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.
1teaspoonparsleyfreshly chopped, flat-leaf or fresh thyme
Preheat: Preheat the Instant Pot by selecting Saute.
Saute: If using raw chicken, cut the chicken into small 1/2-inch pieces. Add the chicken and 1 tbsp olive oil into the insert pan fitted into the base of the pressure cooker. Saute the chicken for 5-7 minutes or until the chicken is cooked through and no longer pink in the center. The juices will run clear. Add 2 tbsp butter, carrots, celery, peas, and onions and cook until softened, about 3 minutes. If using pre-cooked shredded chicken, add it now.Next, add the chicken broth to the pot scraping the bottom of the pan to remove any browned bits of food. This will give great flavor to the broth. Season the soup base with turmeric, salt, and pepper (more or less to taste). If adding bouillon, add it now and stir until combined [See Note 7 regarding bouillon].
Cover and Cook: Cover and secure the lid making sure the pressure valve is in the closed position to allow the pot to build up pressure. Select Manual and cook at high pressure for 10 minutes. The timer will start to count down only after the pressure cooker reaches full pressure.
Prepare the Dumplings: While the soup comes to pressure and cooks, prepare the dumplings.In a medium bowl, mix together the flour, salt, baking powder, melted butter, and fresh parsley. Stir in the melted butter and add the milk and stir until just combined.
Release the Pressure: When the pressurized cooking cycle is complete, use the quick-release method to release the steam built up in the pot. Be sure to face the valve away from yourself and others to avoid steam burns.Do not cover or obstruct the pressure valve during the quick-release venting. The steam release vent is one of the pressure cooker’s main safety systems and any obstruction could cause this system to fail.
Prepare the Thickening agent: While the pressure releases, prepare the thickening agent. Do this by adding the flour to the bottom of a small bowl or cup, then top with the water and stir until lump-free. Add more water if needed to reach the desired thickness with the flour. Pour this into the soup and stir. If using, stir in the milk now.
Cook the Dumplings: Select saute and heat on low. The soup will still be hot and bubbly from the pressurized cook cycle. Add pieces or rounded teaspoonfuls of the dumpling mixture to the simmering pot. Cover but do not lock the lid and cook for 5-7 minutes until the dumplings double in size and float to the top.
Serve and Enjoy: Serve garnished with extra parsley or fresh thyme. Season with additional salt and pepper, to taste.
Leftover Storage: Store leftovers covered in therefrigerator 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. Freeze for up to 90-days.
Reheating Instructions: Reheat leftovers on the stovetop in a saucepan over medium-low heat stirring occasionally. Warm to the desired temperature.Microwave - Reheat leftovers in a microwave-safe bowl using medium (50%) power. Heat the soup in 30-second to 1-minute intervals stirring between each additional increment of time. Warm to the desired temperature.
Can I add or change the vegetables? Yes! Use any vegetables you like. Peas, carrots, celery and onions are traditional but green beans, corn, or even small diced potatoes can be used in this recipe. Note: adding diced potatoes may change the cooking time slightly depending on their size and shape.
What is Turmeric? Turmeric is a rhizome spice from the ginger family that is ground and yellow in color. Turmeric gives the soup both added color and flavor. However, if you do not have turmeric on hand, you may omit it without substitution. Note: A turmeric spill may stain certain countertops.
When Do I add the Milk?DO NOT add the milk during the initial cooking phase. Stir the milk into the soup just before adding the thickener and dropping in the dumplings. Adding the milk during the presurized cycle causes the broth to bubble out of the quick-release vent.
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 much Chicken Bouillon should I use? Depending on the brand, you may use different amounts. Not all bouillon is created equally and some brands contain much more sodium than others. I use "Better than Bouillon" brand chicken bouillon becuase it's convenient to use and I prefer the taste to other brands. No matter which brand you use, be sure to follow the package directions on how much to add per cup of liquid in the broth. Note: Bouillon was not included in the calculation of the nutritional value of this recipe. If bouillon is used, the sodium content will increase.
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.
How to thaw leftovers? To defrost, thaw in the refrigerator overnight un a tray or bowl to catch any leaks or spills. Reheat as directed below.
How can I repurpose leftovers?
If you don't mind the extra carbs, this is phenomenal served over a serving of mashed potatoes.