Go Back Email Link
–+ servings
No ratings yet

Instant Pot Chicken and Dumplings

A comforting, one-pot meal featuring tender chicken, vegetables, and fluffy dumplings made effortlessly in the Instant Pot.
Prep : 10 Total : 25 minutes
Rate Pin Pin Recipe Print Recipe

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 lb boneless, skinless chicken breasts
  • 1 cup frozen peas
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cup whole milk
  • 2 tablespoons unsalted butter, melted

Instructions
 

Preparation Steps

  • Turn on the Instant Pot and select 'Sauté' mode. Add olive oil, then sauté onion, carrots, and celery for 5 minutes until softened. Stir in garlic, thyme, rosemary, paprika, salt, and pepper; cook 1 minute more.
  • Add chicken broth, water, and chicken breasts to the pot. Secure the lid, set the valve to 'Sealing,' and cook on high pressure for 15 minutes. Allow a natural release for 10 minutes, then perform a quick release.
  • Remove chicken breasts and shred or dice into bite-sized pieces. Return chicken to the pot along with frozen peas. Press 'Cancel' to turn off Sauté mode.
  • In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined—do not overmix.
  • Using a spoon or small cookie scoop, drop dollops of dough into the simmering soup. Close the lid and cook on high pressure for 8 minutes, then allow a quick release.
  • Carefully remove dumplings with a slotted spoon and place on a plate. Serve soup with dumplings on top, garnished with fresh parsley if desired.

Notes

For best results, do not overmix the dumpling batter to keep them light and fluffy.