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+ servings
bowl of chicken and dumplings with peas, carrots, potatoes and garnish
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Instant Pot Chicken and Dumplings

Delicious, filling, and hearty homemade dumplings, tender shredded chicken, and veggies is the ultimate comfort food that your heart and soul crave for. It’s quick and easy to make and one of the best recipes that you can make in under 30 minutes of cook time!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 366kcal

Equipment

Ingredients

Stew

  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 2 chicken breasts
  • 2 potatoes peeled and chopped, optional
  • 1 tbsp Italian seasoning
  • 1 tsp salt and pepper
  • 3 cups chicken broth
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 cup frozen peas

Dumplings

Instructions

Dumplings

  • 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.

Soup

  • 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.
  • Close the lid and seal pressure valve. Cook at high pressure for 10 minutes.
  • Release naturally for 10 minutes.
  • Carefully take the chicken and dumplings out with the help of tongs and shred. Set aside.
  • Set the instant pot on sauté function.
  • Add frozen peas and stir to combine. Next, add the shredded chicken back to the Instant Pot.
  • Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
  • Once the liquid starts to bubble add the cornstarch slurry and simmer until the broth has thickened.
  • Cancel and return the dumplings to the pot just before serving.

Notes

Storage
  • 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.

Nutrition

Calories: 366kcal | Carbohydrates: 48g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1276mg | Potassium: 917mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3678IU | Vitamin C: 36mg | Calcium: 171mg | Iron: 4mg