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.

Ever since I received my lovely Instant Pot, we’ve been enjoying pressure cooker recipes on delicious repeat. I had to get an 8qt Instant Pot because I feed people in the category of teen boys, and I know you know what that means when it comes to The Food.

We serve up plenty of scrumptious Instant Pot Beef Stroganoff that deserves a regular dinner rotation spot. Favorite side dishes like this super easy Instant Pot Baby Potatoes and Instant Pot Lemon Risotto are so good, they’ve earned coveted repeat menu positions as well.

Today’s chicken and dumplings recipe is no exception. It’s big on flavor, healthier than many other versions, and is just plain great. I make a full pot of it and look forward to the happy devouring that happens the minute those comforting bowls of goodness are served. I secretly hope for leftovers each time, as it reheats beautifully. This chicken and dumplings recipe has everything going for it…

INGREDIENTS

For the Dumplings:

• 1 3/4 all purpose flour
• 1 TB baking powder
• 1 tsp table salt
• 1 cup milk (whole or lowfat)
• 4 TB butter, melted and cooled to room temp

For the Stew

• 3 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 TB olive oil, divided
• 2 yellow onions, chopped
• 2 cups baby carrots, cut in half (or thirds, if they’re larger)
• 3 celery stalks, sliced to 1/2-inch pieces
• 6 garlic cloves, chopped
• 1 TB tomato paste
• 1 tsp dried thyme
• 5 cups low-sodium chicken broth
• 1/4 cup all purpose flour
• 1 1/2 teaspoon soy sauce (I prefer Tamari soy sauce for its flavor)*
• 2 cups chopped kale, excess moisture removed

DESCRIPTION

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.

INSTRUCTIONS

1. 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.
2. 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. Add 2 TB 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.
3. 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. 
4. Add remaining stew ingredients except for kale. Stir well to ensure flour is fully incorporated into the stew. Add the kale and add back the browned chicken pieces. Turn Sauté mode off.
5. Quickly form heaping teaspoonfuls (I use my measuring teaspoon) of your prepared dough for dumplings, placing them into the stew. Tip: To avoid the dreaded sticky mess, keep your palms lightly oiled…it makes forming dumplings way easier/faster.
6. 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.  When time is up, let Instant Pot do its natural release, usually about 15 minutes. Carefully open lid and serve.