Savory Instant Pot Chicken and Dumplings
Discover the comfort of this Savory Instant Pot Chicken and Dumplings recipe that combines tender, shredded chicken with fluffy dumplings all cooked in a rich, flavorful broth. This quick and easy pressure cooker meal is perfect for busy weeknights yet feels like a warm hug on chilly days. With just a few simple ingredients and minimal prep work, you can serve your family a comforting dish that rivals Grandma's cherished Pennsylvania Dutch recipe. Adaptable for stove top cooking, this dish remains a family favorite, and the soothing flavors of thyme and tender vegetables will have your loved ones coming back for seconds.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
skinless chicken breasts, on bone
2 lbs
onion
1 (diced)
carrots
4 (peeled and diced)
celery
3 stalks (sliced (add tops for extra flavor))
water or chicken stock
2 cups
dried thyme
1/2 teaspoon (or 3 sprigs fresh)
salt
1 teaspoon
pepper
1/2 teaspoon
large eggs
2
nonfat milk
2/3 cup
baking powder
1 tablespoon
all-purpose flour
2 cups
chives
1 tablespoon (snipped into bits (optional))
Instructions
1
In your pressure cooker, combine the chicken breasts, diced onion, diced carrots, sliced celery (including tops), water (or chicken stock), dried thyme (or fresh), salt, and pepper.
2
Seal the lid, ensuring it is locked, and set to cook on LOW PRESSURE for 15 minutes. For stove top cookers, start over high heat and reduce to stabilize pressure.
3
Once the cooking time is completed, use the quick release method to lower the pressure.
4
Carefully remove the chicken from the pot and cover it to keep warm.
5
In a large mixing bowl, prepare the dumpling batter by whisking together the eggs, nonfat milk, and baking powder until frothy. Then, whisk in 1 cup of all-purpose flour.
6
Next, gently fold in the remaining flour with a spoon until just combined. Do not overmix; the batter should be slightly lumpy.
7
Bring the liquid in the pressure cooker back to a boil. Using a teaspoon, drop spoonfuls of the dumpling batter into the boiling broth. You can make the dumplings slightly larger if you prefer.
8
Cover the pot again and bring it to HIGH PRESSURE over high heat. Adjust the heat to stabilize the pressure and cook for an additional 5-7 minutes.
9
While the dumplings are cooking, shred the chicken off the bone.
10
After 5-7 minutes, use the quick release method again to lower the pressure. Add the shredded chicken back into the pot, mixing it gently with the dumplings, or serve by spooning the broth and dumplings over individual bowls.
Nutrition Information
5.7
Fat
37
Carbs
21.4
Protein
1.4
Fiber
1.1
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Instant Pot Chicken and Dumplings?
It is a comforting, quick, and easy pressure cooker meal that features shredded chicken and fluffy dumplings in a flavorful broth, inspired by Pennsylvania Dutch recipes.
How many calories are in one serving?
There are 300 calories per serving.
What is the fat content of this recipe?
This recipe contains 5.7 grams of fat per serving.
How many carbohydrates are in this dish?
There are 37 grams of carbohydrates per serving.
What is the protein count for this recipe?
Each serving provides 21.4 grams of protein.
How much fiber is in a serving?
The dish contains 1.4 grams of fiber per serving.
What is the sugar content per serving?
There is 1.1 grams of sugar per serving.
What type of chicken is recommended for this recipe?
The recipe uses 2 lbs of skinless chicken breasts on the bone.
How many carrots do I need?
You will need 4 carrots, peeled and diced.
How should the celery be prepared?
Three stalks of celery should be sliced, and you should include the tops for extra flavor.
Can I use chicken stock instead of water?
Yes, you can use 2 cups of either water or chicken stock for the broth.
What type of thyme should I use?
You can use 1/2 teaspoon of dried thyme or 3 sprigs of fresh thyme.
How much salt and pepper are required?
The recipe calls for 1 teaspoon of salt and 1/2 teaspoon of pepper.
What are the ingredients for the dumpling batter?
The batter is made with 2 large eggs, 2/3 cup nonfat milk, 1 tablespoon baking powder, and 2 cups all-purpose flour.
What is the initial pressure cooking setting for the chicken?
The chicken and vegetables should be cooked on LOW PRESSURE for 15 minutes.
How do I release the pressure in the Instant Pot?
Use the quick release method to lower the pressure after both the chicken and the dumpling cooking cycles.
What is the secret to good dumpling batter?
The secret is to not overmix the batter; it should remain slightly lumpy.
How do I add the dumpling batter to the pot?
Using a teaspoon, drop spoonfuls of the batter into the boiling broth.
How long do the dumplings cook?
The dumplings cook for 5 to 7 minutes on HIGH PRESSURE.
Can I make the dumplings larger?
Yes, you can make the dumplings slightly larger than a teaspoon if you prefer.
When do I shred the chicken?
Shred the chicken off the bone while the dumplings are cooking in the pressure cooker.
Are there any optional garnishes?
Yes, you can add 1 tablespoon of chives, snipped into bits, as an optional ingredient.
What type of onion is needed?
The recipe requires one diced onion.
How much milk is used in the dumplings?
The recipe uses 2/3 cup of nonfat milk.
What type of flour is used for the dumplings?
The recipe specifies 2 cups of all-purpose flour.
How many eggs are in the batter?
There are 2 large eggs in the dumpling batter.
Is this recipe suitable for stove top cooking?
Yes, it is adaptable for stove top cooking by adjusting the heat to stabilize the pressure.
What is the total number of ingredients?
There are 13 ingredients in this recipe.
How do I serve the final dish?
You can add the shredded chicken back into the pot and mix gently, or spoon the broth and dumplings over chicken in individual bowls.
What makes the dumpling batter frothy?
Whisking the eggs, nonfat milk, and baking powder together initially makes the mixture frothy.