Description
Make classic, comforting chicken and dumplings quickly using your Instant Pot for tender chicken and fluffy dumplings in one pot.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 1 (10.5 ounce) can cream of chicken soup (optional, for richer broth)
- 1 package (10 ounces) refrigerated biscuit dough, cut into quarters (for dumplings)
Instructions
- Place chicken, carrots, celery, onion, chicken broth, thyme, rosemary, salt, and pepper into the Instant Pot inner liner.
- Secure the lid and set the valve to Sealing.
- Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
- Allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
- Remove the chicken, shred it using two forks, and return the shredded chicken to the pot.
- In a small bowl, whisk together the flour and cold water until smooth to create a slurry. Stir the slurry into the broth mixture in the pot. If using, stir in the cream of chicken soup now.
- Set the Instant Pot to Sauté mode (Normal setting). Bring the liquid to a simmer, stirring constantly until the broth thickens slightly, about 3 to 5 minutes.
- Once the broth is simmering, gently drop the biscuit pieces (dumplings) directly onto the surface of the simmering stew, ensuring they are not submerged or touching each other.
- Cover the Instant Pot immediately with the lid, but **do not** secure the sealing valve (leave it in the Venting position). You are using the residual heat to steam the dumplings.
- Let the dumplings steam, undisturbed, for 10 to 12 minutes, or until they are puffed and cooked through.
- Serve immediately.
Notes
- For fluffier dumplings, do not stir the stew after adding the biscuits; let them steam undisturbed.
- If you prefer a richer broth without canned soup, add 1/2 cup of heavy cream after shredding the chicken and before adding the dumplings.
- You can substitute frozen mixed vegetables for the fresh carrots and celery if you need a faster prep time.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110