Description
This Instant Pot Chicken and Dumplings recipe is a quick, one-pot twist on the classic comfort food. Think tender chicken, fluffy dumplings, and creamy broth – perfect for a cozy dinner!
Ingredients
- 2 tablespoons unsalted butter
- ½ cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1½ lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh sage
- 1 teaspoon poultry seasonings
- 5–6 refrigerated biscuit dough, cut into 2–4 pieces
- 1 cup frozen peas
- ½ cup heavy cream
- 1 tablespoon cornstarch + 1 tablespoon wate
- Fresh parsley, to garnish
Instructions
- Set the Instant Pot to Sauté mode. Heat butter, then add onion and saute for 1-2minutes.
- Add carrots and celery. Cook for 3–4 minutes until softened. Add garlic and stir for 30 seconds.
- Pour in chicken broth and deglaze the pot. Add the chicken pieces, followed by salt, pepper, thyme, rosemary, sage, and poultry seasonings.
- Divide the biscuit dough into 2-4 pieces and drop the dough pieces directly onto the soup surface.
- Cancel Sauté mode. Lock the lid, set the valve to Sealing, and cook on HighPressure for 8 minutes. Let the pressure release naturally for 15 minutes, then quick release.
- Open the lid and stir in frozen peas and heavy cream. Switch back to Sauté mode and add the cornstarch slurry. Cook for 5–7 minutes, or until the soup starts to slightly thicken.
- Once done, ladle into bowls and garnish with fresh parsley to enjoy.
Notes
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a pot and heat on medium-low until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American