Instant Pot Chicken and Dumplings From Scratch

This scratch-made Chicken and Dumplings recipe is ready in just 30-minutes using an electric pressure cooker. This recipe utilizes everyday ingredients found in most well-stocked pantries. It’s quick and convenient without the use of canned biscuits or condensed soups. Your entire family will love this easy, comfort food classic.

Kids and adults alike absolutely cannot get enough of this scratch-made instant pot chicken and dumplings. In fact, it’s the dumplings that have them running to the table at dinnertime. They’re simple to make and cost just pennies to prepare especially when compared to the cost of a can of ready-made biscuits.

These fool-proof drop dumplings are so simple, you can let the kids mix the ingredients together. Then just drop by the spoonful onto the top of the finished soup. These dumplings cook in the time it takes to set the dinner table.

Pressure Cooker Chicken and Dumplings Ingredients and Tools:

Ingredients:

You can look at the recipe below for exact measurements, but you’ll need:

• Cubed raw or cooked shredded chicken – instructions include directions for both
• Chopped raw onion
• Chicken stock
• Frozen peas and carrots mix
• Fresh celery
• Chopped parsley
• Thyme (optional)
• All-purpose flour or gluten-free alternative
• Butter
• olive oil – optional see recipe notes
• Water
• Milk – or milk alternative – see recipe notes
• Ground turmeric
• Chicken Bouillon (optional)

Tools & Utensils

• Santoku Knife [paid link] – I used a Japanese-style Santoku 7-inch knife, but any sharp knife will do. The most dangerous knife in your kitchen is a dull knife! So to that point, I also have a handheld knife sharpener.
• Knife Sharpener [paid link] – this one has a safety shield so you do not cut your hand and it’s easier to use than the “professional” grade ones. Perfect for any home cook.
• Cutting board [paid link] – I use a bamboo board for chopping fresh herbs and vegetables.
• Poultry cutting board [paid link] – This board is dishwasher safe, high heat ready and warp resistant. It’s also BPA-free and color-coded yellow for poultry. We have a similar board in red for other meat and fish.
• Measuring cups [paid link] – I use these fancy ceramic ones all the time and I love them. 
• Measuring spoons [paid link] – Fancy ones aren’t necessary but they sure do make cooking fun. 

Appliances & Cookware

• Instant Pot [paid link] another electric pressure cooker, 6-Quart.

How to prepare homemade chicken and dumpling recipe from scratch:

This meal starts with either cubed raw or leftover shredded chicken. We used shredded chicken from a Roasted Lemon Chicken, but you can use cubed raw chicken if that’s what you have on hand. A combination of fresh and frozen vegetables make this dinner come together quickly. 

For the Dumplings: Mix the flour, water, salt,  ground pepper, and chopped parsley. Mix until just combined. Form dough into a log and slice or drop by rounded teaspoonfuls into the hot broth.

Variations on Southern-Style Chicken and Dumplings: 

This isn’t the traditional Southern way to eat this dish, but to add some brightness to the broth, try a squeeze of fresh lemon. It adds a nice flavor to the dish and pairs so well with the fresh herbs.

 

 

instant pot chicken and dumplings without canned biscuits FAQ’s

May I substitute the vitamin D milk for another milk-like product?

Absolutely, you may use almond milk, soy milk, coconut milk, etc. in the same measurements and places in the recipe.

How much is a portion?

This recipe prepares enough for 4 to 6 hearty servings. A single serving is between 1-1/2 to 2 cups of soup including an appropriate portion of the dumplings. 

Can I cook more/less than the recipe indicates?  

You can start with either leftover shredded chicken or cubed raw chicken depending on what you have on hand. If using raw chicken, you will need to cook the chicken to an internal temperature of 165°F. The center will no longer be pink and the juices will run clear.

What’s the best way to defrost chicken? 

• Refrigerator Thawing requires planning ahead because of the lengthy time involved. Even small amounts of frozen food — such as a pound of boneless chicken breasts — require a full day to thaw. After thawing in the refrigerator, poultry should remain safe and in good quality for an additional day or two before cooking.
• Cold Water Thawing is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of poultry – about a pound – may thaw in an hour or less. If thawed completely, the food must be cooked immediately.

May I substitute the milk for another milk-like product?

Absolutely, you may use almond milk, soy milk, coconut milk, etc. in the same measurements and places in the recipe. Note: using coconut milk may cause a variation in flavor.

Can I substitute cornstarch for the all-purpose flour in the thickener?

Yes. Feel free to use cornstarch as your thickener in the same measurement as the flour. Remember that cornstarch needs to boil to thicken, but this should not be a problem as the soup is very hot at this stage in the recipe.

May I use gluten-free flour instead of all-purpose flour for the dumplings?

 Yes! Use the same gluten-free flour you would use to make bread.

How to store leftovers?

• Refrigerator – Store leftovers covered in the refrigerator in an air-tight bowl or storage container for up to 4 days. 
• Freezer – Store leftovers in the freezer using a freezer-safe container or zip-top bag. If using a zip-top bag, freeze flat with the help of a cookie sheet or baking pan. Once frozen, store bag standing upright to safe space. Soup will remain good frozen for up to 90-days.
  • Thaw – To defrost, thaw in the refrigerator overnight un a tray or bowl to catch any leaks or spills. Reheat as directed below.

How to reheat leftovers?

• Stovetop – Reheat leftovers in a small saucepan of medium-low heat taking care not to scald the creamy broth. 
• Microwave – Reheat leftovers in a microwave-safe bowl using medium (50%) power. Heat the soup in 30-second to 1-minute increments stirring between each additional increment of time. 

How can I repurpose leftovers?

If you don’t mind the extra carbs, this is phenomenal served over mashed potatoes. 

 

 

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