Chicken and Dumplings Pressure Cooker Instant Pot Instapot
Warm, comforting, and bursting with cozy flavors, this Chicken and Dumplings recipe is a game-changer, thanks to the Instant Pot (or Instapot). Featuring tender chicken thighs, fresh veggies, aromatic herbs, and light, fluffy dumplings made from scratch, this pressure cooker version of the classic dish is perfect for busy weeknights or hearty family dinners. Ready in just under an hour, this one-pot wonder combines rich, savory broth with perfectly cooked dumplings for a soul-soothing meal you'll crave again and again. With simple ingredients like garlic, thyme, and fresh parsley enhancing every bite, this recipe is as easy as it is satisfying. Garnish with parsley for an extra pop of color before serving, and let this pressure cooker Chicken and Dumplings become your new comfort food favorite!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 1 Yellow onion (diced)
- 2 Carrots (peeled and sliced)
- 2 stalks Celery (sliced)
- 3 cloves Minced garlic
- 4 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Set the Instant Pot to the 'Sauté' mode and heat 1 tablespoon of oil (optional for sauteing). Add the diced onion, carrots, celery, and garlic, and sauté for 3-4 minutes until fragrant and softened.
Turn off the 'Sauté' mode and add the chicken thighs to the pot, along with the chicken broth, bay leaf, thyme, salt, and black pepper.
Secure the Instant Pot lid and ensure the pressure valve is set to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') on high pressure for 10 minutes.
While the chicken is cooking, prepare the dumpling dough. In a mixing bowl, whisk together the flour and baking powder. Stir in the milk and melted butter until just combined. Do not overmix. Set aside.
Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and remove the bay leaf. Use two forks to shred the chicken directly in the pot or transfer it to a cutting board to shred it before returning it to the pot.
Press 'Sauté' mode again and bring the broth to a gentle simmer. Drop spoonfuls of the dumpling dough (about 1 tablespoon size) into the simmering broth, spacing them slightly apart.
Cover the pot with the lid (do not seal) and let the dumplings cook for 8-10 minutes until puffed and cooked through.
Turn off the Instant Pot and serve the chicken and dumplings immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 6475 mg | 282% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 23.6 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 476 mg | 37% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3902 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
