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Instant Pot Chicken and Dumplings
Make these tasty instant pot chicken and dumplings tonight! This easy to make recipe is filling and kid-friendly!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Dish Recipes
Cuisine:
American
Servings:
6
Calories:
599
kcal
Author:
Aileen Clark
Equipment
Genuine Instant Pot Tempered Glass Lid, 9 in. (23 cm), 6 Quart, Clear
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
The "I Love My Instant Pot" Affordable Meals Recipe Book
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.
Notes
Instant Pot chicken and dumplings can be stored in the fridge up to 3 days and in the freezer up to 3 months.
Nutrition
Serving:
1
.5 cups
|
Calories:
599
kcal
|
Carbohydrates:
34
g
|
Protein:
45
g
|
Fat:
33
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
24
g
|
Cholesterol:
193
mg
|
Sodium:
2296
mg
|
Fiber:
4
g
|
Sugar:
4
g