Best 4 Instant Pot Chicken And Dumplings Recipes

**Dive into a comforting culinary journey with our delightful Instant Pot Chicken and Dumplings, a heartwarming dish that combines succulent chicken, tender dumplings, and a flavorful broth in one convenient pot.**

Indulge in a classic comfort food experience with this quick and easy recipe that utilizes the magic of the Instant Pot. Savor the juicy chicken that falls apart effortlessly, complemented by fluffy and pillowy dumplings that soak up all the savory goodness of the broth.

This versatile recipe offers variations to suit diverse tastes and dietary preferences. Choose between classic dumplings made with all-purpose flour or explore gluten-free alternatives using almond flour or a blend of gluten-free flours.

For a richer broth, brown the chicken pieces in the Instant Pot before adding the remaining ingredients, creating a delectable depth of flavor. Or, for a lighter touch, skip the browning step and let the chicken simmer gently in the broth, resulting in a delicate and comforting meal.

Whether you prefer hearty chicken and dumplings or crave a lighter version with vegetables, this recipe has got you covered. Customize the dish with your favorite vegetables like carrots, celery, or peas, adding a vibrant pop of color and extra nutrients.

Serve this Instant Pot Chicken and Dumplings piping hot, garnished with fresh parsley or chives, and accompanied by crusty bread or a refreshing salad. Embrace the warmth and satisfaction of this classic dish, perfect for a cozy family dinner or a comforting meal on a chilly day.

Let's cook with our recipes!

INSTANT POT® CHICKEN AND DUMPLINGS

Instant Pot® Chicken and Dumplings image

I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.

Provided by Doughgirl8

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 50m

Yield 5

Number Of Ingredients 23

Ingredients

½ tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
1 bay leaf
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
1 pound bone-in chicken breasts, skin removed
½ teaspoon thyme
½ teaspoon dried marjoram
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
salt and ground black pepper to taste
½ cup frozen petite peas
½ cup frozen cut green beans
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
½ cup buttermilk

Steps:

Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
Mash butter with the flour to make a smooth paste; set aside.
Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g

INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER

Instant Pot Chicken and Dumplings | Pressure Cooker image

Pressure cooker recipe for Chicken and Dumplings. Very easy to modify to stove top cooking. This has become a family favorite, and is requested over Grandma's Pennsylvania Dutch recipe (shhhh). NEW NOTE. This recipe was created with my small 2qt pressure cooker. You should adjust ingredient + liquid ratios depending on the size of your cooker. If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered. It just depends on your preferred method. (You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).

Provided by redsparklies

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs skinless chicken breasts, on bone
1 onion, diced
4 carrots, peeled and diced
3 stalks celery, sliced (add tops for extra flavor)
2 cups water (or Chicken Stock)
1/2 teaspoon dried thyme (or 3 sprigs fresh)
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
2/3 cup nonfat milk
1 tablespoon baking powder
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon chives, snipped into bits (optional)

Steps:

Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
Cover, lock, and cook on LOW PRESSURE for 15 minutes.
(Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
After 15 minutes, lower pressure with quick release method.
Remove chicken and cover to keep warm.
Combine DUMPLING INGREDIENTS as follows:.
Combine eggs, milk, salt and baking powder in large bowl.
Whisk until frothy.
Whisk in 1 cup of flour.
Stir in remaining flour (do not whisk, stir with spoon).
Bring liquid in pressure cooker to a boil.
Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
Cover, lock, and bring to HIGH PRESSURE over high heat.
Lower heat to stabilize, and cook for 5-7 minutes.
Shred Chicken off bone as dumplings cook.
After 5-7 minutes, lower pressure with quick release method.
Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

Nutrition Facts : Calories 386.9, Fat 6.1, SaturatedFat 1.5, Cholesterol 159.6, Sodium 1215.9, Carbohydrate 40.2, Fiber 3, Sugar 4.6, Protein 40.3

INSTANT POT CHICKEN AND DUMPLINGS

Instant Pot Chicken and Dumplings image

Love my Instant Pot, and here's one more reason! This yummy soup takes just minutes, but tastes like it was simmered for hours!

Provided by Pawsfurthought

Categories < 30 Mins

Time 23m

Yield 12 Cups, 6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs boneless skinless chicken breasts
5 celery ribs
5 medium carrots
1 onion
4 tablespoons minced garlic
1 teaspoon cayenne
2 tablespoons thyme
2 tablespoons basil
1 tablespoon oregano
2 tablespoons butter
2 teaspoons poultry seasoning
5 cups chicken stock
1 3/4 cups Bisquick
1/4 cup heavy cream
2/3 cup milk
1/4 cup parmesan cheese
1 teaspoon pepper

Steps:

Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it) ) and brown.
Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes.
MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there - optional).
Perform a quick release. Let all the steam out. Take off top.
Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off.
Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY.

CHICKEN AND CHEATER DUMPLINGS - INSTANT POT

Chicken and Cheater Dumplings - Instant Pot image

This is my ancient recipe simply updated to be made in the Instant Pot. I call them cheater dumplings because I use Bisquick mix rather than making them from scratch. Super simple, basic ingredients, nothing fancy .. just the great natural flavor of the food. We adore chicken and dumplings. It is an all season dish for us and...

Provided by Maggie M

Categories Chicken Soups

Number Of Ingredients 12

Ingredients

1/2 c onions - chopped
1 c carrots - cut into coins about 1/4" thick
1/2 c celery sliced into pieces about 1/4" thick
1/2 c fresh mushrooms- sliced about 1/4" thick ... optional if you don't like mushrooms
1-2 russet potatoes cut into cubes - the amount is up to you .. use 1 or 2
1-2 c boneless skinless chicken cut into bite size pieces - we prefer thighs for the flavor but use what you like
1-2 c water or chicken stock or broth
1 tsp better than boullian roasted chicken - if you aren't using stock or broth
1 c bisquick baking mix - or the brand you use
1/2 c milk or cream
1/2 c frozen peas
salt and pepper to taste at serving time

Steps:

1. Set Instant Pot to saute. Add the butter and when it has melted toss in the onions, carrots, celery and mushrooms. Saute until the celery and onion are slightly soft.
2. Add the potatoes and chicken to the Instant Pot and stir. Add the broth or water and Better Than Boullion and stir. Be sure that your ingredients are almost covered in liquid.
3. Hit the cancel button, put on the lid, move the vent to seal. Press the pressure cooker button and set your time for 12 minutes.
4. Prepare the dumplings. Put the mix into a small bowl then stir in the milk. Set aside.
5. When the 12 minutes is up do a quick release. Hit the cancel button. Once the button drops remove the lid and add the frozen peas. Take note of your liquid level .. if you need more then add a bit more broth or even some milk at this point. Then begin dropping in the dumpling batter.
6. Replace the lid then turn on slow cook and cook for 10 minutes. My timer won't go lower than 30 minutes on slow cook. When that 10 minutes is up do another quick release ..there won't be much pressure at all. Remove the lid, hit cancel then hit saute. Allow the ingredients to come to a boil and cook for 5 minutes.
7. Hit cancel .. let it sit for a couple of minutes then dish it up. Season as desired with salt and pepper.

Tips:

Use a combination of chicken breasts and thighs for a more flavorful dish.
If you don't have an instant pot, you can also make this recipe in a slow cooker or on the stovetop.
Feel free to add your favorite vegetables to this recipe, such as carrots, celery, or potatoes.
If you like your dumplings thick, add more flour until they reach the desired consistency.
Serve this dish with a side of mashed potatoes or rice.

Conclusion:

This instant pot chicken and dumplings recipe is an easy and delicious meal that the whole family will love. It's perfect for a weeknight dinner or a casual weekend brunch. The dumplings are light and fluffy, and the chicken is cooked to perfection. Plus, the entire dish is made in one pot, which makes cleanup a breeze. So next time you're looking for a comforting and flavorful meal, give this instant pot chicken and dumplings recipe a try.