Instant Pot Chicken and Dumplings Southern Comfort Super Speed

Recipe Introduction

Quick Hook

Fancy some instant pot chicken and dumplings ? Honestly, who doesn't love that ultimate comfort food? This recipe is seriously flavourful and surprisingly quick!

Brief Overview

Chicken and dumplings is proper Southern grub, dating back generations. This easy Pressure Cooker Chicken and Dumplings version is ready in under an hour.

It makes about 6 servings, perfect for a family dinner.

Main Benefits

This one-pot chicken and dumplings is packed with protein and is super satisfying. Serve it up on a chilly evening for instant cosiness.

It's special because it's a weeknight friendly take on a classic!

Alright, so how do we get this magic to happen? First, you're gonna need some key players. Trust me, it's worth it.

Ingredients & Equipment for Instant Pot Chicken and Dumplings Magic!

Okay, folks! Let's talk about what you'll need to make this ridiculously easy and comforting Instant Pot Chicken and Dumplings recipe.

Honestly, it's so straightforward; even I can't mess it up. This Easy Instant Pot Chicken and Dumplings tastes like it simmered all day.

Main Ingredients: The Building Blocks

Here's the lowdown. You will need these exact measurements and a quick guide to help you get the best flavor for your Creamy Chicken and Dumplings Instant Pot .

• Olive oil: 1 tablespoon (15 ml) .
• Onion: 1 medium , chopped (about 1 cup/150g ). Fresh is best!
• Carrots: 2 medium , peeled and chopped (about 1 cup/120g ). Get the brightest orange ones you can find.
• Celery: 2 stalks , chopped (about 1 cup/100g ). Crisp and crunchy.
• Dried thyme: 1 teaspoon (5 ml) .
• Dried rosemary: ½ teaspoon (2.5 ml) .
• Black pepper: ¼ teaspoon (1.2 ml) . Freshly ground is always better.
• Salt: ½ teaspoon (2.5 ml) .
• Chicken broth: 4 cups (960 ml) . Opt for low-sodium so you can control the saltiness.
• Boneless, skinless chicken thighs: 1.5 pounds (about 680g) , cut into 1 inch pieces. Thighs are more flavorful than chicken breasts. Trust me!
• Bay leaf: 1 .
• Heavy cream: ½ cup (120ml) . Makes it extra creamy.
• Cornstarch: 2 tablespoons (20 ml) .
• Water: ¼ cup (60 ml) .
• All-purpose flour: 1 ½ cups (180g) .
• Baking powder: 1 ½ teaspoons (7.5 ml) .
• Salt: ½ teaspoon (2.5 ml) .
• Milk: ¾ cup (180 ml) .
• Unsalted butter, melted: 3 tablespoons (42g) .

Seasoning Notes: Flavor Power!

You know, the magic of Southern Chicken and Dumplings Instant Pot is in the simple spices. Thyme and rosemary are a must .

A bay leaf adds a subtle depth that you just can't skip. For a bit more flavor, add some poultry seasoning.

It is going to make your Weeknight Chicken and Dumplings extra special.

Equipment Needed: Keep it Simple!

• 6-quart or larger Instant Pot . Crucial for this Pressure Cooker Chicken and Dumplings recipe.
• Measuring cups and spoons. Obvs.
• Cutting board and knife. Gotta chop those veggies.
• Mixing bowl. For the dumplings.
• Whisk. For lump free dumpling batter.

If you don't have an Instant Pot, don't fret! You can also make this on the stovetop! It is not as Quick Chicken and Dumplings Instant Pot , but it is still gonna taste amazing! This One-Pot Chicken and Dumplings will soon become your family's favorite.

Cooking Method: Instant Pot Chicken and Dumplings Magic

Right, let's talk about how we're gonna boss this instant pot chicken and dumplings recipe. Honestly, it's all about layering flavours and then letting the Instant Pot do its thing.

No need to be a masterchef here. This is all about easy instant pot chicken and dumplings , remember!

Prep Like a Pro: Mise en Place, innit?

First things first, mise en place , my friends. Chop your onion, carrots, and celery. I can't stress enough. Measure out your spices.

Cut your chicken into bite sized chunks. This is essential . Why? Cos when the cooking starts, it's gonna be quick! I used to be so disorganised when I started cooking, and believe me, prepping everything beforehand saves time and stress.

step-by-step: Dumplings Domination

Here's the magic, step-by-step. You will make this quick chicken and dumplings instant pot .

1. Sauté your onion, carrots, and celery in olive oil. That's about 5 minutes till they soften. Add your dried herbs, salt, and pepper.
2. Chuck in the chicken broth, chicken, and bay leaf. Give it a good stir.
3. Seal the lid and set it to Pressure Cook for 10 minutes .
4. Let the pressure release naturally for 10 minutes , then quick release the rest. Safety first, yeah?
5. Shred the chicken. Don't burn yourself! Then, discard that bay leaf.
6. Back to Sauté mode. Mix heavy cream, cornstarch, and water and stir it in until the broth thickens slightly, about 2 minutes .
7. Drop the dumpling batter by the spoonful into the simmering broth.
8. Cover and simmer until dumplings are cooked through. Probably about 10- 12 minutes .

Pro Tips: Level Up Your Dumplings

Okay, wanna know the secrets? Don't overmix the dumpling batter. It's critical . Otherwise, you get tough dumplings. Nobody wants that.

Trust me, I have learnt that the hard way. Another one: for extra creamy comfort food instant pot , add a knob of butter to the broth right at the end.

It makes all the difference!

You can even prep the dumplings ahead of time! Just keep the batter in the fridge until you're ready to drop them in.

And there you have it Instant Pot Chicken and Dumplings recipe - the recipe that will make you look like a top chef.

Recipe Notes: Making Your Perfect Instant Pot Chicken and Dumplings

Alright, so you're about to tackle this Instant Pot Chicken and Dumplings recipe . Trust me, you're in for a treat.

But before you dive in headfirst, let's chat about a few things. These are little tips and tricks I've picked up along the way, ya know? They'll help you nail it, whether you're a total newbie or a seasoned pro.

Serving Suggestions: Presentation and Pairings

Presentation matters, even for comfort food! Think about it. For plating, ladle the creamy chicken and dumplings Instant Pot into a bowl.

Then, garnish with fresh parsley. A sprinkle of paprika can add a nice visual pop. As for sides, a simple green salad cuts through the richness.

Also, think about pairing it with crusty bread. I swear, mopping up that broth is the best part!

Storage Savvy: Keeping it Fresh

Got leftovers? No worries. This easy Instant Pot Chicken and Dumplings keeps well. Store it in an airtight container in the fridge for up to 3 days.

Need longer storage? Freezing is an option. Just let it cool completely first. Thaw it overnight in the fridge, and then reheat gently on the stovetop or in the microwave.

Variations on a Theme: Making it Your Own

Want to mix things up? You got it. For a lighter version, swap the heavy cream for half and-half. It still tastes amazing, I promise.

Got dietary needs? Use gluten-free flour for the dumplings. Also, add some extra veggies, like peas or green beans. These make it even healthier.

Honestly, the possibilities are endless.

Nutrition Nuggets: Goodness in Every Bite

So, each serving of this comfort food Instant Pot is around 450 calories. It's packed with 35g of protein and 20g of fat, plus 30g of carbs.

You know? Remember, this is just an estimate. Specific ingredients can change it. This dish gives you energy and keeps you full.

But, more importantly, it tastes amazing!

I've had my fair share of kitchen mishaps. Don't be afraid to experiment! This recipe will be a winner if you put your love in.

Remember, I just wanted to share one of the best recipes about a quick Instant Pot Chicken and Dumplings that will bring you comfort in a matter of time, so now your cooking journey is only starting!

Frequently Asked Questions

Can I make Instant Pot chicken and dumplings ahead of time?

You can indeed! The chicken and broth portion of this Instant Pot chicken and dumplings recipe can be made a day or two in advance. Store it in an airtight container in the refrigerator.

When you're ready to serve, simply reheat the broth in the Instant Pot (using the "Sauté" function) or on the stovetop, then proceed with making and adding the dumplings. Fresh dumplings are always best!

My dumplings turned out gummy. What did I do wrong?

Gummy dumplings are a common issue, but easily avoided. The most likely culprit is overmixing the dumpling batter. Just stir the wet and dry ingredients until just combined a few lumps are perfectly fine. Overmixing develops the gluten in the flour, leading to a tough, gummy texture.

Also, ensure the butter used is cold. No one wants a soggy bottom (Great British Bake Off reference!).

How do I store leftover instant pot chicken and dumplings?

Store leftover Instant Pot chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some of the broth as they sit, so the dish may be a bit thicker when reheated. You might want to add a splash of chicken broth or water when reheating to loosen it up.

Reheat gently on the stovetop or in the microwave, stirring occasionally.

Can I use frozen chicken in this Instant Pot chicken and dumplings recipe?

While it's possible to use frozen chicken, I wouldn't recommend it for this recipe. Frozen chicken can release a lot of water as it cooks, diluting the broth and potentially affecting the texture of the dumplings.

If you absolutely must use frozen chicken, increase the pressure cooking time by about 5-10 minutes and ensure the chicken reaches an internal temperature of 165°F (74°C).

Is there a way to make Instant Pot chicken and dumplings healthier?

Absolutely! To lighten things up, you can use skim milk or almond milk instead of heavy cream and reduce the amount of butter in the dumpling recipe. You can also increase the amount of vegetables, such as adding peas, green beans, or corn.

Swapping out all-purpose flour for whole wheat flour in the dumplings adds more fiber and nutrients. Don't forget the lean proteins!

My broth is too thin! How can I thicken my Instant Pot chicken and dumplings?

No worries, we've all been there. If your broth isn't as thick as you'd like, create a slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. While the Instant Pot is on "Sauté" mode, slowly whisk the slurry into the simmering broth.

Continue stirring until the broth reaches your desired consistency. Remember, a little goes a long way!