Instant Pot Chicken And Dumplings

Instant Pot Chicken and Dumplings? Think tender chicken, soft dumplings, and a kick of aromatic herbs, all in a tasty broth. It’s your favorite comfort food, but faster and even more flavorful!

Instant Pot Chicken and Dumplings

Who doesn’t love chicken and dumplings? It’s that classic comfort food we all crave when the weather starts to cool down. But let’s be honest: Making it from scratch can be a bit of a project, especially on those jam-packed weeknights. Enter the Instant Pot and my go-to shortcuts for this beloved dish.

The beauty of this recipe? It’s super speedy. Just toss everything into the Instant Pot, and bam! It does all the heavy lifting. I do sauté the veggies while I’m chopping, but honestly, if you’re in a rush, skip it. The chicken turns out super tender, and the dumplings? Oh man, they’re soft and dreamy. The broth? Flavor central!

Now, I know homemade dumplings are the gold standard, but trust me, the store-bought ones really work well in this recipe. Cooking them in the broth gives them this rich herby flavor and the perfect soft texture. They’re the ultimate lifesaver for those hectic weeknight dinners.

Instant Pot Chicken and Dumplings Ingredients:

• Unsalted butter: Stick with unsalted to manage the dish’s overall saltiness. Cut into tablespoons for faster melting.
• Celery, yellow onion, carrots: Here’s a tip for the time-crunched: Grab a pre-chopped mirepoix blend from the store’s produce aisle. Or, toss the veggies in a food processor for a quick dice!
• Minced garlic: Short on time? Use jarred garlic or a garlic press. You’ll get the same garlicky goodness without the fuss.
• Gold potatoes: They’re buttery and stand up to pressure cooking. And guess what? Skip the peeling; their tender skin saves you more prep time!
• Dried thyme, parsley, and rosemary: This herb trio packs a flavor punch. Be sure to use crushed rosemary; the regular kind tends to dominate the dish.
• Chicken bouillon powder: Here’s the flavor powerhouse of the dish. A touch of this goes a long way!
• Chicken broth: We’re partial to Swanson®, but any good-quality broth will do the trick. Use chicken stock for an even heartier chicken flavor.
• Boneless, skinless chicken thighs: If you’re after tender and juicy meat, thighs are the way to go. Breasts can turn rubbery under pressure.
• Buttermilk biscuits: The big shortcut here? Store-bought refrigerated biscuit dough. We’re all in for Pillsbury® Southern Homestyle Grands. Just remember, they puff up, so chop ’em small.
• Heavy cream: It’s a flavor bomb and thickens up the broth. Stick to the real deal for the lush creaminess in this Instant Pot Chicken and Dumplings recipe.
• Frozen peas: They sprinkle in color and a touch of sweetness. And no need to thaw – they’ll warm up in the hot liquid in no time.

A Quick Instant Pot Checklist!

The Instant Pot is a versatile kitchen tool, but like any appliance, it has its quirks. Here are some tips and notes to get the most out of your Instant Pot Chicken and Dumplings experience:

• Cooking times: While the Instant Pot can cook things faster due to pressure cooking, remember that the time to get up to pressure and the time to release pressure is not included in most recipe cooking instructions.  It can take a good amount of time for the pressure to build before it even starts cooking!
• Size matters: Be sure to use a 6-quart Instant Pot for this recipe. Different sizes can have different cooking times and liquid requirements.
• Sealing ring and valve: Ensure the sealing ring is correctly set in its track on the lid. Without it, the pot won’t seal and pressure won’t build. Also, double-check that the valve is in the sealed position before starting the cooking process.
• Natural vs. quick release: Here’s the difference in these settings: Natural release means letting the pot cool down on its own, which takes about 10-25 minutes (depending on the contents). Quick release involves manually venting the steam. That shortens the cool-down time.
• Avoid the burn signal: If your Instant Pot displays a “burn” message, it usually means there’s not enough liquid or something’s sticking to the bottom. To function properly, the pot needs enough liquid to produce steam.
• Sauté function: This feature shines when browning meats or sautéing veggies before pressure cooking, and brings out richer flavors in your dish. For Instant Pot Chicken and Dumplings, I start by tossing the veggies into the pot to sauté as I continue dicing, making the process even more efficient.

How To Make Instant Pot Chicken and Dumplings (Tips)

1. Natural vs. quick release: For tender chicken, using a quick release for the pressure is crucial. Allowing a natural release can overcook the meat, making it less tender.
2. Thickening the broth: If you find the broth isn’t as thick as you’d like after cooking, you can add in a slurry of cornstarch and cold water. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the broth.
3. Dumpling check: Depending on the size and type of biscuit used, you may need to adjust cooking time. If the dumplings aren’t cooked through when you check them, set the Instant Pot to sauté and cook them for an additional 2-3 minutes.
4. Dairy caution: Dairy can sometimes curdle under pressure which is why we add it after pressure cooking.
5. Go with chicken thighs: For this recipe, boneless, skinless chicken thighs are the way to go. They’re juicy, super tender, and a breeze to shred. The fat in the thighs infuses the dish with added richness and flavor. During recipe testing, we gave chicken breasts a shot, but they weren’t nearly as good, so we suggest sticking with thighs for the best results.

What To Serve With Chicken and Dumplings

While this meal is quite hearty on its own, here are some suggestions to serve alongside your Instant Pot Chicken and Dumplings:

1. Green salad: A light, crisp garden salad with a tangy vinaigrette can provide a refreshing counterpoint to the richness of the chicken and dumplings. Consider toppings like sliced almonds, dried cranberries, and crumbled goat cheese.
2. Roasted Vegetables: Green beans, asparagus, or Brussels sprouts can offer a bright, crunchy contrast to the softness of the dumplings.
3. Crusty bread or rolls: Though the dish already has dumplings, I love a piece of crusty bread or a good soft dinner roll to sop up any leftover broth.
4. Fruit salad: A light fruit salad makes a refreshing side.
5. Cornbread: The sweetness of cornbread nicely complements the savory flavors in this dish.

More Instant Pot Faves:

• Instant Pot Spaghetti with Italian sausage
• Beef And Noodles Recipe ultimate comfort food
• Taco Chili with ground beef and beans
• Instant Pot Risotto with sweet peas
• Instant Pot Beef Stew with potatoes and carrots

Recipe adapted from Margin Making Mom

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5 from 2 votes

Instant Pot Chicken and Dumplings

By Chelsea Lords

Instant Pot Chicken and Dumplings? Think tender chicken, soft dumplings, and a kick of aromatic herbs, all in a tasty broth. It's your favorite comfort food, but faster and even more flavorful!

Prep Time: 20 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 29 minutes minutes

Servings: 4 -6 servings

Equipment

• 6-quart Instant Pot

Ingredients  

1x2x3x

• ▢ 3 tablespoons unsalted butter, cut to tablespoons
• ▢ 1 cup each: diced celery, yellow onion, carrots (Note 1)
• ▢ 1 tablespoon minced garlic
• ▢ 1½ cups diced (unpeeled) gold potatoes
• ▢ 1 teaspoon each: dried thyme, dried parsley, dried crushed rosemary
• ▢ 2 teaspoons chicken bouillon powder
• ▢ Salt and pepper
• ▢ 3 cups chicken broth
• ▢ 1 lb. boneless, skinless chicken thighs (Note 2)
• ▢ 5 buttermilk biscuits, each cut into 8 pieces (Note 3)
• ▢ ½ cup heavy cream (Note 4)
• ▢ 1 cup frozen peas

Instructions 

• PREP: Dice the celery, onion, carrots, and potatoes and mince garlic.
• SAUTE: When about halfway through dicing the veggies, press the "sauté" function on the Instant Pot. Add butter and the veggies as you finish dicing them. Continue to sauté, stirring occasionally, until all the veggies are in then turn off the saute function.
• ADD MAIN INGREDIENTS: Add remaining ingredients EXCEPT biscuits, cream, and peas. Make sure the chicken is submerged in the liquid and arranged in a single layer.
• BISCUITS: Cut each of the buttermilk biscuits into eight pieces. Gently place these pieces on top of the other ingredients in the Instant Pot, ensuring an even layer. Do not press down.
• PRESSURE COOK: Seal the Instant Pot and use manual mode to cook on high pressure for 9 minutes. Once done, use the quick-release function to stop the cooking. Carefully remove the lid.
• CHICKEN: Gently move biscuits to one side in the pot. Using a slotted spoon, transfer the chicken thighs to a cutting board. Dice or shred the chicken, discarding the fat.
• FINISHING: After taking out the chicken, add the heavy cream and peas to the Instant Pot. Stir gently. Place the lid back on the pot for a few minutes while working on the chicken. Add the diced or shredded chicken back to the pot, stir, and add additional parsley if desired.
• ENJOY: Taste the dish and adjust the seasoning if necessary. Ladle the chicken and dumplings into bowls and serve hot. Enjoy!

Recipe Notes

Note 1: Celery, yellow onion, and carrots: Here's a tip for the time-crunched: Grab a pre-diced mirepoix blend from the store's produce aisle. Or, toss the veggies in a food processor for a quick dice!

Note 2: Chicken: For this recipe, boneless, skinless chicken thighs are the way to go. They're juicy, super tender, and a breeze to shred. The fat in the thighs infuses the dish with added richness and flavor. While we gave chicken breasts a shot while testing this recipe, they just didn't work as well, so we suggest sticking with thighs for the best results.

Note 3: Buttermilk biscuits: Store-bought refrigerated biscuit dough is the major shortcut here. We're like Pillsbury® Southern Homestyle Buttermilk biscuits best. Just remember, they puff up, so chop 'em small.

Note 4: Cream: It's the key to unlocking the richest flavor and achieving the perfect consistency in the dish. While there are alternatives, none truly match up.

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 47g | Protein: 30g | Fat: 30g | Cholesterol: 168mg | Sodium: 1420mg | Fiber: 6g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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