My Instant Pot Sweet Potato Chicken & Dumplings is a fun southern style twist, on a trusted old stand-by. Hi friends, it is Jennifer from JENRON DESIGNS, a guest here today on Home Pressure Cooking. Boy have I got a good one for you today. I am sharing a trusted old stand by with a fun new twist. You guys just gotta try my Instant Pot Sweet Potato Chicken & Dumplings.

I have always loved Chicken and Dumplings since I was a little girl. To me, I always thought it was way better than Chicken Noodle Soup, because the dumplings were thicker and more dense than any other noodle you could get in a soup, all the doughy goodness. Plus it was my grannies recipe which always made it seem special. If you missed my southern shrimp and grits here, that’s another comfort memory dish.

Instant Pot Sweet Potato Chicken & Dumplings

While my grannies recipe has changed and evolved a bit over the years. Now I take a few time saving liberties and shortcuts, like using premade dumplings and a precooked rotisserie chicken, to save on the overall cooking time plus it adds a depth of flavor to the end result. I still think of her when I make it.

Instant Pot Sweet Potato Chicken & Dumplings ingredients

Ingredients

Another thing that I have added over the years, that was not true to her original recipe, is sliced sweet potatoes. I tried this idea several years ago when I was switching out our starches. So instead of using a regular russet potato, I tried a sweet potato instead, and we absolutely love the flavor profile it added to the dish. Now it has become a new version of an old fashion favorite.

Ready, Set, Dumplings!

To start this recipe I set my Instant Pot to Saute for 10 minutes. Then I add 2 tbsp. of a Tuscan Herb flavored olive oil. I find the more herb flavors I add the richer flavors the dish will have. Saute a traditional Mirepoix mixture of carrots, onion and celery for 5 minutes using a slotted spurtle. Then add in fresh herbs, you will want to rough chop and remove herbs from the stems so you are not picking them out later. Next add the chopped sweet potatoes to get a nice caramelization for the last five minutes of your saute.

After your saute is complete, add in you diced chicken, 4 tbsp. of Knorr chicken bouillon, and top with 32 oz of chicken stock and stir.

Note: Make sure to use chicken stock, not broth. It will make a different in the flavor of your since chicken broth tend to be a little bit more watered down.

Then drop in your defrosted, precut dumplings, to your Instant Pot. Place your lid on to your Instant Pot make sure to seal properly and cook at time to 15 minutes on High pressure Manual. When cook time has finished allow it vent naturally, about 10-15 minutes.

Note: I like to cut my dumpling into thirds to make squares. This prevents the dough from getting tangled up in smaller Instant Pots.

We personally like ours thick and hearty, but feel free to add some additional stock if you prefer more of a soupy based version. Ladle up and add a few more fresh herb to the top to garnish if you wish.

How to make Instant Pot Sweet Potato Chicken & Dumplings

Instant Pot Sweet Potato Chicken & Dumplings

Instant Pot Sweet Potato Chicken & Dumplings

Jennifer G
Prep Time 10 mins
Cook Time 15 mins
Natural Vent 15 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Soul, Southern
Servings 4 People
Calories 250 kcal

Equipment

  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Spurtles

Ingredients
  

  • 1 Pre cooked Deli Rotisserie Chicken cooled, skinned, deboned, meat chopped
  • 1 large Sweet Potato peeled, thick sliced, then slices quartered
  • 12 oz Mirepoix frozen
  • 2 tbsp Tuscan Herb Olive OIl
  • 1/2 oz Poultry Herbs Blend Fresh (all of sage & thyme, use only 1 stem of rosemary as it is very strong) Finely Chopped,stems removed. Note- save additional rosemary stems back for garnishing
  • 4 tbsp Knorr Chicken Bouillon
  • 32 oz Chicken Stock (not Broth)
  • 6 oz Mary Hill Dumplings (freezer section) I defrost half the package at a time for my 3 quarter pot, if you are doubling for a larger Instant Pot recipe use the whole package.

Instructions
 

  • Set Instant Pot to Saute (Spurtles here) for 10 minutes and add tbsp of an olive oil.
  • Saute the traditional Mirepoix mixture of carrots, onion and celery for 5 minutes.
  • Add in the fresh herbs, you will want to rough chop and remove any leaves from the stems,
  • Add chopped sweet potatoes to get a nice caramelization for the last five minutes of saute.
  • Next add in you diced chicken and the Knorr chicken bouillon, top with 32 oz of chicken stock and stir.
  • Then drop in your defrosted, precut dumplings, Instant Pot. I like to cut my dumpling into thirds to make squares.
  • Place your lid on to your Instant Pot make sure to seal properly and cook at time to 15 minutes on High pressure Manual.
  • When cook time has finished I requirement allowing it vent naturally, about 10-15 minutes.
  • We personally like ours thick and hearty, but feel free to add some additional stock if you prefer more of a soupy based version.
  • Ladle up and add a few more fresh herb to the top to garnish if you wish.

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