Are you tired of the same old boring meals? Do you want to add some excitement to your dinner routine? Look no further! With the Instant Pot, cooking shredded chicken has never been easier or more flavorful. In this article, we’ll explore 20 delicious and easy-to-make recipes that will take your taste buds on a wild ride.
From classic comfort foods like chili and pasta dishes, to international-inspired creations like tacos and stir-fries, there’s something for everyone in this collection of Instant Pot shredded chicken recipes. Whether you’re a busy professional or a stay-at-home parent, these quick and easy meals are sure to become staples in your kitchen.
In the following pages, we’ll dive into each recipe, exploring the ingredients, cooking methods, and serving suggestions that make these dishes truly special. So grab your Instant Pot, get ready to cook up some deliciousness, and let’s get started!
Instant Pot BBQ Shredded Chicken Sandwiches
Elevate your sandwich game with this easy and delicious recipe that combines the rich flavors of BBQ sauce with the convenience of the Instant Pot.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1 cup BBQ sauce
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 hamburger buns
– Coleslaw or pickles, for serving (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the diced onion and cook until softened, about 3 minutes.
3. Add the garlic, brown sugar, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add the chicken breasts to the pot and cook on high pressure for 10-12 minutes, or until cooked through.
5. Quick-release the pressure and shred the chicken with two forks.
6. Stir in the BBQ sauce until coated.
7. Assemble sandwiches by placing the shredded chicken onto hamburger buns.
Cooking Time: 15-17 minutes
Creamy Instant Pot Shredded Chicken Tacos
Get ready for a flavor-packed taco night with this easy and convenient recipe that’s sure to please!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup chicken broth
– 1/2 cup cream
– 1 tablespoon olive oil
– 1 packet of taco seasoning (or homemade blend)
– 8-10 corn tortillas
– Shredded cheese, lettuce, and any other desired toppings
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken breasts and cook until browned on both sides (about 5 minutes).
3. Add the chicken broth, cream, and taco seasoning to the pot. Stir well.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10-12 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Shred the chicken with two forks and stir in any accumulated juices.
7. Warm tortillas according to package instructions. Assemble tacos with shredded chicken, cheese, lettuce, and your favorite toppings.
Cooking Time: 15-17 minutes (including pressure release)
Spicy Instant Pot Shredded Chicken Tinga
A flavorful and spicy Mexican-inspired dish that’s ready in no time! This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 jalapeño pepper, seeded and chopped (optional)
– 1 cup chicken broth
– 1 tablespoon olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the chicken breasts, diced tomatoes with green chilies, jalapeño (if using), and chicken broth. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Pressure cook on high for 10-12 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
7. Shred the chicken with two forks and serve hot.
Cooking Time: 15-17 minutes
Instant Pot Shredded Chicken Enchiladas
Experience the convenience of Instant Pot cooking with this easy and flavorful recipe for shredded chicken enchiladas.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add chicken breasts and cook for 5-7 minutes or until cooked through.
3. Shred the chicken with two forks and set aside.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spooning shredded chicken onto a tortilla, rolling it up, and placing seam-side down in the Instant Pot.
6. Pour in enchilada sauce and add shredded cheese.
7. Close the lid and set valve to “SEALING”. Cook at high pressure for 8 minutes.
8. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 18-20 minutes
Garlic Parmesan Instant Pot Shredded Chicken Pasta
In just a few minutes, you can create a rich and satisfying pasta dish with tender shredded chicken, infused with the savory flavors of garlic and parmesan.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup instant pot pasta (such as penne or fusilli)
– 2 cloves garlic, minced
– 1/4 cup grated parmesan cheese
– 1/4 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and add olive oil. Add garlic; cook for 30 seconds.
2. Add pasta, chicken, parmesan cheese, and chicken broth. Stir well.
3. Close lid, set valve to “Sealing”, and press “Manual” mode. Cook at high pressure for 8 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Shred the chicken with two forks. Stir in cooked pasta and adjust seasoning as needed.
6. Garnish with chopped parsley, if desired.
Cooking Time: 13 minutes
Instant Pot Shredded Chicken Chili Verde
This recipe yields a flavorful and hearty chili verde with tender shredded chicken, perfect for a quick weeknight dinner or game-day gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1-2 diced green chilies (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chicken breasts, diced tomatoes, red kidney beans, chicken broth, cumin, paprika, salt, and pepper. Stir to combine.
5. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes, followed by a 10-minute natural release.
6. Release any remaining pressure and shred the chicken with two forks.
7. Taste and adjust seasoning as needed. Serve hot, garnished with diced green chilies if desired.
Cooking Time: 20-22 minutes
Honey Sriracha Instant Pot Shredded Chicken Sliders
Elevate your slider game with this sweet and spicy recipe that’s perfect for a quick weeknight dinner or a crowd-pleasing party.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup honey
– 2 tbsp Sriracha sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8-10 slider buns
– Coleslaw or shredded cheese for topping (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add the chicken, honey, Sriracha sauce, garlic powder, onion powder, salt, and black pepper. Stir until coated.
3. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Shred the chicken with two forks and stir in any accumulated juices.
6. Assemble sliders by placing shredded chicken onto buns. Top with coleslaw or cheese if desired.
Cooking Time: 15-20 minutes (including pressure release)
Instant Pot Shredded Chicken and Rice Casserole
A comforting, one-pot meal that’s perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter. Add the onion and cook until softened.
2. Add the garlic, chicken, rice, chicken broth, peas and carrots, and thyme. Stir well to combine.
3. Close the lid and make sure the valve is set to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Fluff the rice with a fork, then shred the chicken with two forks. Season with salt and pepper to taste.
Cooking Time: 18 minutes
Lemon Herb Instant Pot Shredded Chicken Salad
This refreshing salad combines the bright flavors of lemon and herbs with tender shredded chicken, all made possible by the Instant Pot. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Press the “Saute” function on the Instant Pot. Add the chicken breast and cook until browned, about 2-3 minutes.
2. Add the lemon juice, olive oil, garlic, thyme, salt, and pepper to the pot. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Shred the chicken with two forks and stir in the feta cheese (if using).
6. In a large bowl, combine the mixed greens, shredded chicken, and lemon-herb mixture. Serve chilled.
Cooking Time: 15 minutes
Instant Pot Shredded Chicken Burrito Bowls
Transform leftover chicken into a flavorful and nutritious meal with this easy recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chicken broth
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese, sour cream, avocado, cilantro, and any other desired toppings
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the onion and garlic until softened.
2. Add the chicken, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper to the pot.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10 minutes, followed by a 5-minute natural release.
4. Shred the chicken with two forks and stir in any remaining juices.
5. Warm tortillas according to package instructions.
6. Assemble burrito bowls with shredded chicken, desired toppings, and serve.
Cooking Time: 15 minutes
Buffalo Ranch Instant Pot Shredded Chicken Wraps
Get ready for a flavor-packed meal that’s easy to make and fun to customize! This recipe combines the convenience of an Instant Pot with the bold flavors of buffalo ranch dressing, all wrapped up in a tender and juicy shredded chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup buffalo ranch seasoning
– 1/2 cup chicken broth
– 1/4 cup water
– 2 tbsp butter
– 8-10 tortilla wraps
– Shredded cheese (optional)
– Cilantro or scallions for garnish (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and melt the butter.
2. Add the chicken breasts and cook until browned, about 3-4 minutes per side.
3. Add the buffalo ranch seasoning, chicken broth, and water to the pot. Stir well.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Shred the chicken with two forks and stir in any accumulated juices.
7. Warm tortilla wraps according to package instructions. Assemble the wraps by placing shredded chicken, cheese (if using), and cilantro or scallions (if using) inside each wrap.
Cooking Time: 15 minutes
Instant Pot Shredded Chicken Pho Soup
This comforting Vietnamese-inspired soup is a perfect comfort food for a chilly day. With tender shredded chicken, aromatic spices, and soft rice noodles, it’s a delight to slurp.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups chicken broth
– 1 cup water
– 1/4 cup uncooked white rice noodles
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken, broth, water, rice noodles, garlic, ginger, cumin, paprika, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set cooking time to 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Shred chicken with two forks and stir in some cilantro leaves (if using). Serve hot.
Cooking Time: 15-20 minutes
Teriyaki Instant Pot Shredded Chicken Stir-Fry
A sweet and savory stir-fry made with shredded chicken, colorful vegetables, and a rich teriyaki sauce, all cooked to perfection in the Instant Pot.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 1/2 cup snow peas, sliced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, bell peppers, snow peas, soy sauce, honey, rice vinegar, salt, and pepper. Stir-fry for 2-3 minutes.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Stir in the cooked chicken shreds. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Instant Pot Shredded Chicken Quesadillas
In just a few minutes, you can have delicious quesadillas filled with tender shredded chicken and melted cheese. This recipe is perfect for a weeknight dinner or game-day snack.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Add chicken breasts, chicken broth, olive oil, onion, garlic, cumin, paprika, salt, and pepper to the Instant Pot.
2. Close the lid and set valve to “sealing”. Cook on high pressure for 10 minutes.
3. Quick-release the pressure, then shred the chicken with two forks.
4. Preheat a large skillet or griddle over medium-high heat.
5. Place a tortilla in the skillet and sprinkle shredded cheese on half of the tortilla.
6. Add shredded chicken on top of the cheese, then fold the tortilla in half.
7. Cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is crispy.
8. Repeat with remaining ingredients.
Cooking Time: 12-15 minutes
Cilantro Lime Instant Pot Shredded Chicken Nachos
Experience the perfect blend of flavors with this Cilantro Lime Instant Pot Shredded Chicken Nachos recipe. A twist on traditional nachos, this dish combines the brightness of lime and cilantro with tender shredded chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/4 cup freshly squeezed lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken, cumin, smoked paprika, salt, and pepper. Cook until browned, about 5 minutes.
3. Add the lime juice and water to the pot. Close the lid and set the valve to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Shred the chicken with two forks and stir in chopped cilantro.
7. Assemble nachos by placing tortillas on a baking sheet, topping with shredded cheese, and spooning over the Cilantro Lime Chicken.
Cooking Time: 20 minutes (including pressure release time)
Instant Pot Shredded Chicken Stuffed Peppers
A delicious and easy meal that’s perfect for a weeknight dinner or a quick lunch, this recipe combines the flavors of shredded chicken, bell peppers, and creamy cheese.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 large bell peppers (any color), seeded and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup cooked white rice
– 1 tbsp olive oil
– Salt and pepper to taste
– Optional: your favorite herbs or spices
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken breast and cook until browned, about 5 minutes.
5. Add the bell peppers, salt, and pepper to the pot. Stir well.
6. Close the lid of the Instant Pot and set the valve to “Sealing”.
7. Cook on high pressure for 10-12 minutes or until the chicken is shredded and tender.
8. Let the pressure release naturally, then open the lid and stir in the cooked rice and shredded cheese.
Cooking Time: 15-17 minutes
Pesto Mozzarella Instant Pot Shredded Chicken Panini
Pesto Mozzarella Instant Pot Shredded Chicken Panini Recipe
Elevate your panini game with this easy and flavorful recipe, featuring shredded chicken cooked to perfection in an Instant Pot, paired with creamy pesto and melted mozzarella cheese.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup chicken broth
– 1/4 cup pesto
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 slices of bread ( Ciabatta or Italian-style)
– Fresh basil leaves for garnish
Instructions:
1. In the Instant Pot, combine chicken breast, chicken broth, and pesto. Close the lid and set valve to “sealing”. Cook on high pressure for 10 minutes.
2. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
3. Shred the cooked chicken with two forks.
4. Preheat a panini press or grill to medium-high heat.
5. Assemble the sandwiches by spreading shredded mozzarella cheese on each bread slice, followed by shredded chicken, and finishing with a drizzle of olive oil.
6. Place the sandwiches in the panini press or grill for 2-3 minutes, until the cheese is melted and the bread is toasted.
7. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 15 minutes (Instant Pot) + 2-3 minutes (panini press/grill)
Instant Pot Shredded Chicken Tortilla Soup
Transform your Instant Pot into a soup-making machine with this easy and satisfying recipe! This creamy, chunky soup is perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, for serving (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the onion, garlic, and bell pepper until softened.
2. Add chicken breasts, chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Shred the chicken with two forks and add tortilla strips. Simmer until the tortillas are cooked through.
6. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheese and chopped cilantro if desired.
Cooking Time: 20-25 minutes
Maple Dijon Instant Pot Shredded Chicken Salad
A sweet and tangy twist on traditional chicken salad, this recipe combines the rich flavor of maple syrup with the creamy zip of Dijon mustard. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup maple syrup
– 2 tbsp Dijon mustard
– 1 onion, diced
– 2 cloves garlic, minced
– 1/2 cup plain Greek yogurt
– 1 tsp dried thyme
– Salt and pepper to taste
– 4 cups mixed greens (for serving)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 1 tbsp of butter.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken breast and cook until browned, about 5 minutes.
5. Add the maple syrup, Dijon mustard, salt, and pepper. Stir to combine.
6. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes, then quick-release the steam.
7. Shred the chicken with two forks and stir in the Greek yogurt and thyme.
8. Serve over mixed greens and enjoy!
Cooking Time: 15 minutes
Instant Pot Shredded Chicken and Dumplings
Enjoy a comforting and satisfying meal with this easy-to-make recipe for shredded chicken and dumplings using your Instant Pot.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups of water
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 2 teaspoons of all-purpose flour
– 1 teaspoon of paprika
– Salt and pepper to taste
– 2 cups of chicken broth
– 2 tablespoons of butter
– 4 dumpling mix packets (such as Bisquick)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, water, flour, paprika, salt, and pepper. Close the lid and set the valve to “Sealing”.
5. Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
6. Open the lid and add the butter, chicken broth, and dumpling mix packets. Stir until combined.
7. Cook for an additional 5-7 minutes or until the dumplings are cooked through.
Cooking Time: 25-30 minutes
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