Instant Pot Chicken & Dumplings

Why You’ll Love This Recipe

This pressure-cooked version of chicken and dumplings has all the homemade flavor of the traditional dish with a fraction of the time and effort. You’ll love how the Instant Pot tenderizes the chicken and infuses the broth with savory flavor in just minutes. The dumplings are soft, pillowy, and made from simple pantry staples—or you can use biscuit dough for a shortcut. It’s the ultimate comfort food, made fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• Boneless, skinless chicken breasts or thighs
• Onion (diced)
• Carrots (sliced)
• Celery (sliced)
• Garlic (minced)
• Chicken broth
• Olive oil or butter
• Bay leaf
• Dried thyme
• Salt and pepper
• Heavy cream or half-and-half (added after cooking)
• Cornstarch slurry (optional, for thickening)

For the Dumplings:

• All-purpose flour
• Baking powder
• Salt
• Milk
• Butter (melted)
  OR canned biscuit dough (cut into small pieces, for a shortcut)

Directions

1. Set the Instant Pot to Sauté mode. Add olive oil or butter, then sauté onion, carrots, and celery for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.
2. Season chicken with salt, pepper, and thyme. Add to the pot along with the broth and bay leaf. Stir to combine.
3. Cancel Sauté mode. Secure the lid and set to Pressure Cook (Manual) on high for 10 minutes.
4. While the soup cooks, prepare dumplings: In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until just combined. Set aside.
5. Once the cooking cycle is complete, allow a 5-minute natural release, then quick release the remaining pressure.
6. Remove the bay leaf. Shred or dice the cooked chicken directly in the pot using forks or a spatula.
7. Stir in heavy cream. If desired, add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) to thicken the broth.
8. Drop spoonfuls of dumpling batter on top of the hot soup (or add biscuit dough pieces). Cover with the lid (but don’t turn on pressure) and let sit on Keep Warm for 10–12 minutes until dumplings are cooked through and fluffy.
9. Serve hot, garnished with chopped parsley if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 10 minutes (plus pressure build and release)
Total time: 40 minutes

Variations

• Use rotisserie chicken and reduce pressure cook time to 5 minutes.
• Add peas or corn for extra vegetables.
• Use canned biscuits for quick dumplings.
• Make it dairy-free by using unsweetened almond milk and skipping cream.
• Add a dash of hot sauce for a little heat.
• Substitute turkey for chicken to use up leftovers.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat or microwave individual portions until heated through. Add a splash of broth or cream if the soup thickens too much. Dumplings may soften slightly but will still be delicious.

FAQs

Can I use frozen chicken?

Yes, just increase the pressure cook time to 12–13 minutes. Ensure chicken is not stuck together.

Will the dumplings cook on Keep Warm?

Yes, the heat of the soup is enough to steam the dumplings when the lid is closed. No pressure needed.

Can I make the dumplings ahead of time?

The batter is best made fresh, but you can mix dry ingredients ahead and add milk and butter just before cooking.

What’s the best cut of chicken to use?

Boneless thighs are more flavorful and tender, but breasts work well too.

How can I thicken the broth?

Stir in a cornstarch slurry after pressure cooking and simmer on Sauté for a few minutes until thickened.

Are canned biscuits good for dumplings?

Yes, they’re a great shortcut and cook up soft and fluffy in the hot broth.

Can I double the recipe?

Yes, just don’t exceed the max fill line in your Instant Pot. You may need to extend cook time by 1–2 minutes.

Can I make this without dairy?

Yes, omit the cream or use a plant-based alternative, and use oil instead of butter.

How do I know when dumplings are done?

They’ll be puffed up and firm to the touch. Cut one open to check if it’s cooked through.

Can I freeze chicken and dumplings?

You can freeze the soup without dumplings. For best results, make fresh dumplings when reheating.

Conclusion

Instant Pot Chicken & Dumplings is a cozy, satisfying dish made quicker and easier without sacrificing homemade flavor. With tender chicken, rich broth, and fluffy dumplings, it’s a one-pot meal that’s sure to warm you up from the inside out. Whether you’re feeding a family or looking for leftovers to last the week, this easy comfort food classic is a must-try.

Instant Pot Chicken & Dumplings

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Instant Pot Chicken & Dumplings is a comforting one-pot meal featuring tender chicken, vegetables, and fluffy dumplings in a creamy, savory broth—all made quickly and easily using a pressure cooker.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes (plus pressure build and release)
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Pressure Cooked
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 tbsp olive oil or butter
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream or half-and-half
• 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp melted butter
• Optional: 1 can refrigerated biscuit dough, cut into small pieces

Cook Mode Prevent your screen from going dark

Instructions

1. Set Instant Pot to Sauté. Add olive oil or butter, then sauté onion, carrots, and celery for 3–4 minutes. Add garlic and cook for 30 seconds.
2. Season chicken with salt, pepper, and thyme. Add chicken, broth, and bay leaf to the pot. Stir to combine.
3. Cancel Sauté. Seal lid and pressure cook on high for 10 minutes.
4. While cooking, prepare dumpling batter: Mix flour, baking powder, and salt. Stir in milk and melted butter until just combined. Set aside.
5. After cooking, let pressure release naturally for 5 minutes, then quick release the rest.
6. Remove bay leaf. Shred or chop chicken directly in the pot.
7. Stir in heavy cream. If desired, stir in cornstarch slurry and simmer on Sauté to thicken.
8. Drop spoonfuls of dumpling batter (or biscuit dough pieces) on top. Close lid (do not pressure cook) and let sit on Keep Warm for 10–12 minutes, until dumplings are cooked through.
9. Serve hot, garnished with chopped parsley if desired.

Notes

• Use rotisserie chicken to reduce cooking time to 5 minutes.
• Peas or corn can be added after pressure cooking.
• For dairy-free, use plant-based milk and cream alternatives.
• Dumplings may soften when reheated but remain tasty.
• Best to freeze soup without dumplings and add fresh when reheating.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 760mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 105mg