Instant Pot Chicken & Dumplings with Lemon & Thyme Recipe

Instant Pot Chicken & Dumplings with Lemon & Thyme Recipe

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Chicken and dumplings is quintessential comfort food.

It’s warm and creamy. It’s kind of like chicken noodle soup. But thicker and creamier. And instead of thin little noodles, there are these big, fluffy delicious dumplings.

This version is amazing because instead of needing hours to simmer away on the stove, it cooks in 5 minutes in the Instant Pot. Yep, that’s right, I said FIVE. MINUTES. ← Not a typo.

Now granted, it takes about 10 minutes to build up pressure and you need a few minutes to saute your veggies before starting the pressure cooking. But still, this is down-home, hearty comfort food that tastes like you’ve been slaving over a hot stove all day. But in reality it came together in less than 30 minutes. (Which can totally just be our little secret.)

What’s with the Instant Pot obsession?

I’ve written post upon post about my love for the Instant Pot. Why?

The ability to achieve that cooked-all-day taste in just minutes. Switching from saute to pressure cooking and back so you save yourself multiple dishes to wash. Pushing a button and walking away instead of babysitting a pot on the stove.

I could keep going, but I’ll just leave it at this. If you haven’t tried cooking with an Instant Pot yet, it is seriously the best. One of my top used kitchen appliances!

Repurposed deliciousness.

OH. And one more thing I love about this dish. It can help you reuse and revamp your leftovers.

All the praise hands for that. Especially after a big holiday dinner or a party where you cooked for everyone you know.

Have too much leftover chicken or turkey from Christmas dinner? Chop it up and throw it in this broth with these quick homemade dumplings and… BAM. A delicious dinner that came together quickly, easily, and with ingredients you wanted to use up anyway. Win-win-freaking-win.

I’ve even included an option to thicken this with leftover gravy. Yep, that’s right. The boatloads of gravy you always have left after a big, fancy feast can finally be put to work! You’re welcome.
So good. So fast and easy. So helpful for using those leftovers. I’m a big advocate of letting your Instant Pot do all the work.

AuthorLiz A.DifficultyBeginner

A quick, easy & dang-tasty chicken & dumplings recipe using your Instant Pot pressure cooker. Loads of fresh carrots, onions, garlic, butter, cream, lemon & thyme. Flavor-freaking-town.

Yields8 Servings

Tasty ingredients
 1 ½ lb chicken (turkey works too), cooked and chopped into ½-1 inch pieces
 2 Tbsp butter
 2 onions, chopped
 3 whole carrots, chopped
 4 cloves garlic, minced
 2 bay leaves
 1 tsp salt
 1 tsp pepper
 1 tsp thyme
 1 Tbsp oregano
 1 tsp rosemary
 5 c chicken broth (low sodium)
 ¼ c all-purpose flour OR ½ c leftover gravy
 1 c heavy cream
 Juice of one lemon
 ¼-½ c. chopped, fresh parsley
For the dumplings
 1 ½ c all-purpose flour
 ½ c cornmeal
 1 tsp salt
 1 Tbsp baking powder
 3 Tbsp butter, melted
 1 c whole milk
 ½ tsp rosemary, chopped

Directions & such
1

Chop onions and carrots. Mince garlic. Chop chicken or turkey.

2

Turn on your Instant Pot and set it to the medium sauté setting. Add butter to the Instant Pot insert and sauté the onion and carrots for 5-7 minutes or until the onions are soft and slightly browned. Add the garlic and sauté another 1-2 minutes or until fragrant, but not burned.

3

Hit cancel on the Instant Pot to stop sautéing.

4

Combine, all ingredients for dumplings in a bowl and stir just until combined. Don’t over-mix.

5

Add the chicken (or turkey), bay leaves, spices and 4 cups of the chicken broth to the Instant Pot with the veggies.

6

In a jar with a tight-fitting lid, add the flour or leftover gravy and 1 c of the chicken broth. Shake vigorously to combine and ensure there are no lumps. Add this mixture to the Instant Pot as well and stir to combine all ingredients.

7

Drop the dumpling dough by rounded teaspoonfuls into the broth. They will puff up, so teaspoon-sized dumplings will easily turn into tablespoon-sized dumplings.

8

Set the Instant Pot to manual and set to cook for 5 minutes. Press start.

9

It will take some time for the Instant Pot to build up pressure. After the 5 minute cook time, manually release the pressure and open the lid. Add the heavy cream and lemon juice and stir to combine. Stir in extra chicken broth if you like a thinner consistency.

10

Serve in bowls, garnished with the chopped parsley.

Ingredients

Tasty ingredients
 1 ½ lb chicken (turkey works too), cooked and chopped into ½-1 inch pieces
 2 Tbsp butter
 2 onions, chopped
 3 whole carrots, chopped
 4 cloves garlic, minced
 2 bay leaves
 1 tsp salt
 1 tsp pepper
 1 tsp thyme
 1 Tbsp oregano
 1 tsp rosemary
 5 c chicken broth (low sodium)
 ¼ c all-purpose flour OR ½ c leftover gravy
 1 c heavy cream
 Juice of one lemon
 ¼-½ c. chopped, fresh parsley
For the dumplings
 1 ½ c all-purpose flour
 ½ c cornmeal
 1 tsp salt
 1 Tbsp baking powder
 3 Tbsp butter, melted
 1 c whole milk
 ½ tsp rosemary, chopped

Directions

Directions & such
1

Chop onions and carrots. Mince garlic. Chop chicken or turkey.

2

Turn on your Instant Pot and set it to the medium sauté setting. Add butter to the Instant Pot insert and sauté the onion and carrots for 5-7 minutes or until the onions are soft and slightly browned. Add the garlic and sauté another 1-2 minutes or until fragrant, but not burned.

3

Hit cancel on the Instant Pot to stop sautéing.

4

Combine, all ingredients for dumplings in a bowl and stir just until combined. Don’t over-mix.

5

Add the chicken (or turkey), bay leaves, spices and 4 cups of the chicken broth to the Instant Pot with the veggies.

6

In a jar with a tight-fitting lid, add the flour or leftover gravy and 1 c of the chicken broth. Shake vigorously to combine and ensure there are no lumps. Add this mixture to the Instant Pot as well and stir to combine all ingredients.

7

Drop the dumpling dough by rounded teaspoonfuls into the broth. They will puff up, so teaspoon-sized dumplings will easily turn into tablespoon-sized dumplings.

8

Set the Instant Pot to manual and set to cook for 5 minutes. Press start.

9

It will take some time for the Instant Pot to build up pressure. After the 5 minute cook time, manually release the pressure and open the lid. Add the heavy cream and lemon juice and stir to combine. Stir in extra chicken broth if you like a thinner consistency.

10

Serve in bowls, garnished with the chopped parsley.

Instant Pot Chicken & Dumplings with Lemon & Thyme Recipe
recipe for homemade yogurt in your instant pot


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