Add to Collection
Go to Collections
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
- 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
- 1 8.5 ounce box Jiffy Corn Muffin Mix
- 5 tbsp milk
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.
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