Description
Make classic, comforting chicken and dumplings quickly using your Instant Pot for tender chicken and light dumplings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 1 cup milk (or half-and-half for richer sauce)
- For Dumplings: 1.5 cups all-purpose flour
- For Dumplings: 2 teaspoons baking powder
- For Dumplings: 1/2 teaspoon salt
- For Dumplings: 1/2 cup cold butter, cubed
- For Dumplings: 1/2 cup milk
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil. When hot, add chicken breasts, onion, carrots, and celery. Cook until chicken is lightly browned on the outside, about 5 minutes.
- Stir in chicken broth, thyme, rosemary, salt, and pepper. Scrape the bottom of the pot to remove any stuck bits.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- In a small bowl, whisk together the flour and cold water to create a slurry. Stir this slurry into the pot liquid.
- Set the Instant Pot to Sauté mode (Low). Bring the liquid to a simmer, stirring constantly until the sauce thickens slightly. Stir in the milk.
- While the sauce simmers, prepare the dumplings: In a medium bowl, whisk together the 1.5 cups flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the 1/2 cup milk until just combined; do not overmix.
- Drop the dumpling dough by rounded tablespoons onto the simmering stew. Do not stir them in.
- Cover the Instant Pot again, set the valve to Venting (this traps the steam needed to cook the dumplings), and cook on the Keep Warm setting for 10 minutes without opening the lid.
- After 10 minutes, carefully open the lid. The dumplings should be puffed. Serve immediately.
Notes
- For fluffier dumplings, avoid overmixing the dough. A slightly shaggy dough works best.
- Do not stir the dumplings once they are placed on top of the stew; they cook via steam trapped inside the pot.
- If you prefer a thicker stew base before adding dumplings, you can let the sauce simmer longer on Sauté mode before adding the slurry.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 110