Instant Pot Chicken and Dumplings

Ingredients

For the chicken stew:

• 1.5–2 lbs boneless, skinless chicken thighs or breasts (cut into chunks)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon paprika (optional)
• 4 cups chicken broth (low sodium)
• 1 cup frozen peas (added after pressure cooking)
• ½ cup heavy cream (optional, for richness)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (to thicken, optional)

For the dumplings:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons butter (melted)
• 1 tablespoon chopped fresh parsley (optional)

Instructions

Step 1: Sauté the aromatics

1. Set the Instant Pot to Sauté mode.
2. Add olive oil, then sauté the onions for 2–3 minutes until soft.
3. Stir in garlic, carrots, and celery. Cook for another 3–4 minutes.

Step 2: Add chicken and broth

4. Add chicken chunks, salt, pepper, thyme, parsley, and paprika.
5. Pour in the chicken broth. Stir to combine.

Step 3: Pressure cook

6. Lock the lid and set the Instant Pot to Pressure Cook (Manual) on high pressure for 10 minutes.
7. Allow natural pressure release for 10 minutes, then carefully quick release the remaining pressure.

Step 4: Make and add dumplings

8. While the pot releases pressure, prepare dumpling dough:
   In a bowl, whisk together flour, baking powder, salt, milk, melted butter, and parsley. Stir until just combined (don’t overmix).
9. When the pressure is released, switch the Instant Pot back to Sauté mode.
10. Drop spoonfuls of the dumpling dough into the pot—about 1 tablespoon each.

Step 5: Simmer and finish

11. Cover loosely with the lid (don’t seal it) and let the dumplings cook in the simmering broth for 6–8 minutes, or until they’re puffed up and cooked through.
12. Stir in the frozen peas and heavy cream (if using).
13. For a thicker stew, stir in the cornstarch slurry and simmer for 1–2 minutes.

✅ Tips for Success

• Don’t overmix the dumpling dough; it keeps them light and fluffy.
• Using thighs adds more flavor and keeps the meat moist.
• Want it vegetarian? Substitute chicken with mushrooms or tofu and use veggie broth.

🍽️ Serving Suggestions

• Serve hot, garnished with chopped parsley or thyme.
• Pair with crusty bread or a light side salad.

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