Best 7 Instant Pot Chicken And Dumplings Pressure Cooker Recipes

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INSTANT POT® CHICKEN AND DUMPLINGS



Instant Pot® Chicken and Dumplings image

This easy Instant Pot® version of classic chicken and dumplings makes the best use of the multicooker. Brown the chicken, pressure cook, then boil the dumplings all in one appliance!

Provided by Pillsbury Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 10

2 tablespoons butter
2 cups chopped yellow onions
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso® chicken broth (from 32-oz carton)
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
1/2 cup heavy whipping cream

Steps:

  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
  • Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot® to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 95 mg, Fat 4, Fiber 2 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 9 g, TransFat 1/2 g

INSTANT POT CHICKEN AND DUMPLINGS



Instant Pot Chicken and Dumplings image

Make this Satisfying Instant Pot Chicken and Dumplings Recipe (Pressure Cooker Chicken and Dumplings). Classic hearty comfort food with tender chicken and fluffy homemade dumplings in aromatic chicken broth. An all-time family favorite!

Provided by Amy + Jacky

Categories     Dinner     Lunch     Main Course

Time 1h15m

Number Of Ingredients 23

8 (2.5 pounds or 1135g) bone-in chicken thighs
5 cups (1250ml) unsalted chicken stock
1 tablespoon (14g) unsalted butter or olive oil
1 (380g) large russet potato (, bite-size chunks)
3 (379g) medium carrots (, chopped)
2 (170g) celery ribs (, chopped)
1 (209g) large onion (, chopped)
3 cloves (11g) garlic (, minced)
2 bay leaf
A pinch dried thyme
½ cup (62.5g) all-purpose flour
½ - 1 cup (60 - 120g) frozen green peas
Kosher salt & Ground black pepper
Fish sauce or Salt for seasoning
Fresh flat-leaf parsley (, finely chopped)
Heavy cream (2 tablespoons per bowl)
2 cups (250g) all-purpose flour
1 tablespoon (12g) baking powder
1 teaspoon (5g) salt
¾ cup (188ml) milk
2 tablespoons (28g) unsalted butter (, melted)
1 tablespoon (15ml) olive oil
Fresh parsley or chives (optional) (, finely chopped)

Steps:

  • Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken thighs from sticking to the pot.Make Dumplings Dough: While Instant Pot is preheating, mix 2 cups (250g) all-purpose flour and 1 tbsp (12g) baking powder (NOT Baking Soda). In a separate container, mix 3/4 cup (188ml) warm milk, 1 tsp (5g) salt, 1 tbsp (15ml) olive oil, and 2 tbsp (28g) unsalted butter. Pour milk mixture into the flour mixture. Mix well to form a batter. Do not overmix.Pat-dry chicken thighs and season skin side with kosher salt & black pepper. Add 1 tbsp (15g) unsalted butter to Instant Pot, ensure the whole bottom is coated with butter. Add 4 chicken thighs (skin side) in Instant Pot and brown for 3.5 minutes. Season the other side with kosher salt & black pepper. Then, flip and brown for 2 minutes. Set aside and repeat for remaining chicken thighs.
  • Saute Onions, Garlic, & Veggies: Add chopped onions, season with a pinch of Kosher salt & black pepper. Saute onions for roughly 2.5 minutes. Add minced garlic cloves and saute for 30 seconds until fragrant. Add chopped carrots & celery, then saute for 2 minutes. Add 2 bay leaves + a pinch of dried thyme, then let it cook for a minute until fragrant.
  • Deglaze: Pour in 1 cup (250ml) unsalted chicken stock and deglaze by scrubbing all the brown bits off the bottom of the pot. Give it a quick mix.
  • Pressure Cook Chicken and Dumplings: Add potato chunks, 4 cups (1000ml) unsalted chicken stock, browned chicken thighs + all meat juice.Drop dumplings on top with a teaspoon (they'll double in size after pressure cooking). With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes + Natural Release for 15 minutes. Then, Gradual Release (turn Venting Knob just enough to release pressure slowly) until Floating Valve drops. (See photo below for reference)
  • Shred Chicken Thighs: Set aside dumplings. In a large bowl, shred chicken and discard the skin & bones.
  • Thicken Chicken and Dumplings: Bring the soup to a simmer. Add in 1/2 - 1 cup (60 - 120g) frozen green peas. Stir and break some of the potatoes to thicken soup. In a mixing bowl, whisk together 1/2 cup (62.5g) all-purpose flour and a few ladles of soup until the flour fully dissolves. Thicken the chicken and dumplings soup to the desired thickness by mixing in the flour mixture one third at a time.
  • Season & Serve: Return shredded chicken and dumplings to pot. Taste and season with fish sauce or salt. Mix well and serve with finely chopped parsley and heavy cream if desired.

Nutrition Facts : Calories 578 kcal, Carbohydrate 51 g, Protein 29 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 131 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

INSTANT POT CHICKEN AND DUMPLINGS



Instant Pot Chicken and Dumplings image

Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon baking powder
1 3/4 cups plus 2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup whole milk, at room temperature
1 small onion, chopped
2 medium celery stalks, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 cups chicken stock
1/2 cup dry white wine
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
  • Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
  • Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
  • Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.

PRESSURE COOKER CHICKEN AND DUMPLINGS



Pressure Cooker Chicken and Dumplings image

It doesn't get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I've added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green. I prefer using all dark meat here-a combination of drumsticks and thighs gives great flavor and won't overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories     dinner, lunch, cookbook exclusive, dumplings, poultry, soups and stews, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

3 1/2 pounds bone-in chicken pieces, preferably dark meat
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
2 carrots, diced
2 celery stalks, diced
1 Spanish onion, diced
1 turnip, peeled and diced
4 garlic cloves, smashed
1/4 cup all-purpose flour
1 quart chicken stock, preferably homemade
Chopped fresh parsley or celery leaves, for serving
1 1/2 cups all-purpose flour
1/2 cup fine cornmeal
1/4 cup minced fresh chive (optional)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, melted
3/4 cup whole milk

Steps:

  • In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
  • Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
  • Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
  • Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
  • Test the dumplings by cutting into one and making sure it's cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
  • Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1207 milligrams, Sugar 11 grams, TransFat 1 gram

ELECTRIC PRESSURE COOKER CHICKEN AND DUMPLINGS



Electric Pressure Cooker Chicken and Dumplings image

This delicious and comforting Southern chicken and dumplings recipe will have you coming back for more. It's simple to make and can be thrown together in no time using your Instant Pot®. If you want to add additional veggies you could. Sometimes I add peas and carrots and even broccoli. Garnish with parsley, if you like.

Provided by Chef Tovia Gartenberg

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

1 large chicken breast
1 tablespoon paprika
2 teaspoons garlic powder
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
4 cups chicken stock, divided
2 (12 ounce) packages frozen dumpling wrappers
2 cups cream of chicken soup
1 ½ cups frozen peas and carrots
salt and ground black pepper to taste

Steps:

  • Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
  • Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 58 g, Cholesterol 29.1 mg, Fat 6.1 g, Fiber 3 g, Protein 17.2 g, SaturatedFat 1.6 g, Sodium 1726.6 mg, Sugar 0.9 g

INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER



Instant Pot Chicken and Dumplings | Pressure Cooker image

Pressure cooker recipe for Chicken and Dumplings. Very easy to modify to stove top cooking. This has become a family favorite, and is requested over Grandma's Pennsylvania Dutch recipe (shhhh). ** NEW NOTE**. This recipe was created with my small 2qt pressure cooker. You should adjust ingredient + liquid ratios depending on the size of your cooker. If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered. It just depends on your preferred method. (You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).

Provided by redsparklies

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs skinless chicken breasts, on bone
1 onion, diced
4 carrots, peeled and diced
3 stalks celery, sliced (add tops for extra flavor)
2 cups water (or Chicken Stock)
1/2 teaspoon dried thyme (or 3 sprigs fresh)
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
2/3 cup nonfat milk
1 tablespoon baking powder
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon chives, snipped into bits (optional)

Steps:

  • Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
  • Cover, lock, and cook on LOW PRESSURE for 15 minutes.
  • (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
  • After 15 minutes, lower pressure with quick release method.
  • Remove chicken and cover to keep warm.
  • Combine DUMPLING INGREDIENTS as follows:.
  • Combine eggs, milk, salt and baking powder in large bowl.
  • Whisk until frothy.
  • Whisk in 1 cup of flour.
  • Stir in remaining flour (do not whisk, stir with spoon).
  • Bring liquid in pressure cooker to a boil.
  • Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
  • Cover, lock, and bring to HIGH PRESSURE over high heat.
  • Lower heat to stabilize, and cook for 5-7 minutes.
  • Shred Chicken off bone as dumplings cook.
  • After 5-7 minutes, lower pressure with quick release method.
  • Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

Nutrition Facts : Calories 386.9, Fat 6.1, SaturatedFat 1.5, Cholesterol 159.6, Sodium 1215.9, Carbohydrate 40.2, Fiber 3, Sugar 4.6, Protein 40.3

INSTANT POT® CHICKEN AND DUMPLINGS



Instant Pot® Chicken and Dumplings image

I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.

Provided by Doughgirl8

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 50m

Yield 5

Number Of Ingredients 23

½ tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
1 bay leaf
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
1 pound bone-in chicken breasts, skin removed
½ teaspoon thyme
½ teaspoon dried marjoram
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
salt and ground black pepper to taste
½ cup frozen petite peas
½ cup frozen cut green beans
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
½ cup buttermilk

Steps:

  • Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
  • Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
  • Mash butter with the flour to make a smooth paste; set aside.
  • Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
  • Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
  • Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
  • Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g

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