YOUR CART
- No products in the cart.
Subtotal:
$0.00
It’s a day for Instant Pot Chicken and Dumplings! Thick, cozy, creamy chicken and vegetable stew with moist dumplings baked right on top, this is comfort at its best.
Like Chicken and Biscuits (a casserole-style baked version), chicken and dumplings is a hug-you-from-the-inside classic that never goes out of style.
Crockpot Chicken and Dumplings is its slow cooker cousin; make it when you have your planning life together or want to get the bulk of your cooking done earlier in the day.
When you need dinner faster—or want one less pan to wash since the Instant Pot is an all-in-one situation—today’s pressure cooker chicken and dumplings is here for you.
Sometimes the best comfort is from-scratch, and this recipe is no exception.
If you don’t have a moment to spare, save time by making this Instant Pot chicken and dumplings with biscuits from a can. See the recipe notes for more info on how to swap canned biscuits.
Up to 1 day in advance, prepare the dumpling dough as directed. Cover and refrigerate the dough until you’re ready to finish the recipe. You can also dice the chicken and chop the carrots, celery, and onion up to 1 day in advance. Refrigerate each ingredient in a separate airtight storage container.
With multiple cooking functions and dishwasher-safe parts, this Instant Pot is worth a spot in your kitchen. It will help you quickly prepare delicious, healthy recipes.
Fuzzy slippers, flannel shirts, and Instant Pot chicken and dumplings—it’s time for full-on cozy mode!
Yes, you can make this recipe gluten free. Swap both flours for a 1:1 gluten free baking flour blend. Double-check that your cornstarch and baking soda are gluten free too.
While you could try swapping the chicken thighs for boneless, skinless chicken breasts, know that they do overcook more easily. If you decide to experiment with chicken breasts, pay extra close attention to how long you saute the chicken in Step 4.
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.
Serving: 1(of 6)Calories: 448kcalCarbohydrates: 48gProtein: 35gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 147mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 5536IUVitamin C: 19mgCalcium: 102mgIron: 4mg
Create an account to easily save your favorite projects and tutorials.