Instant Pot Chicken and Dumplings

$- 1 tablespoon olive oil - 1 pound boneless, skinless chicken thighs - 4 cups low-sodium chicken broth - 1 cup all-purpose flour - 1 small onion, finely chopped - 2 medium carrots, sliced - 2 celery stalks, diced - 3 cloves garlic, minced - Dried thyme and rosemary - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - Frozen peas for added flavor Chicken and dumplings need simple, fresh ingredients. The chicken thighs work well because they stay juicy. The broth adds rich flavor. Fresh vegetables like onion, carrots, and celery bring sweetness and crunch. Garlic adds depth and warmth. For the dumplings, you only need a few items. Flour and baking powder create a fluffy texture. Milk helps bind it all together. Adding frozen peas at the end gives a pop of color and flavor. This dish is cozy and fulfilling. You can find the Full Recipe at the end of the article. 1. Set your Instant Pot to sauté mode. 2. Add 1 tablespoon of olive oil and let it heat for about one minute. 3. Cut 1 pound of boneless, skinless chicken thighs into small pieces. 4. Add the chicken to the pot, season with salt and pepper, and sauté for about 5 minutes. 5. Once the chicken is browned, chop 1 small onion, slice 2 medium carrots, and dice 2 celery stalks. 6. Mince 3 cloves of garlic and add all these veggies to the pot. 7. Stir everything together and cook for 2-3 minutes until the onion is soft. 1. Pour in 4 cups of low-sodium chicken broth. 2. Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. 3. Stir to mix well and scrape any bits from the bottom. 4. Securely close the lid of the Instant Pot. 5. Set to manual high pressure and adjust the timer to 10 minutes. 1. In a bowl, mix 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. 2. Gradually stir in 1 cup of milk until a sticky dough forms. 3. Once the chicken is done, carefully release the pressure by turning the valve to venting. 4. Open the lid and stir in 2 cups of frozen peas. 5. Using a spoon, drop spoonfuls of the dumpling dough over the chicken mixture. 6. Close the lid again and set to manual high pressure for another 10 minutes. 7. After this time, perform a quick release again. 8. Open the lid and check that the dumplings are fluffy and cooked. 9. Stir gently to mix the dumplings into the chicken and broth. 10. Taste and adjust seasoning with more salt and pepper if needed. This recipe is simple and satisfying, perfect for a cozy meal. For the complete details, check the Full Recipe. To make great dumplings, focus on the dough's consistency. The dough should be slightly sticky. If it's too dry, add a bit more milk. This gives you fluffy dumplings. For cooking time, keep it short. Ten minutes in the Instant Pot is just right. When done, they should feel light and airy. To boost the taste, add fresh herbs and spices. A sprinkle of parsley or thyme really wakes things up. You can also switch up your vegetables. Try adding corn, peas, or even green beans. Each choice adds its own flavor and texture. Getting the settings right is key. Always make sure the sealing valve is closed before starting. This keeps the pressure inside. When it's done cooking, you can choose quick release or natural release. Quick release is faster, but natural release makes flavors blend better. Both methods work well, so pick what suits you! For more details, check out the Full Recipe and enjoy a cozy meal with your family! {{image_4}} You can easily swap chicken thighs for chicken breasts. Breasts are leaner and still taste great. You may notice a slight change in texture, but they will still work well. Try adding different veggies too. Corn and green beans are solid choices. They add nice color and flavor. You can also mix it up with peas, carrots, and celery. Use what you have on hand. If you need gluten-free dumplings, use gluten-free flour instead of all-purpose flour. It works well and keeps the dish tasty. You can find many options at the store. For a low-sodium dish, choose low-sodium chicken broth. You can also skip the added salt. This way, you can enjoy the meal without the extra sodium. You can make chicken and dumplings in a slow cooker too. Just cook the chicken and veggies on low for about 6 hours. Then, add the dumplings and cook for another hour. If you prefer the stovetop method, start by browning the chicken in a pot. Then, add the broth, seasonings, and veggies. Let it simmer for about 30 minutes. Finally, drop in the dumpling dough and cover until they cook through. These variations make the recipe flexible. You can adjust it to fit your tastes and needs. For the full recipe, check out the main article. To store leftovers, let them cool first. Place the chicken and dumplings in an airtight container. This helps keep the flavors fresh. I recommend using glass containers, as they are durable and safe. You can also use BPA-free plastic containers. Make sure to seal them tightly to avoid spills. You can freeze the chicken and dumplings for later. First, let them cool completely. Then, transfer them to freezer-safe containers. Leave some space at the top, as the dish will expand when frozen. When you're ready to eat, thaw it overnight in the fridge. Reheat in the microwave or on the stove until hot. Stir well to ensure even heating. In the fridge, your leftovers last about 3 to 4 days. If you freeze them, they can stay good for up to 3 months. Always check for signs of spoilage. If you see any mold or if it smells off, it's best to discard it. Keeping an eye on your food helps ensure it stays safe and tasty. It takes about 40 minutes to make this dish. You will spend around 15 minutes prepping. The cooking time is 25 minutes total. First, you sauté the chicken and veggies for about 8 minutes. Then, cook under high pressure for 10 minutes, followed by another 10 minutes for the dumplings. This quick meal fits into any busy schedule. Yes, you can use frozen chicken. However, it affects cooking time. If using frozen chicken, add an extra 5-10 minutes on the cooking time. Ensure the chicken reaches an internal temperature of 165°F for safety. The Instant Pot will cook the chicken thoroughly, so it's safe to use straight from the freezer. Check the dumplings after the second pressure cook. They should be fluffy and light. A quick poke with a fork can help. If the fork comes out clean, they are done. If they feel dense, give them a few more minutes inside the pot. The right texture is key for delicious dumplings. You can cook a delicious Instant Pot Chicken and Dumplings using simple ingredients. We covered all you need, from prep to cooking tips. You learned how to achieve fluffy dumplings and customize flavors. Don't forget about storage tips to keep leftovers fresh. Now, get cooking and enjoy a warm, comforting meal with loved ones! Your perfect dish awaits, so have fun with it!$

Instant Pot Chicken and Dumplings

Warm up your dinner routine with this easy Cozy Instant Pot Chicken & Dumplings recipe! Enjoy tender chicken and fluffy dumplings cooked to perfection in just 40 minutes. With simple ingredients like carrots, celery, and peas, this dish is not only delicious but also comforting and satisfying. Click through to explore the full recipe and bring a taste of home to your table tonight!

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Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 small onion, finely chopped

2 medium carrots, sliced into rounds

2 celery stalks, diced

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

2 cups frozen peas

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

Begin by setting your Instant Pot to sauté mode. Add the olive oil and let it heat for about one minute.

Then, introduce the diced chicken thighs to the pot. Season with salt and pepper, and sauté for about 5 minutes, or until the chicken is nicely browned on all sides.

Next, add in the chopped onion, sliced carrots, diced celery, and minced garlic. Stir everything together and cook for an additional 2-3 minutes, until the onions are translucent and fragrant.

Carefully pour in the chicken broth, followed by the dried thyme and rosemary. Stir to combine, making sure to scrape any flavorful bits off the bottom of the pot.

Securely close the Instant Pot lid, set it to manual high pressure, and adjust the timer to 10 minutes. Ensure the valve is set to the sealing position.

While the chicken is cooking, prepare the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. Gradually pour in the milk while stirring, until a sticky dough forms.

Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to venting. Once the pressure is released, open the lid and stir in the frozen peas.

Using a spoon, drop even dollops of the dumpling mixture over the surface of the chicken and broth, ensuring they are dispersed evenly.

Close the lid again, and set the Instant Pot to manual high pressure for an additional 10 minutes, without releasing the pressure.

After the second cooking cycle, execute a quick release again. Open the lid, and gently check the dumplings for doneness; they should be light, fluffy, and cooked through.

Stir gently to incorporate the dumplings into the chicken mixture. Taste and adjust the seasoning with additional salt and pepper as needed.

Serve hot in bowls, garnished with a sprinkle of fresh parsley for an added touch of color and flavor.

Prep Time: 15 min | Total Time: 40 min | Servings: 6

- Serving Suggestions: Pair with crusty bread on the side to soak up the delicious broth, and enjoy a warm, comforting meal that's perfect for any day of the week!