INSTANT POT® CHICKEN AND DUMPLINGS
This easy Instant Pot® version of classic chicken and dumplings makes the best use of the multicooker. Brown the chicken, pressure cook, then boil the dumplings all in one appliance!
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
- Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot® to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.
Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 95 mg, Fat 4, Fiber 2 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 9 g, TransFat 1/2 g
INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER
Pressure cooker recipe for Chicken and Dumplings. Very easy to modify to stove top cooking. This has become a family favorite, and is requested over Grandma's Pennsylvania Dutch recipe (shhhh). ** NEW NOTE**. This recipe was created with my small 2qt pressure cooker. You should adjust ingredient + liquid ratios depending on the size of your cooker. If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered. It just depends on your preferred method. (You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).
Provided by redsparklies
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
- Cover, lock, and cook on LOW PRESSURE for 15 minutes.
- (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
- After 15 minutes, lower pressure with quick release method.
- Remove chicken and cover to keep warm.
- Combine DUMPLING INGREDIENTS as follows:.
- Combine eggs, milk, salt and baking powder in large bowl.
- Whisk until frothy.
- Whisk in 1 cup of flour.
- Stir in remaining flour (do not whisk, stir with spoon).
- Bring liquid in pressure cooker to a boil.
- Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
- Cover, lock, and bring to HIGH PRESSURE over high heat.
- Lower heat to stabilize, and cook for 5-7 minutes.
- Shred Chicken off bone as dumplings cook.
- After 5-7 minutes, lower pressure with quick release method.
- Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.
Nutrition Facts : Calories 386.9, Fat 6.1, SaturatedFat 1.5, Cholesterol 159.6, Sodium 1215.9, Carbohydrate 40.2, Fiber 3, Sugar 4.6, Protein 40.3
INSTANT POT CHICKEN AND DUMPLINGS
Make this Satisfying Instant Pot Chicken and Dumplings Recipe (Pressure Cooker Chicken and Dumplings). Classic hearty comfort food with tender chicken and fluffy homemade dumplings in aromatic chicken broth. An all-time family favorite!
Provided by Amy + Jacky
Categories Dinner Lunch Main Course
Time 1h15m
Number Of Ingredients 23
Steps:
- Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken thighs from sticking to the pot.Make Dumplings Dough: While Instant Pot is preheating, mix 2 cups (250g) all-purpose flour and 1 tbsp (12g) baking powder (NOT Baking Soda). In a separate container, mix 3/4 cup (188ml) warm milk, 1 tsp (5g) salt, 1 tbsp (15ml) olive oil, and 2 tbsp (28g) unsalted butter. Pour milk mixture into the flour mixture. Mix well to form a batter. Do not overmix.Pat-dry chicken thighs and season skin side with kosher salt & black pepper. Add 1 tbsp (15g) unsalted butter to Instant Pot, ensure the whole bottom is coated with butter. Add 4 chicken thighs (skin side) in Instant Pot and brown for 3.5 minutes. Season the other side with kosher salt & black pepper. Then, flip and brown for 2 minutes. Set aside and repeat for remaining chicken thighs.
- Saute Onions, Garlic, & Veggies: Add chopped onions, season with a pinch of Kosher salt & black pepper. Saute onions for roughly 2.5 minutes. Add minced garlic cloves and saute for 30 seconds until fragrant. Add chopped carrots & celery, then saute for 2 minutes. Add 2 bay leaves + a pinch of dried thyme, then let it cook for a minute until fragrant.
- Deglaze: Pour in 1 cup (250ml) unsalted chicken stock and deglaze by scrubbing all the brown bits off the bottom of the pot. Give it a quick mix.
- Pressure Cook Chicken and Dumplings: Add potato chunks, 4 cups (1000ml) unsalted chicken stock, browned chicken thighs + all meat juice.Drop dumplings on top with a teaspoon (they'll double in size after pressure cooking). With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes + Natural Release for 15 minutes. Then, Gradual Release (turn Venting Knob just enough to release pressure slowly) until Floating Valve drops. (See photo below for reference)
- Shred Chicken Thighs: Set aside dumplings. In a large bowl, shred chicken and discard the skin & bones.
- Thicken Chicken and Dumplings: Bring the soup to a simmer. Add in 1/2 - 1 cup (60 - 120g) frozen green peas. Stir and break some of the potatoes to thicken soup. In a mixing bowl, whisk together 1/2 cup (62.5g) all-purpose flour and a few ladles of soup until the flour fully dissolves. Thicken the chicken and dumplings soup to the desired thickness by mixing in the flour mixture one third at a time.
- Season & Serve: Return shredded chicken and dumplings to pot. Taste and season with fish sauce or salt. Mix well and serve with finely chopped parsley and heavy cream if desired.
Nutrition Facts : Calories 578 kcal, Carbohydrate 51 g, Protein 29 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 131 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND DUMPLINGS
Steps:
- On Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
- Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.
INSTANT POT CHICKEN AND DUMPLINGS
Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
- Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
- Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
- Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.
INSTANT POT® CHICKEN AND DUMPLINGS
I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.
Provided by Doughgirl8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 50m
Yield 5
Number Of Ingredients 23
Steps:
- Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
- Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
- Mash butter with the flour to make a smooth paste; set aside.
- Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
- Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
- Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
- Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g
ELECTRIC PRESSURE COOKER CHICKEN AND DUMPLINGS
This delicious and comforting Southern chicken and dumplings recipe will have you coming back for more. It's simple to make and can be thrown together in no time using your Instant Pot®. If you want to add additional veggies you could. Sometimes I add peas and carrots and even broccoli. Garnish with parsley, if you like.
Provided by Chef Tovia Gartenberg
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
- Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 58 g, Cholesterol 29.1 mg, Fat 6.1 g, Fiber 3 g, Protein 17.2 g, SaturatedFat 1.6 g, Sodium 1726.6 mg, Sugar 0.9 g
INSTANT POT CHICKEN AND DUMPLINGS
Love my Instant Pot, and here's one more reason! This yummy soup takes just minutes, but tastes like it was simmered for hours!
Provided by Pawsfurthought
Categories < 30 Mins
Time 23m
Yield 12 Cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it) ) and brown.
- Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes.
- MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there - optional).
- Perform a quick release. Let all the steam out. Take off top.
- Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
- Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off.
- Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY.
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