Instant Pot Chicken and Dumplings from Scratch

Instant Pot Chicken and Dumplings from Scratch

Chicken & Dumplings is truly one of my most favorite meals. I pretty love everything with chicken and I love finding delicious chicken recipes and even more so when I find Instant Pot chicken recipes. If you are searching for chicken and dumplings in instant pot, chicken and dumplings in the instant pot, how to cook chicken and dumplings in instant pot, easy chicken and dumplings recipe instant pot or even a chicken and dumplings recipe instant pot, then our instant pot chicken and dumplings recipe is exactly the easy instant pot chicken and dumplings you need. We hope that you love this Instant Pot Chicken and Dumplings from Scratch recipe.

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Instant Pot Chicken and Dumplings from Scratch

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 onion
• 3 carrots
• 3 stalks celery
• 1 cup grated Parmesan/Romano cheese blend
• 1 cup cream of wheat or farina
• 2 eggs
• 2 tsp dried parsley (divided for dumplings and soup)
• 2 tsp herbs de provence (divided for dumplings and soup)
• 6 -8 cups water
• butter or olive oil for sautéing

Directions for the parmesan dumplings

1. Preheat oven at 200°.
2. Combine 1 cup grated cheese, 1 cup cream of wheat (or farina), 2 eggs, 1 tsp parsley and 1 tsp herbes de provence. Mix well.
3. Transfer to an 8×8 glass or nonstick pan and pat mixture into pan like you would as if making crust.
4. Bake in oven for 45 min to 1 hour. This helps dry out the mixture for dumplings. When it’s done baking, let cool about 10 min.
5. Then slice through with knife or pizza cutter to make square dumplings. (refer to pic)

Directions for the soup

1. While dumpling are in the oven, dice onion, celery and peel carrots.
2. In large pot or Instant Pot, over medium heat or sauté feature, add about 2-3TBS of butter or olive oil. Saute chopped onion, celery, and carrots, about 5-7 minutes. When softened and onions are translucent, “cancel” the instant pot sauté feature.
3. Add in chicken thighs, 6-8 cups of water, and remaining 1 tsp parsley and 1 tsp of herbes de provence. This soup will make its own broth and the thighs add wonderful flavor. Salt & pepper to taste.
4. Place instant pot lid on and make sure it is closed properly and vent nozzle is “sealed”. Select “pressure cook” mode and set for 10 min. When this is done allow steam to naturally release for about 10 min, then carefully switch to quick release.
5. Add in your square cheese dumplings, and gently stir. Put lid back on properly and let sit about 20 min to allow dumplings to soften.
6. You could also turn sauté (low) feature back on and simmer on low for about 10 min to allow dumplings to soften.

Whether you needed chicken and dumplings instant pot, chicken and dumplings instant pot recipe, instant pot recipes chicken and dumplings, easy chicken and dumplings instant pot, chicken and dumplings instant pot or even instant pot chicken and dumplings easy, our chicken and dumplings recipe instant pot will not disappoint. We hope that you are inspired by this Instant Pot Chicken and Dumplings from Scratch recipe. Happy cooking!

Instant Pot Chicken and Wild Rice Soup

Print Recipe

Instant Pot Chicken and Dumplings

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 1 onion
• 3 carrots
• 3 stalks celery
• 1 cup grated Parmesan/Romano cheese blend
• 1 cup cream of wheat or farina
• 2 eggs
• 2 tsp dried parsley (divided for dumplings and soup)
• 2 tsp herbs de provence (divided for dumplings and soup)
• 6 -8 cups water
• butter or olive oil for sautéing

Directions:

Directions for the parmesan dumplings

1. Preheat oven at 200°.
2. Combine 1 cup grated cheese, 1 cup cream of wheat (or farina), 2 eggs, 1 tsp parsley and 1 tsp herbes de provence. Mix well.
3. Transfer to an 8×8 glass or nonstick pan and pat mixture into pan like you would as if making crust.
4. Bake in oven for 45 min to 1 hour. This helps dry out the mixture for dumplings. When it’s done baking, let cool about 10 min.
5. Then slice through with knife or pizza cutter to make square dumplings. (refer to pic)

Directions for the soup

1. While dumpling are in the oven, dice onion, celery and peel carrots.
2. In large pot or Instant Pot, over medium heat or sauté feature, add about 2-3TBS of butter or olive oil. Saute chopped onion, celery, and carrots, about 5-7 minutes. When softened and onions are translucent, “cancel” the instant pot sauté feature.
3. Add in chicken thighs, 6-8 cups of water, and remaining 1 tsp parsley and 1 tsp of herbes de provence. This soup will make its own broth and the thighs add wonderful flavor. Salt & pepper to taste.
4. Place instant pot lid on and make sure it is closed properly and vent nozzle is “sealed”. Select “pressure cook” mode and set for 10 min. When this is done allow steam to naturally release for about 10 min, then carefully switch to quick release.
5. Add in your square cheese dumplings, and gently stir. Put lid back on properly and let sit about 20 min to allow dumplings to soften.
6. You could also turn sauté (low) feature back on and simmer on low for about 10 min to allow dumplings to soften.