Instant Pot Chicken and Dumplings
Instant Pot Chicken and Dumplings
Classic comfort food with fluffy dumplings in a savory broth.
Nutrition
Calories: 300cal
Carbohydrate: 25g
Protein: 25g
Fat: 10g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
6 Servings
Ingredients
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups (960ml) chicken broth
- 1 teaspoon (5ml) dried thyme
- 1 teaspoon (5ml) dried rosemary
- 1 cup (120g) all-purpose flour
- 2 teaspoons (10g) baking powder
- 1/2 teaspoon (2g) salt
- 1/2 cup (120ml) milk
- 2 tablespoons (30g) unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add chicken, onion, carrots, and celery. Cook for 5 minutes until the chicken is lightly browned.
- Add chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.
- While the chicken cooks, prepare the dumplings. In a bowl, mix flour, baking powder, salt, milk, and butter to form a dough.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Drop spoonfuls of the dumpling dough into the soup. Close the lid and set the Instant Pot to ‘Sauté’ mode for 5 minutes to cook the dumplings.
- Serve hot, garnished with fresh parsley.
- Tip: Add a splash of cream for a richer broth.