Pressure Cooker Chicken and Dumplings

Prepare the chicken for cooking by sprinkling it with a blend of spices, including paprika and garlic powder, as well as salt and black pepper. Combine the chicken breast with 2 cups of liquid in a pressure cooker, such as an Instant Pot. Close the lid and secure it firmly. Activate the pressure cooker's cooking function, selecting 'Stew' as the mode. Set a timer for 25 minutes to allow the pressure to build.

After the initial waiting period, carefully release the built-up pressure using the quick-release method, as specified by the manufacturer's instructions. This process should take around 5 minutes. Remove the lid and transfer the chicken to a cutting board.

Switch the pressure cooker to its 'Saute' function, allowing the remaining broth to come to a boil. Use two forks to shred the chicken meat into tender, bite-sized pieces.

Add frozen dumpling wrappers to the hot broth, stirring constantly to prevent them from sticking together. Then, add the shredded chicken, a can of cream of chicken soup, and the remaining 2 cups of liquid to the pressure cooker. Add a pinch of salt and pepper to taste, securing the lid firmly once more.

Set the pressure cooker to its 'Stew' function and set a timer for 10 minutes, allowing the flavors to meld together. Wait patiently as the pressure builds again.

After this waiting period, release the pressure using the natural-release method, as instructed by the manufacturer's instructions. This process may take anywhere from 10 to 40 minutes, depending on your pressure cooker's specifications. Once the pressure has been released, unlock the lid and stir in frozen peas and carrots, allowing them to warm through for 1-2 minutes.