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- 1.5 lbs boneless, skinless chicken thighs - 1 onion, finely chopped - 3 garlic cloves, minced - 2 cups chicken broth - 1 cup carrots, sliced - 1 cup celery, chopped - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup frozen peas For this dish, I use chicken thighs because they stay juicy and tender. The onion and garlic add depth. The carrots and celery bring color and crunch. The thyme and rosemary give it a cozy flavor. Don't forget salt and pepper; they enhance the taste. The frozen peas add a nice pop of sweetness at the end. - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup milk - 2 tablespoons butter, melted These dumplings are fluffy and soft. The flour and baking powder make them rise. The salt brings out the flavor, while the milk and butter keep them moist. Mix them well for the best texture. - 1 tablespoon chopped fresh parsley Fresh parsley brightens up the dish. It adds color and a fresh taste. Just sprinkle it on top before serving for a lovely finish. - Set your Instant Pot to sauté mode. - Add some oil. Once hot, toss in the chopped onion. - Sauté for about 3-4 minutes until soft. - Next, add the minced garlic. Cook for 1 more minute until fragrant. - Season the chicken thighs with salt, pepper, thyme, and rosemary. - Place the seasoned chicken into the Instant Pot. - Pour in the chicken broth. Add the sliced carrots and chopped celery. - Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. - After cooking, let the pressure release naturally for 10 minutes. - Carefully do a quick release to remove any remaining pressure. - Take out the chicken thighs and shred them with two forks. - Put the shredded chicken back in the pot. Stir in the frozen peas. - In a bowl, mix the flour, baking powder, and salt. - Gradually add in the milk and melted butter. Mix until a soft dough forms. - Drop spoonfuls of the dumpling dough on top of the chicken mixture. - Make sure not to stir. Close the lid again. - Set to high pressure and cook for 5 minutes. - Once done, do a quick release. - Serve hot, garnished with chopped fresh parsley. To make your chicken and dumplings shine, adjust the seasoning to fit your taste. Start with salt and pepper; add more if needed. You can also include extra herbs or spices. Try adding garlic powder or a pinch of paprika for a warm kick. Fresh herbs like thyme or rosemary can enhance the dish's aroma. Experiment until you find your perfect balance, and don’t be afraid to taste as you go. Common mistakes can ruin your dumpling texture. Avoid overmixing the dough; it should be soft and slightly sticky. If your dough is too dry, add more milk gradually. If too wet, sprinkle in more flour. Check the consistency by dropping a spoonful onto the chicken mixture. It should hold its shape. Remember, fluffy dumplings need a light touch. Different Instant Pot models may vary in cooking times. If yours cooks faster, reduce the time by a minute or two. For larger batches, increase the cooking time slightly to ensure everything cooks through. Always check the chicken’s internal temperature; it should reach 165°F for safety. Adjusting these times can make your dish perfect every time. {{image_2}} You can make this dish healthier by using leaner cuts of chicken. Chicken breasts work well and have less fat. Another option is to use low-fat milk or non-dairy alternatives like almond or oat milk. These choices cut down on calories while still keeping the dish creamy and tasty. Don’t be afraid to mix things up with your vegetables. You can add peas or corn for a pop of color and sweetness. If you like a little heat, sprinkle in some red pepper flakes or Cajun seasoning. These additions can take the flavor to a new level, making your meal even more enjoyable. If you need a gluten-free option, use gluten-free flour for your dumplings. This keeps the dish friendly for those with gluten sensitivities. For thickening the broth, you can use cornstarch or arrowroot powder instead of regular flour. This way, you keep the same great taste without the gluten. To store leftovers, place chicken and dumplings in an airtight container. Keep them in the fridge. They will stay fresh for about three to four days. Make sure to let them cool before sealing the container. This helps avoid soggy dumplings. You can freeze chicken and dumplings for longer storage. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you are ready to enjoy them, thaw overnight in the fridge. Reheat in a pot on low heat, stirring gently. Add a splash of chicken broth if needed to keep them moist. Making chicken and dumplings ahead of time is easy. Prepare the whole dish and store it in portions. You can use small containers for single servings. This way, you have quick meals ready to go. It saves time and effort on busy days. Just reheat and enjoy! Cooking this dish takes about 45 minutes. You will spend 15 minutes prepping. The cook time is 10 minutes for the chicken. Then you need 5 minutes for the dumplings. Allow for 10 minutes of natural pressure release. Yes, you can use frozen chicken. Just remember to add a few extra minutes to the cook time. Frozen chicken thighs will need about 12 to 15 minutes under high pressure. Ensure the pieces are not stuck together for even cooking. Chicken and dumplings is a complete meal. However, you can pair it with simple sides. Consider a fresh green salad for a light touch. Breadsticks or crusty bread are also great for dipping in the broth. Definitely! You can swap the chicken for plant-based protein. Tofu or chickpeas work well. Use vegetable broth instead of chicken broth. You can also add more veggies for extra flavor and nutrition. In this post, we covered how to make Instant Pot Chicken and Dumplings. I shared key ingredients, step-by-step instructions, and tips for flavor and perfect dumplings. Variations help you adapt the dish to fit your taste or dietary needs. Finally, proper storage and reheating tips ensure you enjoy leftovers. This recipe is simple, quick, and satisfying. You can impress family and friends with this flavorful dish any time you like. Enjoy cooking and making delicious memories!

Instant Pot Chicken and Dumplings

Discover the ultimate comfort food with this delicious Instant Pot Chicken and Dumplings recipe! Made with tender chicken, fresh vegetables, and fluffy dumplings, it's a hearty meal that’s easy to prepare. In just 45 minutes, you can serve a family-friendly dish that warms the soul. Don't miss out on this tasty recipe—click through to explore step-by-step instructions and impress your loved ones with a homemade classic!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 onion, finely chopped

3 garlic cloves, minced

2 cups chicken broth

1 cup carrots, sliced

1 cup celery, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup frozen peas

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

2 tablespoons butter, melted

1 tablespoon chopped fresh parsley (for garnish)

Instructions
 

Set the Instant Pot to sauté mode and add a little oil. Once hot, add the chopped onion and sauté for 3-4 minutes until softened.

    Add minced garlic and cook for another minute until fragrant.

      Season the chicken thighs with salt, pepper, thyme, and rosemary, and place them into the Instant Pot.

        Pour in the chicken broth, then add sliced carrots and chopped celery. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.

          After the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully do a quick release to remove any remaining pressure.

            Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot and stir in the frozen peas.

              In a separate bowl, mix the flour, baking powder, and salt. Gradually add in the milk and melted butter, mixing until a soft dough forms.

                Drop spoonfuls of the dumpling dough onto the mixture in the Instant Pot. Make sure they are placed on top and do not stir.

                  Close the lid again, set to high pressure, and cook for an additional 5 minutes. Once done, do a quick release.

                    Serve hot, garnished with chopped fresh parsley.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6