Posted on Leave a comment

The Ultimate Comfort Food; Instant Pot Chicken & Dumplings

I saw a slow cooker recipe for chicken and dumplings where you use canned biscuits for dumplings and although there is nothing wrong with that recipe, I decided to make my own version with homemade dough, in the Instant Pot.

I love cooking in my Instant Pot. I have not used my slow cooker since I bought mine a couple of years ago.

So, here is what I came up with and man is it delicious!

I started out by chopping about 1/2 cup of each, carrots, celery and onion.

I drizzled some olive oil in the instant pot and added a tablespoon of butter and turned it on saute.

I sauted the veggie trio for a minute or two, then added garlic.

I sauted them for about 4 minutes, until tender. I added salt, pepper and Italian seasoning.

While that was cooking, I cut up two boneless skinless chicken breasts into chunks.

Then I turned off the Saute function and added the chicken to the pot. I also added four cups of chicken broth and one can of Cream of Chicken soup, gave it a stir and sealed the lid and set the cook time to 10 minutes.

While that was cooking, I made the dough for the dumplings. I use self rising dough and I like to sift it because it makes the dumplings more fluffy. I use a strainer with a handle to sift with.

I added two beaten eggs, sour cream, salt and water to my flour and gently mixed it into a dough.

I use a cookie dough scoop to scoop my dough so they will be similar in size.

The chicken cooked for 10 minutes then natural released for 20 minutes. I opened the pot, turned off the cook function and turned saute back on and started adding my dough.

The dough cooks very fast in the hot liquid. I left saute on while I gently pushed the dumplings under the liquid, allowing them to cook all around. This only took 5-6 minutes.

Last thing I did was sprinkle some parsley on top and closed the lid and turned the instant pot onto the warming function, Lo, until they were ready to serve.

This is a very delicious recipe and the homemade dumplings make it extra special. Here is the ingredient list.

Ingredients:

Chicken:

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • Drizzle of Olive Oil
  • 1 T Butter
  • 3/4 t salt
  • 3/4 t pepper
  • 1 t Italian seasoning
  • 2 boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 can cream of chicken soup

Dumplings:

  • 2 cups self rising flour
  • 2 beaten eggs
  • 2 T sour cream
  • 1 t salt
  • 1/2 cup water

Start out by chopping about 1/2 cup of each, carrots, celery and onion. Drizzle some olive oil in the instant pot and added a tablespoon of butter and turn it on saute. Saute the veggie trio for a minute or two, then add garlic. Saute for about 4 minutes, until tender. Add salt, pepper and Italian seasoning. While that is cooking, cut up two boneless skinless chicken breasts into chunks. Then turn off the Saute function and add the chicken to the pot. Also, add 4 cups of chicken broth and one can of Cream of Chicken soup, give it a stir and seal the lid and set the cook time to 10 minutes. While that was cooking, make the dough for the dumplings. Use self rising dough and sift it because it makes the dumplings more fluffy. Add two beaten eggs, sour cream, salt and water to flour and gently mixed it into a dough. (I use a cookie dough scoop to scoop my dough so they will be similar in size.) Cook the chicken for 10 minutes then natural released for 20 minutes. Open the pot, turned off the cook function and turn saute back on and start adding scoops of dough. The dough cooks very fast in the hot liquid. Leave saute on while you gently push the dumplings under the liquid, allowing them to cook all around. This takes 5-6 minutes. Sprinkle some parsley on top and serve.