Instant Pot Chicken and Dumplings
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
26 mins
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Servings
4 -
-
Calories
725 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Dumplings
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This hearty, old-fashioned chicken and dumplings recipe is always a family-pleasing meal and is ready quickly which makes it a great weeknight dinner option!
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Ingredients
SOUP
- 2 Tbsp unsalted butter
- 1 small yellow onion diced
- 1 cup carrots finely chopped
- 1 cup celery finely chopped
- 3-4 cloves garlic minced
- 2 tsp fresh Rosemary chopped
- 1-2 tsp fresh sage chopped
- 1 tsp kosher salt
- 1/2 - 1 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp poultry seasoning
- 3 cups chicken broth reduced sodium is preferred
- 1 1/2 cups baby red or gold potatoes chopped (about 5-6 potatoes)
- 1 lb. Frozen Chicken Breasts
- 1 cup frozen peas
DUMPLINGS
- 1 1/2 cups + 2 Tbsp all purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp kosher salt
- 3 Tbsp cold butter cubed
- 3/4 cup buttermilk
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Instructions
MAKE THE DUMPLINGS
- Add flour, baking powder, and kosher salt to a medium mixing bowl. Add cubed and chilled butter to the flour. Use a pastry cutter (or two forks) to cut the butter into the flour. When pea-sized pieces appear, add in the butter milk and mix with a spatula until a loose dough forms. Set aside.
MAKE SOUP
- Add butter to Instant Pot and select "Saute". Once butter is melted, add onion, carrot and celery and cook, stirring occasionally, for 2-3 minutes.
- Add garlic, salt, pepper, paprika, poultry seasoning, sage and rosemary and cook another 2-3 minutes.
- Pour in half the chicken broth and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Browned bits on the bottom can result in a BURN notice from the Instant Pot.
- Add remaining chicken broth, potatoes and chicken and gently stir.
- Add the dumplings by dropping 1 Tbsp of the dough into the pot at a time. I like to use a small cookie scoop for this, but a spoon works as well.
- Turn off "Saute". Close Instant Pot lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 9 minutes.
- When finished cooking, let the pressure release on it's own for about 5 minutes. Then carefully turn the valve to "venting" to remove any remaining pressure. When the steam has all escaped, and the pin has dropped, remove the lid.
- Shred chicken using two forks, then add the frozen peas and stir gently. Cover with lid, not securing it, just covering it gently, and let sit about 2-3 minutes.
- Serve hot and enjoy!
Notes
- Whole milk can be used in place of buttermilk.
- If using thawed raw chicken, decrease pressure cooking time by 1 minute.
Nutrition Information
Show Details
Calories
725kcal
(36%)
Carbohydrates
94g
(31%)
Protein
40g
(80%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
115mg
(38%)
Sodium
1972mg
(82%)
Potassium
1437mg
(41%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
6356IU
(127%)
Vitamin C
35mg
(39%)
Calcium
254mg
(25%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4-
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 94g | 31% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 115mg | 38% |
| Sodium | 1972mg | 82% |
| Potassium | 1437mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6356IU | 127% |
| Vitamin C | 35mg | 39% |
| Calcium | 254mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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