If you’ve been searching for a cozy, comforting meal, look no further than this Instant Pot Chicken and Dumplings recipe. In just under an hour, you’ll have a warm, hearty dish that’s perfect for any weeknight dinner. The Instant Pot makes it all so convenient, turning what could be a labor-intensive recipe into something totally doable—even on a busy day.
When I was growing up, chicken and dumplings were a staple dish that always graced our Sunday dinner table. I remember my grandmother stirring a big pot on the stovetop, her kitchen filled with the comforting aroma of simmering chicken. I’ve tried many variations over the years, but using an Instant Pot has been a game-changer; it captures the same nostalgic flavors in a fraction of the time.
Why You’ll Love This Recipe
This recipe transforms everyday ingredients into a soul-warming dish that feels like a hug in a bowl. It’s ready in under an hour, making it perfect for weeknight dinners or last-minute gatherings. The Instant Pot locks in all the flavors, making the chicken tender and the dumplings fluffy. Plus, it requires minimal cleanup!
Ingredients Notes
For the best flavor, use boneless, skinless chicken thighs as they stay moist during cooking. If you’re short on time, a rotisserie chicken works well, too. Homemade dumplings are delightful, but you can substitute with biscuit dough in a pinch. Fresh herbs like thyme and parsley add a bright note to the savory broth.
Recipe Steps
Step 1
Set the Instant Pot to sauté mode and add a tablespoon of olive oil. Sauté chopped onions, garlic, carrots, and celery until soft. This will take about 5 minutes.
Step 2
Add the chicken thighs, season with salt and pepper, and pour in chicken broth. Seal the Instant Pot and set it to pressure cook on high for 15 minutes.
Step 3
While the chicken cooks, prepare the dumpling dough. Combine flour, baking powder, salt, and milk in a bowl, mixing until a soft dough forms.
Step 4
Once the pressure cooking is done, quick-release the pressure. Remove the chicken, shred it using two forks, and return it to the pot.
Step 5
Drop spoonfuls of dumpling dough into the hot broth, switch the pot back to sauté mode, and cook for another 10 minutes until the dumplings are fluffy and cooked through.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm on the stovetop or microwave until heated through.
Variations & Substitutions
For a gluten-free version, use gluten-free flour. Add mushrooms or sweet corn for extra flavor. If you prefer a spicier kick, sprinkle in some red pepper flakes or a dash of hot sauce. Vegetarian? Swap chicken for jackfruit and use vegetable broth.
Frequently Asked Questions
Can I use frozen chicken? Yes, you can use frozen chicken thighs, but increase the cooking time to 20 minutes to ensure they’re cooked through. Just be sure not to overcrowd the pot to allow for even cooking.
Can I make this recipe without an Instant Pot? Absolutely! Use a large pot on the stovetop. Sauté the vegetables as instructed, then add the chicken and broth. Simmer for about 30 minutes before adding the dumplings and cooking for another 15 minutes.
What is the best type of flour for the dumplings? All-purpose flour works best for light, fluffy dumplings. For a healthier option, you can use whole wheat or a mixture of whole wheat and all-purpose. If you’re aiming for a gluten-free version, a 1-to-1 gluten-free baking mix is a great substitute.
