Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings is an easy comfort food dinner recipe that includes tender chicken and fluffy, homemade dumplings.

Course dinner

Cuisine American

Keyword chicken, dumplings, instant pot, pressure cooker

Prep Time 10

Cook Time 25

Rest/Pressurize/Depressurize 30

Total Time 1 5

Servings

Calories 612kcal

2 tablespoons olive oil You can also use 1 tbsp butter + 1 tbsp olive oil for extra flavor
1 large onion chopped
2 medium carrots chopped
2 stalks celery chopped
3 cloves garlic minced
2 chicken breasts boneless / skinless
2 potatoes peeled and chopped into bite-sized cubes- OPTIONAL
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons water
1 cup peas frozen

In a large bowl, whisk together flour, baking powder, and salt.
Add the cold butter and mix everything with the help of your hands or a pastry blender. Mix until the butter pieces are very small.
Pour milk and mix until the dough comes together.
Refrigerate the dough for at least 30 minutes.

Set the instant pot on SAUTE function, let it heat up. Add olive oil (or butter + olive oil) once the butter melts add onion, carrots, and celery, cook until the veggies start to soften about 3-4 minutes.
Add garlic and sauté it for a few seconds.
Add chicken breasts, potatoes, mixed Italian seasoning, salt, and pepper; give a mix.
Next, add chicken broth. Mix and let it bubble for a few minutes.
Take the dough out of the fridge. Scoop one tablespoon of dumpling dough and place it on top of the broth.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes. Then quick release the remaining pressure.
Open the lid and press the CANCEL button.
Carefully take the chicken and dumplings out with the help of tongs.
Shred the chicken breasts with a fork.
Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
Set the instant pot on SAUTE function.
Add the frozen peas and stir to combine.
Next, add the shredded chicken back to the INSTANT POT.
Once the liquid starts to bubble, add the cornstarch slurry and simmer until the broth has thickened.
CANCEL the SAUTE button.
Return the dumplings to the pot just before serving.

You can store the chicken and dumplings in an airtight container for 3-4 days in the refrigerator, and around 2 months in the freezer. (Store dumplings and the soup separately).
You can use chicken thighs instead of breasts if you want. The pressure cooking time and method should remain the same.
Optionally you can add 1-2 potatoes (peeled and chopped into bite-sized cubes) to make this recipe more filling. Use russet potatoes if you’re planning on adding potatoes because they’re starchier and therefore they will help make the soup more thick and creamy.