Instant Pot Chicken and Dumplings
This Instant Pot Chicken and Dumplings turns a dish that usually takes all afternoon into something you can pull off on a weeknight. The pressure cooker does the heavy lifting, so the chicken stays juicy and the broth gets rich without hours of simmering, while fluffy dumplings steam right on top and soak up every bit of that creamy, herby flavor.
Equipment
- Instant Pot or electric pressure cooker 6 quart or larger
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Small mixing bowl for the cornstarch slurry
- Wooden spoon
- Ladle for serving
Ingredients
- 2 pounds boneless, skinless chicken thighs 910g, cut into large chunks
- 2 tablespoons unsalted butter 28g
- 1 medium yellow onion diced
- 3 medium carrots sliced into rounds
- 2 stalks celery sliced
- 3 cloves garlic minced
- 4 cups chicken bone broth 946ml
- 1 can (10.5 ounces) cream of chicken soup 298g
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
- 1 can (16.3 ounces) refrigerated biscuit dough 462g, cut into quarters
- 1 cup frozen peas 140g
- 1/2 cup heavy cream 120ml
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 tablespoons cold water for the cornstarch slurry
- fresh parsley chopped, for garnish
Instructions
- Turn your Instant Pot to the sauté setting and let it heat up for a minute. Add the butter and let it melt completely, swirling it around the bottom of the pot.
- Add the diced onion, sliced carrots, and sliced celery. Cook for 4 to 5 minutes, stirring occasionally, until the onion turns soft and slightly translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the chunks of chicken thighs directly on top of the sautéed vegetables. Sprinkle the poultry seasoning, dried thyme, salt, and black pepper evenly over the chicken.
- Pour in the chicken bone broth, making sure to scrape up any browned bits stuck to the bottom of the pot with your wooden spoon. Stir in the cream of chicken soup until it is mostly dissolved into the broth.
- Secure the lid on your Instant Pot and turn the valve to the sealing position. Set the pot to manual or pressure cook on high for 10 minutes.
- Once the cooking cycle ends, let the pressure release naturally for 10 minutes. After 10 minutes, carefully turn the valve to venting to release any remaining pressure. Remove the lid once the pin has dropped completely.
- Turn the Instant Pot back to the sauté setting so the liquid returns to a gentle simmer. Cut the refrigerated biscuit dough into quarters, so each biscuit becomes four smaller pieces.
- Drop the biscuit pieces on top of the simmering stew in a single layer, without stirring them in. Close the lid loosely, or use a splatter screen, and let the dumplings steam for 8 to 10 minutes. Check that a dumpling is cooked through by cutting one in half — it should look fluffy inside, not doughy.
- Gently push the dumplings to one side of the pot to expose some of the liquid underneath. Stir the cornstarch and cold water mixture until smooth, then pour it into the exposed liquid.
- Stir very gently to avoid breaking apart the dumplings, letting the stew thicken for 1 to 2 minutes. Pour in the heavy cream and the frozen peas, stirring gently just until everything is warmed through.
- Turn off the Instant Pot and let the stew sit for a couple of minutes to thicken further before serving.
- Ladle the chicken, vegetables, and dumplings into bowls, making sure everyone gets a good mix of both. Sprinkle chopped fresh parsley over the top for a pop of color.
- Serve immediately while everything is warm and the dumplings are at their fluffiest.
Notes
- Cut the chicken into similarly sized chunks so everything cooks evenly.
- Do not skip the natural pressure release. It keeps the chicken from turning tough.
- Cut the dumplings into smaller pieces rather than dropping whole biscuits, since they cook more evenly that way.
- Resist the urge to stir the dumplings once they are added. Stirring breaks them apart.
- Taste the broth before serving and adjust the salt, since canned soup and broth both vary in sodium.
- Let the stew rest for a few minutes off the heat. It thickens noticeably as it cools slightly.
- Rotisserie chicken shortcut: Skip cooking raw chicken and stir in shredded rotisserie chicken after pressure cooking the broth and vegetables for 5 minutes.
- Herb dumplings: Mix a teaspoon of dried parsley and chives into the biscuit dough before cutting it into pieces.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk since the stew thickens as it sits.
- Freezing is possible, though the dumplings soften noticeably after thawing. If freezing, store the stew and dumplings separately for the best texture, and freeze for up to 2 months.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 30gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 60IUVitamin C: 10mgCalcium: 6mgIron: 15mg
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