Creamy and comforting Instant Pot Chicken and Dumplings is the ultimate fall and winter soup. Loaded with veggies and tons of flavor, you can also make it a dairy-free soup!
Prep Time15 minutesmins
Cook Time25 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken and dumplings, instant pot chicken and dumplings, instant pot soup
2tablespoonsbuttercold and cubed, we use Country Crock plant butter for dairy free
Instructions
Instant Pot Instructions:
Wash and chop all of the vegetables.
Heat the instant pot on saute mode and add 1 tablespoon of avocado oil. Add the chicken thighs and brown on both sides, about 5 minutes per side, and then turn off saute mode.
While the chicken is browning, prepare the dumplings. In a bowl, combine the flour, cornstarch, baking powder, and seasonings. In another bowl, combine the milk, and butter. Combine the wet and dry mixture until just combined.
Add the vegetables to the instant pot along with all of the dried seasonings and chicken broth. Scoop the dumpling mixture into the instant pot by heaping teaspoons. They will double in size.
Place the lid onto the instant pot and place it on sealing mode. Cook on high pressure for 25 minutes and then let it natrually release.
Remove the chicken thighs to shred them and then return them to the soup. Serve and enjoy.
Stove-top Instructions:
Heat a dutch oven with oil and add the chicken thighs. Cook chicken until it reaches 165 degrees F. Allow the chicken to cool for 10-15 minutes after cooking. Alternatively, you could use leftover cooked chicken.
While the chicken is cooking in the dutch oven you can prepare the dumplings. In a bowl, combine the flour, baking powder, and seasonings. In another bowl combine the milk, butter, and avocado oil. Combine the wet and dry ingredients and let sit for a few minutes.
Add the vegetables to the dutch oven with all of the dried seasonings and chicken broth. Bring to a boil and then reduce the heat to medium-low and cook stirring occasionally for 10 minutes to get the veggies to soften.
Once the chicken is cooled, you can cut it into bite-size pieces and then add it back into the soup.
Scoop the dumpling mixture into the dutch oven by heaping teaspoons. They will double in size. Place the lid on the dutch oven and cook for 15 minutes on a low simmer. Carefully turn the dumplings and cook for another 3-5 minutes.