Instant Pot Chicken and Dumplings
Tender bone-in chicken thighs and fluffy homemade dumplings simmered in a savory broth with potatoes, carrots, celery, and peas. A classic comfort dish ready in about an hour.
Ingredients
Method
Completed steps 0
While preheating the Instant Pot on Sauté More until it displays HOT, prepare the dumpling dough in a bowl by whisking together 2 cups (250g) flour and 1 tablespoon (12g) baking powder. In a separate container, combine ¾ cup (188ml) warm milk, 1 teaspoon (5g) salt, 1 tablespoon (15ml) olive oil, and 2 tablespoons (28g) melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined without overworking.
Pat the chicken thighs completely dry. Season the skin side generously with kosher salt and black pepper. Add 1 tablespoon (14g) butter to the hot pot, coating the entire bottom. Place 4 thighs skin-side down and sear for 3.5 minutes until golden. Season the exposed side with salt and pepper, flip, and cook for 2 minutes. Transfer to a plate and repeat with the remaining 4 thighs.
Add the chopped onion to the pot with a pinch of salt and pepper, sautéing for about 2.5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chopped carrots and celery, cooking for 2 minutes. Sprinkle in the bay leaves and dried thyme, cooking 1 minute more to release the aroma.
Pour in 1 cup (250ml) of the chicken stock and scrape the bottom and sides of the pot vigorously with a wooden spoon to lift all the browned bits. Stir once to combine.
Add the potato chunks, the remaining 4 cups (1000ml) of chicken stock, and the browned chicken thighs along with all their accumulated juices. Using a teaspoon, carefully drop spoonfuls of dumpling batter onto the surface of the liquid; they will expand to roughly double their size during cooking. Ensure the lid is securely closed with the vent knob in the Sealing position. Set to High Pressure for 3 minutes, then allow natural pressure release for 15 minutes. After 15 minutes, slowly release any remaining pressure by gradually turning the vent knob until the float valve drops and no steam escapes.
Carefully transfer the cooked dumplings to a bowl and set aside. Working in the pot, shred the chicken meat into bite-sized pieces, discarding the skin and bones.
Return the pot to Sauté mode and bring the soup to a gentle simmer. Add ½ to 1 cup (60–120g) frozen peas and stir gently. Using a spoon, partially mash some potato pieces against the pot wall to thicken the broth. In a separate bowl, whisk together ½ cup (62.5g) flour with several ladles of hot soup until the flour dissolves completely. Slowly stir this mixture back into the pot in thirds, stirring well between each addition until you reach the desired thickness.
Return the shredded chicken and dumplings to the pot and mix thoroughly. Adjust the seasoning with fish sauce or additional salt to taste. Ladle into bowls and garnish with fresh parsley; serve with heavy cream drizzled in if desired.
Notes
The dumpling batter should be thick and slightly sticky—do not overmix or they will become tough.
Natural release for 15 minutes is key to keeping the dumplings intact; skip the quick-release step.
Refrigerate leftovers up to 3 days; reheat gently on Sauté mode, adding water or broth to restore consistency.
Calories: 578 kcal · Carbs: 51 g · Protein: 29 g · Fat: 28 g · Sodium: 496 mg · Fiber: 4 g · Sugar: 5 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.