Instant Pot Chicken and Dumplings

Name: Instant Pot Chicken and Dumplings
Prep time: 25 min
Cook time: 10 min
Yield: 8 serving
Ingredients: 1 ¾ cups all-purpose flour; 1 TB baking powder; 1 tsp table salt; 1 cup milk; 4 TB butter; 3 lbs chicken thighs; ½ tsp kosher salt; ¼ tsp black pepper; 4 TB olive oil; 2 onion; 2 cups carrot; 3 celery; 6 garlic; 1 TB tomato paste; 1 tsp thyme; 5 cups chicken broth; ¼ cup all-purpose flour; 2 teaspoon soy sauce; 2 cups kale

User Reviews

4.9

54 reviews

Excellent

Prep Time
25 mins
Cook Time
10 mins
Servings
8
Calories
383 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken and Dumplings

Iris Warren

Report

This Instant Pot Chicken and Dumplings recipe features tender chicken thighs cooked in a flavorful broth with vegetables like onion, carrot, celery, and kale. Fluffy dumplings made from flour, baking powder, milk, and butter are added to the stew, absorbing its savory flavors. The method uses sautéing and pressure cooking to build rich layers of taste and to speed preparation while maintaining a hearty, comforting texture in both the stew and dumplings.

Description

The dish combines seasoned boneless, skinless chicken thighs browned briefly, then simmered with aromatic vegetables such as onion, carrots, celery, and garlic in chicken broth. Tomato paste and thyme add depth, while soy sauce boosts umami. A flour slurry thickens the stew without lumps. Kale is added near the end for color and nutrition. Dumplings are prepared separately, combining dry ingredients with milk and melted butter, resulting in a soft dough that cooks atop the stew inside the Instant Pot.

The dumplings soak in the savory broth, becoming tender yet fluffy, which contrasts nicely with the hearty chicken and vegetables. Cooking in the Instant Pot yields a rich, dense stew quickly compared to traditional stovetop methods, with the dumplings steamed in place for convenience and integrated flavor.

Serve immediately to enjoy the dumplings at their lightest. The soy sauce can be added at the end if you prefer to keep dumplings pale. This stew makes a filling meal especially suitable for cooler weather or when comfort food is wanted.

Note that total cook time excludes pressure release duration, which varies by appliance. Adjust seasoning after cooking to taste.

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Ingredients

Servings

For the Dumplings:

1 ¾ cups all-purpose flour
1 TB baking powder
1 tsp table salt
1 cup milk whole or lowfat
4 TB butter melted and cooled to room temp

For the Stew

3 lbs chicken thighs boneless, skinless, cut into 1-inch pieces
½ tsp kosher salt plus more to taste
¼ tsp black pepper plus more to taste, freshly ground
4 TB olive oil divided
2 onion chopped, yellow
2 cups carrot cut in half (or thirds, if they're larger, baby
3 celery sliced to 1/2-inch pieces, stalks
6 garlic chopped, cloves
1 TB tomato paste
1 tsp thyme dried
5 cups chicken broth low-sodium
¼ cup all-purpose flour
2 teaspoon soy sauce I prefer Tamari soy sauce for its flavor*
2 cups kale excess moisture removed, chopped

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Instructions

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Make Dumpling Dough: In a bowl, use hand whisk to combine flour, baking powder, and salt. Gently add milk and liquid butter, stirring to incorporate but not over-mix. Cover airtight and set aside at room temp while you make the stew.
Use paper towels to pat off excess moisture from the chicken pieces. Sprinkle with kosher salt and freshly ground black pepper, stirring to combine well. Add 2 TB olive oil to your Instant Pot and turn it to Sauté mode. Once oil is hot, add chicken and stir just until browned (does not have to be fully cooked through.) Transfer chicken to a container and set aside.
Heat remaining 2 TB olive oil in Instant Pot, still on Sauté mode. Once oil is hot, add onion, carrots, and celery. Stir for 2-3 minutes. Add garlic and stir another minute until fragrant.
Add remaining stew ingredients except for kale. Stir well to ensure flour is fully incorporated into the stew. Add the kale and add back the browned chicken pieces. Turn Sauté mode off.
Quickly form heaping teaspoonfuls (I use my measuring teaspoon) of your prepared dough for dumplings, placing them into the stew. Tip: To avoid the dreaded sticky mess, keep your palms lightly oiled...it makes forming dumplings way easier/faster.
Place lid tightly onto Instant Pot, move the steam release nozzle to appropriate position if needed, and it for 3 minutes on High Pressure Cook. When time is up, let Instant Pot do its natural release, usually about 15 minutes. Carefully open lid; taste and add any salt or pepper as desired.

Equipments used:

Notes

Add soy sauce at the end of cooking if you want paler dumplings; otherwise, add it earlier to deepen dumpling color and flavor.
Cooking times do not include your Instant Pot’s natural pressure release; factor this into meal planning.
Pat chicken dry before seasoning and browning to improve texture and flavor development.
Review the recipe after trying and consider leaving feedback to help others.

Nutrition Information

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Calories 383kcal (19%) Carbohydrates 40.3g (13%) Protein 20.8g (42%) Fat 16.6g (26%) Saturated Fat 5.6g (28%) Cholesterol 68.4mg (23%) Sodium 622.2mg (26%) Fiber 3.6g (14%) Sugar 8.2g (16%)