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Instant Pot Chicken and Dumplings

Cozy Instant Pot chicken and dumplings feature juicy chicken and veggies in a creamy sauce with homemade biscuits on top. Easy comfort!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Calories: 448 kcal
Course: Main Course , Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the chicken pieces and sauté until the edges start to take on color, about 3 minutes.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the thyme springs and potato.
  6. 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).
  7. 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.
  8. With a slotted spoon, transfer the dumplings to a plate (don't worry if some of the vegetables cling to them).
  9. 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

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

% 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.