With the exception of Macaroni and Cheese, Chicken and Dumplings is the perfect comfort food. Today was one of those days. It was cold and dreary and after spending the day stuck inside with my toddler who A) cut up multiple sheets of paper into tiny bits of confetti, and B) used marker to cover her entire face and hands, all before 11 am, I needed some major comfort. Since alcohol before noon is typically frowned upon, Chicken and Dumplings in the Instant Pot® to the rescue. We had a yummy and comforting lunch, and I was able to get through the rest of the day relatively unscathed.
This recipe is cooked entirely in the Instant Pot®, however there are multiple steps using both the saute and manual functions. I used frozen vegetables in this recipe, a bag of mixed veggies would be great. Use whatever you have on hand. Also, feel free to substitute fresh parsley for the chives, or omit the herbs altogether.
Instant Pot® Chicken and Dumplings
1 tablespoon olive oil
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
8 cups chicken stock
2 boneless skinless chicken breasts
salt and pepper to taste
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup frozen green beans
1/4 cup all purpose flour
Dumplings adapted from Martha Stewart:
1 cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon fresh chives
1/2 cup milk
2 tablespoons melted butter
1. Set Instant Pot® to saute. Heatolive oil until shimmering. Add onions, celery, and carrots, and saute until onions are translucent, about 5 minutes. Add chicken broth, chicken breasts, salt, pepper, thyme, and bay leaf.
2. Lock lid, making sure the valve is in the sealing position. Set to manual high-pressure for 8 minutes. While the soup is cooking, prepare the dumplings. Whisk together the dry ingredients. Pour in milk and melted butter. Gently stir together, being careful not to overmix. Set aside.
3. When the time is up, do a quick pressure release by switching the valve to venting.
4. Carefully remove chicken and allow to cool slightly, then shred or cut into bite-sized pieces.
5. Set the Instant Pot® back to saute. Add the frozen vegetables.
6. In a jar, shake together the flour along with 1 cup of the soup broth to form a slurry. Whisk back into the pot and then bring to everything to a boil.
7. Drop the dumpling dough into the boiling soup by rounded tablespoons. Cover, lock lid, making sure the valve is in the sealing position. Set to manual high-pressure for 5 minutes. When finished, do a quick pressure release, by setting the valve to venting. Stir in shredded chicken and serve.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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