Chicken and Dumplings
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
instant pot, instant pot recipes, instant pot chicken and dumplings
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The homemade flat dumplings in this stew are like a thick noodle in texture. If you prefer the fluffy biscuit-style dumplings, you can use store-bought biscuit mix. Prepare the mix for dumplings, drop them by heaping tablespoons into the pot, and cook as directed in the recipe. Be sure to gently stir dumplings to avoid breaking them up.
instant pot, instant pot recipes, instant pot chicken and dumplings
Votes: 2
Rating: 3.5
Rate this recipe!
Prep Time 25 minutes
Cook Time 30 minutes
Servings
8 servings
Ingredients
  • 1 1/3 cups all-purpose flour
  • 2 tbsp unsalted butter
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs beaten
  • 1/4 cup whole milk
  • 2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
  • 1 medium onion peeled and chopped
  • 2 stalks celery chopped
  • 1 medium carrot peeled and chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp poultry seasoning
  • 1 bay leaf
  • 4 cups chicken stock
  • 1/2 cup half and half
  • 1/2 cup frozen peas
Prep Time 25 minutes
Cook Time 30 minutes
Servings
8 servings
Ingredients
  • 1 1/3 cups all-purpose flour
  • 2 tbsp unsalted butter
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs beaten
  • 1/4 cup whole milk
  • 2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
  • 1 medium onion peeled and chopped
  • 2 stalks celery chopped
  • 1 medium carrot peeled and chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp poultry seasoning
  • 1 bay leaf
  • 4 cups chicken stock
  • 1/2 cup half and half
  • 1/2 cup frozen peas
instant pot, instant pot recipes, instant pot chicken and dumplings
Votes: 2
Rating: 3.5
Rate this recipe!
Instructions
  1. In a large bowl combine flour, butter, baking powder, and salt. With your fingers rub the butter into the flour mixture until it resembles coarse sand. Add eggs and milk and mix until mixture forms into a dough ball. Roll out to 1/8 inch thick and cut into 1 inch
  2. Place chicken, onion, celery, carrot, salt, pepper, poultry seasoning, bay leaf, and stock in the Instant Pot®. Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 15 minutes . When the timer beeps, let pressure release naturally, about 20 minutes.
  3. Press the Cancel button, open lid, discard bay leaf, and add prepared dumplings. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes. When the timer beeps, quick-release the pressure. Open lid and stir in half-and-half and peas. Let stand, uncovered, on the Keep Warm setting for 10 minutes. Serve hot.
Recipe Notes

PER SERVING
CALORIES: 287
FAT: 8g
PROTEIN: 31g
SODIUM: 513mgFIBER: 1g
CARBOHYDRATES: 17g
SUGAR: 3g

*Manual and Pressure Cook buttons are interchangeable

3 replies
  1. Natalie
    Natalie says:

    I’m making this for dinner tonight. Was it supposed to be somewhat soupy like? I have had chicken and dumplings before but it was a bit thicker.

  2. Ncummings
    Ncummings says:

    Very tasty! I made some modifications:
    *I used 8 Pillsbury Grand biscuits (next time I will cut into 4)
    *I sifted & stirred in 1/4 cup flour before the half & half, because my husband prefers a thick gravy like consistency and this recipe is pretty runny (next time I’ll add 1/2 cup)
    *I also recommend doubling the salt & pepper; and adding minced garlic to taste!

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