Instant pot chicken and dumplings. A pleasant 1-pot meal from my pressure cooker with bone inkin to add depth to the soup, and a homemade drop dumpling.
You need comfortable food. You will need chicken and dumplings.
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Thank you Pam Anderson for this recipe. (Hello Pam!) Dinners where Dad cooks doesn’t exist without a book and without a way of cooking. It taught me how to cook. Besides following the recipe, my chicken and dumplings are also heavily influenced by one of her books, the recipe for Perfect One Dish Dinner.
This recipe was also inspired by a dinner at my friend Ronda. (Hello Ronda!) She served some amazing chicken and dumplings. She makes her with a rolling dumpling. I’m a drop dumpling guy myself. I like the bowl of batters and my trusty little cookie scoop. (Mainly I’m lazy and unfolding the fabric seems like an extra job. And this gives Ronda the excuse that he’s all wrong the next time we see each other.)
It might get out easily with dumplings, but I want to shred the chicken in a pot. So after pressure cooking, shred the chicken while the dumplings are cooking. You don’t need to do that – you can serve the pot of liquid as gravy with dumplings on the sides of the chicken. Either way, this is a simple, comfortable food thanks to my instant pot.
Why this recipe works
My instant pot makes this an easy one pot meal thanks to pressure cooking. The chicken is tender and shredded and cooked in bones adds extra flavor to the soup. Looking for a simple chicken and dumpling recipe? Try this.
Instant Pot Chicken Dumplings and Variations
Join the dark side (of chicken): Use eight chickens and thighs instead of the whole chicken. They are cheap, have more flavor than meat and can withstand high pressure dishes. Boneless, skinless chicken breast (or thigh), fresh or frozen: boneless chicken can be replaced with boneless chicken. Return pressure cooking time to 10 minutes. (I think bone-in chicken adds more flavor to the soup, but I understand the convenience of boneless, skinless chicken breasts.) Alternatively, you can use frozen chicken breasts or thighs individually. Increase the pressure cooking time to 15 minutes. Frozen chicken, bone in: If you have individually frozen chicken, you can use them in this recipe. Beware of the brown stage (frozen chicken is much more than fresh), increasing the pressure cooking time to 35 minutes. Drop dumplings vs Roll dumplings: Use the drop dumplings in this recipe. I’m not patient enough to take the extra step of unfolding the dumpling dough and cutting it into pieces. If you are using your own dumpling fabric, go ahead! (My dumpling dough doesn’t have enough shortening or fat to roll properly – it just makes sticky messes. Other vegetables: I keep the chicken and dumplings simple, and at first fry some onions, carrots and celery. I simmer the colorful dumplings until the vegetables are simmered my favourite herbs.
Inspiration: Salsa Verde Chicken and Dumplings, Perfect One-Dish Dinners, Pam Anderson
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Instant Pot Chicken and Dumpkin Recipes
author: Mike vrobel
Total time: 1 hour 15 minutes
yield: 8 Serving 1x
explanation
Instant pot chicken and dumplings. A pleasant 1-pot meal from a pressure cooker.
1 tsp Vegetable oil
1 (3½-5½ lbs) The whole chicken (thighs, drumsticks, wings, breast))
1 tsp Thin sea salt
1 Medium onion, chopped
1 Celery on the stem, minced
1 Carrots, peeled and chopped
1 Clove garlic, crushed
1 tsp Dried thyme (or fresh thyme leaves)
½ tsp Thin sea salt
½ cup White wine (or chicken soup or water)
2 cups Chicken Bouillon (preferably homemade or water substitute)
1 tsp Fine sea salt (if you use homemade chicken soup)
½ tsp Fresh ground black pepper
dumplings
2 cups All purpose flour (250g))
1 tablespoon baking powder (12 grams))
1 tsp Fine sea salt (5 grams))
1 tsp Dried thyme (or fresh thyme leaves)
1 cup Half and half (250ml)
1 Big egg, beat
Instructions
Season the chicken and brown in two batches: Heat the oil in an instant pot set to high-adjusted saute mode until the oil glows (use medium-high heat on a Stovetop PC). Sprinkle 1 teaspoon of salt on the chicken while the oil is cooked. When the oil glows, brown the chicken in two batches. Place your thighs and drums in a pot, place your skin underneath and cook until your skin is golden, about 5 minutes. Move the brown pieces into the bowl, brown the chest and wings, skin down and down, about another five minutes. Move the remaining chicken into the bowl.
Aromatic Stir Fried: If there is more than 1 tablespoon of chicken fat left in the pan, use a spoon to leave 1 tablespoon of the fat from the excess. Add onion, celery, carrots and garlic to the pan and sprinkle with 1 teaspoon of thyme and 1/2 teaspoon of salt. Fry until the onions are soft for about 5 minutes, then occasionally rubbed the bottom of the pan with a flat wooden spoon and loosen the brown chicken. Pour in white wine, simmer, and bring some of the alcohol to a boil to simmer for 1 minute. Finally, rub the pot to make sure there are no brown bits stuck to the bottom of the pot. Chicken in the pot: Return the chicken and bowl of juice to the pot, pour in the chicken soup and sprinkle with 1 teaspoon of salt. Cook the chicken for 30 minutes quickly release. Lock the lid in a pressure cooker and cook at high pressure in an instant pot or other electric PC for 30 minutes or in a Stovetop PC for 25 minutes. (Use “Manual Mode” or “Pressure Cooking” mode in the Instant Pot.) Quickly release the pot pressure when the cooking time is over. Mix the dumpling dough: whisk flour, baking powder, 1 teaspoon salt, and 1 teaspoon thyme in a small bowl while the chicken is under pressure cooking. Make a hole in the center of the dry ingredients, pour half and half and eggs, stirring together until you get a thick batter. Simmer the dumplings and shred the chicken. Once the instant pot releases pressure, unlock the lid and tilt it away from you to avoid hot steam. Move the chicken to a large platter with tongs or slot spoons, cool and set aside. Set the Instant Pot to medium saute mode (medium flame on a Stovetop PC). Stir in a pan with ½ teaspoon of freshly ground black pepper. Scoop in a narrow single layer into 1 tablespoon of dumpospoing of timmering simmering both. For this, use a small cookie scoop. Simmer until dumplings are cooked about 10 minutes. While the dumplings are simmering, shred the chicken and discard the skin, bones and grease. Once the dumplings are cooked through, stir the subdivided pieces into a pot. Serve and have fun!
Preparation time: 15 minutesCooking time: 60 minutescategory: Sunday dinnermethod: Pressure cookercooking: Americans
FAQ
After cooking dumplings, the soup is very thick. I like thin soups. what do i do?
Double the chicken soup – add 4 cups instead of 2. Thick soup is intentional. I like thick chicken and dumplings.
Can I use the remaining shredded chicken in this recipe?
yes! Skip the “Brown Chicken” step, add fine chicken to the “Chicken in the Pot” section, and return the pressure cooking time to 10 minutes. Don’t worry, don’t shred it after pressure cooking. Go straight to drop the dumplings into the pot.
Can I cut this recipe in half? How about double that?
This recipe can be easily enlarged up and down. Cut the ingredients in half and fit in a 3-quart instant pot. (barely). If you want to scale up, you’ll need an 8-quart instant pot, but you can double all the ingredients. (If you double it, it’s too much to fit in a 6-quart instant pot).
I can’t/do not drink alcohol. What can I replace with wine?
You can skip the wine. Add a little extra chicken soup instead. The wine adds extra finesse to the flavor, but it’s not as important as it makes you worry. You’ll still get some amazing chicken and dumplings.
How do you drop a dumpling batter? It keeps sticking to my tablespoon.
I’m using a cookie scoop – it’s easy to scoop and drop it into the pot at the press of a button.
What do you think?
question? Other ideas? Leave it in the comments section below.
Related Posts
Looking for a little more instant pot chicken? Try my instant pot quick chicken thighs, instant pot chicken cupcatchatore, instant pot Greek chicken thighs with tomatoes and herbs.
Or, for more instant pot recipes, see the Instant Pot (Pressure Cooker) Recipe Index
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