Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon baking powder
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup whole milk, at room temperature
- 1 small onion, chopped
- 2 medium celery stalks, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup frozen peas
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
- Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
- Set a 6-quart Instant Pot® to saute (see Cook’s Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn’t burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
- Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer’s guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 682 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 52 g |
| Cholesterol | 164 mg |
| Sodium | 1316 mg |
Reviews
Delicious recipe that I will be making again!! I modified the recipe slightly to create more soup by using 4.5 cups of chicken broth instead of 2 (half Low sodium broth/half Bone broth – makes all the difference if you don’t have stock). I also put in 1/3 of what the recipe called for of salt (.5 tsp instead of 1.5). Followed all the other seasonings exactly to the recipe, and the flavor still turned out great! Also DON’T OVER STIR THE DOUGH. Just mix it enough to blend all ingredients together, and definitely let the milk sit to just short of room temp. first (slightly cool) before adding. If there’s anything I might do differently next time, it would be to season the dumpling dough with a seasoning of choice so they have slightly more dimensional flavor to them. Side note, some might think this defeats the purpose of the Instapot, but I cooked my chicken in the oven for 35 min. at 425 degrees Fahrenheit while I was prepping everything else, diced and dropped in the cubes, and then all that had to fluff in the Instapot on high pressure (still 3 min) were the dumplings; and they turned out light and fluffy but just the right level of density! I’ll do it this way again next time.
This recipe was delicious but I had read the reviews and modified it a bit. I added an extra cup of chicken stock and extra seasoning. It was a hit with my family
Very tasty and easy.
So easy and delicious
Add a bit more seasoning and a cup more broth. Other than that this made a comforting and delicious meal
It took a bit longer then 40 mins but thats probably on my part. If you make this add way more seasonings its so dang bland,the dumplings are a bit large an bland for my familys liking.The only thing i did differently is doubled the recipe.
Needed more spices. I did add fresh ground pepper, dell weed and parsley seasoning.
I’m sorry but this was truly disgusting. My husband will pretty much eat anything and even he didn’t like this. We wound throwing it out.
Love this recipe!!! Super simple and very helpful for a new Instapot owner
Wow! This was great! I did tweek a little and doubled the recipe. I used 1 1/2 cups half and half and 1/2 cup skim milk. I also added another 2 cups of water with two chicken bouillon cubes since many reviews said it was dry. I did not use the white wine (I only drink red lol!). I sprinkled poultry season in the pot and definitely added more kosher salt. Dumplings were thick and I tried to make them smaller. I cooked for 4 minutes on high and then it sat on warm/natural release for at least 45 minutes. Came out perfect and tasty!