Instant Pot Chicken and Dumplings Recipe

Chicken breast: Diced into bite-sized pieces, this is the main protein of the dish.

Carrots: Sliced for added sweetness and color.

Celery: Sliced to add a subtle crunch and flavor.

Onion: Diced to enhance the savory base of the soup.

Chicken broth: Provides a flavorful liquid base for the soup.

Frozen peas: Adds a pop of color and sweetness to the dish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

Heavy cream: Adds richness and creaminess to the soup.

All-purpose flour: Used to make the dumplings.

Baking powder: Helps the dumplings rise and become fluffy.

Milk: Adds moisture to the dumpling dough.

Butter: Melted and added to the dumpling dough for richness.

When preparing the dough for the dumplings, make sure not to overmix. Overmixing can result in tough dumplings. Stir just until the ingredients are combined to ensure light and fluffy dumplings.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable replacement for chicken breast.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter taste but a similar texture, making them a good alternative to carrots.

• celery - Substitute with fennel: Fennel has a similar crunch and a slightly anise-like flavor, which can add an interesting twist to the dish.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, but they can still provide the necessary aromatic base.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• frozen peas - Substitute with green beans: Green beans can add a similar pop of color and a slightly different but complementary texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a subtle coconut flavor, making it a good dairy-free alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a slightly nuttier flavor and more fiber, making it a healthier option.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.

• milk - Substitute with almond milk: Almond milk can provide a similar liquid base while being dairy-free.

• butter - Substitute with margarine: Margarine can provide a similar fat content and texture, making it a suitable replacement for butter.

• Allow the chicken and dumplings to cool to room temperature before storing. This helps prevent condensation, which can make the dumplings soggy.

• Transfer the chicken and dumplings into airtight containers. For best results, use containers that are appropriately sized to minimize air space.

• If you plan to consume the leftovers within a few days, store the containers in the refrigerator. The chicken and dumplings will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the chicken and dumplings. Place the airtight containers in the freezer. The dish can be frozen for up to 3 months.

• When ready to reheat, if the chicken and dumplings were refrigerated, you can reheat them on the stovetop over medium heat until warmed through. Stir occasionally to ensure even heating.

• If reheating from frozen, it's best to thaw the chicken and dumplings in the refrigerator overnight. Once thawed, reheat on the stovetop or in the microwave.

• To reheat in the microwave, transfer a portion to a microwave-safe dish. Cover loosely with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring in between, until the chicken and dumplings are hot.

• For a stovetop reheating method, place the chicken and dumplings in a pot over medium heat. Add a splash of chicken broth or water if the mixture seems too thick. Stir occasionally until heated through.

• If the dumplings have absorbed too much liquid and become too thick, you can add a bit more chicken broth or heavy cream to reach the desired consistency.

• Always ensure the chicken is heated to an internal temperature of 165°F (74°C) before serving to ensure food safety.

• For stovetop reheating:

  1. Transfer the leftover chicken and dumplings to a large pot.
  2. Add a splash of chicken broth or water to prevent sticking and to maintain the soup's creamy consistency.
  3. Heat over medium-low, stirring occasionally, until the chicken and dumplings are heated through, about 10-15 minutes.

• For microwave reheating:

  1. Place a portion of the chicken and dumplings in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until thoroughly warmed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken and dumplings to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the chicken and dumplings are hot and bubbly.

• For Instant Pot reheating:

  1. Add the leftover chicken and dumplings back into the Instant Pot.
  2. Set the Instant Pot to the sauté mode and stir occasionally.
  3. Heat until the chicken and dumplings are warmed through, about 5-10 minutes. If needed, add a bit of chicken broth to maintain the desired consistency.

• Instant Pot: This is the main cooking appliance used to sauté the chicken and vegetables, as well as to pressure cook the soup and dumplings.

• Sauté function: A feature on the Instant Pot that allows you to brown the chicken and soften the vegetables before pressure cooking.

• Pressure cooker lid: Used to seal the Instant Pot for pressure cooking the soup.

• Measuring cups: Essential for accurately measuring the chicken broth, heavy cream, flour, and milk.

• Measuring spoons: Used to measure the salt, black pepper, and baking powder.

• Knife: For dicing the chicken and chopping the vegetables.

• Cutting board: A surface to safely chop the chicken and vegetables.

• Mixing bowl: Used to combine the flour, baking powder, salt, milk, and melted butter to form the dumpling dough.

• Wooden spoon: For stirring the ingredients in the Instant Pot and mixing the dumpling dough.

• Oil: Used for sautéing the chicken in the Instant Pot.

• Ladle: For serving the chicken and dumplings once they are cooked.

• Timer: To keep track of the cooking times for both the pressure cooking and the dumpling cooking stages.

• Spatula: Useful for scraping down the sides of the mixing bowl and ensuring all ingredients are well incorporated.

Prep ingredients ahead: Dice the chicken breast and chop the carrots, celery, and onion the night before to save time.

Use pre-cooked chicken: Substitute raw chicken breast with pre-cooked or rotisserie chicken to skip the browning step.

Frozen veggies: Opt for pre-sliced frozen carrots and celery to cut down on prep time.

Instant dumplings: Use store-bought biscuit dough instead of making dumplings from scratch.

Quick release: Use the quick release method on your Instant Pot to save time when the cooking cycle is complete.