Instant Pot Chicken and Dumplings

Making a pot of Chicken and Dumplings in your Instant Pot is almost too easy! It brings the flavors of slow-cooked homemade chicken and dumplings right to your table in the just minutes.

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Prep Time: 20

Cook Time: 20

Approx. Time Needed for Instant Pot to Pressurize:: 15

Total Time: 55

Servings: 8 servings

Calories: 545kcal

Author: Chef Alli

Ingredients

Chicken and Noodles

2 Tbs. unsalted butter
1 1/2 - 2 lbs. boneless, skinless chicken thighs, cut into 1 1/2" chunks (feel free to sub chicken breasts), seasoned to taste with salt and pepper
1/2 tsp. each: thyme, oregano, poultry seasoning, black pepper
1/4 tsp. turmeric
1 medium yellow onion, diced
3 ribs celery, diced
2 cups baby carrots, or 3-4 large carrots, sliced or chopped
6 cups chicken broth
1-2 cups frozen corn, as desired
1 cup frozen peas
1/4 cup heavy cream

Dumplings

1 3/4 cups baking mix, such as Bisquick, see below for a recipe to make your own
1/3 - 2/3 cup milk

Baking Mix (like Bisquick)

2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. kosher salt
1 tsp. granulated sugar
1/4 cup vegetable oil

Instructions

Make the Chicken and Dumplings

Using the saute setting on the Instant Pot, add the butter to the pot; when the butter is sizzling, add the seasoned chicken pieces, working in batches, until all the chicken is browned, removing each batch to a plate. Return all the browned chicken pieces to the Instant Pot, along with all the spices, stirring to combine well; add the onion, celery, and carrots, along with the chicken broth, stirring to combine; bring this mixture to a low boil.
Once the soup in the Instant Pot is boiling, lock the Instant Pot lid into place, choosing the high pressure setting for 7 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot; unlock and carefully remove the lid.
Meanwhile, combine the Bisquick mix with just enough milk to make the dumpling dough. Using the saute setting on the Instant Pot once more, drop the prepared dumpling dough by spoonfuls (about 1 1/2" in size) into the simmering soup; let the dumplings cook for 10 minutes. Turn off the saute setting; stir in the corn, peas and cream. Adjust the seasonings as desired.

Make the "Bisquick" Mix

In the bowl of a food processor, place all the dry ingredients; pulse the food processor to combine. With the motor running, pour in the oil; process just until the oil is incorporated into dry ingredients. Store in an airtight container. Recipe can be easily doubled or tripled to keep more on hand.

Notes

**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.

**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.

Course: Main Course

Cuisine: American

Keyword: chicken, dumplings, instant pot

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