This Instant Pot chicken and dumplings recipe is a quintessential one-pot comfort meal designed for busy households looking for deep, savory flavors in under thirty minutes. By utilizing the pressure cooking function, you can achieve the texture of a slow-simmered stew with minimal effort, ensuring perfectly tender chicken and light, fluffy dumplings every time. This dish combines aromatic vegetables, succulent protein, and a rich, creamy broth that warms the soul on any chilly day.

List of ingredients

1 Tablespoon oil
1/2 large onion, chopped
2 stalks celery, chopped
1 cup carrots, chopped
1 tablespoons minced garlic
1 pound boneless, skinless chicken thighs or chicken breasts, diced into 1″ pieces
4 cups low sodium chicken broth
1/2 teaspoon black pepper
2 teaspoons poultry seasoning
2 teaspoons Italian seasoning
Salt to taste
5 refrigerated canned biscuits, each cut into 8 pieces
1 cup frozen peas
1/2 cup heavy cream
2 Tablespoons cornstarch
1/4 cup cold water
2 Tablespoons chopped fresh parsley or cilantro

step-by-step instructions

Step: Press the SAUTE button on the Instant Pot, add oil, and sauté the onions for 4 to 5 minutes.
Step: Add celery, carrots, and garlic; stir well.
Step: Add chicken and cook with the vegetables for 5 minutes.
Step: Stir in chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning.
Step: Slice the 5 refrigerated biscuits into 8 pieces each and drop them into the pot.
Step: Close the lid, set to high pressure for 7 minutes, and allow for a natural pressure release for 10 minutes.
Step: Carefully remove the lid, stir in the peas and heavy cream, and thicken with the cornstarch and water mixture if desired. Garnish with parsley or cilantro.

Practical cooking methods

Ensuring consistent bite-sized chicken

When preparing the chicken, aim for uniform pieces roughly one inch in size. If the pieces vary too much, some will overcook and become rubbery while others may remain undercooked. Uniformity is the secret to a perfectly tender texture in every spoonful of this hearty soup.

The importance of the saute step

Never skip the sautéing of the onions, celery, and carrots. This process caramelizes the natural sugars in the vegetables and provides a depth of flavor that is impossible to achieve by simply throwing raw ingredients into the broth. Take the extra five minutes to develop these base flavors, as they define the character of the entire dish.

Managing the pressure release

Patience during the ten-minute natural release is non-negotiable for this recipe. If you force a quick release immediately after the timer beeps, the sudden drop in pressure can cause the dumplings to deflate or the broth to spray out of the vent. The natural release ensures the dumplings maintain their structure and the soup remains intact.

Substitutions and variations

Exploring flour variations

If you prefer a heartier texture in your homemade dumplings, you can substitute up to half of the all-purpose flour with whole wheat pastry flour. This provides a nuttier flavor profile and a slightly denser chew, which pairs well with the creamy, savory broth. Always ensure you are using ‘pastry’ flour rather than standard whole wheat flour, as the latter can make the dumplings too heavy.

Vegetable additions

Feel free to incorporate other vegetables such as cubed parsnips or diced leeks into the sauté phase. Leeks, in particular, offer a milder, slightly sweeter onion flavor that complements the chicken and cream. Just ensure any additional vegetables are cut to a similar size as the carrots and celery to maintain consistent cooking times.

Dairy-free adjustments

To make the broth creamy without using heavy cream, consider using full-fat canned coconut milk or a thick cashew cream. While these will impart a slightly different flavor profile, they provide the necessary fat and body to balance the savory herbs. Start with a smaller amount and adjust to your preference, as some plant-based alternatives have stronger flavors than others.

Serving suggestions

Pairing with crusty bread

While the dumplings provide plenty of starch, a slice of crusty, toasted sourdough bread is an excellent companion for this dish. The bread is perfect for mopping up the last remnants of the creamy, seasoned broth from the bottom of your bowl. Consider rubbing a raw garlic clove on the toasted bread for an added layer of flavor.

Fresh garden salads

Balance the richness of the chicken and dumplings with a crisp, acidic salad. A simple vinaigrette-based salad with bitter greens like arugula or radicchio provides a sharp contrast to the creamy soup. The acidity of the lemon or vinegar dressing helps cut through the heaviness, making the meal feel more balanced.

Storage and reheating advice

Proper cooling and storage

Allow the leftover chicken and dumplings to cool to room temperature before transferring them to an airtight container. If you leave the lid off for a few minutes while it cools, it prevents condensation from forming, which can make the dumplings soggy over time. Refrigerate promptly, and the soup will stay fresh for up to three days.

Reheating for best texture

When reheating on the stovetop, use low heat and stir gently to avoid breaking apart the dumplings. If the soup appears too thick after being stored in the refrigerator, add a small splash of chicken broth or water to loosen the consistency. Avoid microwaving large portions, as the uneven heating can cause the cream to separate and the dumplings to become mushy.

Troubleshooting common issues

Preventing soggy dumplings

If your dumplings often turn out too soggy, ensure you are using the correct amount of baking powder and baking soda. These leavening agents are responsible for the light texture, and if they are expired, the dumplings will remain flat and dense. Also, ensure you are placing them on top of the liquid rather than burying them under the chicken and vegetables.

Handling thickener clumps

To avoid lumps when adding cornstarch, never add it directly to the hot soup. Always prepare a slurry by mixing the cornstarch with cold water in a separate small bowl first. Whisk it until it is completely smooth, and then slowly drizzle it into the simmering pot while stirring constantly to ensure it incorporates evenly without forming pockets of raw starch.

Frequently Asked Questions

Can I use gluten-free flour for the dumplings?

Yes, you can substitute a high-quality 1-to-1 gluten-free baking flour blend for the all-purpose flour in the homemade dumpling recipe. Ensure your blend contains xanthan gum to help provide the structure necessary for the dumplings to hold their shape during the pressure cooking process.

Why did my bottom burn while pressure cooking?

The ‘Burn’ error on an Instant Pot usually occurs when there is not enough thin liquid or when food is stuck to the bottom of the liner. Always make sure to scrape up any browned bits after sautéing and ensure the broth is thin enough to cover the bottom of the pot completely before sealing the lid.

Can I freeze the leftovers?

Freezing is not recommended for this specific recipe because the dumplings and the cream-based broth do not hold their texture well after thawing. The dumplings tend to disintegrate, and the cream often separates, resulting in a grainy texture. It is best enjoyed fresh or within a few days of refrigeration.