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Instant Pot Chicken and Dumplings

A close-up of a bowl filled with creamy Instant Pot Chicken and Dumplings, featuring tender chicken, carrots, and celery.
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Make classic chicken and dumplings quickly using your Instant Pot. This recipe delivers tender chicken and fluffy dumplings in one pot.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup melted butter

Instructions

  1. Set the Instant Pot to Sauté mode. Add olive oil. When hot, add chicken, onion, carrots, and celery. Cook until chicken is lightly browned, about 5 minutes.
  2. Pour in the chicken broth. Add thyme, rosemary, salt, and pepper. Stir gently.
  3. Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
  4. When the cooking cycle finishes, perform a Quick Release (QR) of the pressure.
  5. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  6. In a small bowl, whisk together the 1/2 cup flour and 1/2 cup cold water until smooth to create a slurry. Pour the slurry into the simmering liquid in the pot and stir until the broth thickens slightly.
  7. For the dumplings, whisk together the 2 cups flour, baking powder, and salt in a medium bowl.
  8. In a separate small bowl, mix the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
  9. Drop spoonfuls of the dumpling batter directly onto the surface of the simmering stew in the pot, leaving space between them. Do not stir after adding the dumplings.
  10. Secure the lid again and set the valve to Sealing. Cook on High Pressure for 5 minutes.
  11. Once finished, perform a Natural Pressure Release (NPR) for 10 minutes, then carefully Quick Release any remaining pressure. Serve immediately.

Notes

  • If you prefer a richer flavor, use chicken thighs instead of breasts.
  • For a thicker stew, increase the slurry to 3/4 cup flour mixed with 3/4 cup cold water.
  • You can use pre-shredded rotisserie chicken to skip the initial pressure cooking step for the chicken; adjust the cooking time accordingly.

Nutrition

Find it online: https://afripaket.com/instant-pot-chicken-and-dumplings/