Instant Pot Chicken and Dumplings
Gather ’round, friends, because today we’re making a dish that checks all the comfort-food boxes: Instant Pot Chicken and Dumplings. This recipe is like a hug in a bowl—hearty, creamy, and full of flavor. Whether you’re tackling a busy weeknight or looking for a soul-soothing meal, this is your answer!
If you’re craving something cozy, creamy, and totally satisfying, this Instant Pot Chicken and Dumplings is calling your name!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under an hour, this recipe transforms a classic slow-cooked favorite into a fast weeknight winner.
- One Pot Wonder: Minimal cleanup makes this a dream for busy cooks.
- Family-Friendly: Perfect for picky eaters and hearty enough for large appetites.
- Customizable: Add extra veggies, tweak the herbs, or use a keto-friendly dumpling substitute—it’s so flexible!
Ingredients Breakdown
Essentials
- Chicken: Boneless, skinless chicken thighs work best for their tenderness, but breasts can be used. Shred or chop after cooking.
- Veggies: A classic mix of diced onion, carrots, and celery. Feel free to toss in frozen peas for an extra pop of sweetness at the end.
- Broth: A rich chicken broth is key for flavor. Homemade or store-bought—just make sure it’s low sodium so you can control the saltiness.
- Flour and Butter: Essential for creating the roux, giving you that creamy consistency.
- Dumplings: We’re using refrigerated biscuit dough to keep this recipe simple, but you can make them from scratch if you prefer!
Pro Tips
- Fresh herbs like thyme and parsley take this dish to the next level. If you don’t have fresh, dried herbs work in a pinch.
- No biscuit dough? You can use canned crescent rolls or even frozen dumplings if that’s what you have on hand.
Step-by-Step Instructions
- Sauté the Veggies: Set your Instant Pot to sauté mode, and heat a tablespoon of butter. Add the onions, carrots, and celery, cooking until softened (about 5 minutes).
- Cook the Chicken: Add diced chicken to the pot, seasoning with salt, pepper, and a sprinkle of thyme. Cook for 2-3 minutes, just until the outside is lightly seared.
- Add Broth: Pour in the chicken broth and deglaze the pot by scraping up any browned bits on the bottom. This adds tons of flavor and prevents the dreaded burn warning!
- Pressure Cook: Place the lid on your Instant Pot, seal the valve, and set to high pressure for 8 minutes. Once done, do a quick release.
- Make It Creamy: Switch back to sauté mode and stir in heavy cream or a roux (made by whisking together butter and flour). This will thicken the broth beautifully.
- Add the Dumplings: Tear the biscuit dough into small pieces and drop them into the pot. Simmer for 10-15 minutes, stirring occasionally, until the dumplings are cooked through.
- Finish and Serve: Stir in fresh parsley and a squeeze of lemon juice for brightness. Garnish with more herbs, if desired.
Chef’s Tips and Tricks
- If your broth is too thin, scoop out a bit and mix it with flour or cornstarch to create a slurry, then stir it back in.
- Don’t overcrowd the pot with dumplings—cook in batches if needed for even cooking.
- Shred the chicken before serving for an authentic look and even bites.
Recipe Variations and Serving Suggestions
- Vegetarian: Swap chicken for mushrooms or chickpeas and use vegetable broth for a meat-free version.
- Extra Veggies: Add green beans, frozen corn, or diced potatoes for a heartier dish.
- Serving Ideas: Pair this with a green salad or crusty bread to round out the meal.
FAQs
- Can I make this ahead? Absolutely! Reheat on the stovetop or microwave. Add a splash of broth if it’s too thick.
- Can I freeze it? Yes, but keep in mind the dumplings’ texture might change slightly. Freeze the chicken and broth base without dumplings for best results, then add fresh dumplings when reheating.
- What substitutes can I use for biscuit dough? Homemade biscuit dough, crescent roll dough, or even puff pastry cut into squares all work well!
Printable Recipe Card
Instant Pot Chicken and Dumplings
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6
- 1 lb boneless, skinless chicken thighs
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 can refrigerated biscuit dough
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- Salt and pepper, to taste
- Sauté veggies in butter using Instant Pot.
- Add chicken, seasonings, and broth. Pressure cook for 8 minutes.
- Quick release and stir in heavy cream or roux.
- Drop biscuit dough pieces into simmering liquid. Cook 10-15 minutes.
- Serve warm, garnished with parsley.
Enjoy this comfort-food classic made easy! If you try this recipe, let me know in the comments below or tag your photo with #TheKitchensAid. I can’t wait to see your creations!
