Instant Pot Chicken and Dumplings
Redolent with chicken, vegetables, herbs, white wine enhanced creamy sauce, and plump chive dumplings, Instant Pot chicken and dumplings is homemade comfort, warming you from the inside out.
Servings: 4
Equipment
Ingredients
Soup
- 1 tablespoon olive oil
- 1 ½ cups diced carrots (2 to 3 carrots)
- 1 cup diced celery (about 3 stalks)
- ½ cup diced yellow onion (1 small onion)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup dry white wine
- 3 cups no-salt-added chicken broth (or low sodium)
- 1 ½ to 2 lbs. boneless skinless chicken breasts
- ½ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon crushed rosemary
- 1 cup frozen peas
- ¼ cup minced fresh parsley
- ½ cup heavy cream
- 3 tablespoons cornstarch
Dumplings:
- ¾ cup + 2 tablespoons all-purpose flour
- 1 ½ teaspoons baking powder
- 2 teaspoons chopped chives
- ⅛ teaspoon kosher salt
- ½ cup whole milk, at room temperature
- 1 ½ tablespoons unsalted butter, melted
Instructions
- Add oil, carrots, celery, onion, salt and pepper to a 6-quart Instant Pot on the Sauté setting. Cook, stirring frequently, until onions are translucent, about 3 to 4 minutes.1 tablespoon olive oil, 1 ½ cups diced carrots, 1 cup diced celery, ½ cup diced yellow onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add wine to the Instant Pot, cook 3 to 4 minutes, or until reduced by about half. Turn off Instant Pot.½ cup dry white wine
- Add broth, chicken, thyme, bay leaf, and rosemary. Secure lid and turn valve to seal, if necessary. Set Instant Pot to Pressure Cook (or Manual, high pressure, depending on your model) for 10 minutes. It will take about 15 minutes for it to come to pressure.3 cups no-salt-added chicken broth, 1 ½ to 2 lbs. boneless skinless chicken breasts, ½ teaspoon dried thyme, 1 bay leaf, ¼ teaspoon crushed rosemary
- Toward the end of the cooking time, make the dough for the dumplings by combining the flour, baking powder, chives, and salt in a medium bowl. Add milk and melted butter; stir gently to combine.¾ cup + 2 tablespoons all-purpose flour, 1 ½ teaspoons baking powder, 2 teaspoons chopped chives, ⅛ teaspoon kosher salt, ½ cup whole milk, at room temperature, 1 ½ tablespoons unsalted butter, melted
- Quick release pressure when timer goes off. Remove chicken to a plate, and discard bay leaf.
- Use two forks to shred chicken into bite size pieces. Stir peas, parsley, and shredded chicken into soup.1 cup frozen peas, ¼ cup minced fresh parsley
- Combine cream and cornstarch in a small bowl; stir mixture into hot broth.½ cup heavy cream, 3 tablespoons cornstarch
- Add dumpling dough to soup by tablespoon-sized scoops (to make 8 to 10 dumplings). Cover Instant Pot, secure lid, turning valve to seal, if necessary. Set Instant Pot to Pressure Cook (or Manual, high pressure, depending on your model) for 2 minutes. After two minutes, quick release pressure.
- Taste and adjust seasoning for salt and pepper. Serve in shallow bowls, dividing the dumplings evenly.
Video
Notes
- Shortcut: Use 1 small can (7.5 oz.) refrigerated buttermilk biscuits in place of dumpling dough. Cut biscuits in quarters, toss lightly with ¼ cup flour, and drop into soup. Continue to cook dumplings as directed.
- Herbs: If you prefer, you can substitute chopped parsley for the chives in the dumplings, or omit them.
- Stovetop instructions: In a large pot or Dutch oven with a lid, simmer chicken and vegetables 30 minutes or until tender. Stir in cream and cornstarch mixture, simmer until slightly thickened. Add dumplings and simmer, covered, about 15 minutes, or until dumplings are cooked through.
Nutrition
Serving: 1.5cups | Calories: 607kcal | Carbohydrates: 42g | Protein: 47g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 854mg | Potassium: 1266mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9424IU | Vitamin C: 27mg | Calcium: 217mg | Iron: 4mg
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