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Instant Pot Chicken and Dumplings Recipe Easy Cozy Comfort Food

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A quick and easy Instant Pot chicken and dumplings recipe that delivers cozy, comforting flavors perfect for busy weeknights. Tender chicken thighs, savory broth, and fluffy dumplings come together in about 40 minutes for a heartwarming meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup milk (whole or 2%)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme

Instructions

  1. Dice the onion, slice the carrots and celery, and mince the garlic. Cut chicken thighs into bite-sized chunks. Pat the chicken dry if using the sauté function.
  2. Set Instant Pot to ‘Sauté’ mode. Melt butter, then add onion, carrots, celery, and garlic. Cook until onion is translucent and veggies soften, about 4 minutes.
  3. Add chicken chunks, thyme, salt, and pepper. Stir and brown chicken slightly, about 2 minutes.
  4. Pour in chicken broth, stir, scraping browned bits from bottom. Seal lid and set Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. Allow natural release for 5 minutes, then quick-release remaining pressure.
  5. While pressure cooks, mix flour, baking powder, a pinch of salt, and milk in a bowl until just combined to form dumpling batter.
  6. Switch Instant Pot to ‘Sauté’ mode on low. Drop spoonfuls of dumpling batter onto simmering stew, leaving space between. Cover with glass lid or foil. Cook for 10 minutes until dumplings are puffed and cooked through.
  7. Taste and adjust seasoning with salt and pepper. Stir in fresh parsley if using. Serve hot.

Notes

Use chicken thighs for juicier meat. Do not overmix dumpling batter to keep dumplings tender. Seal the Instant Pot properly to avoid watery broth. Avoid lifting the lid while dumplings cook to keep them fluffy. Dumplings can be made gluten-free by substituting flour with a gluten-free blend containing xanthan gum. Leftovers keep well refrigerated for up to 3 days and reheat gently. Freeze broth and chicken separately from dumplings for best texture.

Nutrition

Keywords: Instant Pot, chicken and dumplings, comfort food, easy dinner, pressure cooker, weeknight meal, cozy recipe

Find it online: https://sparklechew.com/instant-pot-chicken-and-dumplings-recipe-easy-cozy-comfort-food/