Instant Pot Chicken and Dumplings

$- 1.5 lbs boneless, skinless chicken thighs - 1 medium onion, diced - 3 cloves garlic, minced - 3 cups low-sodium chicken broth - 2 cups carrots, sliced - 2 cups celery, chopped - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - 1 cup frozen peas These main ingredients create a hearty and rich base for your dish. The chicken thighs add great flavor and tenderness. The mix of vegetables brings color and texture. Fresh garlic and onion enhance the aroma and taste. The herbs and spices give it that cozy comfort food vibe. - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons olive oil - 1 can (8 oz) refrigerated biscuit dough You can use cornstarch if you like a thicker broth. Olive oil helps with sautéing the onion and garlic. The biscuit dough is key for soft and fluffy dumplings. You can skip it if you want a lighter dish. - Cooking time: Total time for this dish is about 45 minutes. - Serving size: This recipe serves about 6 people. These details help you plan your meal. If you’re cooking for a crowd, this recipe works well. Adjust the number of ingredients for fewer or more servings. 1. First, set your Instant Pot to 'Sauté' mode. 2. Add 2 tablespoons of olive oil and let it heat up. 3. Add 1 medium diced onion. Cook for about 3 minutes. It should look translucent. 4. Next, add 3 cloves of minced garlic. Sauté for 1 minute until it smells great. 1. Take 1.5 lbs of boneless, skinless chicken thighs. Season them with salt, pepper, 1 teaspoon of dried thyme, rosemary, and paprika. 2. Place the chicken in the pot. Brown it on both sides for about 3-4 minutes each. 3. Pour in 3 cups of low-sodium chicken broth. Scrape the bottom to get any browned bits. This adds great flavor. 4. Add 2 cups of sliced carrots and 2 cups of chopped celery. Stir to mix well. Ensure the chicken is submerged. 1. Close the Instant Pot lid and set the pressure valve to sealing. 2. Select 'Manual' mode and set the timer for 10 minutes. 3. After cooking, let the pot naturally release pressure for 5 minutes. Then switch to quick release. 4. Carefully open the lid and stir in 1 cup of frozen peas. 5. Cut the 8 oz can of refrigerated biscuit dough into quarters. Drop them on top of the chicken and veggies. Do not stir. 6. Close the lid again and set the valve to sealing. Cook on 'Manual' high pressure for 7 minutes. 7. After the cooking time, use quick release. 8. If you want a thicker broth, mix 2 tablespoons of cornstarch with cold water. Stir it in until thickened. 9. Serve hot, making sure to include chicken, veggies, and dumplings in each bowl. To get the best texture, you need to brown the chicken well. Start by heating the Instant Pot in 'Sauté' mode. Add olive oil and let it heat up. Season the chicken thighs with salt, pepper, thyme, rosemary, and paprika. Place them in the pot and brown them for about 3-4 minutes on each side. This step adds a lot of flavor. Herbs can make a big difference in taste. Use fresh thyme and rosemary if you can. They add a bright flavor. You can also mix in garlic while sautéing the onions for more depth. For a thicker broth, cornstarch works well. Mix two tablespoons of cornstarch with cold water to create a slurry. Stir it into the pot after the first cooking phase. This will help achieve the desired thickness. After pressure cooking, taste the broth. It may need more salt or pepper. Adjust it to suit your taste. When serving, use deep bowls. This helps hold the broth and dumplings. Garnish each bowl with chopped parsley. It adds a nice color and fresh flavor. For sides, serve with crusty bread or a light salad. These pair well with the rich meal. Enjoy the warmth and comfort of this dish! {{image_2}} For a gluten-free option, use gluten-free biscuit dough. Many brands offer this now. You can also make dumplings from almond flour or coconut flour. These options keep your meal tasty without gluten. For low-carb adaptations, skip the biscuit dough. Instead, try using cauliflower dumplings. You can mix riced cauliflower with egg and cheese. This swap gives you a hearty dish, minus the carbs. You can add different veggies to your dish. Try bell peppers, green beans, or corn for extra color and taste. Each veggie brings its unique flavor and texture. You can also change the protein. Turkey or even tofu works well. For a twist, add spices like cayenne pepper or curry powder. These spices add warmth and depth to your meal. If you prefer the stovetop method, start by heating a large pot. Add olive oil, then sauté the onions and garlic until soft. Then, season and brown the chicken as you would in the Instant Pot. After browning, add the broth and veggies. Simmer until the chicken is cooked through. Finally, add your dumplings and cover until they are fluffy and done. For a slow cooker, brown the chicken first. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the dumplings in the last 30 minutes. This allows them to cook nicely without getting soggy. Store your leftovers in an airtight container. This keeps the chicken and dumplings fresh. You can refrigerate them for up to three days. If you want to save them longer, you can freeze them. They last well in the freezer for about three months. Just make sure to label the container with the date. To reheat your chicken and dumplings, place them in a pot on the stove. Heat over low to medium heat. Stir gently to keep the dumplings intact. You can also use a microwave-safe bowl. Cover it loosely with a lid or microwave-safe wrap. Heat in short bursts, stirring in between, until warm. If the dish seems dry, add a splash of broth. For best texture, avoid boiling. When you freeze the dish, let it thaw in the fridge overnight before reheating. This helps maintain flavor and texture. Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. They will cook faster and may be less juicy. Adjust cooking time to about 8 minutes on high pressure. How do I make dumplings from scratch? To make dumplings, mix 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and ¾ cup of milk. Stir until combined, then drop spoonfuls into the pot. What can I use instead of chicken broth? You can use vegetable broth or water with added seasoning. This still gives good flavor to your dish. How can I make my dumplings fluffier? Use cold ingredients and don’t overmix the dough. This helps keep them light and airy. What is the best way to thicken chicken and dumplings? Mix cornstarch with cold water to make a slurry. Stir this into the hot broth until it thickens. Can I cook frozen chicken in the Instant Pot? Yes, you can cook frozen chicken. Increase the cooking time to about 12-15 minutes on high pressure. What should I do if the Instant Pot won’t seal? Check the sealing ring for damage and ensure it is in place. Also, make sure the valve is set to sealing. In this post, we covered how to make a tasty chicken and dumplings dish. We discussed main and optional ingredients, preparation essentials, and step-by-step cooking instructions. I shared helpful tips for perfecting texture and flavor, along with cooking variations and storage tips. Remember, this dish is flexible. Feel free to customize it to fit your tastes and needs. Enjoy cooking and sharing this dish with others!$

Instant Pot Chicken and Dumplings

Savor the comforting flavors of Instant Pot Chicken and Dumplings with this easy recipe! Perfectly seasoned chicken thighs, fresh veggies, and fluffy dumplings come together in just one pot, making dinner a breeze. In just 45 minutes, you can create a hearty meal that's sure to impress. Click through to discover the full recipe and treat your family to a delicious, cozy dinner tonight!

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Ingredients

1.5 lbs boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

3 cups low-sodium chicken broth

2 cups carrots, sliced

2 cups celery, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

1 cup frozen peas

1 can (8 oz) refrigerated biscuit dough

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons olive oil

Instructions

Set your Instant Pot to 'Sauté' mode. Add the olive oil and let it heat up.

Add the diced onion and sauté for about 3 minutes until it becomes translucent.

Stir in the minced garlic and continue to sauté for another minute until fragrant.

Season the chicken thighs with salt, pepper, dried thyme, rosemary, and paprika. Add the chicken to the pot and brown on both sides, about 3-4 minutes per side.

Pour in the chicken broth, making sure to scrape the bottom of the pot to remove any browned bits (this adds flavor).

Add the sliced carrots and chopped celery. Stir everything together, ensuring the chicken is submerged in the broth.

Close the Instant Pot lid and set the pressure release valve to sealing. Select 'Manual' mode and set the timer for 10 minutes.

Once cooking is complete, allow the pot to naturally release pressure for 5 minutes, then switch to quick release.

Carefully open the lid and stir in the frozen peas.

Cut the biscuit dough into quarters and drop them into the pot on top of the chicken and vegetables. Do not stir.

Close the lid again and set the valve to sealing. Cook on 'Manual' high pressure for 7 minutes.

After the cooking time, use quick release.

If you prefer a thicker broth, mix the cornstarch with a bit of cold water to create a slurry and stir it into the hot mixture until thickened.

Serve hot, ensuring each bowl contains a good amount of chicken, veggies, and dumplings.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Serve in deep bowls, garnished with chopped parsley for a pop of color.