Instant Pot Chicken and Dumplings
Warm, hearty, and irresistibly comforting, this Instant Pot Chicken and Dumplings recipe is a modern twist on a classic comfort food. Tender, juicy chicken thighs are pressure-cooked to perfection alongside aromatic vegetables and herbs before being topped with fluffy homemade dumplings that steam right in the pot. Ready in just 50 minutes, this easy weeknight dinner combines the richness of a savory stew with the simplicity of a one-pot meal. Perfect for cozy family dinners, this recipe bursts with layers of flavor, from buttery sautéed vegetables to the light, pillowy dumplings that soak up the velvety broth. Serve it piping hot with a garnish of fresh parsley for a meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, chopped
- 3 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 3 Garlic cloves, minced
- 4 cups Chicken broth
- 1 tsp Thyme leaves, fresh or dried
- 1 Bay leaf
- 1.5 cups All-purpose flour
- 1.5 tsp Baking powder
- 0.75 cups Whole milk
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
Set the Instant Pot to the 'Sauté' mode and heat olive oil. Add chicken thighs and sear each side for 2-3 minutes until golden. Remove and set aside.
Add butter to the Instant Pot. Once melted, sauté chopped onion, carrots, and celery for 4-5 minutes, stirring occasionally. Add minced garlic and cook for an additional 30 seconds until fragrant.
Pour in chicken broth, scraping the bottom of the pot to deglaze. Add thyme and the bay leaf.
Return chicken thighs to the pot, ensuring they are submerged in the liquid. Cancel the 'Sauté' mode, then close and seal the Instant Pot lid. Set to 'Pressure Cook' on high for 10 minutes.
While the chicken cooks, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, 1/2 tsp salt, and the remaining black pepper. Gradually stir in milk until the mixture forms a thick batter. Do not overmix.
When the pressure cooking cycle is complete, allow for a 5-minute natural release before carefully performing a quick release. Open the lid and remove the chicken thighs. Shred the chicken into bite-sized pieces using two forks.
Switch the Instant Pot back to 'Sauté' mode. Stir in the shredded chicken and adjust seasoning with additional salt and pepper to taste.
Using a tablespoon, drop spoonfuls of the dumpling batter directly onto the simmering soup. Cover the Instant Pot with its lid (do not seal) and let the dumplings cook for 8-10 minutes until they are fluffy and cooked through.
Turn off the Instant Pot, remove the bay leaf, and garnish with chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 6151 mg | 267% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 27.7 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 592 mg | 46% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4104 mg | 87% | |
*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.
