Let’s Chat About Cozy Nights & Magic Chickens
Oh man, if you could only smell my kitchen right now! There’s just something oddly comforting about making chicken and dumplings on a Tuesday night—like, it sort of feels like cheating adulthood, you know? My first go at this dish was during one chaotic snowstorm, all the stores closed, and I had just an Instant Pot, frozen chicken, and a stubborn sense of culinary optimism. (Spoiler: it turned out surprisingly edible. And ever since, this recipe’s been my lazy-day hero, especially when I want to feel fancy but only have the energy of a tired raccoon.)
Why I Keep Making This (and Why Maybe You Will, Too)
I keep coming back to this Instant Pot chicken and dumplings when I want to trick my family into thinking I’ve been slaving away all day—little do they know it’s mostly pressing buttons and dancing to the timer beep. My husband insists it “tastes better than grandma’s,” which is scandalous, honestly. Even my neighbor (she’s a bit picky) asks for leftovers! It’s my go-to when I need something filling after a long day, or when it’s raining and I just can’t with takeout again. If you’ve ever ruined biscuits because your oven hates you…this is redemption in a bowl (the Instant Pot doesn’t judge you, thank goodness).
Here’s What You’ll Need (And a Few ‘Swaps’)
- 2 lbs (about 900g) boneless, skinless chicken thighs (sometimes I use breasts if that’s what’s in the freezer—just not as rich, in my opinion)
- 1 onion, diced (yellow is classic, but red onion if that’s what’s rolling around in your veggie drawer)
- 3 carrots, peeled & sliced into chunky coins
- 2 celery stalks, chopped (or a handful of frozen peas if out of celery—no one cried yet)
- 3 cloves garlic, smashed (I use more if no one’s around to judge my breath)
- 5 cups chicken broth (my gran swore by homemade, but honestly—in a hurry, boxed works just fine)
- 1 teaspoon dried thyme (or a little less if you’re thyme-sensitive, which is apparently a thing?)
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt (taste and add more, later on—I wing this every time)
- 1 bay leaf (yes, really, just chuck it in)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt (for the dumplings)
- 1/2 cup whole milk (or 2%—I’ve even tried half-and-half when feeling wild)
- 2 tablespoons butter, melted
- Optional: a splash of heavy cream at the end if you’re feeling extra cozy
How I Throw This Together (Kitchen Casual Mode)
- Get your chicken melting. Turn the Instant Pot to “Sauté” and drop in the onions, carrots, and celery. Let them soften up for about 4-5 minutes. Splash in a little oil if the pot feels dry—sometimes I forget and it’s fine, just a bit extra char. Stir in the garlic for a minute; this is where I usually sneak a taste (don’t tell my family!)
- Add chicken and broth party. Place the chicken thighs on top. Pour in the broth, thyme, pepper, salt, and bay leaf. Cancel sauté mode. Lid on, steam release set to ‘sealing’. Hit “Manual” (or “Pressure Cook”) for 10 minutes.
- Dumpling time while you wait. In a big bowl, mix the flour, baking powder, and salt for dumplings. Stir in milk and butter until it’s shaggy but not over-mixed. I used to over-stir and they came out like golf balls; don’t be me, just mix till it’s mixed.
- Pressure release. Once timer beeps, give it a natural release for 5 minutes, then gently flip the valve for a quick release (sometimes it hisses and splatters…just stand back and be brave!)
- Shred and return the chicken. Pop the chicken out, shred it with two forks. Toss it back in. Toss your dumpling dough in by generous spoonfuls—a bit rustic is okay. Don’t make them too big or they’ll be monsters!
- Simmer and finish. Put the lid back on, set it to “Sauté,” and let those dumplings cook for about 7-10 minutes with the lid slightly cracked. The top will look a bit weird for a moment, don’t sweat it—gets fluffier as it cooks. (You can stir a splash of cream in now if you want the stew even richer.)
- Final tweaks. Give it a taste. Add a pinch more salt or pepper if it needs some zing. Fish out the bay leaf! Then serve it up hot.
A Few Notes Straight Form My Kitchen Fails
- If your dumplings seem doughy—it just means they need another few minutes. I once got impatient and, yep, raw middles…blech.
- Sometimes I’ll throw in frozen corn near the end for color. Or because I forgot to buy enough carrots. No shame.
- Forgotten the bay leaf? Meh, honestly, can’t always spot the difference—don’t overthink it.
Variations (I’ve Tried Most, For Better or Worse)
- I once added a bunch of fresh dill: weirdly herbal, probably wouldn’t repeat, but maybe you’re more adventurous!
- Turkey works in place of chicken, especially after holidays, though it needs about 2 minutes less pressure cook time.
- For a shortcut, store-bought biscuit dough plopped in works, but the texture’s never as fluffy—still, it’ll do in a pinch.
Don’t Worry About Fancy Equipment
I use my old six-quart Instant Pot (it’s kinda dodgy but loyal). If you don’t have an Instant Pot, you could do this in a Dutch oven on the stove; just simmer the stew and drop in dumplings for 15ish minutes covered. Not quite as hands-off, but gets you close!
Storing Leftovers (If, Big If, There Are Any)
Supposedly, this keeps for 3 days in an airtight container in the fridge. But honestly, it rarely survives past the first night around here. If you’ve got more willpower, you can reheat gently on the stove or microwave. I think it might even taste a tad better the next day, once the flavors have found their groove.
What Do You Eat With It? (Here’s What We Do)
We usually just eat big steaming bowls as is (maybe with an aggressive hunk of buttered bread if feeling wild). Sometimes I make a quick side salad for color, but it’s not mandatory. Oh, and my cousin swears by hot sauce dashes, but I’m not that brave.
Lessons I’ve Learned (The Hard Way, Naturally)
- Don’t crowd the dumplings. I thought bigger scoops would be smart (less prep), but, nah, they turn into odd, dense blobs. Stick to heaping tablespoon sized.
- Give it that five-minute natural release after pressure cooking—that extra time stops it spraying hot stew everywhere…I learned that the dramatic way.
- Actually, I find it works better if you melt the butter for the dumplings instead of just softening. It never fully mixes in otherwise.
People Have Asked Me…
- Can I use rotisserie chicken instead?
- Yeah, totally! Just toss it in after the veggies are soft and skip the initial pressure cook—less flavor, but super quick.
- What if I don’t have baking powder for dumplings?
- In a pinch, mix 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda for every teaspoon needed. Or, go ask the neighbor. (I had to once, was embarrassing.)
- Will gluten free flour work?
- I’ve tried it—it does work, dumplings just don’t get as fluffy. Still tasty, though!
- Can I freeze leftovers?
- Technically yes, but the dumplings get squidgy. I prefer eating fresh, but do what you gotta do.
- Why did my dumplings break apart?
- Might have over-stirred or the broth was boiling too hard. Next time, just drop them in and let them chill out.
And, if a dumpling falls apart—just quietly call it “stew” and top it with extra pepper. No one complains!
By the way, if you ever get distracted and let things simmer too long (guilty), just add a splash more broth to loosen. Happens to the best of us. Enjoy your bowl of happiness!
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 cups low-sodium chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 cup frozen peas
- 1 can (10.5 oz) cream of chicken soup
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt (for dumplings)
- 2 tbsp unsalted butter, melted
- 1/2 cup whole milk
Instructions
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1Turn on the Instant Pot to sauté mode. Add a little oil, then add onion, carrots, celery, and garlic. Sauté for 3-4 minutes until vegetables begin to soften.
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2Add chicken thighs, chicken broth, cream of chicken soup, thyme, salt, and pepper. Stir well. Cancel sauté mode. Secure the lid and set to high pressure for 15 minutes.
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3While the chicken cooks, prepare dumplings: In a bowl, combine flour, baking powder, and salt. Add melted butter and milk, and mix until a soft dough forms.
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4Once cooking time is done, quick release pressure. Shred chicken inside pot using two forks. Add frozen peas and stir.
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5Drop spoonfuls of dumpling dough onto the simmering soup. Set to sauté and cook uncovered for 7-10 minutes until dumplings are cooked through.
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6Taste and season with additional salt and pepper as needed. Serve hot and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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