Instant Pot Chicken and Dumplings
Instant Pot chicken and dumplings is the easy way to make this comfort food classic. This one-pot dinner is perfect for fall and winter dinners.
Servings 6 servings
Calories 385kcal
Equipment
Ingredients
Stew
- 2 tablespoons olive oil
- 2 cups chopped yellow onions
- ½ teaspoon salt
- 1 ¼ cups chopped celery
- 1 ¼ cups chopped peeled carrots
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- 3 cups chicken broth
- 1 ½ pounds boneless, skinless chicken breasts cut in 1-inch pieces
- 1/2 cup frozen peas
- 1/4 cup heavy whipping cream
Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon cold butter
- 1/2 -1 cup milk
Instructions
- Press sauté.
- Add oil and then onions.
- Sprinkle with salt, and cook, stirring occasionally, until the onions soften, about 3 minutes.
- Stir in celery and carrots, and cook, stirring occasionally, for 2-3 minutes.
- Press cancel.
- Stir in the poultry seasoning and garlic powder.
- Stir in broth and add in the chicken.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the cooking time to 2 minutes. It should take about 10-15 minutes for the pot to come to pressure.
- Meanwhile, to prepare the dumpling batter, stir together flour, baking powder, sugar, and salt in a bowl.
- Cut in butter until mixture forms crumbs.
- Stir in milk and mix until a thick, scoopable batter forms. Set the batter aside until the cooking time has finished.
- Once the cooking time has finished, carefully turn the pressure release valve to venting to do a quick release.
- Press sauté.
- Carefully drop spoonfuls of the batter into the stew.
- Stir in the heavy cream and peas, and cook for about 4 -6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.
Notes
- Seasoning: Feel free to adjust the seasoning to your tastes.
- Chicken broth: Chicken stock also works well. I like to use reduced-sodium broth to better control the level of salt in the recipe.
- Chicken: You could also use boneless, skinless chicken thighs.
- Milk: Using whole milk will give you richer dumplings. However, you can use any milk from skim milk to whole milk.
- Cream: I recommend using cream instead of additional milk because milk doesn't thicken as well and makes for a thinner stew.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 31g | Protein: 32g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 771mg | Potassium: 861mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4930IU | Vitamin C: 13mg | Calcium: 182mg | Iron: 2mg