Instant Pot Chicken and Dumplings

By jiafei

6 Person

30 Minutes

441 Calories

This Instant Pot Chicken and Dumplings is an easy one-pot comfort food meal that can be ready in 30 minutes by using your Instant Pot! Chicken and dumplings are made with a chicken broth-based soup with chicken, vegetables, cream, and biscuits as the dumplings. It is a very hearty, rich and comforting soup that makes a perfect fall or winter soup. It is a very popular soup. The chicken and vegetables are all cooked together, sauteed in the same Instant Pot. This allows the chicken flavor to infuse flavor into the sauteed vegetables.

Ingredients

Homemade Dumplings

3/4 cup Milk
3 tbsp. Butter
2 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
1 1/2 cups All-purpose flour

Chicken Soup

2 tbsp. Chopped fresh parsley or cilantro
Salt
1/4 cup Cold water
2 tbsp. Cornstarch
1/2 cup Heavy cream
1 cup Frozen peas
5 Refrigerated canned biscuits, each cut into 8 pieces
2 tsp. Italian Seasoning
2 tsp. Poultry seasoning
1/2 tsp. Black pepper
4 cups Low sodium chicken broth
1 pound Boneless, skinless chicken thighs or chicken breasts
3 cloves Minced garlic
1 cup Carrots, chopped
2 stalks Celery, chopped
1/2 Large onion, chopped
1 tbsp. Oil

Method

01

Saute the onions in a little oil in the Instant Pot using the saute setting.
02

After the onions have cooked for about 5 minutes or until they are softened add the celery, carrots, and garlic. Stir so they cook evenly and to keep the garlic from burning.
03

Add the chicken and cook with the vegetables for about 5 minutes. Add the chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning.
04

Remove 5 refrigerated canned biscuits and slice each biscuit into 8 pieces. The easiest way is to slice them like a pizza into 8 pieces. Then drop each of the pieces into the Instant Pot. Close the Pressure Cooker lid. Pressure Cook on High for 7 minutes.
05

After 7 minutes, let the Instant Pot release go through the natural release cycle to release the steam. It may take about 10 minutes. Carefully unlock and remove the lid.
06

Stir in the peas and heavy cream. If you need to thicken the chicken and dumplings, combine 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the chicken and dumplings. Add chopped parsley or cilantro for garnish.
07

In a medium bowl mix together all ingredients, except the butter and milk.
08

Cut in the butter and using a pastry cutter or fork mix together until you have coarse crumbs. Pour in milk and stir until everything is just moistened.
09

Drop teaspoonfuls of dumpling batter into the Instant Pot after you added the chicken and chicken broth.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Breast Recipes

Chicken and Dumplings

Instant Pot Recipes

Pressure Cooker Recipes

Instant Pot Chicken and Dumplings

4.7

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 441 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Homemade Dumplings

3/4 cup Milk

3 tbsp. Butter

2 tsp. Baking powder

1 tsp. Baking soda

1/2 tsp. Salt

1 1/2 cups All-purpose flour

Chicken Soup

2 tbsp. Chopped fresh parsley or cilantro

Salt

1/4 cup Cold water

2 tbsp. Cornstarch

1/2 cup Heavy cream

1 cup Frozen peas

5 Refrigerated canned biscuits, each cut into 8 pieces

2 tsp. Italian Seasoning

2 tsp. Poultry seasoning

1/2 tsp. Black pepper

4 cups Low sodium chicken broth

1 pound Boneless, skinless chicken thighs or chicken breasts

3 cloves Minced garlic

1 cup Carrots, chopped

2 stalks Celery, chopped

1/2 Large onion, chopped

1 tbsp. Oil

03 Method

Step 1

Saute the onions in a little oil in the Instant Pot using the saute setting.

Step 2

After the onions have cooked for about 5 minutes or until they are softened add the celery, carrots, and garlic. Stir so they cook evenly and to keep the garlic from burning.

Step 3

Add the chicken and cook with the vegetables for about 5 minutes. Add the chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning.

Step 4

Remove 5 refrigerated canned biscuits and slice each biscuit into 8 pieces. The easiest way is to slice them like a pizza into 8 pieces. Then drop each of the pieces into the Instant Pot. Close the Pressure Cooker lid. Pressure Cook on High for 7 minutes.

Step 5

After 7 minutes, let the Instant Pot release go through the natural release cycle to release the steam. It may take about 10 minutes. Carefully unlock and remove the lid.

Step 6

Stir in the peas and heavy cream. If you need to thicken the chicken and dumplings, combine 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the chicken and dumplings. Add chopped parsley or cilantro for garnish.

Step 7

In a medium bowl mix together all ingredients, except the butter and milk.

Step 8

Cut in the butter and using a pastry cutter or fork mix together until you have coarse crumbs. Pour in milk and stir until everything is just moistened.

Step 9

Drop teaspoonfuls of dumpling batter into the Instant Pot after you added the chicken and chicken broth.

04 Author