Instant Pot Chicken and Dumplings
User Reviews
5
-
Prep Time
10 mins
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Cook Time
16 mins
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Total Time
26 mins
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Servings
4 -
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Calories
725 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Dumplings
Description
This recipe begins with sauteing diced onion, carrot, celery, and garlic in butter inside the Instant Pot to build a flavor base. Herbs like rosemary, sage, and poultry seasoning add an aromatic complexity. Chicken breasts and baby potatoes are added along with chicken broth and seasoning before pressure cooking. Dumplings are made separately from flour, baking powder, salt, cold cubed butter, and buttermilk until a loose dough forms. After the main soup cooks, small spoonfuls of dumpling dough are dropped onto the simmering soup to cook through, resulting in soft, pillowy dumplings infused with the savory broth.
The dish offers a creamy, herb-scented broth rich with tender chicken and vegetables. Dumplings provide contrasting soft texture. Cooking in the Instant Pot expedites the melding of flavors and tenderness of ingredients.
Serve the chicken and dumplings hot as a filling, one-pot meal. It provides comfort especially in cooler weather or when seeking a nourishing dish.
If whole milk is on hand, it can be substituted for buttermilk in the dumplings. When using thawed raw chicken instead of frozen, reduce pressure cooking time slightly to avoid overcooking.
Ingredients
SOUP
- 2 Tbsp butter unsalted
- 1 small yellow onion diced
- 1 cup carrot finely chopped
- 1 cup celery finely chopped
- 3-4 cloves garlic minced
- 2 tsp rosemary chopped, fresh
- 1-2 tsp sage chopped, fresh
- 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 potato chopped (about 5-6 potatoes, red or gold
- 1 lb. chicken breasts frozen
- 1 cup peas frozen
DUMPLINGS
- 1 1/2 cups + 2 Tbsp all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp kosher salt
- 3 Tbsp butter cubed, cold
- 3/4 cup buttermilk
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
- Buttermilk can be substituted with whole milk for the dumplings if needed.
- If using thawed raw chicken breasts instead of frozen, reduce Instant Pot pressure cooking time by one minute to prevent overcooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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