INSTANT POT CHICKEN AND DUMPLINGS
Instant Pot Chicken and Dumplings are a hearty, old-fashioned dinner that the whole family will love. Made easy with this pressure cooker recipe!
Provided by Aimee Shugarman
Categories Main Dish
Time 45m
Number Of Ingredients 13
Steps:
- Turn Instant Pot on "SAUTE". Add olive oil to the bottom of the pressure cooker. Add chicken and brown for about 3 minutes on each side.
- Add chicken broth to the pot and scrape up all the bits on the bottom of the pan.
- To the instant pot, add carrots, celery, onion, 2 tsp garlic salt, salt, pepper, and poultry seasoning. Secure the lid and set the pressure valve to "SEALING."
- Select High Pressure with a cook time of 30 minutes.
- When cook time ends, allow to naturally release for ten minutes, then do a quick release.
- Remove the chicken from the pot and shred, while removing and discarding the skin and bones. Add the shredded chicken back to the pot.
- Cut refrigerated biscuits into fourths and sprinkle with remaining 1 tsp garlic salt. In a small bowl, whisk cornstarch with cold milk. Pour into instant pot.
- Turn the instant pot on "SAUTE" and add the biscuits to the mixture. Cook for about ten minutes, until dumplings have doubled in size, and sauce has thickened.
Nutrition Facts : Calories 438 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 49 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1871 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
EASY INSTANT POT CHICKEN AND DUMPLINGS RECIPE
You'll love this Easy Instant Pot Chicken and Dumplings Recipe it is some of the best home-cooked creamy chicken dumplings you will have.
Provided by Camille Beckstrand
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Press the SAUTE button on the Instant Pot.
- When the pot is hot, add the olive oil and the butter.
- Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
- Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
- Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
- Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
- Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
- While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
- When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
- Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
- Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together - leave the biscuits sitting on top of the liquid.
- Press the CANCEL button.
- Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
- When the cooking cycle has finished, do a QUICK RELEASE.
- Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.
Nutrition Facts : Calories 402 kcal, Carbohydrate 29 g, Protein 30 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1408 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
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
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
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