Instant Pot Chicken and Cornbread Dumplings
Chicken, corn, and vegetables in a perfectly seasoned chicken broth, topped with cornbread dumplings. This Instant Pot Chicken and Cornbread Dumplings recipe is a fun twist on a classic favorite!
Servings: 8 servings
Calories: 326kcal
Equipment
- Pressure Cooker
Ingredients
Soup
- 1.5 pounds boneless skinless chicken breasts
- 1 medium sized sweet onion diced
- 1 cup celery diced
- 2/3 cup carrots diced
- 2 cups corn
- 1/3 cup yellow bell pepper diced
- 4 cloves fresh minced garlic
- 2 tbsp butter
- 3 tbsp all purpose flour
- 6 cups chicken broth I do NOT used reduced sodium
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
Dumplings
- 1 8.5 ounce box Jiffy Corn Muffin Mix
- 5 tbsp milk
Instructions
- Turn Instant Pot to sauté mode and melt butter. Add celery, carrots, corn, and bell pepper. Sauté until vegetables are softened, about 5 minutes. Add garlic and sauté for another minute.
- Sprinkle flour over vegetables and stir until all vegetables are coated. Turn Instant Pot off.
- Add chicken, chicken broth, black pepper, paprika, cumin, and oregano to pot. Stir well.
- Cook on high pressure for 10 minutes. Let natural release for 10 minutes.
- Remove chicken from pot and shred with two forks or an electric mixer. Return shredded chicken to pot and stir well.
- In a small bowl stir together corn muffin mix and milk. Use a tablespoon to drop batter on top of soup.
- Cover and cook on high pressure for 5 minutes. Let natural release for 5 minutes.
Nutrition
Calories: 326kcal | Carbohydrates: 34g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 336mg | Potassium: 529mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2120IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 2mg