Instant Pot Chicken and Dumplings

Instructions

1. Add your chicken breasts along with 1 cup of chicken stock to your Instant Pot.  Seal and set to manual cook for 7 minutes. (if it's frozen, give it an additional 7-minute natural release).
2. Remove the chicken and stock and set aside to cool. 
3. Turn the instant pot to saute mode, and add 1/4 cup of the butter.  Allow it to melt. 
4. Put the onion and garlic in the pot and saute with the butter until onions are clear. 
5. Add 1/4 cup flour to the pot and stir to make a roux. 
6. Slowly whisk in the remaining stock until the roux is completely dissolved into the stock. 
7. Shred the chicken, and add it back into the pot along with the frozen veggies.  Allow the pot to come t a simmer while you make your dumplings. 
8. Melt the remaining one tablespoon of butter, and mix it together with your milk. 
9. In a separate bowl, combine the remaining flour along with the baking powder. Then, mix your wet ingredients into your dry ingredients until incorporated. 
10. Once your soup comes to a simmer, start plopping balls of dough in there.  You can do that in a couple of different ways.  You can either just scoop out little rounded tablespoons, or you can take them out and very gently roll them by hand.  Don't squish them together and don't manhandle the damn dough. Just make it into a ball and pop it in the pot. 
11. Once all your dumplings are in the pot, close the lid and set it to "soup" low, or 15. Seal the lid. 
12. After that time has passed, manual release.  Check to make sure the dumplings are cooked through by sticking them with a toothpick.  If it comes out clean, your dumplings are done.  If not, you can add it back to the pot and close the lid.  There's enough residual heat it should continue to cook. 
13. Stir in your heavy cream and serve!

Need an even easier soup? Try out this Taco Soup.