Chicken and dumplings is a classic comfort food dish beloved for its hearty, creamy base and fluffy dumplings. Using the Instant Pot, you can make this soul-warming favorite in a fraction of the time without sacrificing any of the traditional flavor or texture. Perfect for busy weeknights or when you need a bowl of nostalgia, this Instant Pot chicken and dumplings recipe is a guaranteed family pleaser.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon paprika
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs (about 4-5 thighs)
- 1 cup frozen peas
- 1 cup heavy cream (or half-and-half)
- For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sauté the vegetables: Turn the Instant Pot to ‘Sauté’ mode. Add the butter and let it melt. Stir in the diced onion, carrots, and celery. Sauté for 4-5 minutes, until the vegetables are softened. Add the garlic and cook for 1 more minute.
- Add seasonings and flour: Sprinkle the salt, pepper, thyme, parsley, rosemary, and paprika over the vegetables. Stir in the 1/4 cup flour and cook for 1-2 minutes, stirring constantly, just until the flour is absorbed and slightly golden. This step helps thicken the stew base.
- Deglaze and add chicken: Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot to avoid a burn notice. Nestle the chicken thighs into the broth and vegetables.
- Pressure cook: Cancel ‘Sauté’ mode. Secure the lid and set the valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ and set for 10 minutes at high pressure. It will take about 10-12 minutes to come to pressure.
- Prepare the dumpling dough: While the chicken is cooking, combine 1 cup flour, baking powder, salt, and sugar in a medium bowl. Stir in the melted butter and milk until just combined. If using, gently fold in the chopped parsley. Do not overmix; the dough should be soft and a bit sticky.
- Natural release and shred chicken: When the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully quick release any remaining pressure. Open the lid and transfer the chicken thighs to a plate. Shred with two forks, then return the chicken to the pot.
- Add peas and cream: Stir in the frozen peas and heavy cream. Bring the mixture back to a gentle simmer using the ‘Sauté’ mode.
- Add dumplings: Using a tablespoon or small cookie scoop, drop spoonfuls of dumpling dough onto the surface of the simmering stew. Space them evenly; they will expand as they cook.
- Steam dumplings: Turn the Instant Pot to ‘Sauté – Less’ (or the lowest sauté setting), cover with a glass lid or the Instant Pot lid set to ‘Venting,’ and let the dumplings steam for 10-12 minutes. Do not stir during this time. The dumplings are done when they are puffed and a toothpick inserted in the center comes out clean.
- Serve: Taste and adjust seasoning as needed. Ladle the chicken and dumplings into bowls, making sure each serving gets plenty of dumplings and veggies. Garnish with extra parsley if desired.
Tips
- Chicken: Chicken thighs offer the best flavor and tenderness for this recipe, but you can use boneless, skinless chicken breasts. Just be careful not to overcook, as breasts can dry out more quickly.
- Vegetables: Feel free to add diced potatoes, parsnips, or corn for extra heartiness. Frozen mixed vegetables work in a pinch.
- Dumpling shortcuts: If you’re short on time, you can use biscuit dough (from a tube) cut into small pieces instead of homemade dumplings.
- Thickening: If the stew is too thin after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the simmering step before adding dumplings.
Serving Suggestions
- Serve chicken and dumplings hot, straight from the Instant Pot, garnished with fresh parsley or a crack of black pepper for extra flavor.
- Pair with a crisp green salad dressed simply with lemon and olive oil to balance the creamy richness of the stew.
- Warm crusty bread or a flaky biscuit makes a great side for soaking up the delicious broth.
- Roasted or steamed green beans or broccoli offer a fresh, crisp contrast to the soft dumplings and hearty stew.
Variations
- Herbed Dumplings: Add chopped fresh herbs like dill, chives, or tarragon to the dumpling dough for an aromatic touch.
- Gluten-Free: Substitute a gluten-free flour blend in both the stew and dumpling recipe. Ensure your baking powder is gluten-free as well.
- Dairy-Free: Use olive oil or a dairy-free butter alternative in place of butter, and swap the cream for full-fat coconut milk or an unsweetened dairy-free creamer.
- Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño with the vegetables for a touch of heat.
- Vegetarian Option: Omit the chicken and use a can of drained chickpeas or extra-firm tofu. Substitute vegetable broth for chicken broth.
Storage and Reheating
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more liquid over time, making the stew thicker. For longer storage, freeze cooled stew (without dumplings, if possible) for up to 2 months in a freezer-safe container. Dumplings tend to lose their texture after freezing, so it’s best to make fresh dumplings upon reheating.
To reheat, place the desired portion in a saucepan over medium-low heat, stirring gently until heated through (about 10 minutes). If the stew is too thick, add a splash of chicken broth or water to loosen it. You can also reheat individual servings in the microwave in 1-minute intervals, stirring between each, until hot throughout. If reheating from frozen, thaw overnight in the refrigerator before gently warming on the stove.
Frequently Asked Questions
- Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts for thighs. Keep in mind that breasts are leaner and may cook slightly faster, so check for doneness after pressure cooking. Shred as directed and return to the pot for the best texture and flavor. - Can I use rotisserie or cooked chicken?
Yes. Add cooked or shredded rotisserie chicken after pressure cooking the vegetables and broth. Skip cooking the chicken under pressure; instead, stir in the cooked chicken with the peas and cream, then proceed with dropping the dumplings into the simmering stew. - Can I double this recipe?
The recipe can be doubled if your Instant Pot is 8 quarts or larger. Do not fill the pot past the ‘Max Fill’ line. Doubling may require a few extra minutes to come to pressure, but the pressure cook time remains the same. You may need to cook the dumplings in two batches to avoid overcrowding. - How do I prevent the burn notice?
To avoid the burn notice, always deglaze the pot thoroughly after sautéeing the vegetables and flour by scraping up any browned bits with the chicken broth. Avoid thickening the stew too much before pressure cooking; thicken after cooking if needed. - Can I make the dumplings ahead of time?
Dumpling dough is best made right before cooking, as the baking powder reacts with the liquid and air. If you need to prepare ahead, mix the dry ingredients and keep them separate from the wet until ready to cook. - Why are my dumplings dense or gummy?
Dense dumplings can result from overmixing the dough or not allowing them to steam fully. Mix the dough just until combined, and avoid stirring once they are in the pot. Ensure there is enough simmering liquid for the dumplings to cook through and puff up properly.
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Instant Pot Chicken and Dumplings Recipe: Easy Comfort in Minutes