An Easy Instant Pot Chicken and Dumplings Recipe

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The Instant Pot has changed the way we cook. This appliance is perfect for busy people who want to make healthy, delicious meals in seconds without having to spend hours on their stovetop or in the oven. Here’s how you can make your own instant pot chicken and dumplings recipe.,

The “easy instant pot chicken and dumplings instant pot” is a delicious meal that is easy to make. The recipe includes potatoes, carrots, onion, celery, thyme, salt, pepper, flour and water.

Family enjoyed it so much that we’ve done it again!!! I’ve cooked this so many times now, and my family loves it. This time, I added a few of things of my own, and BAM!! They like it much more now, so thank you for a fantastic RECIPE.

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings Recipe

Preparation Time: 20Min. Cooking Time: 25Min. Yield: 5

Ingredients:

  • ½ tablespoon olive oil
  • 1 cups diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs
  • 1 pound bone-in chicken breasts, skin removed
  • ½ teaspoon thyme
  • ½ teaspoon dried marjoram
  • 1 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • salt and ground black pepper to taste (Optional)
  • ½ cup frozen petite peas
  • ½ cup frozen cut green beans

Dumplings:

  • 1 cups all-purpose flour
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons cold unsalted butter
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ cup buttermilk

Directions

  • Step 1 Pour the olive oil into a multi-functional pressure cooker and select the Sauté function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
  • Step 2 Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Step 3 Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
  • Step 4 Mash butter with the flour to make a smooth paste; set aside.
  • Step 5 Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
  • Step 6 Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
  • Step 7 Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonful on top of the stew; a small cookie scoop works well.
  • Step 8 Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

Nutritional Value: 460cal.

chicken and dumplings

It’s ideal comfort meal for the cold weather. Because the veggies are cooked in a pressure cooker, they don’t need to be carefully sliced; I simply give a rough chop. I also threw in some potato pieces since I needed to use up some. The flour-butter mixture at the end thickens and adds richness to the soup. Oh, and if you don’t have buttermilk on hand, normal milk will suffice. This batch was produced in my stovetop pressure cooker, which can hold 1.5 times the quantity of dumplings. I just increased the flour and buttermilk in the larger batch while keeping the salt, baking powder, and butter ratios the same.

This is an excellent comfort food! I used leftover chicken breast from a previous grilling and simply added it for the last warm up. I did make the chicken thighs from scratch (excluding the bones, which I subsequently removed). I placed the dumplings under low pressure for 10 minutes at the end to ensure they were done. Because dried parsley was all I had, I used it in the dumplings. This is a fantastic dish that I’m sure I’ll use in instead of chicken pot pie in the future.

Instant Pot Chicken and Dumplings

This is a fantastic recipe. I don’t use marjoram since I don’t have any. I used 1/2 cup milk instead of buttermilk and soured it with 1/2 teaspoon vinegar. Delicious!

For years, I’ve been hunting for an excellent chicken and dumpling dish. This was just what I was looking for!

Instant Pot® Chicken and Dumplings Recipe is a recipe that features chicken, dumplings, and buttermilk. The dish is cooked in the Instant Pot®, which makes it an easy dinner for busy weeknights.

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