Instant Pot Chicken and Dumplings

 Instant Pot Chicken and Dumplings is a quick and easy way to make this classic comfort food using your pressure cooker. It’s packed with tender chicken, vegetables, and fluffy dumplings, all in a creamy, savory broth. Here's a simple recipe to make it in your Instant Pot:

Ingredients:

For the Soup:

1 lb boneless, skinless chicken breasts or thighs, cut into chunks

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary (optional)

4 cups chicken broth

1/2 cup heavy cream (optional for a richer broth)

Salt and pepper to taste

1 tablespoon cornstarch (optional, for thickening)

For the Dumplings:

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon garlic powder (optional)

1/2 teaspoon dried parsley (optional)

1/2 cup milk

2 tablespoons unsalted butter, melted

1 large egg

Instructions:

1. Sauté the vegetables:

Turn the Instant Pot to the "Sauté" setting and add the olive oil.

Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for about 4-5 minutes until softened.

2. Add the chicken and broth:

Add the chunks of chicken, dried thyme, rosemary (if using), salt, and pepper to the pot. Stir everything together.

Pour in the chicken broth and add the heavy cream (if using). Stir to combine.

3. Pressure cook the soup:

Close the Instant Pot lid, making sure the valve is set to "Sealing." Set the Instant Pot to cook on high pressure for 10 minutes.

Once the cooking time is up, do a quick release by carefully turning the valve to "Venting."

4. Make the dumplings:

While the soup is cooking, prepare the dumpling batter. In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and parsley (if using).

Add the milk, melted butter, and egg to the dry ingredients and stir until just combined. The batter will be thick.

5. Add the dumplings:

After releasing the pressure, carefully open the Instant Pot. Stir the soup, then drop spoonfuls of the dumpling batter onto the surface of the soup.

Use a spoon to gently press down on the dumplings to make sure they’re submerged in the broth.

6. Pressure cook the dumplings:

Close the Instant Pot lid again, making sure the valve is set to "Sealing." Set the Instant Pot to cook on high pressure for 5 minutes.

When the cooking time is up, perform a quick release.

7. Finish the soup:

Open the lid, and check the dumplings to ensure they are cooked through. The dumplings should be light and fluffy. If you prefer a thicker broth, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and sauté the soup for 2-3 minutes until thickened.

8. Serve:

Ladle the soup into bowls, ensuring each serving has a few dumplings. Garnish with fresh parsley, if desired, and enjoy!

This Instant Pot Chicken and Dumplings is a comforting, hearty dish that's perfect for a quick weeknig

ht dinner. The Instant Pot makes it faster and easier without sacrificing the rich, comforting flavors!