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Alaina Goodlett
By Alaina Goodlett

Instant pot chicken and dumplings

4 steps
Cook:10min
Updated at: Sun, 29 Jun 2025 02:24:49 GMT

Nutrition balance score

Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
13
Moderate

Nutrition per serving

Calories353.9 kcal (18%)
Total Fat20.6 g (29%)
Carbs21 g (8%)
Sugars3.4 g (4%)
Protein20.3 g (41%)
Sodium1419.7 mg (71%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Press 'Saute' on IP. When 'hot' appears on the display, brown the chicken, in batches, 3-4 minutes per side. Set chicken aside. Add carrots, celery, and onion to pot. Cook, stirring occasionally, until onions are soft. Add flour, salt and pepper; cook about another minute, stirring frequently. Press Cancel to turn off the pot.
Step 2
Add chicken back to pot and pour broth over, taking care that chicken is all submerged (add extra to cover if necessary). Close and lock lid. Press manual and adjust timer to 10 minutes. Check that pressure is set to High and valve is sealed.
Step 3
Meanwhile, make dumplings. Mix flour, baking powder, and salt in a medium sized bowl. Add milk and oil, stir until just incorporated - be careful not to overmix.
Step 4
When time is up, allow pressure to release naturally. Open the pot and gently stir. Remove chicken and shred. Switch to Saute and drop dumplings by large spoonfuls, leaving them at the top - do not stir. Re-cover with lid for about 10 minutes and simmer til dumplings are cooked through.

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