Instant Pot Chicken and Dumplings
This Instant Pot Chicken and Dumplings recipe cooks up with just 3 minutes on high pressure. The dumplings are fluffy soft and the chicken is deliciously tender. You'll be making this cozy stew again and again.
Servings: 8
Ingredients
For the Dumplings:
- 1 ¾ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup milk, whole or lowfat
- 4 tablespoons butter, melted and cooled to room temp
For the Stew
- 3 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 4 tablespoons olive oil, divided
- 2 medium yellow onions, chopped
- 2 cups baby carrots, cut in half (or thirds, if they're larger)
- 3 whole celery stalks, sliced to 1/2-inch pieces
- 6 cloves garlic , chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 5 cups low-sodium chicken broth
- ¼ cup all purpose flour
- 2 teaspoon soy sauce, I prefer Tamari soy sauce for its flavor*
- 2 cups chopped kale, excess moisture removed
Instructions
- Make Dumpling Dough: In a bowl, use hand whisk to combine flour, baking powder, and salt. Gently add milk and liquid butter, stirring to incorporate but not over-mix. Cover airtight and set aside at room temp while you make the stew.
- Use paper towels to pat off excess moisture from the chicken pieces. Sprinkle with kosher salt and freshly ground black pepper, stirring to combine well. Set aside.
- Add 2 tablespoons olive oil to your Instant Pot and turn it to sauté mode. Once oil is hot, add chicken and stir just until browned - does not have to be fully cooked through. Transfer chicken to a container and set aside.
- Heat remaining 2 TB olive oil in Instant Pot, still on Sauté mode. Once oil is hot, add onion, carrots, and celery. Stir for 2-3 minutes. Add garlic and stir another minute until fragrant.
- Add tomato paste, thyme, chicken broth, flour, and soy sauce. Stir well to ensure flour is fully incorporated into the stew. Add kale and browned chicken pieces. Turn Sauté mode off.
- Quickly form heaping teaspoonfuls of your prepared dough for dumplings, placing them into the stew. Tip: To avoid a sticky mess, keep your palms lightly oiled, as it makes forming dumplings easier.
- Place lid tightly onto Instant Pot, move the steam release nozzle to appropriate position if needed, and it for 3 minutes on High Pressure Cook.
- Let Instant Pot do a natural release, typically about 15 minutes. Carefully open lid; taste and add any salt or pepper as desired.
Equipment
- 8-Quart Instant Pot 7-in-1, (we love this way more than the smaller ones)
Notes
*If you prefer your dumplings to remain pale in color, add the soy sauce at the end of cooking. Otherwise, add the soy sauce as instructed - the dumplings will soak in some of the extra flavor (delicious!) and may turn a bit more golden brown.
Cook time doesn't include the time it takes for your particular pressure cooker to naturally release; please account for that when planning.
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Nutrition (per serving)
Calories: 383kcal | Carbohydrates: 40.3g | Protein: 20.8g | Fat: 16.6g | Saturated Fat: 5.6g | Cholesterol: 68.4mg | Sodium: 622.2mg | Fiber: 3.6g | Sugar: 8.2g