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Instant Pot Classic Chicken and Dumplings
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4 from 3 votes
SkinnyMS

Instant Pot Classic Chicken and Dumplings

Enjoy this warming comfort food without the guilt! This Instant Pot recipe makes it delicious and easy to make.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Instant Pot, Quick and Easy
Servings: 6 people
Calories: 219kcal

Ingredients

For the Dumplings:

  • 1/2 cup milk
  • 2 teaspoons apple cider vinegar
  • 1 cup whole wheat flour
  • 1 egg lightly beaten
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt kosher

For the Soup:

  • 1 tablespoon olive oil
  • 1 carrot large, peeled and chopped
  • 2 celery stalks chopped
  • 1 yellow onion large, chopped
  • 1/2 teaspoons salt kosher
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme (not ground thyme)
  • 2 bay leaves
  • 6 cups chicken broth
  • 2 boneless, skinless chicken breasts
  • 1/2 cup peas frozen
  • 2 tablespoons fresh parsley lightly chopped

Instructions

For the Dumplings:

  • In a small bowl, combine the milk and vinegar. Set aside.
  • Combine all ingredients, except the milk mixture and lightly mix just until the ingredients begin to come together. Gradually add the milk just until the dough is sticky. You may not use all of the milk mixture, that's ok! Set the dough aside.

For the Soup:

  • Set the Instant Pot to the saute mode, high. Add the olive oil, once the oil is hot add the carrot, celery, and onion. Cook just until the onions begin to turn translucent. Add the salt, pepper, and dried thyme, cook for about 1 more minute or just until the mixture becomes fragrant. Stir in the chicken broth and place the chicken breast in the pot. Drop the dumpling dough by the spoonful on top of the soup.
  • Place the lid on the Instant Pot with the valve in the sealed position. Change the mode to manual with high pressure and set the timer for 7 minutes. Once time is up, let the Instant Pot sit for 10 minutes before manually releasing the pressure and removing the lid. Remove the chicken from the pot and shred. Return the chicken to the pot.
  • Return the Instant Pot to the saute setting and add the peas. Simmer for about 2 minutes and add the fresh parsley. Stir and serve.

Nutrition

Serving: 1.5cups | Calories: 219kcal | Carbohydrates: 24g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 533mg | Potassium: 700mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2001IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 2mg |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6