- 2-3 chicken breasts
- 1 medium onion – quartered
- 3 cloves garlic, chopped
- 2 lemon slices
- 2-3 TB Better than Bouillon (chicken flavor)
- 1 bay leaf
- 1 TB of Herbes de Provence
- 1 tsp poultry seasoning
- 8-10 cups water, depending on size of chicken
- 1 bag of frozen mixed vegetables (green beans, corn, carrots)
- 2 cups flour
- 4 tablespoons butter
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1/4 cup water (more if needed)
Chicken: To the Instant Pot, add chicken, garlic, seasonings and bouillon and mix. Wrap the onion, lemon, bay leaf in cheesecloth and add to the pot. Add water. Close the lid, seal, and set to MANUAL for 10-12 minutes. While this is cooking, make your dumplings. When complete, do a Quick Release. Remove the chicken, shred and set aside.
Dumplings: In a large mixing bowl, add flour, salt and shortening. Using a pastry cutter or fork, incorporate the butter into the flour until little beads form. Add the water gradually, and mix until a soft dough forms. The dough should still be crumbly and dry, but able to form a ball.
Turn the ball onto a floured work surface and flour your rolling pin. Roll out the dough until thin, and cut into squares with a pizza cutter. Make sure these are nicely floured so they do not stick together in your pot.
Once the chicken is done and set aside, turn your pot to SAUTE (normal) and add the dumplings one at a time to the pot to avoid sticking. Add the frozen vegetables and the shredded chicken. Stir until thickened* (about 5-10 minutes) and serve!
*If you like your broth on the thicker side, mix 1 TB of cornstarch into 3 TB of cold water and add to the mixture.