Oh, y’all, is there anything better than a big ol’ bowl of comfort food? Especially when the weather gets chilly, I just crave those warm, cozy dishes that hug you from the inside out! My absolute favorite? Chicken and dumplings, Southern style, of course. My grandma used to make the best, simmering for hours on the stove. But guess what? I’ve got a secret weapon now – my Instant Pot! And let me tell you, this **Instant Pot Chicken & Dumplings (Southern Style)** recipe? It’s a game-changer. I’m talking classic flavors, that same soul-satisfying taste, but ready in a fraction of the time. This is the perfect weeknight meal – quick, easy, and sure to bring a smile to everyone’s face!
I still remember those Sunday dinners at Grandma’s, the aroma of simmering chicken and herbs wafting through the house. Now, I can recreate that magic – and you can too!
Why You’ll Love This Recipe for **Instant Pot Chicken & Dumplings (Southern Style)**
Listen, if you love comfort food, this is your new go-to. Seriously, you’ll be hooked! Here’s why:
- Quick & Easy: Ready in under an hour – perfect for busy weeknights!
- Southern Flavors: All the classic, delicious tastes you crave.
- One-Pot Wonder: Minimal cleanup!
- Hearty & Comforting: Fills you right up and makes you feel good.
Ingredients You’ll Need for **Instant Pot Chicken & Dumplings (Southern Style)**
Alright, let’s get down to business! You probably have most of these ingredients in your kitchen already. Here’s what you’ll need to whip up this amazing **Instant Pot Chicken & Dumplings (Southern Style)**:
- 2 tablespoons olive oil, ’cause we’re cooking, y’all!
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces.
- 1 onion, chopped – the flavor base!
- 2 carrots, chopped – adds a bit of sweetness.
- 2 celery stalks, chopped – for that perfect veggie trio.
- 4 cups chicken broth – the soul of the dish.
- 1 teaspoon salt & 1/2 teaspoon black pepper. Season to your taste.
- 1/4 teaspoon dried thyme – adds a bit of that Southern touch.
- For the dumplings: 1 cup all-purpose flour & 1 teaspoon baking powder.
- 1/2 teaspoon salt. Don’t skip it!
- 1/2 cup milk – or buttermilk if you’re feeling fancy!
- 2 tablespoons butter, melted – for extra richness, of course!
How to Make **Instant Pot Chicken & Dumplings (Southern Style)**: Step-by-Step Instructions
Okay, friends, this is the fun part! Get ready to make the best chicken and dumplings of your life! Follow these steps, and you’ll be set.
Preparing the Chicken and Vegetables
First things first, grab your Instant Pot and hit that “Sauté” button. Pour in your olive oil. Once it’s shimmering, toss in your chicken pieces. Cook ’em until they’ve got a nice golden-brown color – about 4-5 minutes. Be careful; it might splatter! Then, toss in your chopped onion, carrots, and celery. Sauté them for another 3-4 minutes, or until the veggies soften a bit.
Cooking the Chicken and Building Flavor
Now, pour in that lovely chicken broth. Add your salt, pepper, and thyme – don’t skimp on the seasonings! Place the lid on your Instant Pot, making sure it’s sealed. Then, set it to “High Pressure” for 8 minutes. Don’t worry; it’s easier than it sounds! When the cooking cycle is done, let the pressure release naturally for 10 minutes. This is really important for tender chicken.
Making the Dumpling Batter
While that chicken is doing its thing, let’s whip up those dumplings! In a bowl, whisk together your flour, baking powder, and salt. Make sure it is combined well. Next, pour in the milk and melted butter. Gently stir until the mixture just comes together. Don’t overmix – a few lumps are totally fine. This is the magic potion that makes the dumplings so fluffy!
Cooking the Dumplings in the Instant Pot
Once the pressure has released from your Instant Pot, stir that dumpling batter. Use a spoon to drop spoonfuls of the batter into the hot chicken and broth mixture. Now, here’s the fun part – close the lid (no sealing necessary this time!) and hit the “Sauté” button again. Cook for 5-7 minutes, or until those dumplings are cooked all the way through. You’ll know they’re ready when they’re no longer doughy in the middle. Carefully serve right away, and enjoy!
Tips for Success with Your **Instant Pot Chicken & Dumplings (Southern Style)**
Wanna make sure your **Instant Pot Chicken & Dumplings** are a total smash hit? Here are a few tips I’ve learned along the way:
- Brown that chicken: Don’t rush this step! Giving the chicken a good sear adds tons of flavor.
- Gentle hand with the batter: Overmixing the dumpling batter makes for tough dumplings.
- Look for the pull: Once the pressure is off the pot, give the dumplings a check.
Ingredient Notes and Substitutions for **Instant Pot Chicken & Dumplings (Southern Style)**
Let’s talk about ingredients! Don’t have everything on hand? No worries, we can work with it:
- Chicken: Feel free to use chicken thighs instead of breasts, or a mix of both!
- Veggies: If you don’t have carrots and celery, you can use other veggies. Frozen peas or corn work great!
- Dumplings: No time for from-scratch dumplings? Honestly, store-bought biscuit dough works great.
Make-Ahead & Freezer Tips for **Instant Pot Chicken & Dumplings (Southern Style)**
Listen, sometimes life gets crazy, and you don’t have time to cook from scratch. Here’s how to get ahead and save time later!
- Prep the veggies: Chop your onions, carrots, and celery ahead of time and store them in the fridge.
- Make the filling: Cook the chicken and vegetables in the broth a day or two in advance. Then, when you’re ready to eat, make the dumplings and add them to the filling.
- Freeze it: This freezes wonderfully! Let it cool completely, then freeze in an airtight container for up to 3 months.
Serving Suggestions for Your Delicious **Instant Pot Chicken & Dumplings**
What goes with chicken and dumplings? Everything Southern, of course! Whip up some collard greens, a simple side salad, or some skillet cornbread. Don’t forget the hot sauce, y’all!
Nutritional Information for **Instant Pot Chicken & Dumplings (Southern Style)**
Per serving, this recipe contains approximately:
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
**Important Note:** Nutritional information is an estimate and can vary based on the specific ingredients and brands used.
Frequently Asked Questions About **Instant Pot Chicken & Dumplings (Southern Style)**
Got questions? I’ve got answers! Here are some common things people ask:
Can I use frozen chicken?
Yep! You can absolutely use frozen chicken breasts. Just add a few extra minutes to the initial sautéing time to make sure they cook through. Be sure your chicken is fully cooked through before adding additional items
How do I prevent the dumplings from getting soggy?
Two things! First, don’t overmix the batter. Second, make sure your broth is nice and hot before you add the dumplings. Also, try not to lift the lid while they’re cooking. This ensures the steam is trapped inside, letting the dumplings cook just right!
Can I make this recipe in a slow cooker?
You sure can! Brown the chicken and sauté the veggies on the stovetop first. Then, transfer everything to your slow cooker, add the broth and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours. Make the dumplings last and cook them separately.
Why You’ll Love This Recipe for **Instant Pot Chicken & Dumplings (Southern Style)**
Okay, y’all, get ready to fall head over heels! This recipe for **Instant Pot Chicken & Dumplings** is seriously the best. Why? Well…
- Quick & Easy: Seriously, ready in under an hour!
- Easy Peasy: Even if you’re not a pro, you can totally do this!
- Southern Flavors: That true taste of the South we all love.
- Weeknight Winner: Perfect for a busy family dinner.
- Hearty & Comforting: The ultimate hug in a bowl, if ya ask me!
Ingredients You’ll Need for **Instant Pot Chicken & Dumplings (Southern Style)**
Alright, y’all, let’s talk ingredients! Don’t you worry, nothing too crazy here, just good ol’ Southern staples. You probably already have a lot of this stuff in your pantry! Here’s the list – get ready to gather your goods for some seriously tasty eats:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces.
- 1 onion, chopped – ’cause onions are the heart and soul of so many good dishes!
- 2 carrots, chopped – for a little sweetness and lovely color.
- 2 celery stalks, chopped.
- 4 cups chicken broth – the star of the show! Get your favorite brand.
- 1 teaspoon salt & 1/2 teaspoon black pepper. Season to your liking, honey!
- 1/4 teaspoon dried thyme. It really makes this dish sing.
- For the dumplings: 1 cup all-purpose flour & 1 teaspoon baking powder.
- 1/2 teaspoon salt. Don’t skip this one!
- 1/2 cup milk – or buttermilk if you’re feelin’ extra fancy!
- 2 tablespoons butter, melted – adds that extra touch of yum!
How to Make **Instant Pot Chicken & Dumplings (Southern Style)**: Step-by-Step Instructions
Okay, y’all, here’s the fun part: let’s get cookin’! Trust me, this recipe is super simple, and the results are absolutely worth it. Follow along, and you’ll have a big pot of comfort food in no time!
Preparing the Chicken and Vegetables
First things first, grab your Instant Pot and get ready to sauté! Hit that “Sauté” button. Pour in your olive oil and let it heat up for a sec. Then, add those chicken pieces! Cook ’em until they’re nicely browned on all sides – about 4 to 5 minutes total. Don’t be shy about turning them so they cook evenly! See? So easy! Now, toss in your chopped onion, carrots, and celery. Sauté those veggies for another 3-4 minutes, or until they start to soften up a bit.
Cooking the Chicken and Building Flavor
Now comes the flavor magic! Pour those 4 glorious cups of chicken broth into the pot. Add your salt, pepper, and that dash of thyme – delicious! Now, here’s where the Instant Pot does its thing. Close the lid and make sure it’s set to “Sealing.” Set that cook time on “High Pressure” for just 8 minutes. Not long, is it? When the timer goes off, let the pressure release naturally for 10 minutes. This is key for tender, juicy chicken!
Making the Dumpling Batter
While the chicken is cooking and doing its steamy thing, let’s make the dumplings! In a bowl, whisk together your flour, baking powder, and salt. Make sure it’s all nicely combined! Next, pour in the milk and *melted* butter and gently stir until just combined. Don’t overmix – a few little lumps are A-OK! The batter should be thick, but pourable. That’s the secret right there to light and fluffy dumplings.
Cooking the Dumplings in the Instant Pot
Y’all, this is the grand finale! Carefully open your Instant Pot (be careful, that steam is hot!), then give the dumpling batter a quick stir. Now, drop spoonfuls of that batter right into the hot chicken and broth mixture. Close the lid again (no sealing needed this time!). Press the “Sauté” button again, and cook for 5-7 minutes, or until the dumplings are cooked all the way through. You’ll know they’re ready when they’re no longer doughy in the middle. Carefully serve right away, and dive in, y’all!
Tips for Success with Your **Instant Pot Chicken & Dumplings (Southern Style)**
Want to make sure your **Instant Pot Chicken & Dumplings** turn out absolutely perfect every single time? Here are a few secrets I’ve picked up over the years. Trust me, these little tricks make all the difference!
- Brown that Chicken: Don’t skimp on this step! It adds mega flavor. Get a nice golden-brown sear on every side of the chicken pieces before you add the veggies. Trust me, it’s worth it!
- Don’t Overmix the Batter: For light and fluffy dumplings, you gotta be gentle with that batter. Mix only until just combined – a few lumps are totally fine.
- Taste and Adjust: Don’t be afraid to taste and season as you go! If you feel it needs more salt, pepper, or thyme, add a pinch or two.
Ingredient Notes and Substitutions for **Instant Pot Chicken & Dumplings (Southern Style)**
Okay, let’s talk about the stars of the show – the ingredients! You know, sometimes you just need to make some swaps, and that’s okay, y’all! Here are some notes and easy-peasy substitutions for this amazing **Instant Pot Chicken & Dumplings**:
- Chicken Breasts: While I always use chicken breasts, chicken thighs work beautifully too! They’ll add a little extra richness.
- Veggies: Don’t have carrots and celery on hand? No biggie! Frozen peas, corn, or even some chopped green beans will work great.
- Dumplings: No time to make dumplings from scratch? Bless your heart, honey! Store-bought biscuit dough is totally a valid shortcut. Just tear off bite-sized pieces and drop them into the broth!
- Broth: Want a richer flavor? Use homemade chicken broth, or try adding a bouillon cube.
Don’t be afraid to experiment a little and make it your own. That’s what cooking is all about!
Make-Ahead & Freezer Tips for **Instant Pot Chicken & Dumplings (Southern Style)**
Listen, sometimes you gotta plan ahead, right? Especially when you’re craving some good ol’ comfort food! Here’s how to get this **Instant Pot Chicken & Dumplings** ready for those busy weeknights – or even those “I don’t wanna cook tonight” nights!
- Prep the Veggies: Chop those onions, carrots, and celery a day or two in advance. Store ’em in the fridge, ready to go in the Instant Pot! Such a time saver!
- Make the Filling: Go ahead and cook the chicken and veggies with the broth a day or two beforehand. Then, when you’re ready to eat, just make the dumpling batter and add it to the already made filling.
- Freeze Those Leftovers: This recipe freezes beautifully. Let everything cool completely, then pop it in an airtight container or freezer bag. It’ll be a perfect meal ready to heat!
See? It’s so easy to have a delicious meal ready to go, even when you’re short on time.
Serving Suggestions for Your Delicious **Instant Pot Chicken & Dumplings**
Okay, y’all, let’s talk about what to serve alongside this amazing **Instant Pot Chicken & Dumplings**! To me, the ultimate is serving the dumplings is a full-on Southern feast! Think classic sides that just sing with those savory flavors. I love a big ol’ helping of collard greens, some creamy mashed potatoes, or even some good ol’ skillet cornbread. Don’t forget the hot sauce – a little kick is always welcome!
Nutritional Information for **Instant Pot Chicken & Dumplings (Southern Style)**
Alright, y’all, here’s a rough idea of the nutritional info for this recipe per serving. Gotta keep an eye on things, right?
- Calories: About 450
- Sugar: Roughly 5g
- Sodium: Around 600mg
- Fat: About 20g
- Saturated Fat: Maybe 8g
- Unsaturated Fat: Somewhere around 10g
- Trans Fat: 0g
- Carbohydrates: Around 40g
- Fiber: About 3g
- Protein: Roughly 30g
- Cholesterol: About 100mg
**Important Note:** The nutritional info here is just an estimate, y’all! It can vary depending on exactly which brands and ingredients you use.
Frequently Asked Questions About **Instant Pot Chicken & Dumplings (Southern Style)**
Got questions, darlings? I figured you might! Here are a few things people always ask me about this easy-peasy **Instant Pot Chicken & Dumplings (Southern Style)**. Hope this helps you on your cooking journey!
Can I use frozen chicken?
Absolutely, sugar! You can totally use frozen chicken breasts. Just add a few extra minutes to the initial sautéing time to make sure they’re fully cooked. And hey, always be sure your chicken is fully cooked through before adding additional items! You can also cook it an additional 10 minutes in the Instant Pot and release the pressure naturally.
How do I prevent the dumplings from getting soggy?
Great question! First, don’t overmix that dumpling batter (trust me!). Second, make sure your broth is nice and hot *before* you drop those dumplings in. If the stock isn’t hot enough, the dumplings will just sit there! Also, try not to lift the lid while they’re cooking! You want that steam to stay right in there, helping those dumplings cook Just. Right.
Can I make this recipe in a slow cooker?
Why, yes, you can, darling! Brown the chicken and sauté the veggies on the stovetop first. Then, transfer them over to your slow cooker. Add the broth and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours. Make the dumplings separately or just add them near the end of the cooking process.