Instant Pot Chicken and Dumplings
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8
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Calories
298 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Dumplings
Description
This recipe combines boneless, skinless chicken thighs with celery, onion, shredded carrots, and seasoning in an Instant Pot along with chicken broth and refrigerated biscuit dough cut into bite-sized pieces. The pressure cooking quickly cooks the chicken and vegetables, and the biscuit pieces form soft dumplings within the stew.
After pressure cooking and natural release, the chicken is removed, shredded or cut into pieces, and returned to the pot with buttermilk to add creaminess. The dumplings and broth thicken slightly during the final simmer. The result is a rich, tender dish with layered flavors and a pleasing mix of textures from moist dumplings, shredded chicken, and vegetables.
Serving this dish warm provides a filling meal suited to cooler days. Adjusting seasoning and adding cornstarch slurry can modify thickness. Leftovers store well refrigerated for several days, making it convenient for meal planning.
Ingredients
- 3 ½ cups chicken broth
- 1 pound chicken thighs boneless, skinless
- 2 celery chopped, stalks
- ½ red onion diced
- 2 carrot shredded, large
- salt to taste
- black pepper to taste
- 1 ½ teaspoons Italian seasoning
- ¼ cup buttermilk
Dumplings
- 12 ounces Biscuits cut into bite sized pieces, refrigerated
Instructions
Make the Instant Pot Chicken and Dumplings
- Add chicken broth, chicken thighs, celery, potato, onions, Italian seasoning, salt, pepper, and biscuit pieces into the Instant Pot.
- Close the Instant pot lid, seal, set to high pressure, select Pressure Cook or Manual Setting (dependent on the Instant Pot model), and set timer for 7 minutes.
- When done, allow for a natural pressure release of 5 minutes then quick release the remaining pressure. Open the lid and remove the chicken thighs.
- Cut cooked chicken into bite-sized pieces, or shred, and set aside.
- Set to sauté setting on normal, stir in grated carrots and simmer for a minute, followed by heavy cream, buttermilk. Add the chicken back in and simmer for a minute, switch off the heat and then serve.
Notes
- Add biscuit pieces individually to avoid them clumping together; break up any clumps with a wooden spoon before serving.
- Optionally brown raw chicken in olive oil before pressure cooking for added flavor.
- If a thicker broth is desired, prepare a cornstarch slurry and sauté it into the sauce after cooking.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within four days.
- Total cooking time excludes the time needed for the Instant Pot to reach pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 99mg | 4% |
| Potassium | 585mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 40mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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