Instant Pot Chicken and Dumplings
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon baking powder
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
at room temperature
- 1 small onion
chopped
- 2 medium celery stalks
chopped
- 2 medium carrots
chopped
- 2 cloves garlic
minced
- 1 tablespoon fresh thyme leaves
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1 1/2 pounds boneless
skinless chicken breasts, cut into 1-inch pieces
- 1 cup frozen peas
- 1/4 cup chopped fresh flat-leaf parsley
Directions
- 1
Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
- 2
Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
- 3
Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
- 4
Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.
Instant Pot Chicken and Dumplings
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About this Recipe
Craving the ultimate comfort food but short on time? Our Instant Pot Chicken and Dumplings delivers all the hearty, soul-warming flavors you love, coming together at lightning speed for a perfect weeknight dinner.
Why This Recipe Works
This recipe harnesses the power of the Instant Pot, transforming classic chicken and dumplings into a quick, fuss-free meal. Boneless, skinless chicken breasts cook perfectly in a rich, savory broth, while tender vegetables infuse the dish with incredible depth. The dumplings steam right in the pot, absorbing all those delicious flavors, ensuring a truly comforting experience.
You're in for a truly satisfying experience with this dish. Imagine succulent pieces of chicken and soft, pillowy dumplings swimming in a deeply flavorful, velvety broth, studded with tender carrots, celery, and sweet frozen peas. The fresh thyme and parsley add a bright, herbaceous note that elevates every spoonful, making each bite feel both familiar and fresh. It's a hug in a bowl, designed to be satisfying without feeling overly heavy, making it an ideal meal for a cozy evening.
Customization & Variations
This recipe is wonderfully versatile. For an even richer broth, you could swap the boneless, skinless chicken breasts for boneless, skinless chicken thighs. If you're out of fresh thyme, a teaspoon of dried thyme will work in a pinch. Don't have dry white wine? You can simply increase the chicken stock by the same amount, though the wine does add a nice layer of complexity. For an extra touch of flavor, a pinch of poultry seasoning can be added to the broth.
This Instant Pot Chicken and Dumplings is the quintessential cold-weather meal, perfect for family dinners or a comforting night in. Serve it warm in large bowls, perhaps alongside a simple green salad or some crusty bread for soaking up every last drop of the delicious broth.