Instant Pot Chicken and Dumplings

This Instant Pot Chicken and Dumplings is a classic comfort food dinner made easy in your electric pressure cooker. If you’ve never had homemade chicken and dumplings you will love this recipe! It’s not complicated and there’s nothing better than tender juicy chicken with tender dumplings when you’re craving a cozy meal.

Chicken & DUMPLINGS RECIPE

Chicken and dumplings might sound like a difficult recipe to make, but I can promise you it isn’t! It’s an old-fashioned recipe made with simple ingredients and it is so delicious.

Traditionally, it’s made on the stove in a pot but you can easily make it in an Instant Pot. If you’ve never used an instant pot it’s easy and cooks dinner fast – but it tastes like it was cooked all day.

INGREDIENTS NEED

• Chicken: I like to use chicken breasts! You will also need chicken stock!
• Vegetables: Use vegetables like carrots, frozen peas, onion, and celery.
• Spices: I used thyme, oregano, black pepper, and salt.
• Half & Half: This is used in both the soup and the dumplings.
• All-Purpose Flour: The main ingredient in the dumplings.
• Butter: I prefer to use unsalted butter.

How to make Chicken and dumplings in the instant pot

• Using the sauce function, cook the onion, carrot, and celery until translucent.
• Push aside the vegetables and then add the chicken breasts to brown them on each side.
• Add the chicken broth and seal the instant pot. Set the timer for 9 minutes. It’ll take time to come to pressure then begin the countdown.
• Make the dough for the dumplings by mixing the flour, baking powder, salt, and dried parsley in a large bowl. Incorporate the butter with a pastry blender or forks.
• Once the pressure cooker is done, allow it to naturally release then carefully open the lid and remove the chicken. Shred the chicken and return it to the pot.
• Scoop the dough into the broth then reseal the instant pot and set for 4 minutes.

EXPERT TIPS

• Store leftovers in the refrigerator for up to a few days. Reheat on the stove top or in the microwave.
• Garnish with fresh parsley or sliced green onions.
• Serve this with a simple salad as a side dish.

Instant Pot Chicken and Dumplings Recipe

5 from 6 votes

Instant Pot Chicken and Dumplings is hearty, filling, and the flavorful chicken with the tender dumplings is so delicious. Make it on a chilly night – you will love it!

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Yield 5 servings

Serving Size 1 serving

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Ingredients

 

• 1 tablespoon olive oil
• 1 medium onion diced
• 1 medium carrot diced
• 2 celery stalks diced
• 1 pound boneless chicken breasts
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 4 cups chicken broth
• ½ cup frozen peas
• ½ cup half-and-half

For the dumplings:

• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 2 tablespoons butter
• ½ cup half-and-half

Instructions

• Set Instant Pot to Saute and pour in olive oil. When hot, toss in the onion, carrot and celery and cook until onion is translucent, stirring occasionally, about 5 minutes.
• Push vegetables to the sides of pot and add chicken breasts. Sear on both sides, about 2 minutes per side. Next, add the seasonings and broth.
• Close the lid and set to Sealing. Hit the Manual button and set to cook for 9 minutes.
• Meanwhile, start making the dumpling dough: In a medium bowl, mix together the flour, baking powder, salt and parsley. Grate in the butter, or cut into very small pieces and mix into the flour mixture. Set aside.
• When Instant Pot beeps, allow for a natural pressure release. This should take about 10 minutes. After 10 minutes, open vent to release any residual pressure and steam.
• Open the pot and remove chicken breasts to a plate or bowl to cool for a couple minutes.
• Stir the half-and-half into the dumpling mixture and mix just until combined.
• Shred the chicken, and return it to the pot.
• Using a small cookie scoop, or a tablespoon, scoop up balls of dough and drop them into the pot.
• Close the lid and set to SEAL. Set the Manual button to cook for 4 minutes.
• When pot beeps, do a quick release. Open pot and stir in the peas and half-and-half. Let stand for about 10 minutes with the Keep Warm function on.
• Serve warm in bowls, garnished with fresh parsley if desired.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 28g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 1748mg | Potassium: 627mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2555IU | Vitamin C: 22mg | Calcium: 130mg | Iron: 3mg

Nutritional information not guaranteed to be accurate

Course Main Course

Cuisine American

Keyword chicken and dumplings, comfot, Instant Pot

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