Instant Pot Chicken and Dumplings
Instant Pot Chicken and Dumplings is a classic comfort food recipe, updated for your modern electric pressure cooker! Creamy chicken stew is filled with tender chicken and fluffy homemade dumplings.
Servings 6 people
Calories 412kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, chopped
- 2 cups carrots, peeled and cut in ½ inch chunks
- 1 ½ cups celery, cut in ½ inch chunks
- ¼ tsp turmeric powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bay leaf
- 2 tsp chicken base I use Better Than Bouillon Brand
- 2 boneless skinless chicken breasts, cut into bite size pieces could also use boneless skinless chicken thighs or a combo or the two.
- 2 cups water
- 32 oz chicken stock or broth
- ½ cup heavy whipping cream
Homemade Drop Dumplings
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 teaspoon kosher salt
- ¾ cup milk
- 4 tbsp butter, melted
Instructions
- With the Instant Pot on saute mode (normal), add the oil to the pot and saute the onions and garlic for 5 minutes.
- Turn off saute mode and stir in the carrots, celery, turmeric, salt, pepper, onion powder, bay leaf, chicken base, water, and chicken broth. Lay the cut chicken on top.
- Pop the lid on the pot and lock the pressure vent to seal. Set to cook for 5 minutes on high pressure. Do a 5 minute natural release, then release the remaining pressure with a quick release.
- WHILE THE POT IS DOING THE NATURAL RELEASE MIX THE DUMPLING DOUGH.
- DUMPLING DOUGH - In a large bowl sift together the flour, baking powder, and salt. Pour in the melted butter and milk. Stir lightly, just until the dough comes together. DO NOT OVER MIX YOUR DOUGH. You will end up with tough leathery dumplings.
- Remove the lid from the pot. (optional - you can shred a few pieces of chicken before moving on)Turn the pot back on to saute mode (normal) drop heaping teaspoon or heaping tablespoon of dumpling dough into the soup. (teaspoon if you want bitesize dumplings, tablespoon for larger dumplings)
- Bring the pot to a boil. Once it boils turn the saute function to low by pressing the saute button twice, you will see it scroll to low on the display screen.
- Simmer the dumplings for 15 minutes. RESIST THE URGE TO STIR THE POT/DUMPLINGS. They will have a better texture if you let them simmer. Turn the pot off and then pour in the ½ cup heavy cream. Now you can give the pot a light stir.
- Remove the bay leaf and discard!
- Let the Chicken & Biscuits cool for 5-10 minutes before serving. It will be HOT!
Notes
Add 2 teaspoon of fresh herbs to your dumpling dough for a custom flavor - rosemary or thyme would be nice!
No Instant Pot? No Problem- Make this on your stove top with this Chicken and Dumplings recipe.
Recipe Tips:
- Do not overmix your dumpling dough.
- Use a quick release melon baller to make easy work of scooping and releasing the dumplings.
- Do not roll your dumpling dough into a perfect circle. You want the edges to be a little craggy. It makes for amazing texture!
- Resist the urge to stir your dumplings while they are cooking.
- Don’t skip the chicken base. The flavor won’t be the same without it.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 42g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1886mg | Potassium: 606mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7832IU | Vitamin C: 16mg | Calcium: 221mg | Iron: 3mg