Instant Pot Chicken and Dumplings From Scratch is the best, quick and easy pressure cooker recipe that will show you how to make this classic, homemadesoup or stew. No need for Bisquick, canned biscuits, or cream of mushroom soup, you can use standard pantry ingredients.
Course dinner, lunch
Keyword Instant Pot chicken and dumplings, Instant Pot Chicken and Dumplings From Scratch
Combine the milk and butter in a bowl. Microwave for 30 seconds to soften and warm the butter. Stir.
Add the flour, baking powder, and salt to a mixing bowl. Stir. Add in the butter and milk.
Stir the mix until it is fully incorporated and resembles biscuit dough. You don't want sticky dough. If it's sticky, add in a little more flour and mix.
Sprinkle a flat surface with a teaspoon of flour. Spread the dough onto the flat surface and knead the dough with your hands.
Use a floured rolling pin and roll out the dough. I roll out my dough so that it's 1/4 of an inch thick.
Use a pizza cutter to make vertical cuts in the dough. Cut the dough into 1 inch wide strips.
Cut across and make the cuts about 3 inches in length (or whatever length you like your dumplings).
Set the dumplings aside.
Chicken and Dumplings Soup
Place the Instant Pot on Saute function. When hot, add the olive oil and onions.
Sautee for 2-3 minutes until the onions are translucent and fragrant.
Add the garlic, carrots, and celery and stir. Cook for 1-2 minutes.
Add in the chicken broth, chicken, Better than Bouillon, and spices, and bay leaf.
Place the dumplings on top. Do not stir. Place the lid on the pot and seal.
Cook for 10 minutes on Manual > High Pressure Cooking. When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of doing a quick release.
Open the pot and remove the bay leaf. Remove the chicken breasts and shred the chicken using forks.
Place the Instant Pot on the saute function and add the heavy cream and peas to the pot.
In a separate bowl, combine the cornstarch and water and stir. Add it to the soup and stir to thicken the soup.
Add the shredded chicken back to the pot.
If you do not want to make dumplings from scratch, you can use canned biscuits. Slice the biscuit dough into the shape of dumplings. Use the same cook time.
I would not worry about making sure each of your dumplings are the same exact size. I like to make mine larger, overall, because when they pressure cook they will become really soft and will morph into smaller dumplings as you stir the soup.
You can use "cream of" soups as a thickener if you wish.
If you choose to add potatoes, keep in mind potatoes have a cook time of 4 minutes, which is less than the 10 minutes it will take to cook the chicken. I would consider cooking them separately unless you do not mind potatoes that have become super mushy.
Better than Bouillon is used in this recipe for optimal flavor, it is optional. You can also use Bouillon cubes if you wish.
The old school way is to dumplings is to use flour shortening, milk, and butter. I substituted the shortening for butter in this recipe, but you can use what you like.
You can substitute cornstarch for flour, when thickening the soup if you wish.