Can I use frozen chicken breasts?

Absolutely, Just add 2-3 extra minutes to the pressure cooking time. I do this all the time when I forget to thaw meat - the Instant Pot is a lifesaver.

Why are my dumplings doughy?

Oh honey, I've been there. The trick is to keep the dumpling dough just thick enough to hold its shape - if it's too wet, you'll get gummy results. And don't stir them once they're in the broth - just let them float and cook undisturbed.

Can I make this without heavy cream?

You bet, Whole milk works in a pinch, though the broth won't be quite as luxuriously creamy. For dairy-free, coconut milk adds lovely richness (just expect a slight coconut flavor).

Is 10 minutes enough to cook chicken?

Trust me, pressure cookers work magic. The high heat and steam ensure everything's cooked through perfectly. But if you're nervous, check with a meat thermometer - it should read 165°F.

Instant Pot Chicken and Dumplings for Soul-Warming Comfort -

Name: Instant Pot Chicken and Dumplings for Soul-Warming Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken breast, cubed; 2 cups chicken broth; 1 cup heavy cream; 1 cup diced carrots; 1 cup diced celery; 1 cup diced onion; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 cup flour; 2 tsp baking powder; 1/2 cup milk; 2 tbsp butter

Instant Pot Chicken and Dumplings for Soul-Warming Comfort

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A quick and easy Instant Pot recipe for chicken and dumplings, perfect for a comforting winter dinner.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
Category: Main Course
Method: Pressure Cooking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 lb chicken breast, cubed
2 cups chicken broth
1 cup heavy cream
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 cup flour
2 tsp baking powder
1/2 cup milk
2 tbsp butter

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Instructions

Set the Instant Pot to sauté mode and melt the butter.
Add onions, carrots, and celery. Cook for 3 minutes.
Add chicken, salt, pepper, and garlic powder. Cook until chicken is lightly browned.
Pour in chicken broth and heavy cream. Stir well.
Close the lid and set to high pressure for 10 minutes.
While cooking, mix flour, baking powder, and milk to form dumpling dough.
Quick release pressure, drop spoonfuls of dough into the pot.
Set to sauté mode again and cook for 5 minutes until dumplings are firm.
Serve hot.

Notes

For thicker broth, add 1 tbsp cornstarch mixed with water before adding dumplings.
Can substitute chicken thighs for a richer flavor.

Find it online: https://recipeszest.com/instant-pot-chicken-and-dumplings-recipe/