipe! For more meal ideas and recipes, click here!
Lazy Day Chicken and Dumplings in the Ninja Foodi/ Instant Pot
Equipment
- Pressure cooker
Ingredients
- 2 Tbsp Butter
- 1/2 Yellow Onion, Diced
- 4 Stalks Celery, Diced
- 2 Tbsp Garlic, Minced
- 3 Large Chicken Breasts, cut into 4 or 5 large chunks each
- 1 1/2 Tbsp Poultry Seasoning
- Salt and Pepper, to taste
- 2 Tsp Fresh Rosemary, chopped
- 2 Tsp Fresh Parsley, chopped, plus more for garnish (optional)
- 3 Cups Low Sodium Chicken Broth
- 1 Cup Water
- 2 1/4 Cup Bisquick Biscuit Mix
- 2/3 Cup 2% Milk
- 2 16 oz bags Frozen Mixed Diced Veggies (peas, corn, green beans, carrots)
- 2 10 oz Cans Low Sodium Cream of Chicken Soup
Instructions
- Turn on electric pressure cooker to the saute setting over medium-high heat.
- Melt butter in the pressure cooker. Once melted, add onion, celery and garlic. Saute approximately 5 minutes or until slightly softened.
- Add chicken chunks and seasonings. Saute another 5 minutes, mixing to combine all ingredients.
- Add chicken broth and water. Put pressure cooking lid on, ensuring the valve is set to the sealed position. Pressure cook on high for 7 minutes, then allow to naturally release 10 minutes before quick releasing remaining pressure.
- While chicken is pressure cooking, mix Biscuick and milk together in a bowl until dumpling dough is formed.
- After releasing pressure, remove all chicken from the broth to a bowl or plate and set aside.
- Scoop mixed dumpling dough into the pot by the tablespoonful. Add frozen veggies at this point. Put pressure cooking lid back onto the pot and turn the valve to the sealed position. Pressure cook on high for 5 minutes, then allow to naturally release 10 minutes before quick releasing remaining pressure.
- While dumplings cook, shred chicken.
- After releasing pressure, add chicken back to the pot and stir in cream of chicken soup, ensuring to combine with all other ingredients. Simmer on medium, stirring frequently until all ingredients are heated through.
- Serve hot, top with parsley (optional), and enjoy!
Notes
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