Ingredients
- 1 large chicken breast
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 4 cups chicken stock, divided
- 2 (12 ounce) packages frozen dumpling wrappers
- 2 cups cream of chicken soup
- 1 ½ cups frozen peas and carrots (Optional)
- salt and ground black pepper to taste
Why This Dish Is Amazing
Tips From The Kitchen
- Use fresh herbs like thyme or parsley for a brighter taste.
- Avoid overfilling the cooker to ensure proper pressure and even cooking.
Step 1
Season the chicken breasts with paprika, garlic powder, salt, and black pepper. Place the chicken in your electric pressure cooker along with 2 cups of stock. Lock the lid and set the cooker to the Stew function for 25 minutes. It’ll take about 5 to 10 minutes for the pressure to build before the cooking begins.
Step 2
Once the timer goes off, carefully release the pressure using the quick-release method, then open the lid. Take the chicken out and shred it with two forks on a cutting board. Switch the cooker to the Sauté function and bring the broth to a boil.
Step 3
Add the frozen dumpling wrappers to the broth, stirring often so they don’t stick together. Then toss in the shredded chicken, cream of chicken soup, and the remaining stock. Season with salt and pepper to your liking. Lock the lid again, set it to Stew, and cook for another 10 minutes. Remember, it will take a few minutes for the pressure to build back up.
Step 4
When it’s done, let the pressure release naturally, which can 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 warmed through. Then it’s ready to serve!
