Brown chicken and garlic in hot oil.
I can do this in my PC, it has a browning feature.

Once brown, add in rest of ingredients and cook on high pressure 11 minutes. Let cool or quick cool.

While chicken is cooling make dumplings.
2/3 cup milk
2 cups Jiffy Mix/Bisquick
Mix.

Bring chicken mixture to a high simmer in open PC and drop dumpling mix by spoonfuls onto top of chicken mixture.
Cover with lid (DO NOT SEAL) and let simmer for 12 to 15 minutes.
Pull out dumplings then serve.

DH likes canned peas in it, but they would turn to mush, so I add them just before spooning in the dumplings.
Enjoy! Kathy G in MI

Mom�s soup Dumplings

Beat 2 eggs - put a good teaspoon of salt in eggs. Add a pinch of baking powder in 1 cup or more of flour and sift a little at a time into eggs, mixing good with a fork until thick. Break off with fork into soup . Cook about 15 minutes.

This recipe isn't hers but looks close. Friend's was delicious!

3 boneless skinless chicken breasts
14 ounces of aztec burrito-size flour tortillas
2 (10 1/2 ounce) cans cream of chicken soup
1/2 cup butter (not margarine)
1 cup milk
salt pepper Directions:
1 Fill 4-quart pot half full with water.
2 Boil chicken until tender.
3 While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
4 Remove cooked chicken and shred with a fork or cut into cubes.
5 Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
6 Bring to a rolling boil.
7 Drop individual tortillas into pot one piece at a time.
8 Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
9 Boil medium/high heat for 12 minutes.
10
Remove from heat.
11
Add 1 cup of milk and move the dumplings around gently to mix the milk.