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Creamy Instant Pot Chicken and Dumplings

Instant Pot chicken and dumplings - featured image
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A cozy, creamy chicken and dumplings recipe made easy in the Instant Pot, perfect for quick weeknight dinners or comforting family meals.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1 tsp dried parsley flakes
  • Salt and black pepper to taste
  • 1 ½ cups all-purpose flour (or 1:1 gluten-free flour blend for gluten-free option)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup whole milk (or dairy-free milk like oat or almond milk)
  • 3 tbsp unsalted butter, melted (or coconut oil)
  • 2 large eggs, beaten (room temperature)
  • ¼ cup all-purpose flour or cornstarch (for thickening slurry)
  • ¼ cup cold water (for thickening slurry)

Instructions

  1. Pat dry chicken thighs and season with salt and pepper. Dice onion, mince garlic, slice celery and carrots. Set aside.
  2. Select ‘Sauté’ on Instant Pot, add 1 tbsp olive oil. Cook onions, carrots, and celery for 5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  3. Place chicken thighs on top of vegetables. Pour in chicken broth. Sprinkle thyme and parsley. Stir gently to combine.
  4. Seal Instant Pot lid, set valve to sealing, cook on high pressure for 12 minutes. Allow natural pressure release for 10 minutes, then quick-release remaining pressure.
  5. While chicken cooks, whisk flour, baking powder, and salt in a bowl. In another bowl, combine milk, melted butter, and beaten eggs. Pour wet into dry and stir gently until just combined.
  6. Remove chicken from pot and shred with forks. Return shredded chicken to pot and stir to combine.
  7. Mix flour or cornstarch with cold water to make slurry. Stir into pot. Turn ‘Sauté’ on and cook 3-5 minutes until broth thickens, stirring constantly.
  8. Drop spoonfuls (~1 tbsp) of dumpling batter onto simmering broth. Cover pot with lid slightly vented and cook 8-10 minutes until dumplings puff and cook through.
  9. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley or black pepper. Serve hot.

Notes

Do not overmix dumpling batter to keep dumplings tender. Use chicken thighs for juicier meat. Drop dumplings spaced apart to prevent sticking. Natural pressure release helps keep chicken tender. Adjust broth thickness with slurry slowly to avoid lumps. Dumplings taste better the next day after flavors meld.

Nutrition

Keywords: Instant Pot, chicken and dumplings, comfort food, creamy chicken, easy dinner, pressure cooker recipe, cozy meal

Find it online: https://sofiaspice.com/creamy-instant-pot-chicken-and-dumplings-recipe-easy-cozy-comfort-food/