You might have noticed that I’ve developed and shared quite a few Instant Pot recipes here on the blog. I’ve you’ve enjoyed and/or appreciated that trend, you will likely be very delighted with today’s post. If, on the other hand, you’re one of the twelve Americans who has not yet purchased an Instant Pot, you should remedy that soon so that you can join the first group I mentioned. Today, I’m sharing a wholesome, hearty and delicious chicken and dumplings Instant Pot recipe. If you’re a fan of creamy comfort food, you’re going to fall head over heels for this one, my friends.
Have you tried my Instant Pot chicken and rice recipe yet? It’s been a runaway hit and it’s not too difficult to figure out why. Who doesn’t love an easy recipe that you can throw together in an Instant Pot and then walk away while it does its thing? You guys. This recipe is every bit as easy, but the even better news is that it’s every bit as delicious. Tender shredded chicken, carrots and celery are enveloped in a creamy, gravy-like sauce and cozy up to plump parsley dumplings for a dish that will leave you licking the bowl clean. There are other chicken and dumplings Instant Pot recipe versions out there, but they are no match for this one, my friend.
Take a peek at those dumplings. You’ll notice flecks of green in them. That, my friends, is parsley. I incorporate freshly-snipped parsley into the dry ingredients of my dumplings. It results in a dumpling with a light and flavorful taste profile that is probably unlike others you’ve tried. I’ve also tried this recipe using cilantro in place of the parsley. Doing so adds a slightly herbal taste but it’s equally good. If you don’t have parsley on hand, you can try cilantro. I can only speak for myself here, but any chicken and dumplings Instant Pot recipe that boasts light and flavorful dumplings is an chicken and dumplings Instant Pot recipe worth trying. Am I right?
Another thing to love about this dish is that it is crazy quick to prepare. Depending upon how long it takes your Instant Pot to come to pressure, you can probably have this on the table in about forty minutes, so it’s perfect for busy weeknights. Or busy weekend nights. Or lazy, all-the-time-in-the-world weeknights for that matter. It’s really just a super yummy dinner recipe for any night of the week.
One thing worth noting is that when you open your Instant Pot lid at the end of the depressurization, you’ll probably be surprised to find a really brothy (not at all creamy) result. Don’t let that throw you. From that point, you’re going to stir in a milk and flour mixture that will thicken the broth into a creamy gravy while the dumplings cook. You’ll see what I mean when you make this dish. You are going to make this dish, right? It might just be the end of your search for the perfect chicken and dumplings Instant Pot recipe.
- 2 boneless, skinless chicken breast halves
- 1 small yellow onion, chopped
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 5 tablespoons curly parsley (divided) finely minced
- 1 teaspoon salt
- 3 cups chicken stock
- 1 1/4 cups all purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
- 1/3 cup buttermilk
- 1/4 cup milk
- Add chicken, onion, carrots, celery, garlic, 2 tablespoons of the parsley, salt and chicken stock to the stainless steel bowl of your Instant Pot. Stir to combine.
- Place the lid on top and lock it into place. Set the nozzle to the "sealing" position.
- Using the electronic touchpad, select the 'poultry' mode and set a cooking time of ten minutes.
- While the Instant Pot is coming to steam and cooking, prepare the dumplings by combining one cup of the flour, baking powder, salt and remaining three tablespoons of parsley in a medium-sized bowl. Stir to coat the parsley in the flour mixture.
- In a liquid measuring cup, stir together the buttermilk and melted butter. Pour into the dry dumpling mixture just until a sticky dough forms. Set aside.
- In the same liquid measuring cup, combine remaining 1/4 cup flour and milk. Stir until a thick paste forms. It's okay if lumps remain.
- When the cooking cycle has completed, allow the Instant Pot to naturally depressurize for fifteen minutes. Unlock and remove the lid. Using two forks, shred the chicken and return it to the pot.
- Using the electronic touchpad, activate the Instant Pot's 'saute' function. Use a whisk to stir in the flour/milk paste, whisking rapidly to prevent lumps from forming.
- Next, roll two tablespoons of dumpling mix into a ball between your palms. Drop each dumpling into the Instant Pot.
- Cook constantly and stir for about 5-7 minutes, until dumplings are cooked through and the mixture is thickened and bubbly.
- Serve immediately, seasoned to taste with salt and pepper.
Amount Per Serving: Calories: 389 Total Fat: 13g Saturated Fat: 7g Cholesterol: 62mg Sodium: 948mg Fiber: 3g Sugar: 8g Protein: 21g