{"id":45250,"date":"2022-08-06T23:15:13","date_gmt":"2022-08-07T05:15:13","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=45250"},"modified":"2022-08-10T10:24:51","modified_gmt":"2022-08-10T16:24:51","slug":"instant-pot-chicken-and-dumplings","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/instant-pot-chicken-and-dumplings\/","title":{"rendered":"Instant Pot Chicken and Dumplings"},"content":{"rendered":"\n
This Instant Pot Chicken and Dumplings recipe<\/strong> is an amazing Sunday dinner with a hearty chicken thigh filling and fluffy homemade dumplings on top. <\/em><\/p>\n\n\n \u2764\ufe0f Why You’ll Love This Recipe: <\/strong>We\u2019ve nailed the best way to make fluffy, light and airy dumplings to serve over a classic and creamy chicken stew. It\u2019s a one-pot meal that\u2019s a total family favorite all year long.<\/p>\n\n\n\n As pressure cooking experts, we\u2019ve finally found the key to making an amazing from-scratch chicken and dumpling recipe in the Instant Pot. <\/p>\n\n\n\n These biscuits are made from scratch but you don\u2019t need any baking skills to pull them together. <\/p>\n\n\n\n And the filling is packed with flavor and a luscious, creamy sauce. <\/p>\n\n\n\n This is one of our favorite new Instant Pot chicken recipes<\/a>. It\u2019s a treat at our house, and makes a great dish for entertaining too! Serve as a one-pot meal or with Creamy Instant Pot Mashed Potatoes<\/a> for a total comfort food dinner. <\/p>\n\n\n\n\n\n\n\n Before developing this recipe, I\u2019d only ever made chicken and dumplings once as a newlywed. Those dumplings were gummy and I’ve avoided this dish ever since. But my son requested it, so it was time to try again. But the flavor was spot-on from the beginning, and after a few tweaks for the Instant Pot, the dumplings were turning out fluffy as well. <\/p>\n\n\n Here\u2019s what you need for this fast chicken and dumplings recipe:<\/p>\n\n\n\n To make the dumplings on top, you’ll need:<\/p>\n\n\n\n \u2705 This easy recipe will work in any brand of electric pressure cooker<\/strong>, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>.<\/p>\n\n\n\n Start by seasoning the chicken with salt and pepper all over. In a small bowl, combine the thyme, salt, pepper and parsley. <\/p>\n\n\n\n Heat the pot<\/strong> with the Saute function, then use the oil to brown the chicken and the butter to saut\u00e9 the vegetables. This combination is my favorite for building classic comfort-food flavors.<\/p>\n\n\n Add the wine and deglaze the bottom of the pot. (Or if you’re not using the wine, just use the chicken broth to deglaze the pot.) The important thing is to stir until all the browned bits are scraped off the bottom of the pot and into the cooking liquid to flavor your food. Then add the tomato paste and stir well until combined. <\/p>\n\n\n\n Return the chicken to the pot, along with the bay leaves and spices. Prepare the dumpling dough and scoop it on top of the chicken in large balls. <\/p>\n\n\n Lock the lid in place and cook at high pressure for 8 minutes. Release the pressure for 10 minutes, then finish with a quick pressure release. Remove the lid, then use a slotted spoon to transfer the dumpling to a plate. <\/p>\n\n\n\n Shred the chicken with two forks and remove the bay leaves from the filling. If you like, add heavy cream to the filling in the pot. Stir in the shredded chicken, along with the frozen peas. <\/p>\n\n\n\n Return the dumplings to the top of the filling and use the Saute function to cook until the chicken is heated through and the dumplings are fully cooked. Enjoy!<\/p>\n\n\n To shape the dumplings, I had the best luck scooping the batter with a cookie scoop onto a plate and then using my fingers to place the dumpling ball in the perfect place in the pressure cooking pot. <\/p>\n\n\n\n This recipe makes a lot of dumplings, so go ahead and use a generously sized scoop. <\/p>\n\n\n\n If you have more dumplings than you can fit on your chicken filling, you can bake them up and serve them on the side. I made mine in the toaster oven while the chicken and dumplings cooked in the Instant Pot. <\/p>\n\n\n\n The most important thing when making the dumplings is to avoid over mixing. This is a great overview of why mixing the dough too much can cause them to become gummy and dense<\/a>. <\/p>\n\n\n Store leftover chicken and dumplings in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave or Instant Pot.\u00a0<\/p> <\/div> You can freeze it for later, but I recommend freezing the chicken stew separate from the dumplings for best results. If you do it this way, I generally will make the dumplings fresh and just bake them in the oven before serving. <\/p> <\/div> To freeze leftovers, let the dish cool fully. Then transfer to a freezer-safe container and freeze for up to six months. Reheat from frozen or thaw overnight in the fridge.\u00a0<\/p> <\/div> Yes! Feel free to use any frozen vegetables you like in addition to, or in place of, the peas.<\/p> <\/div> <\/div>\n\n\n You\u2019ll love these other easy chicken recipes made in a pressure cooker:<\/p>\n\n\n\n Do you LOVE this recipe? <\/strong><\/figure><\/div>\n\n\n
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Chicken Filling Ingredients<\/h3>\n\n\n\n
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Dumpling Ingredients<\/h3>\n\n\n\n
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How to Make Chicken and Dumplings in an Instant Pot<\/h2>\n\n\n\n
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Important Tips for Making Chicken and Dumplings<\/h3>\n\n\n\n
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Frequently Asked Questions about Instant Pot Chicken and Dumplings <\/h2>\n\n\n\n
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MORE Instant Pot Chicken Recipes<\/h2>\n\n\n\n
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