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Instant Pot Chicken and Dumplings Recipe

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This recipe for Instant Pot Chicken and Dumplings, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Olson

Category:
Category:

Ingredients:  
Ingredients:  


2 tsp Olive Oil
1 Tbsp Butter
1 1/2 lbs Chicken Thighs, and/or Breasts, cut in slightly larger than bite sized pieces
1 Bay Leaf
1 tsp Salt (more to taste)
1/2 tsp Pepper
1/4 tsp Poultry Seasoning
4 sprigs Fresh Thyme, 2 tsp leaves (or 1 tsp dried)
1 4" sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
1/2 tsp Sage, dried
1 small Onion, diced
1 cup Carrots, chopped (about 2 or 3 carrots)
1 cup Celery, chopped (2 stalks)
3 large cloves Garlic, pressed or minced (about 1 Tbsp)
1 large Potato, chopped
4 cups Chicken Broth, low sodium


To Finish

1 cup Frozen Peas
1/2 cup Heavy Cream

Quick Dumplings

6 jumbo Canned Buttermilk Refrigerator Biscuits (16oz pkg contains 8)

Homemade Dumplings

1 1/2 cups Flour
3/4 tsp Salt
2 tsp Baking Powder
3 Tbsp Shortening (such as Crisco)
3/4 cup Whole Milk (or buttermilk)
1/4 cup Chives, finely chopped (fresh or dried) - Optional

Directions:
Directions:

Choose the Type of Dumplings You Want to Make, and Prepare Them
Prepare Canned Dumplings
For the canned biscuits, roll each one flat and cut into 6 equal slices. Do this to all 6 and set aside in a bowl.
Prepare Homemade Dumplings
Put all ingredients except milk in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.
Stir the milk (and chives, if using) in and combine, until just moistened. Set aside.
Prepare the Chicken and Sauce
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the chicken in one layer and let cook a few minutes on one side. Then stir and cook a few more minutes, until there is just a bit of pink still visible.
Add the bay leaf, salt, pepper, poultry seasoning, thyme, rosemary, and sage. Cook for a minute to let the spices bloom.
Add the onion, carrot, and celery. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the garlic and stir, cooking about 1 minute.
Stir in the potato and the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the dumplings.
Homemade: Drop heaping teaspoonfulls into the broth (not too large as they need to cook through, and they expand).
Biscuits: Add the sliced biscuits into the broth and gently stir to distribute them.
Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
Cancel the Sauté function.
Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to select 7 minutes.
When the cooking cycle has finished, do a Controlled Quick Release of the steam/pressure. Start by using a wooden spoon or other long handled utensil to tap the steam release knob towards Venting, and start letting the steam out gradually.
Do this several times, and back off if any of the sauce starts to spew out with the steam. Then open it all the way when you feel certain only steam will be coming out. It will take a couple of minutes to fully vent.
When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through.
Taste and adjust salt, if needed.
Serve.

 

 

 

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