42 min
Instant Pot Mild Curry Chicken and Rice with Sweet Peppers
One pot turns chicken thighs, basmati rice, sweet peppers and peas into a gently spiced family dinner with fluffy grains instead of mush.
Instant Pot Family Dinners
Instant Pot Southern Chicken & Flat Dumplings
Tender chicken and hand-cut flat dumplings simmer in a creamy thyme broth, with pressure cooking handling the chicken before the dumplings finish uncovered.
Directions
Mix and rest the dough
Whisk flour, baking powder and 1/2 teaspoon salt. Cut in cold butter until pea-size crumbs form, stir in 1/3 cup milk, and knead just until smooth. Cover and rest 20 minutes while the chicken cooks.
Brown the chicken
Season chicken with 1 teaspoon salt and pepper. Select Sauté High on a 6-quart electric pressure cooker, add oil and brown chicken in two batches for about 3 minutes per side. Transfer to a clean plate.
Build a thin, clean base
Reduce Sauté to Normal. Cook onion, celery and carrots for 4 minutes; add garlic and thyme for 30 seconds. Pour in 1 cup broth and scrape until the heating plate is completely smooth. Add the remaining 3 cups broth and bay leaf, then return chicken without adding milk or cream.
Pressure-cook and release
Lock the lid and cook on High Pressure for 8 minutes; allow about 12 minutes to reach pressure. Let pressure release naturally for 10 minutes, then vent the remainder in short controlled pulses. Open only after the float valve drops.
Verify and shred
Check several thigh pieces in the thickest part for at least 165°F. Transfer chicken to a clean board, shred it and discard the bay leaf. If any piece is below 165°F, return it to the simmering broth until it reaches the safe temperature.
Roll and cut flat dumplings
On a lightly floured surface roll dough about 1/8 inch thick and cut into 1-by-2-inch strips. Select Sauté Low and bring the broth to a gentle simmer. Drop in dumplings one at a time, stirring carefully so they do not clump.
Simmer and finish
Simmer uncovered 8 to 10 minutes, stirring along the base often, until dumplings are tender with no raw flour center. Return chicken, stir in 1/2 cup milk and cream, and heat gently to 165°F without a hard boil. Finish with parsley.
Serve mild-first
Taste and add up to the remaining 1/4 teaspoon salt. Ladle into bowls and offer hot sauce separately so the shared pot stays family-friendly.
Why this works
Why it worksFour cups of thin broth contact a fully deglazed base, while dairy stays out until after pressure to reduce scorching risk.
Why it worksPressure cooking makes the chicken tender quickly, but uncovered simmering preserves the flat dumplings' distinct, noodle-like texture.
Why it worksA short dough rest hydrates the flour so thin dumplings roll cleanly without becoming tough from extra kneading.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe four-cup thin-broth base, eight-minute cycle and staged release are calibrated for this common family capacity.See current options →
Compare on AmazonWooden rolling pinA smooth pin rolls the rested dumpling dough evenly to the thin one-eighth-inch sheet needed for flat strips.See current options →
Compare on AmazonInstant-read thermometerCheck several thigh pieces for 165°F and the finished creamy soup for a safe 165°F reheat.See current options →
Swaps & notes
Easy swaps
- Use bone-in thighs and pressure-cook 10 minutes, then remove bones and verify 165°F before shredding.
- Replace heavy cream with additional whole milk for a lighter broth; do not add either dairy ingredient before pressure cooking.
- Use 12 ounces refrigerated flat egg noodles for a shortcut, simmering according to package timing instead of making dumplings.
Cook notes
- Total time includes about 12 minutes to pressurize, the 8-minute cycle, a 10-minute natural release and the post-pressure dumpling simmer.
- Follow the exact model manual for minimum liquid, maximum fill, locking and venting; never force the lid.
- Do not pressure-cook the flour dumplings or dairy in this version; both are added after the lid comes off.
- Keep the pot below the maximum-fill line and do not double this recipe in a 6-quart cooker.
Storage
Cool in shallow containers within 2 hours and refrigerate up to 4 days. Freeze up to 2 months, although dumplings soften after thawing. Reheat gently to 165°F with extra broth or milk; stir often so the thickened soup does not scorch.
Questions
Why are the dumplings cooked after pressure releases?
Thin flour strips need only a gentle simmer. Adding them afterward prevents them from dissolving or sticking to the heating plate during pressure cooking.
How do I know flat dumplings are done?
Cut the thickest strip: it should be tender and opaque throughout, without a chalky or gummy flour center.
Can I use chicken breasts?
Yes. Use breasts of similar thickness, keep the 8-minute cycle, and check every piece for 165°F before shredding so lean meat is not overcooked.
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Instant Pot Southern Chicken & Flat Dumplings
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1. Mix and rest the doughWhisk flour, baking powder and 1/2 teaspoon salt. Cut in cold butter until pea-size crumbs form, stir in 1/3 cup milk, and knead just until smooth. Cover and rest 20 minutes while the chicken cooks.
2. Brown the chickenSeason chicken with 1 teaspoon salt and pepper. Select Sauté High on a 6-quart electric pressure cooker, add oil and brown chicken in two batches for about 3 minutes per side. Transfer to a clean plate.
3. Build a thin, clean baseReduce Sauté to Normal. Cook onion, celery and carrots for 4 minutes; add garlic and thyme for 30 seconds. Pour in 1 cup broth and scrape until the heating plate is completely smooth. Add the remaining 3 cups broth and bay leaf, then return chicken without adding milk or cream.
4. Pressure-cook and releaseLock the lid and cook on High Pressure for 8 minutes; allow about 12 minutes to reach pressure. Let pressure release naturally for 10 minutes, then vent the remainder in short controlled pulses. Open only after the float valve drops.
5. Verify and shredCheck several thigh pieces in the thickest part for at least 165°F. Transfer chicken to a clean board, shred it and discard the bay leaf. If any piece is below 165°F, return it to the simmering broth until it reaches the safe temperature.
6. Roll and cut flat dumplingsOn a lightly floured surface roll dough about 1/8 inch thick and cut into 1-by-2-inch strips. Select Sauté Low and bring the broth to a gentle simmer. Drop in dumplings one at a time, stirring carefully so they do not clump.
7. Simmer and finishSimmer uncovered 8 to 10 minutes, stirring along the base often, until dumplings are tender with no raw flour center. Return chicken, stir in 1/2 cup milk and cream, and heat gently to 165°F without a hard boil. Finish with parsley.
8. Serve mild-firstTaste and add up to the remaining 1/4 teaspoon salt. Ladle into bowls and offer hot sauce separately so the shared pot stays family-friendly.