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Instant Pot Chicken and Dumplings

Close-up of a white bowl filled with creamy Instant Pot Chicken and Dumplings, topped with shredded chicken and herbs.
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Make classic comfort food quickly using your Instant Pot. This recipe yields tender chicken and soft drop dumplings in one pot.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup milk
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 3/4 cup milk

Instructions

  1. Place the chicken, salt, pepper, thyme, parsley, onion, carrots, and celery into the inner pot of the Instant Pot.
  2. Pour the chicken broth over the ingredients. Do not stir.
  3. Secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
  4. Allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully perform a Quick Release (QR) for any remaining pressure.
  5. Remove the chicken and shred it using two forks. Set the shredded chicken aside.
  6. In a small bowl, whisk together the 1/2 cup flour, 1/2 cup cold water, and milk until smooth. This is your slurry.
  7. Set the Instant Pot to Sauté mode (Normal setting). Once simmering, slowly whisk in the slurry mixture. Cook, stirring constantly, until the stew thickens, about 3 to 5 minutes.
  8. Stir in the cream of chicken soup and the shredded chicken. Taste and adjust seasoning if needed.
  9. While the stew is simmering, prepare the dumplings: In a medium bowl, whisk together the 2 cups flour, baking powder, and 1 teaspoon salt.
  10. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  11. Stir in the 3/4 cup milk until just combined. Do not overmix the dough.
  12. Drop spoonfuls of the dumpling batter (about 1 tablespoon each) directly onto the surface of the simmering stew. Do not place them directly over the heating element if possible.
  13. Once all dumplings are added, place the lid back on the Instant Pot (do not seal the valve; leave it in the venting position or use a glass lid). Cook on Sauté mode for 10 to 12 minutes, or until the dumplings are cooked through.
  14. Serve immediately.

Notes

  • If you prefer a thicker stew base before adding dumplings, mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the stew during step 6 before adding the soup.
  • For faster dumpling cooking, you can place a steamer rack over the stew mixture and place the dumplings on top, then cover with a heat-safe lid and cook on High Pressure for 3 minutes with a QR. This prevents them from getting soggy in the liquid.
  • You can substitute rotisserie chicken for fresh chicken breasts; add it during step 8 after shredding.

Nutrition

Find it online: https://whiskdaily.com/instant-pot-chicken-and-dumplings-recipe/