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- 1.5 lbs boneless, skinless chicken thighs - 3 cups low-sodium chicken broth - 1 cup frozen peas - 1 medium onion, diced - 2 cups carrots, sliced - 2 cups celery, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - 1 can (8 oz) refrigerated biscuit dough When making Instant Pot chicken and dumplings, you need fresh and tasty ingredients. Start with chicken thighs. They stay juicy and tender in the pot. Next, pick a low-sodium chicken broth. It adds flavor without being too salty. Aromatics make your dish shine. Use a medium onion, diced. Add some garlic, minced to boost the taste. Carrots and celery bring color and crunch. Slice the carrots and chop the celery well. For seasoning, dried thyme, rosemary, and smoked paprika work wonders. They bring warmth and depth. Finally, don’t forget the dumplings! A can of refrigerated biscuit dough gives a fluffy finish. Gather these items, and you are ready to cook! Keep your ingredients fresh. The quality will make a big difference in flavor. 1. Sauté the Aromatics: Set your Instant Pot to 'Sauté' mode. Add 2 tablespoons of olive oil and let it heat. Once hot, add 1 medium diced onion. Cook for about 3 minutes until it is soft and clear. 2. Add Garlic for Flavor: Stir in 3 cloves of minced garlic and cook for 1 more minute. This step will fill your kitchen with a great smell. 3. Season the Chicken: Take 1.5 lbs of boneless, skinless chicken thighs. Season them with salt, pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika. Add the chicken to the pot. Brown it on both sides for 3 to 4 minutes. This locks in the flavors. 4. Deglaze with Broth: Pour in 3 cups of low-sodium chicken broth. Use a wooden spoon to scrape the bottom of the pot. This lifts any tasty browned bits. 5. Incorporate Vegetables: Add 2 cups of sliced carrots and 2 cups of chopped celery to the pot. Stir everything well. Make sure the chicken is covered with the broth. 6. Setting Up Pressure Cooking: Close the Instant Pot lid tightly. Set the pressure release valve to sealing. Choose 'Manual' mode and set the timer for 10 minutes on high pressure. 7. Natural Pressure Release: When cooking is done, let the pot release pressure naturally for 5 minutes. After that, quickly release any remaining steam. 8. Add Peas: Carefully open the lid and stir in 1 cup of frozen peas. This adds color and a nice texture to your dish. 9. Prepare the Dumplings: Take 1 can of refrigerated biscuit dough. Cut the dough into quarters. Gently place the pieces on top of the chicken and veggies without stirring. 10. Final Cooking Step: Close the lid again and set the valve to sealing. Cook on 'Manual' high pressure for another 7 minutes. 11. Quick Release Again: After cooking, perform a quick release to let out the pressure. 12. Thicken the Broth (Optional): If you want a thicker broth, mix 2 tablespoons of cornstarch with a little cold water. Stir this into the hot mixture until it thickens. 13. Serve and Enjoy: Spoon the chicken, veggies, and dumplings into bowls. Enjoy your warm and comforting meal! To make your chicken and dumplings taste great, browning the chicken is key. This step adds depth and enhances the flavor. Set your Instant Pot to 'Sauté' and heat olive oil. Add the chicken thighs, cooking them until golden brown on both sides. Choosing the right broth also matters. I prefer low-sodium chicken broth. It lets you control the salt. You can also use homemade broth for extra flavor. For fluffy dumplings, use refrigerated biscuit dough. Cut it into quarters and drop the pieces on top of the chicken. Do not stir them in. This keeps them light and fluffy. If you want a thicker broth, cornstarch is your friend. Mix it with cold water to make a slurry. Stir it in after cooking for a rich texture. Serving is as important as cooking. Use deep bowls for your chicken and dumplings. This makes the dish look appealing and keeps it warm. For garnishing, freshly chopped parsley or chives add color and flavor. Just sprinkle some on top before serving. It makes your dish look professional and inviting. {{image_4}} You can swap chicken for turkey or beef in this recipe. Turkey works well as it has a similar flavor. Use boneless, skinless turkey thighs for best results. Beef can also shine in this dish, but it will need more cooking time. Choose tender cuts like chuck or sirloin. Cut the beef into small pieces for even cooking. Adjust the cooking time as needed. Feel free to get creative with your veggies. Use seasonal produce to add fresh flavors. For example, try zucchini in summer or sweet potatoes in fall. You can also add greens like spinach for nutrition. Simply toss in a couple of handfuls during the last few minutes of cooking. This adds color and boosts the dish's healthiness. If you need a gluten-free meal, you can still enjoy this recipe. Use gluten-free biscuit dough for the dumplings. Many brands offer tasty options. For the broth, check labels to find a gluten-free version. You can even make your own broth at home using chicken and vegetables. This way, you control all the ingredients, ensuring a delicious and safe dish. To keep your chicken and dumplings fresh, store leftovers in an airtight container. Place the container in the fridge. They will stay good for about three to four days. If you want to freeze portions, scoop servings into freezer bags. Press out the air before sealing. Label each bag with the date. You can keep them in the freezer for up to three months. When reheating chicken and dumplings, you have a few options. The best method is to use the stove. Heat the dish in a pot over low heat. Stir it often to ensure even heating. You can also use the microwave. Place a serving in a bowl, cover it, and heat in short bursts. Stir between each burst for even warmth. For the best texture, add a splash of broth or water. This will help keep the dumplings soft. Avoid overheating, as this can make them tough. Enjoy your leftovers just as much as your first serving! Making Instant Pot Chicken and Dumplings is quick. The prep time is about 15 minutes. The cook time is 17 minutes total. You spend 10 minutes cooking the chicken and 7 minutes for the dumplings. The total time is around 45 minutes. Yes, you can use frozen chicken! Just add a few extra minutes to the cook time. If your chicken is frozen solid, it may take about 12 to 15 minutes. Always check the chicken for doneness. Ensure it reaches 165°F internally for safety. Chicken and Dumplings are great alone, but sides add more flavor. Here are some ideas: - Fresh salad with greens - Steamed broccoli or green beans - Garlic bread for a comforting touch - Mashed potatoes for extra creaminess These sides will complete your meal and delight your guests! In this blog post, I shared a simple recipe for Instant Pot Chicken and Dumplings. You learned about key ingredients, flavor tips, and the cooking process. I also provided variations and storage advice to suit your preferences. This dish is tasty and comforting. Remember, the right herbs and browning make a big difference. Try this recipe for a cozy meal. Enjoy making it your own with different veggies or proteins. Your kitchen will smell great, and your family will love the results.

Instant Pot Chicken and Dumplings

Savor the warmth of homemade comfort with this Instant Pot Chicken and Dumplings Delight! This easy recipe combines tender chicken, hearty veggies, and fluffy dumplings all cooked to perfection in your Instant Pot. With just 15 minutes of prep and a total of 45 minutes, you can enjoy a delicious, filling meal that the whole family will love. Click to explore the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

3 cups low-sodium chicken broth

2 cups carrots, sliced

2 cups celery, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup frozen peas

1 can (8 oz) refrigerated biscuit dough

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons olive oil

Instructions
 

Sauté the Aromatics: Set your Instant Pot to 'Sauté' mode. Add the olive oil and allow it to warm up. Once hot, incorporate the diced onion and sauté for approximately 3 minutes until it turns translucent.

    Add Garlic for Flavor: Stir in the minced garlic and sauté for an additional minute, or until it becomes fragrant, enhancing the aroma of your dish.

      Season the Chicken: Take the chicken thighs and season them generously with salt, pepper, dried thyme, dried rosemary, and smoked paprika. Add the chicken pieces to the pot, browning them on both sides for about 3-4 minutes per side to lock in flavors.

        Deglaze with Broth: Pour in the low-sodium chicken broth, ensuring you scrape the bottom of the pot to lift any browned bits (these bits will add a depth of flavor to your dish).

          Incorporate Vegetables: Add in the sliced carrots and chopped celery to the pot. Stir everything together, ensuring that the chicken is fully submerged in the broth.

            Pressure Cook: Close the Instant Pot lid securely and set the pressure release valve to sealing. Select 'Manual' mode and set the timer for 10 minutes to cook under high pressure.

              Natural Pressure Release: Once the cooking time is complete, allow the pot to naturally release pressure for 5 minutes before quickly releasing any remaining steam.

                Add Peas: Carefully open the lid and stir in the frozen peas, which will add a lovely burst of color and texture.

                  Prepare the Dumplings: Cut the refrigerated biscuit dough into quarters and gently drop the pieces into the pot on top of the chicken and vegetables—do not stir as this will help them cook well.

                    Final Cooking Step: Close the lid again, ensuring it’s sealed, and set the valve to sealing. Cook on 'Manual' high pressure for an additional 7 minutes.

                      Quick Release Again: Once the cooking cycle ends, perform a quick release to release the pressure.

                        Thicken the Broth (Optional): If you desire a thicker broth, mix the cornstarch with a small amount of cold water to create a slurry. Stir this into the hot mixture until it thickens to your liking.

                          Serve and Enjoy: Dish out servings hot, making sure each bowl features a generous portion of chicken, veggies, and fluffy dumplings.

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

                              - Presentation Tips: Serve the Chicken and Dumplings in deep bowls, garnished with freshly chopped parsley or chives for a delightful pop of color and fresh flavor.