Instant Pot Chicken and Dumplings is a cozy dish that combines tender chicken with fluffy dumplings, making it a comforting meal for any night of the week. This recipe delivers all the classic flavors of chicken noodle soup but elevates it with simplified preparation time and effort, thanks to your trusty Instant Pot. Imagine enjoying a warm bowl full of savory goodness, perfect for family dinners or an intimate gathering.
Why We Love This Instant Pot Chicken and Dumplings Recipe
One of the primary reasons people adore this recipe is its sheer convenience. With minimal prep and a quick cook time, you can unleash a wholesome meal in under an hour. The Instant Pot does all the heavy lifting by cooking the chicken to perfection while allowing the dumplings to steam beautifully. The one-pot nature minimizes cleanup, meaning you can spend more time enjoying your meal with loved ones instead of scrubbing pots and pans. Plus, the use of comfort ingredients like chicken, vegetables, and biscuit dough ensures that it’s a family-friendly dish that everyone can appreciate.
Ingredients for Instant Pot Chicken and Dumplings
- 1 lb boneless, skinless chicken breast
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (16 oz) refrigerated biscuit dough
How to Make Instant Pot Chicken and Dumplings
Creating Instant Pot Chicken and Dumplings is simple and quick. Here’s how you can do it step by step:
- Begin by placing the boneless, skinless chicken breasts into the Instant Pot. This will be the foundation of your dish, providing savory flavor and protein.
- Next, pour in the chicken broth. This not only adds moisture but also enriches the overall flavor profile of your dish.
- It’s time to introduce the vibrant frozen mixed vegetables. These not only contribute color but also essential nutrients, making your meal more balanced.
- Open the can of cream of chicken soup and pour it into the pot. This adds creaminess and depth, combining beautifully with the other ingredients.
- Sprinkle in the onion powder and garlic powder. These spices provide a lovely aroma and taste that will permeate the dish.
- Season with salt and ground black pepper. Adjust according to your taste preferences for a bit more or less flavor.
- Close the lid on the Instant Pot and ensure that it is sealed correctly. This step is vital for cooking under pressure.
- Set the Instant Pot to cook on high pressure for 10 minutes. This allows the chicken to become tender and moist.
- After the cooking time has elapsed, perform a quick release of the pressure. Be cautious as hot steam will escape.
- Open the lid and remove the chicken. Shred it into bite-sized pieces with two forks. This step makes it easy for you and your family to enjoy each bite.
- Return the shredded chicken back to the pot, reintroducing it to the warm mixture.
- Take the refrigerated biscuit dough and cut it into quarters. Drop these pieces directly into the pot; they will steam to fluffy perfection during cooking.
- Gently stir the mixture to combine everything, ensuring the biscuit pieces are submerged under the liquid.
- Close the lid again and set the Instant Pot to high pressure for another 5 minutes. This time is essential for cooking the dumplings fully.
- Once the time is up, allow a natural release of pressure for 5 minutes, then perform a quick release for any remaining pressure.
- Finally, serve your warm Instant Pot Chicken and Dumplings in bowls, ready for everyone to enjoy.
How to Serve Instant Pot Chicken and Dumplings
Serving Instant Pot Chicken and Dumplings is as easy as pouring into bowls. The combination of shredded chicken and fluffy dumplings creates a comforting meal that is visually appealing. You might choose to garnish it with fresh herbs, such as parsley or thyme, to add a pop of color and freshness. Consider serving it alongside a simple side salad or crusty bread to round out your meal. It’s also wonderful on its own, delivering satisfaction with each hearty spoonful.
Expert Tips: Instant Pot Chicken and Dumplings
- Quality Chicken: Opt for fresh boneless, skinless chicken breast rather than frozen for better texture. If you only have frozen chicken, ensure it is defrosted before cooking for even better results.
- Adjusting Consistency: If you find the mixture too thick after cooking, feel free to add a splash of additional chicken broth to reach your desired consistency.
- Herb Variations: Enhance the flavor by adding fresh herbs like rosemary or thyme while cooking. They will infuse wonderful aromas into the dish.
- Dumpling Alternatives: If you’re feeling adventurous, try using homemade dumplings instead of refrigerated dough for a unique twist.
- Cooking Time: Always ensure you follow the recommended cook times for both the chicken and dumplings to achieve optimal texture and flavor.
How to Store Instant Pot Chicken and Dumplings
Storing leftover Instant Pot Chicken and Dumplings is simple. Allow it to cool slightly before transferring it to an airtight container. It can be stored in the refrigerator for up to 3–4 days. When it comes to reheating, you may need to add a little more broth or water since the dumplings will absorb liquid over time. Heat it gently on the stove or use the microwave until warmed through. Keeping the dish covered will help retain moisture and prevent it from drying out.
Variations of Instant Pot Chicken and Dumplings
Feeling experimental? Here are some delicious variations to consider:
- Chicken and Veggie Medley: Swap out the mixed vegetables for your favorite fresh vegetables like bell peppers, zucchini, or green beans for a unique twist.
- Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes for a little heat, balancing beautifully with the creaminess of the soup.
- Herbed Delight: Incorporate fresh herbs into the mixture, such as dill or basil, giving the dish a garden-fresh taste that complements the chicken and dumplings.
- Cheesy Version: Stir in some grated cheese, like cheddar, just before serving for a rich, creamy flavor boost that elevates the dish to new heights.
- Vegetarian Option: Substitute the chicken with hearty plant-based proteins like chickpeas or tofu and use vegetable broth for a delightful vegetarian alternative.
FAQ About Instant Pot Chicken and Dumplings
Can I use frozen chicken breasts in this recipe?
Yes, you can! However, ensure that they are defrosted for the best results. If using frozen, you might need to adjust the cooking time slightly.
How do I make the dumplings fluffier?
To achieve fluffier dumplings, ensure that they are cut evenly and avoid overmixing the dough when adding to the pot. This helps to maintain their light texture.
What can I serve with Instant Pot Chicken and Dumplings?
This dish pairs well with a simple side salad, garlic bread, or even roasted vegetables for a balanced meal.
How long is this dish good for in the refrigerator?
When stored in an airtight container, Instant Pot Chicken and Dumplings can last up to 3–4 days in the refrigerator.
Can I freeze Instant Pot Chicken and Dumplings?
Yes, this dish can be frozen. Just ensure it’s in an airtight container. For best quality, consume it within three months. Freezing might alter the texture of the dumplings slightly when reheated.
By following this simple and straightforward guide, you’ll have a delightful and hearty meal ready to warm your soul. Enjoy every comforting bowl!
Instant Pot Chicken and Dumplings
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast Opt for fresh chicken for the best texture.
- 1 cup chicken broth Add more if needed for desired consistency.
- 1 cup frozen mixed vegetables Such as peas, carrots, and corn.
- 1 can cream of chicken soup (10.5 oz)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt Adjust according to taste.
- 1/4 teaspoon black pepper Adjust according to taste.
- 1 package refrigerated biscuit dough (16 oz) Cut into quarters before adding.
Instructions
Preparation
- Place the boneless, skinless chicken breasts into the Instant Pot.
- Pour in the chicken broth.
- Add the frozen mixed vegetables.
- Pour in the cream of chicken soup.
- Sprinkle in the onion powder and garlic powder.
- Season with salt and black pepper.
Cooking
- Close the lid on the Instant Pot and ensure it is sealed.
- Set the Instant Pot to cook on high pressure for 10 minutes.
- After the cooking time has elapsed, perform a quick release of the pressure.
- Open the lid and remove the chicken. Shred it into bite-sized pieces.
- Return the shredded chicken to the pot.
- Cut the refrigerated biscuit dough into quarters and drop them into the pot.
- Gently stir to combine everything and ensure biscuit pieces are submerged.
- Close the lid again and set the Instant Pot to high pressure for another 5 minutes.
- Once the time is up, allow a natural release for 5 minutes, then perform a quick release for any remaining pressure.
- Serve hot in bowls.
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