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By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers |
Course | Main Course |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Kid-Friendly, Poultry, Soups, Stews & Broths |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook |
Main Ingredient | Carrot, Celery, Chicken Breast, Chicken Stock, Flour, Milk, Onion |
Prep Time | 25 minutes |
Cook Time | 30 minutes |
Servings |
8 servings
|
Ingredients
|
PER SERVING
CALORIES: 287
FAT: 8g
PROTEIN: 31g
SODIUM: 513mgFIBER: 1g
CARBOHYDRATES: 17g
SUGAR: 3g
*Manual and Pressure Cook buttons are interchangeable
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I’m making this for dinner tonight. Was it supposed to be somewhat soupy like? I have had chicken and dumplings before but it was a bit thicker.
Some dumplings fell apart when they hit the liquid. And it could be a bit thicker. Tasted good, though!
Very tasty! I made some modifications:
*I used 8 Pillsbury Grand biscuits (next time I will cut into 4)
*I sifted & stirred in 1/4 cup flour before the half & half, because my husband prefers a thick gravy like consistency and this recipe is pretty runny (next time I’ll add 1/2 cup)
*I also recommend doubling the salt & pepper; and adding minced garlic to taste!
Not a fan of this one. Tastes like canned chicken & noodle soup to me.
These dumplings are not the right consistency to be able to roll out. The instructions just end in the middle of a sentence. They also refer to buttons that don’t exist on my unit.
Wish I liked it, felt sad eating it. Tasted like chicken soup not like what I remember as a kid.
The ratio for the dumpling was all wrong. 1 1/3 C of flour did nothing it was still completely sticky. Couldn’t roll out the dough for the dumplings. Cooked for almost 2 hour and they were completely dough-y. Ended up just eating the mixture without them. Would not recommend I wish this site had stars.