Instant Pot Chicken and Dumplings
Are you craving a comforting and hearty meal that is quick and easy to make? Look no further than Instant Pot Chicken and Dumplings! This classic dish is a favorite among many, and with the help of your trusty Instant Pot, you can have it on the table in no time.
Why Choose Instant Pot Chicken and Dumplings?
Imagine tender chicken, flavorful vegetables, and fluffy dumplings all cooked together in a rich and creamy broth. The Instant Pot allows you to achieve that perfect balance of flavors and textures without spending hours in the kitchen.
With its pressure cooking capabilities, the Instant Pot allows you to cook the chicken to tender perfection in a fraction of the time compared to traditional stovetop methods. And the best part? You can do it all in one pot, meaning less time spent on cleanup!
How to Make Instant Pot Chicken and Dumplings
Creating this delicious dish is as easy as 1-2-3. Simply sauté your vegetables, add the chicken and broth, and cook it all together in the Instant Pot. Once the chicken is cooked, remove it from the pot and shred it. Then, return the chicken to the pot, add the dumplings, and let it all simmer until the dumplings are cooked through.
The result? A warm and comforting meal that will satisfy even the pickiest of eaters. The flavors meld together perfectly, creating a dish that tastes like it’s been simmering on the stove all day.
Customizing Your Instant Pot Chicken and Dumplings
While the classic version of this dish is delicious on its own, there are plenty of ways to customize it to suit your taste buds. Add some herbs and spices for an extra kick of flavor, or throw in your favorite vegetables to make it even heartier. The possibilities are endless!
Are you a fan of a creamy broth? Add a splash of heavy cream or coconut milk to create a luscious and velvety sauce. Prefer a lighter option? Use low-sodium broth and skip the cream altogether. The choice is yours!
FAQs
1. Can I use frozen chicken in the Instant Pot?
Yes, you can use frozen chicken in the Instant Pot. However, keep in mind that it will take longer to cook compared to fresh or thawed chicken. Make sure to adjust the cooking time accordingly.
2. Can I make this dish vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead. You can also add your favorite vegetables, such as carrots, peas, and mushrooms, to make it a hearty vegetarian meal.
3. Can I double the recipe?
Yes, you can easily double the recipe to feed a larger crowd. Just make sure not to exceed the maximum fill line on your Instant Pot.
4. Can I freeze the leftovers?
Yes, you can freeze the leftovers for later. Simply transfer the cooled dish into a freezer-safe container and store it in the freezer for up to three months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
5. Can I use store-bought dumplings?
Of course! If you’re short on time or prefer the convenience, you can use pre-made dumplings from the store. Just follow the instructions on the package and add them to the pot during the last few minutes of cooking.
6. Can I make this dish gluten-free?
Yes, you can make this dish gluten-free by using gluten-free flour for the dumplings. There are many gluten-free flour blends available that work well in this recipe.
7. Can I add other seasonings?
Absolutely! Feel free to experiment with different herbs and spices to suit your taste. Thyme, rosemary, and sage are all great options that pair well with the flavors in this dish.
8. Can I use boneless, skinless chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. However, keep in mind that chicken thighs tend to have more flavor and stay moist during the cooking process. If using chicken breasts, be careful not to overcook them to prevent dryness.
In Conclusion
Instant Pot Chicken and Dumplings is a delicious and comforting meal that can be made quickly and easily. With the help of your Instant Pot, you can enjoy this classic dish without spending hours in the kitchen. Customize it to your liking and savor the flavors of tender chicken, fluffy dumplings, and a rich and creamy broth. Whether you’re feeding a crowd or just craving a cozy meal, Instant Pot Chicken and Dumplings is sure to satisfy.
Instant Pot Chicken and Dumplings
Ingredients
- ½ tbsp olive oil
- 1 cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 lb boneless , skinless chicken thighs
- 1 lb bone-in chicken breasts , skin removed
- 1 tsp salt (optional)
- ½ tsp thyme (optional)
- ½ tsp dried marjoram
- ¼ tsp freshly ground black pepper
- 2 tbsp unsalted butter , softened
- 2 tbsp all-purpose flour
- salt and ground black pepper to taste (optional)
- ½ cup frozen petite peas
- ½ cup frozen cut green beans
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt (optional)
- 2 tbsp cold unsalted butter
- 1 tbsp chopped fresh flat-leaf parsley
- ½ cup buttermilk
Instructions
- In a multi-functional pressure cooker, such as an Instant Pot, pour in olive oil and select the Sauté function. Cook and stir the onion, carrot, celery, and bay leaf until the vegetables are soft and the onion becomes translucent, which should take about 5 minutes.
- Add the chicken broth, thighs, breasts, salt, thyme, marjoram, and black pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 9 minutes. Allow 10 to 15 minutes for the pressure to build.
- Carefully release the pressure using the quick-release method as per the manufacturer's instructions, which should take about 5 minutes. Use tongs to carefully remove the chicken pieces and place them in a large bowl to cool slightly. Discard the bay leaf.
- While the chicken is cooling, mash the butter with flour in a small bowl until you achieve a smooth paste. Set it aside.
- To make the dumplings, combine the flour, baking powder, and salt in a medium bowl. Cut in the cold butter using 2 knives or a pastry blender until the mixture resembles the texture of cornmeal. Stir in the parsley and set it aside.
- Shred the cooled chicken and return it to the pot. Taste the broth and season with salt and pepper if needed. Add the peas and green beans. Stir in the flour-butter paste until it is fully incorporated.
