Instant Pot Chicken and Dumplings - Perfect for Beginners
Chicken and Dumplings might be one of my new favorites! This recipe is basic that even those that are new or a beginner will be able to make it! And if you are wondering.... the biscuits just a tad soggy, tastes AMAZING!
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Ingredients:
2 tsp Olive Oil
1 Tbsp Butter
1 small Onion, diced
1 cup Carrots, chopped (about 2 or 3 carrots)
1 cup Celery, chopped (2 stalks)
3 large cloves Garlic, pressed or minced (about 1 Tbsp)
1 tsp Salt (more to taste)
1/2 tsp Pepper
1/4 tsp Poultry Seasoning
1/2 tsp Sage, dried
1/2 tsp Tyme dried
1 4 sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
4 cups Chicken Broth, low sodium
1 large Potato, chopped
1 1/2 lbs Chicken breasts, cut in slightly larger than bite sized pieces
To Finish
1 cup Frozen Peas (or mixed vegetables)
1/2 cup Heavy Cream
6 Jjumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8)
Directions:
Roll each canned biscuit one flat and cut into 6 equal slices. Do this to all 6 and set aside in a bowl. You can also just cut them and not roll them flat.
Prepare the Chicken and Sauce
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and and stir.
Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the spices become fragrant.
Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Cook for 10-15 minutes. When it is done, do a quick release and take off the lid.
Add the sliced biscuits into the broth and gently stir to distribute them.
Press the cancel function.
Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to select 10 minutes.
When the cooking cycle has finished, do a Quick Release.
When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas or mixed vegetables.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through.
Taste and adjust salt, if needed.
Cinematography and Editing Provided by: Adam Moffat (adammoffat.com)
#InstantPotRecipes #BeginnerRecipes #sixsistersstuff
EASY & QUICK PAN-FRIED SOUP DUMPLINGS RECIPE #recipe #dumplings #chinesefood #cooking
Instant Pot Chicken and Dumplings recipe
This Instant Pot chicken and dumplings recipe is a quick and easy way to make chicken and dumplings from scratch.
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Print the Full Recipe at
* I am using boneless chicken thighs, but this will work with other cuts.
*This is quick! Saute the onions, add the remaining ingredients to the pot. Place the dough balls on top, and pressurize!
**Instant Pot 8 quart Ultra:
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Videos from Debra Diana The Last Minute Cook are intended for entertainment purposes only and do not provide equipment safety, food safety or food handling instructions of any kind.
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In this video I prepare southern chicken and dumplings using a recipe for the Instant Pot. You can make this a dump and go recipe skipping the sautee step. We also make the dumplings from scratch instead of using packaged products. A quick and tasty solution for an instant pot chicken and dumplings recipe that will have your family asking for more and that only takes about 20 minutes to make.
Chicken and Dumplings: The Best Comfort Food Ever!
Chicken and Dumplings: The Best Comfort Food Ever! - Are you looking for the best comfort food ever? Look no further than chicken and dumplings! This classic dish is easy to make and always tastes delicious. In this video, we'll teach you how to make chicken and dumplings the right way, so you can enjoy them for years to come.
This chicken and dumplings recipe is a must-try for any comfort food lover. In just 30 minutes, you'll have a delicious and hearty dish ready to eat! You won't be disappointed!
Ingredients:
3/4 cup All-Purpose Flour, divided
1/2 tsp. Salt
1/2 tsp. freshly Ground Pepper
1 Chicken, cut up
2 tbsp. Oil
1 large onion, chopped
2 medium Carrots, chopped
2 Celery Ribs, chopped
3 Garlic cloves, minced
6 cups Chicken Stock
1/2 cup Apple Cider
2 tsp. Sugar
2 Bay Leaves
5 whole Peppercorns
Dumplings:
1-1/3 cups All-Purpose Flour
2 tsp. Baking Powder
3/4 tsp. Salt
2/3 cup Milk
1 tbsp. Butter, melted
Soup:
1/2 cup Heavy Whipping Cream
2 tsp. Parsley
2 tsp. Thyme
Additional Salt and Pepper to taste
All Purpose Seasoning:
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Chicken and Dumplings // Easier than you think ❤️ Step by Step
This delicious CHICKEN and DUMPLINGS is the ultimate comfort food, it’s savory chicken in a delicious broth very much between a soup and a stew. It is topped with light and fluffy dumplings that will help thicken the broth into a rich gravy. There are many ways of making CHICKEN AND DUMPLINGS, and there are many shortcuts , but making it homemade from scratch will make it your own masterpiece and it will be full of flavor. This recipe is customizable, you can add or subtract any ingredient you like and make it just right for you and your family. I hope you give it a try.❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS ___________________
1 1/2 lbs. cooked Chicken
1/2 medium/ large chopped onion
2 C. cubed carrots
2 celery ribs (slices)
2 large garlic cloves (minced)
4 Tbsp butter (for roux)
7 Tbsp All purpose flour
6 C. Chicken broth (low sodium)
1 1/2 C. Frozen peas
2 Bay Leaves
1/2 tsp dries thyme leaves
1/2 tsp crushed Rosemary
Pepper as needed
Salt as needed
1 1/2 Tbsp BETTER THAN BOUILLON Chicken base
3 Tbsp butter (to saute vegetables)
DUMPLING DOUGH____________
1 C. All purpose flour
1/2 tsp rubbed Sage
1/2 tsp salt
1 3/4 tsp Baking powder
Pepper as needed (optional )
1/2 C. Plus 1 Tbsp whole milk
I BOILED MY CHICKEN WITH 1 CELERY RIB, 1/4 SMALL ONION, 1/4 tsp SALT AND COVERED CHICKEN WITH WATER (maintain covered) . I USED 6 CUPS BROTH. I BOILED IT FOR 50 MINUTES (make sure you check chicken and make sure your your chicken is cooked very well).
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
The BEST Instant Pot Chicken and Dumplings | The Recipe Rebel
This Instant Pot Chicken and Dumplings are made with juicy chicken, loads of vegetables in a rich creamy sauce and topped with easy homemade dumplings! The pressure cooker makes this an easy weeknight dinner.
Made in partnership with Canola Eat Well.
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Dumplings
1 cup all purpose flour (or sub whole wheat)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon Italian seasoning
½ cup milk
2 tablespoons canola oil
Chicken and Dumplings
2 tablespoons canola oil
2 large carrots peeled and chopped
½ medium onion finely chopped
1 rib celery chopped
2 medium potatoes cut into 1/2 pieces (or 10 baby potatoes, quartered)
2 boneless skinless chicken breasts cut into 1/2 pieces
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon black pepper
2 cups low sodium chicken broth
½ cup frozen peas
¼ cup cream
1 tablespoon corn starch (optional)
INSTRUCTIONS:
Dumpling Batter:
In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
Add milk and canola oil and stir just until combined. Set aside.
Chicken and Dumplings:
Turn Instant Pot to saute.
When the screen reads hot, add the canola oil.
Add the carrots, onion, celery and potatoes. Cook and stir for 3-4 minutes, until onion has softened.
Stir in chicken and cook, stirring occasionally, until just white on the outside (it will finish cooking during pressure cooking).
Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Turn the Instant Pot off.
Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook).
Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual on high pressure and set the cook time for 3 minutes.
It will take about 10 minutes for the Instant Pot to build pressure and begin counting down. When the cook time is over, let the pressure release naturally for 5-10 minutes.
Open the valve to release any remaining pressure, then open the lid.
Stir in the frozen peas and cream. Serve. (Optional: if you wish to thicken your sauce, you can remove the dumplings to a bowl and whisk the corn starch into the cream before adding to the sauce. Then turn the Instant Pot to saute and simmer until thickened).