This Instant Pot Chicken and Dumplings is one of my favorite comfort foods made with tender chicken and delicious homemade dumplings in wholesome and hearty chicken broth.
Start this dish by heating your Instant Pot. As the pot heats, make dumpling batter. Brown chicken thighs before sauteeing veggies in the Instant Pot. Add broth and drop teaspoons of dumplings into the soup mixture. Once the mixture is cooked and the pressure releases, thicken the soup with flour and remove the chicken from the bones and shred. Serve the soup with parsley on top and stir some cream through it if desired. Yum!
To make Instant Pot Chicken and Dumplings, you will need the following ingredients:
Preheat the Instant Pot using the ‘Sauté More’ function. Wait until it says HOT.
As the Instant Pot heats, mix 2 cups of all-purpose flour with 1 tbsp of baking powder. In a separate bowl, mix ¾ cup of warm milk, 1 teaspoon of salt, 1 tablespoon of olive oil, and 2 tablespoons of unsalted butter. Pour the wet ingredients into the dry and mix well to form a batter. Be careful not to overmix.
Pat chicken thighs with a kitchen towel to dry. Season skin side with kosher salt & black pepper.
Add 1 tablespoon of unsalted butter to the Instant Pot and wait until the bottom is coated with butter.
Place 4 chicken thighs (skin-side down) in the Instant Pot and brown for 3 ½ minutes. Season the other side with kosher salt & black pepper. Flip and brown for 2 minutes on the other side. Set aside on a plate and repeat with the remaining chicken thighs.
Add chopped onions to the Instant Pot and season with salt and pepper. Saute onions for 2 ½ minutes. Add 3 minced cloves of garlic and saute for 30 seconds until fragrant. Add 3 medium chopped carrots & 2 chopped celery ribs, and saute for 2 more minutes. Add 2 bay leaves and a pinch of dried thyme and cook for another minute until fragrant.
Pour 1 cup of unsalted chicken broth into the Instant Pot and deglaze by scraping the brown bits off the bottom.
Add chunks of potato, 4 cups of unsalted chicken broth, the browned chicken thighs and any meat juices left on the plate.
Add teaspoons of dumpling batter to the broth. With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position.
Cook at High Pressure for 3 minutes.
Natural Release for 15 minutes. Then, Gradual Release (turn Venting Knob just enough to release pressure slowly) until Floating Valve drops.
Remove dumplings and set aside. Shred the chicken into a large bowl and discard the skin & bones.
Whisk together ½ a cup of all-purpose flour and a few ladles of soup until the flour dissolves completely.
Bring the soup to a simmer. Add in ½ - 1 cup of frozen green peas. Stir and break some of the potatoes to thicken soup. Mix in the flour mixture one third at a time until the soup reaches your desired thickness.
Return the shredded chicken and dumplings to the soup. Taste and season with fish sauce or salt.
Mix well and serve hot, garnished with finely chopped parsley and some heavy cream (if desired).
This Instant Pot Chicken and Dumplings is a delicious comforting bowl of soup. Try it soon and please come back and leave a review with your thoughts.
This is definitely one of my favorites. Thanks!
Dairy-Free Recipes
