Instant Pot Chicken and Dumplings for two, made in the Instant Pot mini!
You’ve never met a bigger fan of dumplings than me.
And the thing is, I didn’t even grow up on them. I grew up on great chicken soup, but dumplings I was denied. This is probably why I love them so much now.
Being a noodle lover, I ventured into the dumpling world in college, probably after watching them being made on the Food Network. (My cooking ventures began in college when I routinely skipped class to watch cooking shows).
As you might expect, I’m opinionated about dumplings. I don’t like them dry on the inside, I like them all the way wet. I like them fluffy and flecked with fresh finely chopped parsley. Oh, and I like them in less time than it normally takes to make them. Enter my quick version made in the Instant Pot.
Instant Pot Chicken and Dumplings method:
These Instant Pot Chicken and Dumplings for Two might be the thing I’ve made the most in my Instant Pot mini. I buy big packs of local chicken thighs, and freeze them two to a bag using my FoodSaver system. It’s so easy for me to pull a small bag out in the morning to defrost by dinner time.
Also, I use my small batch Instant Pot Chicken Stock, but if you want to use store-bought, it’s totally fine!
While most Instant Pot chicken recipes are dump, close and set, this one has an extra step. I’m going to ask you to sear the chicken using the sauté setting, is that ok? Pinky promise it’s worth it. Because then, we’re going to sauté the vegetables in the chicken fat, and anything sautéed in chicken fat is better than anything not sautéed in chicken fat.
We’re using bone-in, skin-on chicken thighs for this Instant Pot Chicken and Dumplings for two recipe because it makes a deep, rich broth. Please tell me if any of you guys make it with boneless skinless chicken, though!
Scaling down recipes for the instant pot mini:
I adapted this recipe from Melissa Clark’s version, and I have to say that when you’re converting a recipe for the big Instant Pot for the Instant Pot Mini, it’s not just a matter of scaling down the ingredients. The cooking time usually needs to be reduced by a ton. The first time I made her recipe, I followed the cooking times and had mushy chicken and tough dumplings. It was not good.
But, I tweaked it a bit in subsequent testing and found the perfect ratios and times for the Instant Pot mini. This Instant Pot Chicken Dumplings for Two recipe is perfect now. I hope you try it!
- 1 1/2 tablespoons unsalted butter
- 2 bone-in, skin-on chicken thighs
- 2 tablespoons flour
- 1 small carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 1/2 teaspoon salt (plus more as needed)
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh parsley
- 1 quart of homemade chicken stock
- For the dumplings:
- 3/4 cup all-purpose flour
- 1/4 cup fine cornmeal
- 1 teaspoon baking powder
- 2 teaspoons chopped fresh parsley (or dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon melted butter
- 1/2 cup milk
- Remove the lid from the Instant Pot mini 3 quart, and turn it to the SAUTE setting.
- Add the butter to the pot, and let it melt until it starts to sizzle. Add the chicken thighs (skin side down) to the pan, and sear until golden brown (about 4-5 minutes). Flip and sear the other side, too.
- Remove the chicken from the pot, and place on a plate.
- Add the flour to the pot, and stir to make a paste.
- Add the carrot, celery, onion, salt, pepper, and parsley. Cook while stirring occasionally for 2 minutes.
- Add the chicken stock and chicken back to the pot.
- Cancel the SAUTE setting, and press the PRESSURE COOK' button. Set the timer for 8 minutes.
- Close the lid on the instant pot, and turn the steam valve to SEAL. It will start timing once the pot reaches pressure (in about 10-15 minutes).
- When the time is up, do a natural pressure release. Do not open the pot until the valve drops.
- Remove the chicken from the pot and let cool on a plate.
- Meanwhile, make the dumplings by whisking together the flour, cornmeal, baking powder, parsley, salt and pepper. In a separate bowl, whisk together the melted butter and milk.
- Whisk the dry and wet ingredients together for the dumplings. Don't over-mix your dough or your dumplings will be tough.
- Plop large tablespoon-sized chunks of dumplings into the Instant Pot broth (remember the chicken is not in the pot right now). Place the lid back on the pot, hit PRESSURE and add 2 minutes. (They will cook longer than 2 minutes because of the time it takes for the pot to come up to pressure).
- After the 2 minutes is up, do a forced pressure release (again, use an oven mitt and be careful of the steam).
- Shred the chicken and divide it between two bowls.
- Ladle the dumplings and broth into each bowl and serve.
Amount Per Serving: Calories: 1374 Total Fat: 54g Saturated Fat: 26g Cholesterol: 165mg Sodium: 3467mg Carbohydrates: 162g Sugar: 23g Protein: 53g