Instant Pot Chicken and Dumplings
User Reviews
5
303 reviews
Excellent
-
Total Time
1 hr 15 mins
-
Servings
6 - 8
-
Calories
578 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Instant Pot Chicken and Dumplings
Report
Instant Pot Chicken and Dumplings combines tender, bone-in chicken thighs cooked with vegetables and herbs in a flavorful broth, topped with soft, fluffy dumplings made from a simple batter. The chicken is browned before pressure cooking, preserving flavor and texture. Dumplings are formed from a baking powder-leavened dough and cooked in the broth, absorbing its savory richness. The dish offers comforting textures and hearty flavors, suitable for a warming meal.
Description
This recipe begins by browning seasoned chicken thighs in the Instant Pot to develop color and prevent sticking. Aromatics like onion, garlic, celery, and carrot are sautéed next, adding a savory base. Chicken stock and herbs such as bay leaves and thyme provide depth to the broth. The chicken cooks under pressure, making it tender and flavorful.
Dumplings are made from all-purpose flour, baking powder, salt, milk, melted butter, olive oil, and optionally fresh parsley or chives. The dough is mixed to a thick batter and gently dropped onto the simmering broth towards the end of cooking, where they steam until fluffy and cooked through.
The finished dish features tender chicken pieces, vegetables softened but not mushy, and dumplings with a light, airy texture. Garnishing with parsley and a splash of heavy cream adds freshness and richness. The method streamlines a classical, hearty chicken and dumplings meal through pressure cooking.
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Ingredients
- 8 (2.5 pounds or 1135g) chicken thigh bone-in
- 5 cups (1250ml) chicken stock unsalted
- 1 tablespoon (14g) unsalted butter or olive oil
- 1 (380g) russet potato bite-size chunks, large
- 3 (379g) carrot chopped, medium
- 2 (170g) celery chopped, ribs
- 1 (209g) onion chopped, large
- 3 cloves (11g) garlic , minced
- 2 bay leaf
- A pinch thyme dried
- ½ cup (62.5g) all-purpose flour
- ½ - 1 cup (60 - 120g) green peas frozen
- salt Kosher salt
- black pepper Kosher salt
- fish sauce or salt for seasoning
Optional Garnish
- flat-leaf parsley finely chopped, fresh
- heavy cream 2 tablespoons per bowl
Dumplings (can substitute w/store-bought dough)
- 2 cups (250g) all-purpose flour
- 1 tablespoon (12g) baking powder
- 1 teaspoon (5g) salt
- ¾ cup (188ml) milk
- 2 tablespoons (28g) butter melted, unsalted
- 1 tablespoon (15ml) olive oil
- parsley finely chopped, or chives, fresh, optional
Instructions
- Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken thighs from sticking to the pot.Make Dumplings Dough: While Instant Pot is preheating, mix 2 cups (250g) all-purpose flour and 1 tbsp (12g) baking powder (NOT Baking Soda). In a separate container, mix 3/4 cup (188ml) warm milk, 1 tsp (5g) salt, 1 tbsp (15ml) olive oil, and 2 tbsp (28g) unsalted butter. Pour milk mixture into the flour mixture. Mix well to form a batter. Do not overmix.Pat-dry chicken thighs and season skin side with kosher salt & black pepper. Add 1 tbsp (15g) unsalted butter to Instant Pot, ensure the whole bottom is coated with butter. Add 4 chicken thighs (skin side) in Instant Pot and brown for 3.5 minutes. Season the other side with kosher salt & black pepper. Then, flip and brown for 2 minutes. Set aside and repeat for remaining chicken thighs.
- Saute Onions, Garlic, & Veggies: Add chopped onions, season with a pinch of Kosher salt & black pepper. Saute onions for roughly 2.5 minutes. Add minced garlic cloves and saute for 30 seconds until fragrant. Add chopped carrots & celery, then saute for 2 minutes. Add 2 bay leaves + a pinch of dried thyme, then let it cook for a minute until fragrant.
- Deglaze: Pour in 1 cup (250ml) unsalted chicken stock and deglaze by scrubbing all the brown bits off the bottom of the pot. Give it a quick mix.
- Pressure Cook Chicken and Dumplings: Add potato chunks, 4 cups (1000ml) unsalted chicken stock, browned chicken thighs + all meat juice.Drop dumplings on top with a teaspoon (they'll double in size after pressure cooking). With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes + Natural Release for 15 minutes. Then, Gradual Release (turn Venting Knob just enough to release pressure slowly) until Floating Valve drops. (See photo below for reference)
- Shred Chicken Thighs: Set aside dumplings. In a large bowl, shred chicken and discard the skin & bones.
- Thicken Chicken and Dumplings: Bring the soup to a simmer. Add in 1/2 - 1 cup (60 - 120g) frozen green peas. Stir and break some of the potatoes to thicken soup. In a mixing bowl, whisk together 1/2 cup (62.5g) all-purpose flour and a few ladles of soup until the flour fully dissolves. Thicken the chicken and dumplings soup to the desired thickness by mixing in the flour mixture one third at a time.
- Season & Serve: Return shredded chicken and dumplings to pot. Taste and season with fish sauce or salt. Mix well and serve with finely chopped parsley and heavy cream if desired.
Equipments used:
Notes
- Be sure to use baking powder—not baking soda—for the dumplings to ensure proper rise.
- Dice half of the onions and slice the rest to add varied texture to the dish.
Nutrition Information
Show Details
Calories
578kcal
(29%)
Carbohydrates
51g
(17%)
Protein
29g
(58%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Cholesterol
131mg
(44%)
Sodium
496mg
(21%)
Potassium
1071mg
(23%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
8330IU
(167%)
Vitamin C
11.6mg
(13%)
Calcium
152mg
(15%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 131mg | 44% |
| Sodium | 496mg | 21% |
| Potassium | 1071mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 8330IU | 167% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 152mg | 15% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
303 reviews
Excellent
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