Homemade Chicken and Dumplings in 20 minutes- Instant Pot

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One of my favorite comfort foods of all times, Chicken and dumplings. There is nothing like it on a cold, winter day. And it is even easier in the Instant Pot, check out on amazon, here. I think this pot turns everything into magic. Why isn’t it called the Magic pot?

Last weekend I was at my parents place and am in the process of teaching them how to use the Instant Pot I got them for Christmas. My mom had frozen chicken drumsticks, which I hadn’t cooked with before.  I usually work with chicken breasts. But, it actually turned out great , even being frozen .

Ingredient list

  • 32 ounces of chicken broth
  • carrots(8 ounces/half bag), celery(2 stalks), onion chopped
  • chicken( i prefer breasts) 6
  • Dumplings- can use Bisquick, i prefer making my own(I cup flour, 2 tsp baking powder,  1 tsp white sugar, 1/2 tsp salt, mixed together, cut in 1 tbs butter, add 1/2 cup milk) add parsley to  dumplings
  • salt and pepper to taste

Instructions:

I first cooked the chicken in broth with onions, celery and carrots in instant pot for 10 minutes QRP(quick release pressure).   I removed lid and placed pot on saute and added dumplings little by little. Took about 5 minutes to be done. Add salt and pepper to taste! Absolutely delicious!!!  I also saved the bones and made bone broth! This machine is amazing. The possibilities are endless!

chicken and dumplings- instant pot

 

Hope you enjoy this recipe. Check out other instant pot recipes here. Subscribe to my blog so you don’t miss a thing! Share with your friends. See you again soon!

One thought on “Homemade Chicken and Dumplings in 20 minutes- Instant Pot

  1. I am new to the Instant Pot and new to making chx and dumplings, so…
    The first step where you “cooked the chicken in broth with onions, celery and carrots in instant pot for 10 minutes QRP(quick release pressure)” – does this mean you put it all in the Instant Pot and selected Manual for 10 minutes. After the 10 min countdown, you did a QRP?
    Since you added the chicken in breast form, are we shredding the chicken after the 10 minutes, before adding the dumplings?
    When you add the dumplings, what do you do to “make” them. Should I be rolling it out or adding scoops or what?
    Thanks!!

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