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Chicken and Dumplings

A comforting dish with a creamy broth, tender chicken, and fluffy dumplings that brings back childhood memories.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the broth and chicken
  • 1 tablespoon oil For sautéing
  • 1/2 large onion onion, chopped Provides savory flavor
  • 2 stalks celery, chopped Adds crunch
  • 1 cup carrots, chopped Adds sweetness
  • 1 tablespoon minced garlic Around three cloves
  • 1 pound boneless, skinless chicken thighs or breasts, diced Cut into 1" pieces
  • 4 cups low-sodium chicken broth For the broth base
  • 1/2 teaspoon black pepper For seasoning
  • 2 teaspoons poultry seasoning To enhance flavor
  • 2 teaspoons Italian seasoning Contains thyme, oregano, rosemary, and basil
  • 1/2 cup heavy cream For creaminess
  • 2 tablespoons cornstarch For thickening
  • 1/4 cup cold water For cornstarch mix
  • 2 tablespoons chopped fresh parsley or cilantro For garnish
For the dumplings
  • 1 1/2 cups all-purpose flour For dumplings
  • 1/2 teaspoon salt For flavor
  • 1 teaspoon baking soda For rising
  • 2 teaspoons baking powder For rising
  • 3 tablespoons butter For richness
  • 3/4 cup milk For moisture

Method
 

Preparation
  1. Press the SAUTE button on the Instant Pot. Add the oil and wait until the display reads 'Hot.'
  2. Toss in the chopped onions and sauté for 4 to 5 minutes or until they soften and become translucent.
  3. Stir in the chopped celery, carrots, and minced garlic. Cook together for a few minutes.
  4. Add the diced chicken and cook with the vegetables for about 5 minutes.
Combining Ingredients
  1. Pour in the low-sodium chicken broth, and season with black pepper, poultry seasoning, and Italian seasoning. Stir well.
Prepare the Dumplings
  1. Take the refrigerated canned biscuits and cut each into 8 pieces, resembling pizza slices.
  2. Gently drop each piece into the pot filled with other ingredients.
Cooking
  1. Press the CANCEL button to turn off the sauté function. Close the lid and ensure it's sealed. Select 'Pressure Cook' and set the time to 7 minutes on high pressure.
  2. Allow the Instant Pot to naturally release pressure for about 10 minutes. Then, carefully turn the sealing knob to VENTING and remove the lid.
Final Touches
  1. Stir in the frozen peas and heavy cream.
  2. For a thicker consistency, combine 2 tablespoons of cornstarch with 1/4 cup of cold water and mix it into the chicken and dumplings.
Garnish and Serve
  1. Add the chopped parsley or cilantro to garnish your dish before serving.

Notes

Mix dark and white meat chicken for richer flavor. Add lemon juice before serving to brighten. Use frozen dumplings for convenience.