Chicken and Dumplings Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
441 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken and Dumplings Recipe
Description
This Chicken and Dumplings Recipe starts by sautéing onions, celery, carrots, and garlic in oil, then adding diced chicken and seasoning with black pepper, poultry seasoning, Italian herbs, and salt. Chicken broth forms the soup base. Pieces of canned biscuit dough are added, which cook under pressure in an Instant Pot, turning into soft dumplings. Peas and heavy cream enrich the dish after pressure cooking, creating a creamy consistency.
The flavor melds aromatic herbs and chicken in a savory broth, balanced by the soft dumplings that absorb some cooking liquid. The vegetables add texture and subtle sweetness, and the cream adds smoothness. This recipe suits a hearty meal that warms and comforts, suitable for cooler days.
Doubling the recipe does not require increased cooking time. Performing a quick release of pressure after 10 minutes of natural release helps prevent overcooking. Leftover dumplings may soften further, so serving promptly ensures best texture.
Ingredients
Chicken Soup
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1/2 onion chopped, large
- 2 talks celery , chopped
- 1 cup carrot chopped
- 1 tablespoons garlic about 3 cloves, minced
- 1 pound chicken thighs diced into 1" pieces, boneless, skinless, or chicken breasts
- 4 cups chicken broth low sodium
- 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 canned biscuits Or see below to make your own, refrigerated, each cut into 8 pieces
- 1 cup peas frozen
- 1/2 cup heavy cream
- 2 Tablespoons cornstarch , (optional to thicken soup)
- 1/4 cup water optional to thicken soup, cold
- 2 Tablespoons parsley optional for garnish, or cilantro, chopped, fresh
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
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.
Notes
- Do not increase cooking time if doubling the recipe.
- Use quick pressure release after allowing 10 minutes natural release.
- Cut refrigerated canned biscuits into eight pieces for dumpling size.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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