Description
This Instant Pot Chicken and Dumplings recipe offers a comforting, hearty meal with tender chicken thighs, vegetables, and fluffy buttermilk biscuit dumplings all cooked quickly under pressure. It’s a modern twist on a classic Southern favorite, combining sautéed veggies, rich chicken broth, and creamy peas for a flavorful one-pot dinner perfect for busy weeknights.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 1-1/2 cups diced baby gold potatoes (unpeeled)
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried crushed rosemary
- 2 teaspoons chicken bouillon powder
- Salt and pepper to taste
Proteins and Dairy
- 3 tablespoons unsalted butter (divided)
- 1 pound boneless, skinless chicken thighs
- 1/2 cup heavy cream
Other Ingredients
- 3 cups chicken broth
- 5 buttermilk biscuits
- 1 cup frozen peas
Instructions
- Prepare: Dice the celery, onion, carrots, and potatoes. Mince the garlic finely to ensure even flavor distribution.
- Sauté: When about halfway through prepping the vegetables, turn on the Instant Pot’s sauté function. Add 3 tablespoons of unsalted butter and the diced vegetables as you finish cutting them. Sauté while stirring occasionally until all the veggies are softened, then turn off the sauté mode.
- Add Main Ingredients: Pour in the chicken broth, sprinkle chicken bouillon powder, add dried thyme, parsley, crushed rosemary, salt, and pepper. Place the boneless skinless chicken thighs in a single layer, ensuring they are submerged under the liquid.
- Prepare Biscuits: Cut each of the 5 buttermilk biscuits into eight pieces. Gently layer these biscuit pieces on top of the chicken and vegetables in the Instant Pot without pressing them down.
- Pressure Cook: Seal the Instant Pot lid and select manual mode on high pressure for 9 minutes. When cooking completes, quickly release the pressure using the quick-release function. Carefully open the lid.
- Dice or Shred Chicken: Gently push biscuit dumplings to one side. Using a slotted spoon, remove the chicken thighs and transfer them to a cutting board. Discard any visible fat, then dice or shred the chicken meat.
- Finish: Add the heavy cream and frozen peas into the Instant Pot and stir gently to combine. Place the lid back on the pot for a few minutes to warm the peas and cream. Finally, return the diced or shredded chicken to the pot, stirring to distribute evenly. Optionally, add extra dried parsley for freshness.
- Enjoy: Taste and adjust seasoning with salt and pepper as needed. Serve the chicken and dumplings hot in bowls for a cozy, satisfying meal.
Notes
- Dicing vegetables uniformly helps them cook evenly in the Instant Pot sauté step.
- Using boneless, skinless chicken thighs helps keep the meat tender and juicy during pressure cooking.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Make sure not to press the biscuit pieces down on top; they expand as they cook to form dumplings.
- Use quick-release after pressure cooking to prevent overcooking the biscuits.
