Hey there, friend! Today, I’m serving up a recipe that feels like the culinary equivalent of a warm hug—Instant Pot Chicken and Dumplings. This dish has been a family favorite in my house for years, especially when the temperature starts to dip. It’s the kind of meal that makes your home smell amazing and your heart feel full. Plus, the Instant Pot makes it all come together in record time. Ready to dive in?
If you’re craving something hearty, creamy, and soul-soothing, this recipe is calling your name!
Why You’ll Love This Recipe
- Fast and Efficient: The Instant Pot slashes the cooking time without sacrificing that slow-simmered flavor.
- One-Pot Wonder: Minimal cleanup, maximum comfort. This recipe does it all in one pot—simple and stress-free.
- Family-Friendly: Kids and adults alike love the soft, pillowy dumplings and tender chicken in a creamy base.
- Easily Customizable: You can tweak the ingredients to suit your tastes, making it your own!
Ingredients Breakdown
Essentials
- Chicken: Boneless, skinless chicken thighs add richness, but chicken breasts work too. Shred it once it’s tender.
- Vegetables: Classic mirepoix—onion, celery, and carrots—forms the backbone of flavor here. Make sure to dice them evenly!
- Chicken Broth: Go for low-sodium so you can control the saltiness. Homemade broth works beautifully if you have it.
- Heavy Cream: To make the base extra creamy. You can substitute with half-and-half for a lighter option.
- Biscuit Dough: Store-bought refrigerated biscuit dough makes the dumplings effortless, but feel free to whip up your own from scratch.
Pro Tips
- Fresh Herbs: A sprinkle of freshly chopped parsley or thyme at the end adds a bright, herbaceous finish.
- Biscuit Size: Cut the biscuits into smaller pieces to ensure they cook evenly and soak up all that delicious broth.
- Thickening the Broth: A simple cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) can be whisked in if you like a thicker gravy-style base.
Step-by-Step Instructions
Step 1: Set your Instant Pot to “Sauté.” Add a tablespoon of butter and sauté the diced onion, carrot, and celery until softened, about 3–4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Step 2: Nestle the chicken thighs into the pot. Pour in the chicken broth, season with salt, pepper, and a pinch of thyme (if using), then secure the lid.
Step 3: Select “Manual” or “Pressure Cook” and set the timer for 10 minutes. Once done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
Step 4: Open the lid and use two forks to shred the chicken directly in the pot. Stir in the heavy cream.
Step 5: Switch back to “Sauté” mode and add the biscuit dough pieces on top of the broth. Cover with the Instant Pot lid (don’t seal) or a regular pot lid and let the biscuits cook for about 5 minutes until they puff up and are cooked through.
Step 6: Serve warm with a sprinkle of fresh parsley on top, if desired. Grab your spoon and dig in!
Chef’s Tips and Tricks
- Don’t Overcrowd the Dumplings: Keep them spaced out so they have room to expand and fully cook.
- Extra Veggies: Add frozen peas or green beans at the end if you’d like some green in your mix.
- Make Ahead: The base (chicken and broth) can be made ahead and stored in the fridge. Just add the cream and biscuit dough when reheating.
Recipe Variations and Serving Suggestions
- Vegetarian Version: Swap the chicken for hearty mushrooms and use vegetable broth instead.
- Spice It Up: Add a pinch of cayenne or smoked paprika for a subtle kick.
- Side Dishes: Pair with a crisp green salad or serve with crusty bread to mop up the creamy broth.
FAQs
- Can I freeze this dish? While the chicken and broth freeze beautifully, the dumplings don’t hold up well. If you plan to freeze, make the base and add fresh dumplings when reheating.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Can I use pre-cooked chicken? Absolutely! Add shredded rotisserie chicken after pressure cooking, just before stirring in the cream.
Recipe Card
Instant Pot Chicken and Dumplings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 6
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can refrigerated biscuit dough, cut into small pieces
- 1 tbsp butter
- 1 tsp fresh parsley (optional)
- Salt and pepper, to taste
Instructions
- Set Instant Pot to “Sauté” and melt butter. Sauté onion, carrot, and celery until softened, about 3–4 minutes. Add garlic and cook for 30 seconds.
- Add chicken thighs, chicken broth, salt, pepper, and thyme (if desired). Secure lid and pressure cook for 10 minutes. Natural release for 5 minutes, then quick release.
- Shred chicken directly in the pot using two forks. Stir in heavy cream.
- Set to “Sauté” and add biscuit dough pieces on top. Cover with lid (don’t seal) and cook for 5 minutes until dumplings are puffed and cooked through.
- Serve warm, garnished with parsley if desired.
There you have it! A warm, comforting bowl of Instant Pot Chicken and Dumplings that’s perfect for weeknights or cozy weekends. I’d love to hear how yours turns out! Leave a comment below or tag your creations with #TheKitchensAid on Instagram so I can see and share. Happy cooking!
