7 Chicken and Dumplings Instant Pot Recipes for Ultimate Comfort

7 Chicken and Dumplings Instant Pot Recipes for Ultimate Comfort

Who can resist the warm embrace of chicken and dumplings? This classic comfort food has been a favorite for generations, and now, with the help of the Instant Pot, it’s easier than ever to enjoy. In this article, we’ll explore 7 mouthwatering chicken and dumplings Instant Pot recipes that will make your taste buds dance with joy.

Introduction

There’s something incredibly comforting about a bowl of chicken and dumplings. It’s a dish that warms your heart and satisfies your soul. With the Instant Pot, you can have this beloved meal on your table in no time. Today, we’re going to take you on a culinary journey through 7 amazing chicken and dumplings recipes, all made effortlessly in the Instant Pot.

Benefits of Using Instant Pot for Chicken and Dumplings:Why opt for the Instant Pot when making chicken and dumplings? Here are a few reasons:

Speedy Satisfaction:The Instant Pot is like a magic wand for your kitchen. It transforms the hours-long process of making chicken and dumplings into a matter of minutes. No more waiting; you’ll be savoring this comfort food in a flash.

One-Pot Wonder:With the Instant Pot, you can do it all in one pot. From sautéing the ingredients to pressure cooking the chicken and dumplings, it’s a breeze. You’ll have less to clean up and more time to enjoy your meal.

My Personal Experience:I can’t praise my Instant Pot enough. It has revolutionized my approach to cooking. The speed and convenience it offers are unparalleled. Plus, the chicken and dumplings that come out of it are consistently delicious, with tender chicken and perfectly cooked dumplings.

Classic Chicken and Dumplings Instant Pot Recipebrown rooster standing on grass

Ingredients

  • 2 pounds of boneless, skinless chicken thighs
  • 4 cups of chicken broth
  • 4 carrots, sliced
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 cup of milk
  • Salt and pepper to taste
  • Fresh parsley for garnish

Directions

Sauté the Chicken:Set your Instant Pot to “Sauté” mode and heat the olive oil.
Add the boneless, skinless chicken thighs and cook until they’re browned on both sides. This should take about 3-4 minutes per side.
Remove the chicken and set it aside.

Sauté Vegetables:In the same Instant Pot, add the chopped onion, sliced carrots, and sliced celery. Sauté for about 3-4 minutes until they begin to soften.
Add the minced garlic and thyme leaves, continuing to sauté for another minute.

Make a Roux:Sprinkle the flour over the sautéed vegetables and stir for 2 minutes to create a roux.

Add Broth and Milk:Pour in the chicken broth and milk, stirring to combine.
Return the browned chicken thighs to the Instant Pot.

Pressure Cook:Close the Instant Pot lid and set it to “Manual” or “Pressure Cook” for 10 minutes.

Natural Release:Allow the pressure to release naturally for about 5 minutes.

Shred the Chicken:Open the Instant Pot and use two forks to shred the cooked chicken directly in the pot. It should easily pull apart into tender shreds.

Add Peas and Season:Stir in the frozen peas, salt, and black pepper.

Prepare Dumplings:Cut each biscuit dough into quarters to create bite-sized dumplings.

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Cook Dumplings:Drop the biscuit dumplings into the simmering broth, ensuring they are submerged.
Cover the Instant Pot without sealing and cook for an additional 10 minutes. The dumplings will puff up and become fluffy.

Garnish and Serve:Sprinkle chopped fresh parsley over the chicken and dumplings.

Serve and Enjoy:Serve your Classic Chicken and Dumplings hot, relishing the creamy broth and fluffy dumplings.

Instructions

Place the chicken thighs, chicken broth, carrots, celery, onion, and garlic in the Instant Pot.

Close the lid and set it to manual high pressure for 15 minutes.

While the chicken is cooking, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and a pinch of salt.

Gradually add the milk and mix until a dough forms.

Once the chicken is done, perform a quick pressure release.

Shred the chicken in the pot using two forks.

Drop spoonfuls of the dumpling dough into the pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, perform a quick pressure release.

Serve hot, garnished with fresh parsley.

This classic chicken and dumplings recipe is the embodiment of comfort. It’s a wholesome and hearty meal that soothes the soul.

Creamy Chicken and Dumplings with a Twistshallow focus photography of brown hen

Ingredients

  • 2 pounds of boneless, skinless chicken breasts
  • 4 cups of chicken broth
  • 4 carrots, sliced
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 cup of heavy cream
  • Salt and pepper to taste
  • Fresh thyme for garnish

Directions

Sauté the Chicken:Set your large pot to medium-high heat and add the olive oil.
Add the boneless, skinless chicken thighs and cook until they’re browned on both sides. This should take about 3-4 minutes per side.
Remove the chicken and set it aside.

Sauté Vegetables:In the same pot, add the finely chopped onion, sliced carrots, and sliced celery. Sauté for about 3-4 minutes until they start to soften.
Add the minced garlic and thyme leaves, and continue to sauté for another minute.

Make a Roux:Sprinkle the flour over the sautéed vegetables and stir for 2 minutes to create a roux.

Add Broth and Half and Half:Pour in the chicken broth and half and half, stirring to combine.
Return the browned chicken thighs to the pot.

Simmer:Allow the mixture to come to a gentle simmer and let it cook for about 15-20 minutes, until the chicken is cooked through and tender.

Shred the Chicken:Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.

Return the Chicken:Return the shredded chicken to the creamy broth.

Season and Add Peas:Season the broth with salt and black pepper.
Stir in the frozen peas and let them warm through.

Prepare Dumplings:Cut each biscuit from the can into quarters, creating bite-sized dumplings.

Cook Dumplings:Drop the biscuit dumplings into the simmering broth, ensuring they are submerged.
Cover the pot and cook for an additional 10 minutes. The dumplings will puff up and become fluffy.

Garnish and Serve:Sprinkle chopped fresh parsley over the creamy chicken and dumplings.

Serve and Enjoy:Serve your Creamy Chicken and Dumplings with a Twist hot, relishing the rich and creamy broth and the fluffy dumplings.

Instructions

Place the chicken breasts, chicken broth, carrots, celery, onion, and garlic in the Instant Pot.

Close the lid and set it to manual high pressure for 15 minutes.

While the chicken is cooking, prepare the dumplings as in the previous recipe.

Once the chicken is done, perform a quick pressure release.

Shred the chicken in the pot using two forks.

Drop spoonfuls of the dumpling dough into the pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, perform a quick pressure release.

Stir in the heavy cream.

Serve hot, garnished with fresh thyme.

Creamy chicken and dumplings with a twist take the classic to a whole new level of comfort. The addition of heavy cream makes it even more luxurious.

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Spicy Instant Pot Chicken and Dumplingsgrayscale photography of chicken

Ingredients

  • 2 pounds of boneless, skinless chicken thighs
  • 4 cups of chicken broth
  • 4 carrots, sliced
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 cup of milk
  • 1 teaspoon of cayenne pepper
  • Salt and pepper to taste
  • Chopped green onions for garnish

Directions

Sauté the Chicken:Set your Instant Pot to “Sauté” mode and heat the olive oil.
Add the boneless, skinless chicken thighs and cook until they’re browned on both sides. This should take about 3-4 minutes per side.
Remove the chicken and set it aside.

Sauté Vegetables:In the same Instant Pot, add the finely chopped onion, sliced carrots, and sliced celery. Sauté for about 3-4 minutes until they start to soften.
Add the minced garlic, thyme leaves, and red pepper flakes, and continue to sauté for another minute.

Make a Roux:Sprinkle the flour over the sautéed vegetables and stir for 2 minutes to create a roux.

Add Broth and Half and Half:Pour in the chicken broth and half and half, stirring to combine.
Return the browned chicken thighs to the Instant Pot.

Pressure Cook:Close the Instant Pot lid and set it to “Manual” or “Pressure Cook” for 10 minutes.

Natural Release:Allow the pressure to release naturally for about 5 minutes.

Shred the Chicken:Open the Instant Pot and use two forks to shred the cooked chicken directly in the pot. It should easily pull apart into tender shreds.

Season and Add Peas:Season the broth with salt and black pepper.
Stir in the frozen peas and let them warm through.

Prepare Dumplings:Cut each biscuit dough into quarters, creating bite-sized dumplings.

Cook Dumplings:Drop the biscuit dumplings into the simmering broth, ensuring they are submerged.
Cover the Instant Pot without sealing and cook for an additional 10 minutes. The dumplings will puff up and become fluffy.

Garnish and Serve:Sprinkle chopped fresh parsley over the spicy chicken and dumplings.

Serve and Enjoy:Serve your Spicy Instant Pot Chicken and Dumplings hot, enjoying the creamy broth with a fiery kick and the fluffy dumplings.

Instructions

Place the chicken thighs, chicken broth, carrots, celery, onion, and garlic in the Instant Pot.

Close the lid and set it to manual high pressure for 15 minutes.

While the chicken is cooking, prepare the dumplings as in the first recipe, adding the cayenne pepper to the dough.

Once the chicken is done, perform a quick pressure release.

Shred the chicken in the pot using two forks.

Drop spoonfuls of the spicy dumpling dough into the pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, perform a quick pressure release.

Serve hot, garnished with chopped green onions.

Spicy Instant Pot chicken and dumplings bring the heat to your favorite comfort food. It’s the perfect choice for those who crave a little kick in their meal.

Chicken and Dumplings with Herbed Biscuitsa group of chickens in a dirt area

Ingredients

  • 2 pounds of boneless, skinless chicken breasts
  • 4 cups of chicken broth
  • 4 carrots, sliced
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 can of refrigerated herbed biscuits
  • Salt and pepper to taste
  • Fresh chives for garnish

Directions

For Chicken and Dumplings:Sauté the Chicken:Set your large pot to medium-high heat and add the olive oil.
Add the boneless, skinless chicken thighs and cook until they’re browned on both sides. This should take about 3-4 minutes per side.
Remove the chicken and set it aside.

Sauté Vegetables:In the same pot, add the finely chopped onion, sliced carrots, and sliced celery. Sauté for about 3-4 minutes until they begin to soften.
Add the minced garlic and thyme leaves, continuing to sauté for another minute.

Make a Roux:Sprinkle the flour over the sautéed vegetables and stir for 2 minutes to create a roux.

Add Broth and Half and Half:Pour in the chicken broth and half and half, stirring to combine.
Return the browned chicken thighs to the pot.

Simmer:Allow the mixture to come to a gentle simmer and let it cook for about 15-20 minutes, until the chicken is cooked through and tender.

Shred the Chicken:Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.

Return the Chicken:Return the shredded chicken to the creamy broth.

Season and Add Peas:Season the broth with salt and black pepper.
Stir in the frozen peas and let them warm through.

For Herbed Biscuits:Prepare Herbed Biscuits:Preheat your oven according to the biscuit dough instructions.
In a small bowl, combine the finely chopped fresh herbs with melted butter.

Brush Biscuits:Separate the biscuit dough into individual pieces.
Brush the tops of each biscuit with the herbed butter mixture.

Bake Biscuits:Place the biscuits in the oven and bake according to the package instructions until they turn golden brown and fluffy.

Serve and Enjoy:Serve your Chicken and Dumplings with Herbed Biscuits hot, accompanied by the herbed biscuits that add an aromatic and flavorful twist to the traditional dish.

Instructions

Place the chicken breasts, chicken broth, carrots, celery, onion, and garlic in the Instant Pot.

Close the lid and set it to manual high pressure for 15 minutes.

While the chicken is cooking, prepare the dumplings as in the first recipe.

Once the chicken is done, perform a quick pressure release.

Shred the chicken in the pot using two forks.

Cut the refrigerated herbed biscuits into quarters.

Drop the biscuit pieces into the pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, perform a quick pressure release.

Serve hot, garnished with fresh chives.

Chicken and dumplings with herbed biscuits add a delightful twist to the traditional recipe. The aromatic biscuits take this dish to a whole new level of flavor.

Vegetarian Chicken and Dumplingsred and brown rooster

Ingredients

  • 2 cups of vegetable broth
  • 4 carrots, sliced
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 cup of milk
  • 1 cup of frozen peas
  • Salt and pepper to taste
  • Fresh dill for garnish

Directions

Now, let’s get down to the nitty-gritty of making this wonderful dish:Sauté the Vegetarian “Chicken”:In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent. Then, stir in the seitan, carrots, and garlic. Cook for about 5 minutes, until the seitan is lightly browned.

Season the “Chicken”:Sprinkle the poultry seasoning over the mixture and add some salt and pepper to taste. Stir it all in, and your kitchen will start smelling like a comforting haven.

Add the Broth:Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.

Prepare the Dumplings:While your “chicken” mixture is simmering, it’s dumpling time! In a separate bowl, combine the flour, baking powder, and salt. Gradually add the milk and stir until it forms a thick, but spoonable, dough.

Drop the Dumplings:Once your “chicken” mixture is bubbling away, use a spoon to drop spoonfuls of the dumpling mixture on top. Don’t worry if they’re not perfectly round; they’re meant to be rustic and charming.

Simmer and Serve:Cover the pot and let it simmer for about 10-15 minutes, or until the dumplings are cooked through and have puffed up nicely. Add the frozen peas and let them cook for a couple of minutes until they’re tender. Your vegetarian chicken and dumplings are ready!

Enjoy!:Now, plate up your warm, savory, and hearty Vegetarian Chicken and Dumplings. It’s a dish that’s packed with flavor, and you won’t miss the meat one bit. The tender seitan and fluffy dumplings, swimming in a flavorful broth, will make your taste buds dance with joy.So there you have it, a simple yet creative recipe for Vegetarian Chicken and Dumplings. It’s the perfect meal for when you want to indulge in a classic comfort food experience, minus the chicken. Give it a try and savor every delicious bite. Happy cooking! ️

Instructions

Place the vegetable broth, carrots, celery, onion, and garlic in the Instant Pot.

Close the lid and set it to manual high pressure for 5 minutes.

While the vegetables are cooking, prepare the dumplings as in the first recipe.

Once the vegetables are done, perform a quick pressure release.

Drop spoonfuls of the dumpling dough into the pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, perform a quick pressure release.

Stir in the frozen peas.

Serve hot, garnished with fresh dill.

Vegetarian chicken and dumplings provide a meatless alternative that’s wholesome and comforting. It’s the perfect choice for those who prefer a vegetarian dish.

Chicken and Dumplings with a Southern Twist

Ingredients

  • 2 pounds of boneless, skinless chicken thighs
  • 4 cups of chicken broth
  • 4 carrots, sliced
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 cup of buttermilk
  • Salt and pepper to taste
  • Fresh okra for garnish

Directions

Chicken Stew Ballet:Chicken Sear Prelude:In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. This is the prelude to a flavorful stew.

Vegetable Harmony:Add finely chopped onions, sliced carrots, sliced celery, and minced garlic to the pot. Let the vegetables sauté until they are tender and aromatic.

Floury Ensemble:Sprinkle 1/4 cup of all-purpose flour over the vegetables and stir well to create a floury ensemble that will thicken the stew.

Broth Symphony:Pour in 4 cups of chicken broth, 1 cup of whole milk, and add a bay leaf. Season with salt and pepper to taste. Let the symphony of flavors meld together as the stew simmers for 30-40 minutes.

Dumpling Waltz:Dumpling Prelude:While the stew simmers, prepare the dumplings. In a bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt. This is the prelude to fluffy dumplings.

Buttery Crescendo:Incorporate cold, cubed unsalted butter into the flour mixture, using your fingers to create a coarse, crumbly texture. This is the buttery crescendo that makes the dumplings light and flaky.

Milk Infusion:Pour in 3/4 cup of whole milk and gently mix until just combined. Be cautious not to overmix; the dough should be soft and slightly sticky.

Dumpling Formation:Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are cooked through and have doubled in size.

Garnish Finale:Garnish the Chicken and Dumplings with fresh thyme if desired. This finale adds a burst of freshness to the hearty dish.

Serve and Enjoy:Ladle the Southern-style Chicken and Dumplings into bowls, making sure each serving has a generous mix of stew and fluffy dumplings. Enjoy the comforting embrace of Southern flavor.

Serving Suggestions:- Serve hot, and pair with a side of collard greens or cornbread for an authentic Southern meal.

Sprinkle a dash of hot sauce for those who like an extra kick.

Share with loved ones, and savor the warmth of Southern hospitality.

This Southern-style Chicken and Dumplings isn’t just a dish; it’s a taste of Southern comfort. So, get ready to experience the warmth, cook up a pot of this classic, and let the hearty flavors transport you to the heart of the South. Happy cooking!

Instructions

Place the chicken thighs, chicken broth, carrots, celery, onion, and garlic in the Instant Pot.

Close the lid and set it to manual high pressure for 15 minutes.

While the chicken is cooking, prepare the dumplings as in the first recipe, using buttermilk instead of regular milk.

Once the chicken is done, perform a quick pressure release.

Shred the chicken in the pot using two forks.

Drop spoonfuls of the dumpling dough into the pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, perform a quick pressure release.

Serve hot, garnished with fresh okra.

Chicken and dumplings with a Southern twist infuse the flavors of the South into this beloved dish. The buttermilk dumplings and fresh okra give it a unique charm.

Cheesy Chicken and Dumplings

Ingredients

2 pounds of chicken thighs, bone-in and skin-on
4 cups of chicken broth
2 carrots, chopped
2 celery stalks, chopped
1 onion, diced
3 cloves of garlic, minced
1 cup of cheddar cheese, shredded
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
2/3 cup of milk
1/4 cup of fresh chives, chopped

Directions

Sauté the Veggies:In a large pot, melt the butter and sauté the onions, carrots, celery, and garlic until they’re tender. This is where the flavor adventure begins.

Add Flour:Sprinkle the flour over the sautéed veggies and stir it in. This will create a roux, which will thicken our Cheesy Chicken and Dumplings.

Pour in Broth and Milk:Gradually pour in the chicken broth and milk while stirring continuously. This will give you a creamy base for your dish.

Season and Simmer:Add thyme, salt, and pepper for that savory touch. Let the mixture simmer for about 15 minutes to let the flavors meld.

Cheese Please:Stir in the shredded cheddar cheese until it’s all melty and glorious. This is where the “cheesy” part comes in!

Add Chicken:Toss in the cooked chicken, and let it all simmer together for another 10 minutes to ensure the chicken is heated through.

Dumpling Time:Now, let’s not forget the dumplings. Follow the dumpling-making steps from the Chicken and Dumplings recipe above and add them to this cheesy concoction.

Serve and Enjoy:Once the dumplings are light and fluffy, ladle this cheesy goodness into a bowl. It’s like a warm hug for your taste buds.

Cheesy Chicken and Dumplings is the epitome of comfort food. It’s rich, creamy, and full of cheesy delight. Serve it up on a chilly day, and you’ll have everyone asking for seconds. Enjoy!

Instructions

Place the chicken thighs, chicken broth, carrots, celery, onion, and garlic in the Instant Pot.
Set the Instant Pot to manual high pressure for 12 minutes.
After cooking, perform a quick pressure release.
Remove the chicken and shred it. Return the chicken to the pot.
Stir in the cheddar cheese.
In a separate bowl, mix the flour, baking powder, and salt.
Add the milk to the dry ingredients and stir until just combined.
Drop spoonfuls of the dumpling batter into the pot.
Close the lid and cook on high pressure for 5 minutes.
After cooking, perform a quick pressure release.
Stir in the fresh chives.
Serve hot.
This cheesy version of chicken and dumplings adds a gooey and comforting twist. It’s perfect for cheese lovers and those who appreciate a creamy touch.

Conclusion

Chicken and dumplings are the epitome of comfort food, and the Instant Pot makes them even more accessible. These 7 recipes showcase the versatility and convenience of this kitchen marvel. Whether you prefer the classic version, a creamy twist, or a Southern infusion, there’s a chicken and dumplings recipe here for everyone.

The Instant Pot is more than just a kitchen appliance; it’s a time-saving friend. It allows you to create tender chicken and perfectly cooked dumplings without the hassle. The speed and consistency it offers make it a must-have in any kitchen.

So, pick your favorite recipe, get your Instant Pot ready, and embark on a culinary adventure. Cooking should be a pleasure, and these recipes will surely bring joy to your kitchen. Happy cooking!

Additional Tips and Notes:Here are some extra tips for successful Instant Pot cooking:

Preparation is Key:Have your ingredients ready before you start, so you can enjoy a seamless cooking process.

Adjust to Your Taste:Feel free to customize the seasoning and ingredients to match your preferences.

Serve with Love:These recipes pair wonderfully with a side of your choice, such as salad or cornbread.

Cooking is all about exploring flavors and enjoying the process. These recipes offer you the freedom to create comforting dishes effortlessly. So, dive in, experiment, and savor the delicious results of your Instant Pot cooking journey. Happy cooking and happier eating!

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