Chicken and Dumplings Recipe

Name: Chicken and Dumplings Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 Tablespoon oil; 1/2 large onion; 2 stalks celery; 1 cup carrots; 1 tablespoons minced garlic; 1 pound boneless, skinless chicken thighs or chicken breasts; 4 cups low sodium chicken broth; 1/2 teaspoon black pepper; 2 teaspoons poultry seasoning; 2 teaspoons Italian seasoning; salt to taste; 5 refrigerated canned biscuits, each cut into 8 pieces; 1 cup frozen peas; 1/2 cup heavy cream; 2 Tablespoons cornstarch; 1/4 cup cold water; 2 Tablespoons chopped fresh parsley or cilantro; 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons baking powder; 3 Tablespoons butter; 3/4 cup milk

User Reviews

4.6

474 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
30 mins
Servings
6
Calories
441 kcal
Course
Main Course, Soup
Cuisine
American

Chicken and Dumplings Recipe

Nathan Brown

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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!

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Ingredients

Servings

Chicken Soup

1 Tablespoon oil
1/2 large onion , chopped
2 stalks celery , chopped
1 cup carrots , chopped
1 tablespoons minced garlic (about 3 cloves)
1 pound boneless, skinless chicken thighs or 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 Italian seasoning (Includes thyme, oregano, rosemary, basil, etc.)
salt to taste
5 refrigerated canned biscuits, each cut into 8 pieces (Or see below to make your own)
1 cup frozen peas
1/2 cup heavy cream
2 Tablespoons cornstarch , (optional to thicken soup)
1/4 cup cold water , (optional to thicken soup)
2 Tablespoons chopped fresh parsley or cilantro , (optional for garnish)

Homemade Dumplings

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3 Tablespoons butter
3/4 cup milk

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Instructions

Chicken Soup

Press the SAUTE button. Add oil. When the front of the Instant Pot says "Hot" then add the onions and saute the onions for 4 or 5 minutes.
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.
Add the chicken and cook with the vegetables for about 5 minutes.
Add the chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning.
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.
Press CANCEL to cancel the Saute function. Close the Pressure Cooker lid. (See instructions for your specific pressure cooker.) After you close the lid, Press "Pressure Cook" or Manual (depending on your model), and select High Pressure, and adjust the time to 7 minutes, to pressure cook with high pressure for 7 minutes.
After 7 minutes, let the Instant Pot release go through the natural release cycle to release the steam. (See instructions for your specific model.) It may take about 10 minutes.After the steam has been released, and the pin has dropped, or after 10 minutes of a natural pressure release, move the sealing knob to the VENTING position. Carefully unlock and remove the lid.
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.

Instructions For Homemade Dumplings

In a medium bowl mix together all ingredients, except the butter and milk.
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.
Drop teaspoonfuls of dumpling batter into the Instant Pot after you added the chicken and chicken broth.

Equipments used:

Notes

If you double the recipe, do NOT increase the time.
I recommend doing a quick release, moving the pressure release valve to the VENTING position, after 10 minutes of naturally releasing pressure.

Nutrition Information

Show Details

Calories 441kcal (22%) Carbohydrates 33g (11%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 10g (50%) Cholesterol 117mg (39%) Sodium 802mg (33%) Potassium 742mg (21%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 4370IU (87%) Vitamin C 11.7mg (13%) Calcium 169mg (17%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 441 kcal

% Daily Value*

Calories	441kcal	22%
Carbohydrates	33g	11%
Protein	23g	46%
Fat	24g	37%
Saturated Fat	10g	50%
Cholesterol	117mg	39%
Sodium	802mg	33%
Potassium	742mg	16%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	4370IU	87%
Vitamin C	11.7mg	13%
Calcium	169mg	17%
Iron	3.2mg	18%