Recipe Friday: Kathy’s Instant Pot Chicken & Dumplings

This is a comforting, stick-to-your-ribs dinner. It’s also time-consuming, so pick a day when you really feel like cooking, and want to bless your family. You’ll want to plan ahead and make sure you have all the ingredients at-the-ready before you begin. Plan 3 to 3 ½ hours from start to finish.

This serves 3 with generous portions.

I started with frozen chicken breasts, bone-in. Because they were bone-in, I didn’t want to try to separate the meat from the bone until after they were cooked. If you have boneless chicken breasts, you can skip the first step, and just put in the raw, cut-up meat. Similarly, if you’re using left-over chicken, skip the first step.

Because my bone broth is concentrated, I used water and wine to supplement the amount of liquid. For extra nutrition, whisk a big scoop of collagen powder into the liquid.

The peas are optional. In our house, the peas only go into my bowl. 😉

Here is the complete list of ingredients. They are listed again later, separately, to show where in the recipe to add them.

Into the Instant Pot insert, put:

  • 3 large frozen, bone-in chicken breasts
  • 2 cups chicken bone broth

Close the lid, set to Seal, and cook 10 min at pressure. Allow 10 min natural pressure release, then release pressure and open the lid. Push Cancel.

Remove the chicken to a plate and allow to cool.

Pour out the liquid into a 2-cup measuring cup.

While the chicken is cooling, set the Instant Pot to Sauté and start in on the next set of ingredients:  

  • 4 T Butter
  • 2 T Olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 4 medium carrots, peeled and cut to bite-size chunks
  • 2 potatoes, peeled and cut to bite-size chunks
  • 1 T minced garlic
  • 1 cup sliced mushrooms
  • 1 tsp thyme or rosemary (or both)
  • Salt & pepper to taste

Add the butter and olive oil; allow butter to melt.

Add the onion and celery, and sauté only 3-4 minutes.

Add the carrots, potatoes, garlic, mushrooms, thyme/rosemary, salt, and pepper. Stir.

Separate the cooled chicken from the bones. Cut the chicken into strips or bite-size pieces. Add the chicken to the Instant Pot.

Add back all but ½ cup of the cooking liquid (keep that ½ cup broth in that cup; you’ll use it for the dumplings). Stir.

NOTE: If you don’t have at least 1 ½ cups of liquid in the pot, add water until you do.

Cook 15 minutes at pressure. Allow 10 minutes natural pressure release, then release the rest of the pressure and carefully open the lid. Push Cancel.

Next ingredient set:

  • ½ cup water
  • ½ cup white wine
  • 2 Tbs softened cream cheese OR ½ cup heavy cream

Stir in the ½ cup water, ½ cup white wine, and 2 Tbs cream cheese (or heavy cream).

Set the Instant Pot to Sauté.

While the cream cheese is melting, mix the dumplings (This made 6 medium-size dumplings.):

  • ½ cup broth from cooked chicken mixture
  • (If your broth isn’t very salty, you’ll want to add a bit of salt to the dough.)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ Tbs butter, melted
  • 1 egg, beaten

In that 2-cup measuring cup with the ½ cup broth left in it: mix the dumpling dough together.

Stir the chicken mixture, making sure the cream cheese is blended in.

Drop dumpling dough by spoonfuls onto the top of the chicken mixture. DO NOT mix the dumplings into the liquid; leave them on top.

Replace the Instant Pot lid, but do not tighten or seal it. Cook, on Sauté, for 15-20 minutes. On my Pot, the Sauté function gets the mixture to a rolling boil. I let it boil for 8 minutes, then turned it off to cook the rest of the time, still with the lid on. (Alternately, you can seal the lid and cook at pressure for 10 minutes.)

Open the lid and check the thickness of the liquid. If you like, you can thicken with 2 Tbs flour:

GRAVY (optional):

  • 2 Tbs flour, mixed as a slurry with water or broth

First carefully remove the dumplings to a bowl or plate and keep warm.

Stir the flour slurry into the chicken mixture and allow to boil for at least two minutes.

If you like, add the frozen peas at this point, mix in and allow to cook for an additional 2-3 minutes. Replace the dumplings on top of the chicken mixture, or serve them from the separate plate/bowl.

This is the pot after 2 servings were taken out.

5 thoughts on “Recipe Friday: Kathy’s Instant Pot Chicken & Dumplings

    1. We liked it very much, Vickie. 😊
      When I was researching this, I found several recipes that called for poultry seasoning. I don’t have any, and I don’t know what it is; but I think adding favorite seasonings would enhance the flavor.

      Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.