Chicken and dumplings has to be one of my favorite meals. Whenever I came home from college for the weekend, my mom was sure to make this homey comfort food. A far cry from dorm food, or normal college student fare, I felt the love she conveyed by serving this classic Southern style soup. I think serving food like chicken and dumplings is a good way to show how much you care about someone, don’t you? Whether you make it for your family for a weeknight dinner, or for a few friends on Saturday or Sunday, the time and effort you take to make a special homemade meal shows just how much you love them. Or bring chicken and dumplings to a family with a new baby, a family that has foster children or a newly adopted child, or to someone who has suffered a loss, injury, or illness, and they’ll feel blessed to know that you took the time to make them something special. Bring it with a smile and a hug. Chicken and dumplings is a dish that even fussy eaters will appreciate and it’s just as good reheated as it is freshly made. Perfect in every way!
About this Instant Pot Chicken and Dumplings recipe:
Chicken and dumplings can be made in approximately one hour in your Instant Pot or pressure cooker. I like to use lots of classic veggies like onions, carrots, celery, and peas, and boneless skinless chicken breasts. Enhanced by white wine, the broth is flavored by lots of herbs: rosemary, thyme, bay leaf, and parsley. Thickened with heavy cream (not too much, just 1/2 cup!) and cornstarch, this soup is heavenly even without the dumplings! The dumplings are so easy to make, though, you won’t want to skip them. Stir together a simple dough consisting of flour, baking powder, salt, and chopped chives, with milk and melted butter mixed in with a spoon. That’s it! So easy. Drop the dumpling dough by tablespoonfuls into the soup. Just plop it in, keeping a little space between each one. You don’t want one massive dumpling floating on top! Put the lid back on your Instant Pot, set the pressure for 2 minutes, quick release, and your chicken and dumplings are ready to serve.
How to make this Instant Pot recipe your own:
You could use a small can of refrigerated buttermilk biscuits in place of homemade dumpling dough. Cut biscuits in quarters, toss lightly with 1/4 cup flour, and drop into soup. Voila! Instant dumplings. Don’t have a pressure cooker? Chicken and dumplings can be made on the stovetop. See the recipe card for directions. Use boneless skinless chicken thighs instead of chicken breasts. Or use already cooked chicken. Add it with the peas.
Reheating and Storage Tips
Chicken and dumpling soup is great leftover. Store leftovers in a covered dish or plastic container in the fridge for up to 3 days. Gently reheat on the stove or in the microwave. To freeze, cool the soup, then place in freezer containers for 3-4 months. If desired, store soup separately from dumplings. For best results, thaw overnight in the refrigerator before reheating.
More Instant Pot Recipes
Try other “nothin’ fancy” comfort food recipes in your Instant Pot or pressure cooker. Here’s a few I love:
Instant Pot Chicken Noodle Soup Instant Pot Beef Stew Instant Pot Broccoli Cheese Soup Instant Pot Minestrone Soup Instant Pot Mac and Cheese Instant Spaghetti and Meat Sauce Instant Pot White Chicken Chili
in your Instant Pot!
