The Best Instant Pot Chicken And Dumplings Recipe

There’s something magical about a warm bowl of chicken and dumplings, especially when you can whip it up in your Instant Pot with minimal fuss. This recipe combines tender chunks of chicken, hearty vegetables, and fluffy dumplings in a creamy, savory broth that tastes like it’s been simmering for hours—when, in reality, it comes together in under 30 minutes! If you’re craving comfort food without the wait, this Instant Pot Chicken and Dumplings recipe will quickly become your go-to.

The Best Instant Pot Chicken And Dumplings Recipe

The recipe that takes me back…

Growing up, chicken and dumplings was a Sunday staple. My grandmother would spend hours simmering chicken, chopping veggies, and making dumplings from scratch. The whole house would fill with the scent of garlic and herbs, a cozy reminder that a comforting meal was on its way. When I got my first Instant Pot, I hesitated to try such a classic recipe in it. Could an appliance really capture the depth of flavor I remembered? After a few tries, I found the answer was a resounding yes! This recipe manages to deliver all the nostalgia in a fraction of the time—plus, no stirring or babysitting the pot. Just set it and let the Instant Pot do the magic!

A Little Background: Chicken and Dumplings Through the Ages

Chicken and dumplings have been warming hearts and filling bellies for generations, particularly in Southern and Midwestern kitchens. The dish likely has roots in European peasant cooking, where simple, hearty ingredients were simmered together in a single pot. In America, variations popped up across different regions. The “dumplings” could be anything from fluffy biscuit-like bites to thin, noodle-like strips. This version leans on the fluffy, biscuit-style dumplings for that satisfying melt-in-your-mouth texture, made even easier with refrigerated biscuit dough or a quick homemade dumpling option.

Key Ingredients for Instant Pot Chicken and Dumplings

Chicken

The recipe calls for diced boneless, skinless chicken thighs or breasts. Thighs bring extra tenderness and a richer flavor, but breasts work well too if you prefer leaner meat. You’ll want to cut the chicken into 1-inch pieces so it cooks evenly and quickly.

Canned Biscuits (Or Make Your Own)

Using refrigerated biscuit dough is a fantastic shortcut that delivers fluffy dumplings without the hassle of homemade dough. But if you’re up for it, the homemade dumpling recipe included here is super simple and gives that extra “from-scratch” touch.

Veggies: Onion, Celery, Carrots, and Peas

These are the classic chicken soup veggies that build a flavorful base. Fresh peas are lovely, but frozen peas work beautifully and add a pop of color right at the end.

Broth and Cream

Low-sodium chicken broth forms the savory, comforting base, while a splash of heavy cream adds richness and creaminess to the dish. If you’re dairy-free, coconut milk or a cashew cream could work as alternatives.

Herbs and Seasonings

Poultry seasoning, Italian seasoning, black pepper, and garlic bring warmth and complexity to the broth. Don’t skimp on these as they truly make the dish sing. For an extra herby kick, add fresh parsley or cilantro before serving.

The Best Instant Pot Chicken And Dumplings Recipe

Essential Tools You’ll Need

Instant Pot

Of course, this is the star of the show. I used a 6-quart Instant Pot, which was perfect for this recipe. If you have a different model, make sure to adjust the settings according to your manual.

Knife and Cutting Board

You’ll need these to dice up your chicken and chop your veggies. A sharp chef’s knife will make the process quicker and easier.

Mixing Bowls

One medium bowl for the homemade dumplings (if you’re making them) and a small bowl to mix the cornstarch slurry for thickening are all you’ll need.

Step-By-Step: Instant Pot Chicken and Dumplings Recipe

Step 1: Sauté the Aromatics

Start by pressing the SAUTE button on your Instant Pot. Once it says “Hot,” add the oil and then toss in your chopped onions. Let them cook for about 4–5 minutes until they soften, stirring occasionally. This step helps release the sweetness in the onions and builds a flavorful base for your soup.

Pro tip: If you feel the garlic might burn, add it just a minute before moving on to the next step.

Step 2: Add the Veggies and Chicken

Add in your celery, carrots, and garlic, stirring to combine. Then, add the diced chicken. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown slightly.

Step 3: Season and Add the Broth

Pour in the chicken broth, then add black pepper, poultry seasoning, Italian seasoning, and a pinch of salt (you can adjust this later if needed). Give it a quick stir to distribute the seasonings.

Step 4: Add the Dumplings

If you’re using canned biscuits, cut each biscuit into 8 pieces (like a mini pizza) and drop them right into the pot. If you’re making homemade dumplings, mix up the dough by combining flour, salt, baking powder, and baking soda. Cut in the butter until it resembles coarse crumbs, then stir in the milk. Drop teaspoon-sized pieces of the dough into the soup.

Pro tip: Don’t worry if the dumplings look small; they’ll puff up as they cook!

Step 5: Pressure Cook

Cancel the SAUTE function, secure the lid on the Instant Pot, and select “Pressure Cook” or “Manual” on High Pressure. Set the time for 7 minutes. Once it’s done, let the pressure release naturally for about 10 minutes before carefully venting any remaining steam and removing the lid.

Step 6: Add the Final Ingredients

Stir in the frozen peas and heavy cream. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then add this slurry to the pot and stir until it thickens.

Step 7: Garnish and Serve

Top with freshly chopped parsley or cilantro for a pop of color and flavor. Ladle it up and enjoy the cozy goodness!

The Best Instant Pot Chicken And Dumplings Recipe

Delicious Variations to Try

  • Gluten-Free: Swap the biscuits for a gluten-free biscuit dough or make your own gluten-free dumplings with a 1-to-1 gluten-free flour.
  • Dairy-Free: Use coconut milk or a cashew cream instead of heavy cream. The slight sweetness from coconut milk pairs surprisingly well with the savory broth.
  • Herbed Dumplings: Add chopped fresh herbs like rosemary, thyme, or chives to the dumpling dough for an extra burst of flavor.
  • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a hint of heat.

Serving and Presentation Ideas

Serve this straight from the pot into big, cozy bowls. Garnish with extra fresh parsley for a touch of green. For a fun twist, serve with a side of crusty bread to mop up the creamy broth, or even over a scoop of mashed potatoes if you’re looking for an ultra-comforting meal. A sprinkle of grated Parmesan on top is also a nice touch!

Drink Pairings

A dish as rich and savory as chicken and dumplings pairs wonderfully with a crisp, dry white wine like Sauvignon Blanc or Chardonnay. If you’re a beer lover, a light, hoppy IPA or even a classic lager would balance the creaminess well. And if you’re opting for a non-alcoholic option, try ginger ale or a cold, crisp apple cider!

Storing and Reheating Leftovers

Chicken and dumplings store well in the fridge for up to 3 days. The dumplings may absorb some of the broth, so you might want to add a splash of water or broth when reheating. To reheat, warm it in a pot over medium heat, stirring gently to prevent the dumplings from breaking apart.

For longer storage, freeze it in individual portions. The dumplings can get a little soft after freezing, but the flavors remain delicious.

Adjusting for Different Serving Sizes

This recipe makes about 4 hearty servings, but you can easily double it if you’re feeding a crowd. Just be cautious not to overfill your Instant Pot—stick to the fill line, as dumplings need space to expand. For smaller servings, halve the ingredients but keep the cooking times the same.

The Best Instant Pot Chicken And Dumplings Recipe

Common Questions About Instant Pot Chicken and Dumplings

1. Can I use pre-cooked chicken?
Yes! Shredded rotisserie chicken works great. Add it after pressure cooking to avoid overcooking.

2. Can I skip the cream?
Absolutely. It’ll be less creamy, but still delicious. You could add a little extra broth if needed.

3. What if I don’t have canned biscuits?
Homemade dumplings are super easy to make! Just follow the simple dumpling recipe provided.

4. How do I prevent the dumplings from getting mushy?
Make sure to add them right before pressure cooking and don’t over-stir after cooking.

5. Can I make this on the stovetop?
Yes! Just simmer the soup for 25–30 minutes, then add the dumplings and cook until they’re fluffy and cooked through.

Print
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The Best Instant Pot Chicken And Dumplings Recipe

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This Instant Pot Chicken and Dumplings recipe is so simple and satisfying, you’ll find yourself coming back to it whenever you crave a bowl of warmth and comfort. Give it a try, and feel free to tweak it to make it your own!

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Scale

Chicken Soup

  • 1 Tablespoon oil
  • 1/2 large onion , chopped
  • 2 stalks celery , chopped
  • 1 cup carrots , chopped
  • 1 tablespoons minced garlic (about 3 cloves)
  • 1 pound boneless, skinless Chicken thighs or chicken breasts diced into 1″ pieces
  • 4 cups low sodium chicken broth
  • 1/2 teaspoon black pepper (or to taste)
  • 2 teaspoons poultry seasoning
  • 2 teaspoons Italian Seasoning (Includes thyme, oregano, rosemary, basil, etc.)
  • Salt to taste
  • 5 refrigerated canned biscuits, each cut into 8 pieces (Or see below to make your own)
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 2 Tablespoons cornstarch , (optional to thicken soup)
  • 1/4 cup cold water , (optional to thicken soup)
  • 2 Tablespoons chopped fresh parsley or cilantro , (optional for garnish)

Homemade Dumplings

  • 11/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 Tablespoons butter
  • 3/4 cup milk

Instructions

Step 1: Sauté the Aromatics

Start by pressing the SAUTE button on your Instant Pot. Once it says “Hot,” add the oil and then toss in your chopped onions. Let them cook for about 4–5 minutes until they soften, stirring occasionally. This step helps release the sweetness in the onions and builds a flavorful base for your soup.

Pro tip: If you feel the garlic might burn, add it just a minute before moving on to the next step.

Step 2: Add the Veggies and Chicken

Add in your celery, carrots, and garlic, stirring to combine. Then, add the diced chicken. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown slightly.

Step 3: Season and Add the Broth

Pour in the chicken broth, then add black pepper, poultry seasoning, Italian seasoning, and a pinch of salt (you can adjust this later if needed). Give it a quick stir to distribute the seasonings.

Step 4: Add the Dumplings

If you’re using canned biscuits, cut each biscuit into 8 pieces (like a mini pizza) and drop them right into the pot. If you’re making homemade dumplings, mix up the dough by combining flour, salt, baking powder, and baking soda. Cut in the butter until it resembles coarse crumbs, then stir in the milk. Drop teaspoon-sized pieces of the dough into the soup.

Pro tip: Don’t worry if the dumplings look small; they’ll puff up as they cook!

Step 5: Pressure Cook

Cancel the SAUTE function, secure the lid on the Instant Pot, and select “Pressure Cook” or “Manual” on High Pressure. Set the time for 7 minutes. Once it’s done, let the pressure release naturally for about 10 minutes before carefully venting any remaining steam and removing the lid.

Step 6: Add the Final Ingredients

Stir in the frozen peas and heavy cream. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then add this slurry to the pot and stir until it thickens.

Step 7: Garnish and Serve

Top with freshly chopped parsley or cilantro for a pop of color and flavor. Ladle it up and enjoy the cozy goodness!

Notes

Serving and Presentation Ideas

Serve this straight from the pot into big, cozy bowls. Garnish with extra fresh parsley for a touch of green. For a fun twist, serve with a side of crusty bread to mop up the creamy broth, or even over a scoop of mashed potatoes if you’re looking for an ultra-comforting meal. A sprinkle of grated Parmesan on top is also a nice touch!

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

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