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Instant Pot Creamed Turkey and Dumplings - Traditional - Dump and Go Dinner

Curl up with a bowl of our Creamed Turkey and Dumplings and chase away the chill of autumn nights with this comforting and delicious dish.
4 Servings Recipe By

Ingredients

  • 2 tablespoons Butter
  • 1 cup Pancake/Biscuit/Baking Mix
  • 2 tablespoons Cornstarch #1
  • 1/3 cups Milk #1
  • 1 individual Egg
  • 3 1/2 cups Chicken Broth/Stock
  • 1 1/2 cups cook and dice Turkey, Whole
  • 1 cup Mixed Vegetables, Frozen
  • 1/4 teaspoons Thyme, Dried
  • 1/8 teaspoons Sage, Dried
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/8 teaspoons Curry Powder
  • 1 cup Milk #2
  • 1 tablespoon Cornstarch #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups soup & 3 dumplings
  • 514 Calories
  • 20g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 207mg Cholesterol
  • 1530mg Sodium
  • 37g Total Carb
  • 0g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 48g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Cut butter into the baking mix and cornstarch #1 until the crumbles become pea-sized.
  3. Add milk #1 and egg and stir until combined.
  4. Drop by Tablespoon onto parchment paper lined cookie sheet.
  5. Flash freeze.
  6. Set the Instant Pot to saute and add the chicken broth, turkey, vegetables, thyme, sage, salt, pepper, and curry.
  7. Add milk #2 and cornstarch #2.
  8. Lock lid into place and seal steam nozzle.
  9. Cook for 7 minutes on high pressure.
  10. Quick release pressure.
  11. Change setting to saute. Place frozen dumplings in the boiling liquid and allow to cook through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut butter into the baking mix and cornstarch #1 until the crumbles become pea-sized.
  2. Add milk #1 and egg and stir until combined.
  3. Drop by Tablespoon onto parchment paper lined cookie sheet.
  4. Flash freeze.
  5. Mix the chicken broth, turkey, vegetables, thyme, sage, salt, pepper, curry, milk #2 and cornstarch #2 in a large bowl.
  6. Divide among indicated number of round freezer containers.
  7. Once dumplings are frozen, divide among half of indicated number of gallon freezer bags.
  8. Label and freeze bag and container.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place the turkey mixture in Instant Pot. Lock lid into place and seal steam nozzle.
  4. Cook for 7 minutes on high pressure.
  5. Quick release pressure.
  6. Change setting to saute. Place frozen dumplings in the boiling liquid and allow to cook through.

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