The coziest thing you can make in the pressure cooker. This Instant Pot Chicken and Dumplings for two is made in the instant pot mini, but it can be doubled and made in the 6-quart machine, too.
You'll love this Chicken and Dumpling Instant Pot Recipe
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.
Chicken and Dumplings (Instant Pot) ingredients
- Butter. We will be searing the chicken thighs in butter, which is exactly as delicious as it sounds. We need 1.5 tablespoons of butter, it doesn’t matter if it's salted or unsalted.
- Chicken Thighs. Two bone-in, skin-on chicken thighs for this recipe. If you’re doubling it and making it in a 6 or 8-quart instant pot, use 4 chicken thighs. There’s no need to trim the fat, because we’re rendering it by searing with the skin-on.
- Flour. A small amount of flour to the butter and chicken fat mixture forms a roux, which makes our instant pot chicken and dumplings nice and thick. A roux is a thickening agent in any soup or stew; without one, the soup will be watery and thin.
- Carrot. One small carrot, washed, peeled and sliced into half-moon shapes.
- Celery. One stalk of celery, washed and thinly sliced.
- Onion. One small white or yellow (non-sweet) onion, diced is about 1 cup.
- Parsley. I really love the addition of fresh parsley in this recipe, since we’re cooking in a pressure cooker. You can use one teaspoon of minced fresh parsley or ½ teaspoon of dried.
- Chicken Stock. The chicken stock is so important in a dumplings soup recipe, so I really recommend homemade. I have a recipe for homemade instant pot chicken stock here. However, one quart of a high-quality chicken bone broth is the best substitute if you can’t make it from scratch.
For the dumplings:
- Flour. All-purpose flour here.
- Cornmeal. A small amount of fine cornmeal keeps our dumplings firm without being overly soggy.
- Baking Powder. This gives lift and fluff to your dumplings.
- Parsley. Again, entirely optional, but I love the flecks of fresh herb in a dumpling.
- Butter. We need melted butter for the liquid portion to make the dumpling.
- Milk. Whole milk is best, but 2% is fine.
How to make Chicken and Dumplings in Instant Pot
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!
How to serve this Chicken and Dumpling Instant Pot Recipe
This recipe is a standalone full meal, but you can serve it with a side salad.
How to store Instant Pot Chicken and Dumplings
Leftover chicken and dumplings should be stored in the fridge, tightly covered, for up to 3 days. To reheat, place in microwave-safe bowl or saucepan and heat until warm throughout. It also freezes very well in freezer-safe contains (with about an inch of headspace for expansion in the freezer) for up to 6 months. Defrost overnight in the fridge, heat through and serve.
Instant Pot Chicken and Dumplings Recipe FAQs
The best way to know when this recipe is done is to remove one dumpling, and cut it in half with a knife. The dumpling should be dry and fluffy inside, like a cake.
If you forgot to make the roux, you can whisk 2 tablespoons cornstarch with 1 cup of cool/cold chicken broth. Add it to the pot, bring it to a simmer, and it will thicken.
Gummy dumplings were either over-mixed in the wet stage, or they are over-cooked. Follow the instructions, and test a dumpling by cutting it in half before serving. It should be dry and cake-like inside. This recipe contains cornmeal to prevent gummy dumplings, also!
Chicken Dumplings (Instant Pot Recipe)
Instant Pot Mini Chicken and Dumplings for Two.
Ingredients
- 1 ½ 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
- ½ teaspoon salt (plus more as needed)
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon minced fresh parsley
- 1 quart of chicken stock
For the dumplings:
- ¾ cup all-purpose flour
- ¼ cup fine cornmeal
- 1 teaspoon baking powder
- 2 teaspoons chopped fresh parsley (or dried)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon melted butter
- ½ cup milk
Instructions
- 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.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 501Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 94mgSodium: 1476mgCarbohydrates: 53gFiber: 3gSugar: 9gProtein: 25g
Susanna says
OMG! I love the idea of dumplings for two!! definitely will be making these dumplings this weeks for dinner. I alreayd have a freezer full of chicken soup, so it'll be a great add on!
thanks for sharing ;-)
Elizabeth says
Now question, if one is making your chicken stock, what happens to the chicken the stock was made with? I'm assuming it's been boiled into oblivion and is not the best for eating? Or is it totally delicious and shreddable to be used in something like this recipe? Second question, still a poor college student rocking out with a 2q slow cooker and no instant pot over here, could this be made in a slow cooker or would I be better to do it on the stove top?
And in response to your skipping class to watch cooking shows during college I would just like to note that 1. I am skipping my 2 o'clock class at the moment and reading your blog (and Molly Yeh's too!) during that hour instead. 2. When I run on the treadmill (yuck) I watch the cooking channel (yay!)
Christina Lane says
Hi Elizabeth! So, I actually shred the chicken and let my toddler eat it. She's funny about meat and super soft chicken is something she will totally eat! I've found that it's not ruined the way it would be if you simmered it all day.
You can totally make it in the slow cooker! Add the dumplings at the very end, cover and cook 10 minutes? Test a dumpling before serving :) Good luck!
And be careful about skipping class--you might end up with a career as a food blogger LOL :)
Barbara says
Am planning on making this tomorrow, but is the per-serving nutritional info on this recipe correct? It all seems so high...
Christina Lane says
My nutrition calculator is acting up. The calories are for the entire pot, as if it were 1 serving, so sorry!
Loni says
I was anxious to try this until I read that nutritional information (especially the fat, sodium, and sugar! Any chance it's not just the calories that are off? Do you have the correct information? Or are you saying the info provide is for 2 servings?
Danielle says
Making this tonight for dinner and unfortunately when I released the pressure after the first 10 minutes there was liquid shooting out all over the place, instead of just steam! Currently have the dumplings in now on low pressure. Any idea what I did wrong? Was I supposed to do the initial cook on low or high pressure? Love your cookbooks and instagram feed!!
Christina Lane says
Hi Danielle!
I just emailed you. I'm updating the recipe to remove the forced pressure release. It's just too risky. Sorry this happened to you! I went SUPER slowly when I did, and I can completely understand how if you go fast, it can sputter! Talk soon :)
Danielle says
Thank you for your quick reply!! Just wanted to say we finished the recipe and it still turned out absolutely delicious! I will definitely make this again, just leave myself a little extra time for the natural release!
Barbara says
I made this in my 6qt lux. Used a bit more chicken (boneless thighs), but didn’t change the times. It fed all thre of us. It was great!
Christina Lane says
Amazing info, thank you! :) So glad you liked it!
Gale R Barnett says
Thank you Barbara I have a six quart too. Wondered about time adjustment.
Emily says
I just ordered my mini and I'm so excited. It doesn't seem there are a ton of mini recipes out there like there are for the full sizes so I look forward to more of your testing! It's just my 20 month old and me, so I'm thinking it will be perfect.
Katherine says
This worked great for us. Looking forward to more IP 3 quart recipes. Thank you.
Christina Lane says
So glad to hear it, Katherine! Thanks :)
Lindsay says
Hi Christina! I just bought my Instant Pot and want to use this as my inaugural recipe! If I double the recipe (my boys LOVE leftovers), would I increase the cook time at all? (I did buy the 6 qt pot.) Thank you!
Gloria says
I would like to make your chicken and dumplings. I have a 4 qt.instanta pot. Do I have to make any adjustments in cooking ?
Lindsay says
Christina! I commented earlier about doubling the recipe. Well, I did tonight in the 6qt, but still using the same timing. This was so, so good! The only hard part was pulling the chicken out because it was so tender, it was falling off the bone! Thanks for this!
Elaine says
I love the serving plates - where are they from?
Christina Lane says
The little bowls with handles? I'm so sorry, but they're vintage. They're called milk glass.