Instant Pot Chicken and Dumplings
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0
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Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
448 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Chicken and Dumplings
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Cozy Instant Pot chicken and dumplings feature juicy chicken and veggies in a creamy sauce with homemade biscuits on top. Easy comfort!
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Ingredients
FOR THE CHICKEN STEW:
- 1 ½ pounds boneless, skinless chicken thighs
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 tablespoon extra-virgin olive oil
- 3 medium carrots scrubbed and cut into 3/4-inch pieces (about 3 cups)
- 2 stalks celery chopped (about 1 cup)
- 1 small or ½ large yellow onion chopped (about ¾ cup)
- ¾ teaspoon poultry seasoning
- 2 (14.5-ounce) cans low sodium chicken broth
- 4 springs fresh thyme
- 1 medium Yukon gold or russet potato peeled and diced
- 1 cup frozen peas no need to thaw
- 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
- chopped fresh parsley optional for serving
FOR THE DUMPLINGS*:
- 2 tablespoons unsalted butter
- 1 cup unbleached all-purpose flour
- 1 cup white whole wheat flour whole wheat pastry flour, or additional all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ cup plain nonfat Greek yogurt
- ⅓ cup milk
- 1 large egg
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Instructions
- With paper towels, pat the chicken thighs dry. Dice into 1-inch pieces. Season with ½ teaspoon of the salt and 1/4 teaspoon pepper.
- Prepare the dumpling dough: Melt the butter in a medium bowl and let cool to room temperature. In a separate, large bowl, whisk together the all-purpose flour, wheat flour, baking soda, sugar, and salt. To the bowl with the butter, add the yogurt and milk and stir to combine (the butter will form some small clumps). Whisk in the egg. Pour the wet ingredients into the dry ingredients. With a rubber spatula, stir just until the ingredients are combined and the batter starts to pull away from the sides of the bowl.
- Return to the chicken stew: In a 6-quart or larger Instant Pot, add the olive oil and turn to sauté. Add the carrot, celery, onion, poultry seasoning, and remaining ¼ teaspoon salt. Sauté until the vegetables being to take on color, about 5 minutes.
- Add the chicken pieces and sauté until the edges start to take on color, about 3 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the thyme springs and potato.
- Turn the Instant Pot off. With a greased tablespoon, scoop a level amount of the batter, then drop it on top of the stew, using your finger or another spoon to push it off (the dumplings will double in size). Repeat with the remaining batter, placing the dumplings snugly beside each other (there will be some overlap).
- Pressure cook on HIGH for 3 minutes, then allow the pressure to release naturally for 15 minutes. Gently vent to release any remaining pressure and turn off the Instant Pot. Uncover the Instant Pot and use a fork to gently break apart any dumplings that have stuck together.
- With a slotted spoon, transfer the dumplings to a plate (don't worry if some of the vegetables cling to them).
- With the back of the spoon, mash the potatoes in the stew to help it thicken. Stir in the peas, then stir in the cornstarch slurry. Turn the Instant Pot to sauté and let cook a few minutes to thicken further. Carefully taste (it's hot!) and adjust the seasoning as desired. Return the dumplings to the Instant Pot. Sprinkle with fresh parsley and enjoy hot.
Notes
- *If you're short on time and don't want to make homemade dumplings, you can swap them for refrigerated biscuit dough. Slice 5 of the biscuits into about 8 pieces (roughly the size of 1 tablespoon). Scatter the pieces of dough over the top of the other ingredients in the Instant Pot and cook as directed in the recipe.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
448kcal
(22%)
Carbohydrates
48g
(16%)
Protein
35g
(70%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
147mg
(49%)
Potassium
800mg
(23%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
5536IU
(111%)
Vitamin C
19mg
(21%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 448kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 147mg | 49% |
| Potassium | 800mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5536IU | 111% |
| Vitamin C | 19mg | 21% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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