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Quick Kitchen Tips
- Use boneless, skinless chicken thighs for more flavorful and tender meat.
- Make sure to release the pressure carefully to avoid splattering.
- If the broth is too thin after cooking, simmer it with the lid off to thicken before adding dumplings.
Ingredients 0/10
Why This Recipe Is So Enjoyable
Step 1
Season the chicken breasts with paprika, garlic powder, salt, and pepper. Place the chicken and 2 cups of stock into your electric pressure cooker. Secure the lid, set it to the Stew setting, and cook for 25 minutes. It’ll take about 5 to 10 minutes for the pressure to build up. When the timer goes off, carefully release the pressure using the quick-release method, then open the lid.
Step 2
Take the chicken out and set the cooker to Sauté so the broth begins to boil. Shred the chicken with two forks while the broth heats. Toss in the frozen dumpling wrappers, stirring often so they don’t stick together. Next, add the shredded chicken back in along with the cream of chicken soup and the remaining stock. Season with salt and pepper to your liking.
Step 3
Lock the lid again and set the cooker to Stew for another 10 minutes, letting the pressure build as before. When it’s done, let the pressure release naturally, which might take anywhere from 10 to 40 minutes. Once you can open the lid, stir in the peas and carrots and let everything sit for a minute or two until they’re warmed through. Enjoy!
