Instant Pot Chicken and Dumplings Recipe

This Instant Pot Chicken and Dumplings soul comforts filling together the tender chicken hearty vegetable homemade and fluffy dumplings in a creamy and rich broth. it makes this standard inch nobelium sentence astatine complete for a fancy weeknight or lax weekend away exploitation the imperative lot. This recipe adds the comforting spirit of Chicken and Dumplings directly to your table in less than 30 minutes!

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What are Chicken and Dumplings?

Chicken and Dumplings is a classic dish that is hearty and comforting, typically made by simmering chicken in a savory stew or soup base and adding soft, fluffy dumplings to the top. The soup consists of chicken, vegetables and seasonings in a hearty broth and the dumplings are dough that is boiled in the broth until they are tender. It’s a filling dish typically consumed during chilly weather or when you want something warm and hearty!

Ingredients:

• 1 Tablespoon oil
• 1/2 large onion, chopped
• 1 cup carrots, chopped
• 1 tablespoon minced garlic (about 3 cloves)
• 2 chicken breasts diced into 1″ pieces
• 4 cups low sodium chicken broth
• 1/2 teaspoon black pepper (or to taste)
• 2 teaspoons poultry seasoning
• 2 teaspoons Nature’s Seasoning
• Salt to taste
• 5 refrigerated canned biscuits, each biscuit cut into 8 pieces
• 1 cup frozen carrots and peas
• 1/2 cup heavy cream
• Cornstarch, (optional to thicken soup)
• Chopped fresh parsley or cilantro, (optional for garnish)

How to Make Instant Pot Chicken and Dumplings 

Sauté the Vegetables:

Turn the Instant Pot to “Sauté” mode and add olive oil or butter. When hot, add onions, carrots, celery and garlic. Cook 5 minutes or so, stirring occasionally, until the vegetables start to soften.

Add Chicken and Broth:

Add the chicken, chicken broth, thyme, parsley, salt, and pepper to the pot. Stir well to combine.

Pressure Cook:

Place Instant Pot lid onto pot and set valve to “Sealing.” Cover, and cook on high pressure for 10 minutes. When the cooking is complete, natural release for 5 minutes, then quick release.

Prepare the Dumplings:

Set the dumplings while the soup cooks. In a medium bowl, combine flour, baking powder, salt, garlic powder, milk and melted butter. Stir until just combined. The dough will be thick.

Add Dumplings to the Soup:

Release the pressure and open the Instant Pot carefully. Stir the soup and taste for seasoning; add more as necessary. Spoon the dumpling dough into the soup by the spoonful. You should be able to fit in about 8-10 dumplings depending on size.

Cook the Dumplings:

Secure the Instant Pot lid and turn the valve to “Sealing” again. Adjust to “Manual” and cook for 5 more minutes on high pressure. After the cook time is up, let pressure naturally release for 5 minutes, then quick release.

Finish the Dish:

Use caution to open the Instant Pot lid. The dumplings should be light and fluffy, the chicken tender. Gently stir to combine dumplings and soup.

Serve:

Spoon Chicken and Dumplings into bowls. Top with chopped fresh parsley if desired and serve immediately.

Why You’re Going to Love This Instant Pot Chicken and Dumplings:

• Fast and Simple: This classic comfort food takes less than half an hour in your Instant Pot, a welcome option on busy evenings.
• Thick and Filling: Tender chicken, vegetables, and fluffy dumplings in a rich, creamy broth will soak up and satisfy.
• One-Pot Meal: Everything cooks in one pot, so cleanup is a breeze.
• Customizable: Add your favorite vegetables or herbs to customize the soup to your liking.

How to Store Chicken and Dumplings

To store chicken and dumplings, let them cool completely, then move to an airtight container. Refrigerate for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to keep the creamy quality. Don’t freeze dumplings separately; they can dry out.

Can I Freeze It?

Can you freeze chicken and dumplings? Yes, you can freeze chicken and dumplings! Let the dish cool completely, then move it to an airtight, freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge, and rewarm gently on the stovetop, adding a splash of broth to revive the creamy consistency.

Ingredients:

• 1 Tablespoon oil
• 1/2 large onion, chopped
• 1 cup carrots, chopped
• 1 tablespoon minced garlic (about 3 cloves)
• 2 chicken breasts diced into 1″ pieces
• 4 cups low sodium chicken broth
• 1/2 teaspoon black pepper (or to taste)
• 2 teaspoons poultry seasoning
• 2 teaspoons Nature’s Seasoning
• Salt to taste
• 5 refrigerated canned biscuits, each biscuit cut into 8 pieces
• 1 cup frozen carrots and peas
• 1/2 cup heavy cream
• Cornstarch, (optional to thicken soup)
• Chopped fresh parsley or cilantro, (optional for garnish)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and add olive oil or butter. When hot, add onions, carrots, celery and garlic. Cook 5 minutes or so, stirring occasionally, until the vegetables start to soften.
2. Add the chicken, chicken broth, thyme, parsley, salt, and pepper to the pot. Stir well to combine.
3. Set the dumplings while the soup cooks. In a medium bowl, combine flour, baking powder, salt, garlic powder, milk and melted butter. Stir until just combined. The dough will be thick.
4. Use caution to open the Instant Pot lid. The dumplings should be light and fluffy, the chicken tender. Gently stir to combine dumplings and soup.
5. Spoon Chicken and Dumplings into bowls. Top with chopped fresh parsley if desired and serve immediately.

Nutrition

• Calories: ~450
• Protein: ~30g
• Carbohydrates: ~45g
• Fat: ~15g