Email Print

Cheesy Mini Potato Dumplings


  • 1 Bag of Frozen Mini Potato Dumplings
  • 1.5 Cups of Low Sodium Chicken Broth
  • 1.5 Cups of Velveeta Cheese, Cubed
  • 1.5 Cups Shredded Sharp Cheddar
  • Salt, Pepper, Red Pepper Flakes, Dried Parsley to taste


  1. Add one bag of frozen Mini Dumplings to the Instant Pot with 1.5 Cups of Chicken Broth.
  2. Manual setting, high for 15 minutes. Quick release the steam when the timer goes off.
  3. Add about 1.5 Cups of cubed Velvetta Cheese.
  4. Set Instant Pot to Sauté and adjust the temp to the less setting. Bring to a simmer and stir constantly until the Velvetta melts.
  5. Turn off the instant pot, add 1.5 Cups shredded sharp cheddar. Give a few good stirs. Let it rest for ten minutes.
  6. Add to a serving bowl, top with salt, pepper, dried parsley and some red pepper flakes.