Instant Pot Chicken and Dumplings
Are you looking for the best instant pot chicken and dumplings recipe? Look no further! This recipe is creamy and delicious with easy homemade dumplings!
Servings: 6
Calories: 598kcal
Ingredients
Dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 2 tbsp olive oil
Chicken
- 4 tbsp olive oil
- 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 celery diced
- 4 carrots diced
- 1 yellow onion diced
- 1 1/2 cups baby bella mushrooms sliced
- 2 garlic cloves minced
- 4 cups chicken broth
- 2 cans cream of mushroom soup
- 1 cup milk
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- In a medium bowl, whisk together the flour, baking powder, and 1 teaspoon salt.
- Make a well in the center of the dry mixture and pour in the 1/2 cup milk and 2 tablespoons olive oil.
- Mix together with a fork until combined. Set aside.
- Set your instant pot to saute and wait for it to get hot.
- Pour in the remaining 4 tablespoons olive oil.
- Add in the chicken thighs, celery, carrots, onion, and baby bella mushrooms.
- Cover with a regular pot lid and let cook, stirring occasionally, for about 5 minutes. The carrots should be soft.
- Stir in the minced garlic and cook an additional 30 seconds
- Turn off your pressure cooker.
- Remove the lid and pour in the chicken broth, cream of mushroom soup, 1 cup milk, red pepper flakes, black pepper, and salt. Mix together.
- Rip the dumpling dough into 1 inch pieces and toss on top of the soup mixture.
- Close your regular pressure cooker lid on top of your instant pot and set to sealing.
- Turn on your instant pot. Set to high pressure for 15 minutes.
- Natural Pressure Release and serve immediately.
Nutrition
Calories: 598kcal