Recipes.net Recipes.net logo
Social Media

Instant Pot Chicken and Dumplings Recipe

Instant Pot Chicken and Dumplings Recipe
0

Photos of Instant Pot Chicken and Dumplings Recipe

How To Make Instant Pot Chicken and Dumplings Recipe

This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup water
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 cup all-purpose flour (for dumplings)
  • 1 tsp baking powder (for dumplings)
  • 1/2 tsp salt (for dumplings)
  • 1/2 cup milk (for dumplings)

Instructions

  1. Set the Instant Pot to sauté mode. Add the chicken thighs and brown them on both sides. Remove the chicken and set aside.

  2. Add the onion, carrots, celery, and garlic to the Instant Pot. Sauté for about 3 minutes until vegetables are slightly softened.

  3. Return the chicken to the Instant Pot and add the chicken broth, water, thyme, parsley, salt, and black pepper. Stir to combine.

  4. Secure the lid on the Instant Pot and set the vent to sealing position. Cook on high pressure for 10 minutes.

  5. While the chicken is cooking, prepare the dumpling batter. In a bowl, whisk together the flour, baking powder, salt, and milk until smooth.

  6. Once the chicken is cooked, quick release the pressure on the Instant Pot. Remove the chicken and shred it using two forks.

  7. Set the Instant Pot to sauté mode again. Slowly whisk the flour and milk mixture into the broth until thickened.

  8. Stir in the frozen peas and shredded chicken. Drop spoonfuls of the dumpling batter into the Instant Pot.

  9. Secure the lid again and set the vent to sealing. Cook on high pressure for an additional 10 minutes.

  10. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.

  11. Serve the chicken and dumplings hot, garnished with fresh parsley if desired.

Nutrition

  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 186mg
  • Sodium : 1513mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 5g
  • Sugar : 6g
  • Protein : 24g
Share your experience making this Instant Pot Chicken and Dumplings Recipe in the Recipe Sharing forum and discuss any tweaks or variations you've tried.

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!