Why You’ll Love This Recipe
- Quick and Convenient: Utilizing the Instant Pot significantly reduces cooking time without compromising on the depth of flavor.
- One-Pot Meal: Simplifies preparation and cleanup, making it ideal for busy schedules.
- Comforting and Hearty: Combines tender chicken, flavorful vegetables, and soft dumplings in a creamy broth for a soul-warming experience.
Ingredients
For the Dumplings:
- 1 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- ¾ cup whole milk
For the Stew:
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 3 medium carrots, peeled and chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds boneless, skinless chicken thighs or tenders, cut into bite-sized pieces
- 1 teaspoon dried thyme leaves
- 2 cups chicken stock
- 1 cup frozen peas, thawed
- ¼ cup fresh parsley, chopped
- ¼ cup heavy cream (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dumpling Batter: In a medium bowl, whisk together cake flour, baking powder, and salt. Stir in melted butter and milk until just combined; avoid overmixing. Set aside.
- Sauté the Vegetables: Set the Instant Pot to 'Sauté' mode. Heat olive oil, then add onion, celery, and carrots. Cook for about 5 minutes until softened. Season with salt and pepper.
- Add Chicken and Seasonings: Incorporate chicken pieces and dried thyme into the pot, stirring to combine.
- Pour in Chicken Stock: Add chicken stock, ensuring all ingredients are well mixed.
- Top with Dumplings: Spoon the prepared dumpling batter over the stew, covering the surface evenly.
- Pressure Cook: Secure the Instant Pot lid and set the valve to 'Sealing.' Select 'Manual' or 'Pressure Cook' mode and set the timer for 10 minutes at high pressure.
- Natural Release: Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Finalize the Dish: Carefully remove the lid. Stir in thawed peas, chopped parsley, and heavy cream if using. Let the stew sit for a few minutes to thicken before serving.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes under pressure, plus 10 minutes natural release
- Total Time: 35 minutes
Variations
- Herb Enhancements: Add fresh herbs like rosemary or sage for additional flavor.
- Vegetable Additions: Incorporate mushrooms, green beans, or corn to increase the vegetable content.
- Gluten-Free Option: Use a gluten-free flour blend suitable for baking to make the dumplings.
Storage/Reheating
- Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Freezing: For longer storage, freeze portions in airtight containers for up to 3 months.
- Reheating: Thaw frozen portions overnight in the refrigerator. Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
FAQs
Can I use all-purpose flour instead of cake flour for the dumplings?
Yes, but cake flour yields lighter and fluffier dumplings.
Is it possible to use chicken breasts instead of thighs?
Yes, chicken breasts can be used; however, thighs tend to remain more tender and flavorful during pressure cooking.
How can I make this recipe dairy-free?
Substitute the butter with a plant-based alternative and use a non-dairy milk such as almond or soy milk. Omit the heavy cream or replace it with a dairy-free creamer.
Can I prepare this recipe without an Instant Pot?
Yes, you can adapt the recipe for stovetop cooking by simmering the stew until the chicken is cooked through and the vegetables are tender, then adding the dumplings and cooking until they are fully set.
How do I prevent the dumplings from becoming too dense?
Avoid overmixing the batter, as this can lead to dense dumplings. Mix until ingredients are just combined.
Can I add potatoes to the stew?
Yes, diced potatoes can be added along with the other vegetables for a heartier stew.
What if my stew is too thick after cooking?
If the stew is thicker than desired, stir in additional chicken stock or water until the preferred consistency is reached.
Instant Pot Chicken and Dumplings
- Total Time: 25minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
Experience the comfort of a classic Southern dish made effortlessly in your Instant Pot. This Chicken and Dumplings recipe combines tender chicken, hearty vegetables, and fluffy dumplings in a rich, creamy broth, creating a warm and satisfying meal perfect for busy weeknights or cozy weekends.
Ingredients
For the Dumplings:
- 1 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons unsalted butter (melted)
- ¾ cup whole milk
For the Stew:
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion (diced)
- 3 celery stalks (chopped)
- 3 medium carrots (peeled and chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds boneless, skinless chicken thighs or tenders (cut into bite-sized pieces)
- 1 teaspoon dried thyme leaves
- 2 cups chicken stock
- 1 cup frozen peas (thawed)
- ¼ cup fresh parsley (chopped)
- ¼ cup heavy cream (optional)
Instructions
-
Prepare the Dumpling Batter:
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- Stir in melted butter and milk until just combined (avoid overmixing).
- Set aside.
-
Sauté the Vegetables:
- Set the Instant Pot to 'Sauté' mode.
- Heat olive oil, then add onion, celery, and carrots.
- Cook for about 5 minutes until softened.
- Season with salt and pepper.
-
Add Chicken and Seasonings:
- Stir in chicken pieces and dried thyme.
-
Pour in Chicken Stock:
- Add chicken stock, ensuring everything is well mixed.
-
Top with Dumplings:
- Spoon the dumpling batter over the stew, covering the surface evenly.
-
Pressure Cook:
- Secure the Instant Pot lid and set the valve to 'Sealing'.
- Select 'Manual' or 'Pressure Cook' mode and set the timer for 10 minutes on high pressure.
-
Natural Release:
- Allow the pressure to naturally release for 10 minutes, then do a quick release.
-
Finalize the Dish:
- Carefully remove the lid. Stir in thawed peas, chopped parsley, and heavy cream (if using).
- Let the stew sit for a few minutes to thicken before serving.
Notes
- Herb Enhancements: Add fresh rosemary or sage for extra depth of flavor.
- Vegetable Additions: Include mushrooms, green beans, or corn for variety.
- Gluten-Free Dumplings: Use a gluten-free flour blend suitable for baking.
- Lighter Option: Skip the heavy cream for a broth-based version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
