How To Make Instant Pot Chicken and Dumplings Recipe
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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
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Set the Instant Pot to sauté mode. Add the chicken thighs and brown them on both sides. Remove the chicken and set aside.
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Add the onion, carrots, celery, and garlic to the Instant Pot. Sauté for about 3 minutes until vegetables are slightly softened.
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Return the chicken to the Instant Pot and add the chicken broth, water, thyme, parsley, salt, and black pepper. Stir to combine.
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Secure the lid on the Instant Pot and set the vent to sealing position. Cook on high pressure for 10 minutes.
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While the chicken is cooking, prepare the dumpling batter. In a bowl, whisk together the flour, baking powder, salt, and milk until smooth.
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Once the chicken is cooked, quick release the pressure on the Instant Pot. Remove the chicken and shred it using two forks.
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Set the Instant Pot to sauté mode again. Slowly whisk the flour and milk mixture into the broth until thickened.
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Stir in the frozen peas and shredded chicken. Drop spoonfuls of the dumpling batter into the Instant Pot.
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Secure the lid again and set the vent to sealing. Cook on high pressure for an additional 10 minutes.
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Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
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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
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