Instant Pot chicken and dumplings will quickly become a family favorite. The prep is a breeze, and the meal cooks in fewer than 15 minutes. Even after a busy day, there's time to make this comforting all-in-one dinner.
Simple drop dumplings thicken the stew slightly as it cooks, and a small amount of heavy cream is added just before serving for richness.
The cooking time is only about 14 minutes, but be sure to plan on an extra 25 minutes for pressure buildup and release.
- For the Dumplings:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 tablespoons unsalted butter (melted)
- 3/4 cup milk
- For the Stew:
- 2 tablespoons olive oil
- 1 onion (diced, about 3/4 cup)
- 3 cloves garlic (minced, about 1 tablespoon)
- 4 cups chicken stock (low sodium or unsalted)
- 1 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 2 carrots (diced, about 1 cup)
- 3 stalks celery (diced, about 1 cup)
- 1 1/2 pounds chicken breasts (cut into 1-inch cubes)
- 1 cup frozen peas (thawed)
- 3 tablespoons parsley (fresh, chopped, plus more for garnish)
- 1/2 cup heavy cream
Gather the ingredients.
In a medium mixing bowl, combine the flour, 3/4 teaspoon of salt, the baking powder, and melted butter. Add the milk and stir to form a soft dough. Set aside.
Select the sauté function on the Instant Pot and heat the olive oil. When the olive oil is hot, add the diced onion. Cook, stirring, for 2 minutes. Add the minced garlic and cook for about 1 minute longer. Cancel the sauté function.
Add the chicken stock to the pot and stir, scraping up any browned bits that may be on the bottom of the pot. Stir in the salt, pepper, and poultry seasoning, and then add the carrots, celery, and cubed chicken.
Scoop the dumpling dough up with a cookie scoop or tablespoon, allowing about 2 tablespoons for each dumpling. Place the dumplings atop the stew mixture.
Lock the lid in place and move the steam release vent to the sealing position. Select the pressure cook setting (or manual on older models), high pressure, and set the time for 8 minutes. When the time is up, allow a natural release for 15 minutes and then carefully move the steam release vent to the venting position to release the remaining steam.
Carefully remove the dumplings to a bowl and cover with foil to keep warm. Add the peas and all but a few pinches of the parsley to the stew. Select the sauté function and cook for 2 to 3 minutes, or just until the peas are tender. Stir the heavy cream into the stew and heat through. Taste and adjust the seasonings.
Ladle the stew into bowls and top with one or two dumplings. Sprinkle servings with some of the remaining chopped parsley.
- For a thicker stew, combine 2 tablespoons of flour with 2 tablespoons of softened butter in a small bowl. Knead the beurre manie until well blended. Add about half of the beurre manie to the stew mixture along with the heavy cream; stir to blend and bring to a simmer. Add the remaining beurre manie, a little at a time, until the stew is as thick as desired.