Hey there, my friend. 👋 Get ready for a cozy, comforting meal that’ll have you feeling all sorts of warm and fuzzy inside. This Instant Pot Chicken and Dumplings recipe is a game-changer, and let me tell you why.
Why You Will Love This Instant Pot Chicken and Dumplings Recipe
First off, it is very easy to make – we’re talking minimal prep time and maximum flavor payoff.
The Instant Pot makes it a breeze to have a home-cooked meal on the table in no time.
But the real star of the show?
Those pillowy-soft dumplings swimming in a silky, creamy broth that’ll have you going back for seconds (and thirds.). Trust me, this recipe is about to become a new family favorite.
Ingredients Needed to Make This Instant Pot Chicken and Dumplings
These are the ingredients you need to make this recipe:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
For the Dumplings:
- 2 cups biscuit mix (like Bisquick)
- 2/3 cup milk
- 2 tbsp butter, melted
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:
| Original Ingredient | Alternative |
| Boneless, skinless chicken breasts | Boneless, skinless chicken thighs or a whole chicken cut into pieces |
| All-purpose flour | Gluten-free all-purpose flour or tapioca starch |
| Biscuit mix | Homemade drop biscuit dough |
| Milk | Plant-based milk alternatives (almond, oat, or soy milk) |
Step-by-Step Instructions on How to Make This Recipe
Here’s the gist of how to make this delicious Instant Pot Chicken and Dumplings:
- Sauté the veggies in the Instant Pot.
- Add the chicken, broth, milk, flour, and seasonings.
- Seal the lid and pressure cook.
- Make the dumpling dough and drop spoonfuls into the hot broth.
- Let the dumplings cook for a few more minutes.
- Enjoy your cozy, comforting bowl of chicken and dumplings.
Expert Tips
- Use cold milk for the dumplings to keep them light and fluffy.
- Don’t overmix the dumpling dough – lumps are good.
- Add a splash of cream or half-and-half to the broth for an extra velvety texture.
- Let the dumplings rest for 5 minutes after cooking to soak up all that delicious broth.
Utensils You Need To Make This Instant Pot Chicken and Dumplings
These are the utensils and/or equipment you need to make this recipe:
- Instant Pot or electric pressure cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon or spatula
- Ladle or spoon for scooping dumplings
What to Serve with Instant Pot Chicken and Dumplings
This chicken and dumplings dish is hearty enough to be a meal on its own, but feel free to serve it alongside:
- A fresh green salad
- Buttered corn or peas
- Crusty bread or biscuits for soaking up that yummy broth
Frequently Asked Questions
Can I Use Frozen Chicken?
Yes, you can use frozen chicken in this recipe. Just add a few extra minutes to the pressure cooking time to ensure it’s fully cooked through.
How Do I Make This Recipe Gluten-Free?
No problem. Simply swap out the all-purpose flour for a gluten-free alternative like tapioca starch or gluten-free all-purpose flour. For the dumplings, use a gluten-free biscuit mix or make your own dough with gluten-free flours.
Can I Make The Dumplings Ahead of Time?
While the dumplings are best made fresh, you can prepare the dough ahead of time and refrigerate it until ready to cook. Just bring it back to room temperature before dropping spoonfuls into the hot broth.
How Do I Thicken The Broth?
If you prefer a thicker, creamier broth, you can make a simple slurry by whisking together equal parts flour and cold milk or broth. Slowly stir this into the simmering broth until it reaches your desired consistency.
Is This Recipe Freezer-Friendly?
Yes, it is. This Instant Pot Chicken and Dumplings dish freezes beautifully. Let it cool completely, then portion it into airtight containers or freezer bags. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
