Instant Pot Chicken And Dumplings Recipe

It’s 5 PM. You’re tired. The family is hungry. You need a hero.

That hero is your Instant Pot. And this recipe for Instant Pot Chicken And Dumplings is your cape. We’re talking about the ultimate cozy, soul-warming classic. But we’re making it in a fraction of the time. If you love a classic Southern-style chicken and dumplings but need it fast, this is your recipe.

No standing over a stove for hours. This is a one-pot wonder that cooks itself. You get tender chicken, fluffy dumplings, and a rich broth. All in about 30 minutes. Let’s get your dinner saved.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 20 minutes (plus pressure time)
• Total Time: 40 minutes
• Servings: 6

Ultimate Guide to Instant Pot Chicken And Dumplings

Why is this the only guide you need? Simple. I’m a busy cook, just like you. I tested every shortcut.

This version gives you maximum flavor for minimum effort. The pressure cooker is the magic tool. It makes the chicken incredibly tender in minutes. It builds a deep, savory broth fast.

And those dumplings? They steam right on top. No separate pot needed. This is the fastest, easiest path from “I’m hungry” to a belly full of comfort.

The Simple Ingredients

I love this recipe because it’s built on pantry staples. You probably have most of this already. Let’s check your kitchen.

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1/2 cup frozen peas (optional)
• 1/4 cup heavy cream or half-and-half (optional, for creaminess)

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons melted butter or oil

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the magic happens. Follow these steps and dinner is practically done.

1. Sauté the Aromatics. Set your Instant Pot to “Sauté” mode. Add the oil. Once hot, add the onion, carrots, and celery. Cook for 4-5 minutes until they start to soften.
2. Add the Garlic & Chicken. Stir in the garlic for 30 seconds until fragrant. Season the chicken with salt and pepper. Add it to the pot. You don’t need to cook it through here.
3. Build the Broth. Pour in the chicken broth. Add the thyme and bay leaf. Use a wooden spoon to scrape up any bits from the bottom of the pot. This adds big flavor.
4. Pressure Cook. Cancel the “Sauté” function. Secure the lid. Set the valve to “Sealing.” Cook on HIGH PRESSURE for 8 minutes. It will take about 10 minutes to come to pressure.
5. Quick Release & Shred. Once the cook time is up, do a quick pressure release. Carefully open the lid. Remove the chicken to a plate and shred it with two forks. It will be perfectly tender.
6. Make the Dumpling Dough. While the chicken cooks, whisk the flour, baking powder, and salt for the dumplings in a bowl. Stir in the milk and melted butter just until combined. Don’t overmix.
7. Finish the Stew. Discard the bay leaf from the pot. Stir in the frozen peas and cream (if using). Taste the broth and add more salt or pepper if needed.
8. Cook the Dumplings. Drop spoonfuls of the dumpling dough directly onto the simmering broth. I get about 8 dumplings.
9. Steam to Perfection. Secure the lid again. Set the valve to “Sealing.” Cook on HIGH PRESSURE for just 5 minutes. Let the pressure release naturally for 5 minutes, then do a quick release.
10. Serve and Enjoy! Open the lid, stir the shredded chicken back into the pot, and serve immediately. The dumplings will be light and fluffy.

What to Serve With This Dish

This dish is a full meal in a bowl. But if you want a little something extra, keep it simple. For another fantastic one-pot meal, try this easy one-pot chicken orzo.

Recipe

Instant Pot Chicken And Dumplings Recipe

Make Instant Pot Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 10 min | Cook: 20 min | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1/2 cup frozen peas (optional)
• 1/4 cup heavy cream or half-and-half (optional, for creaminess)

Let’s Get Cooking! (The Step-by-Step)

1

Sauté the Aromatics. Set your Instant Pot to “Sauté” mode. Add the oil. Once hot, add the onion, carrots, and celery. Cook for 4-5 minutes until they start to soften.

2

Add the Garlic & Chicken. Stir in the garlic for 30 seconds until fragrant. Season the chicken with salt and pepper. Add it to the pot. You don’t need to cook it through here.

3

Build the Broth. Pour in the chicken broth. Add the thyme and bay leaf. Use a wooden spoon to scrape up any bits from the bottom of the pot. This adds big flavor.

4

Pressure Cook. Cancel the “Sauté” function. Secure the lid. Set the valve to “Sealing.” Cook on HIGH PRESSURE for 8 minutes. It will take about 10 minutes to come to pressure.

5

Quick Release & Shred. Once the cook time is up, do a quick pressure release. Carefully open the lid. Remove the chicken to a plate and shred it with two forks. It will be perfectly tender.

6

Make the Dumpling Dough. While the chicken cooks, whisk the flour, baking powder, and salt for the dumplings in a bowl. Stir in the milk and melted butter just until combined. Don’t overmix.

7

Finish the Stew. Discard the bay leaf from the pot. Stir in the frozen peas and cream (if using). Taste the broth and add more salt or pepper if needed.

8

Cook the Dumplings. Drop spoonfuls of the dumpling dough directly onto the simmering broth. I get about 8 dumplings.

9

Steam to Perfection. Secure the lid again. Set the valve to “Sealing.” Cook on HIGH PRESSURE for just 5 minutes. Let the pressure release naturally for 5 minutes, then do a quick release.

10

Serve and Enjoy! Open the lid, stir the shredded chicken back into the pot, and serve immediately. The dumplings will be light and fluffy.

Notes

Enjoy your homemade Instant Pot Chicken And Dumplings Recipe!

Nutrition Information

Calories: ~450

Carbohydrates: 40g

Protein: 30g

Fat: 18g

Saturated Fat: 7g

Fiber: 3g

Sugar: 6g

Sodium: ~900mg

Did You Make This?

Leave a review and tag us on social media!

A simple green salad with a bright vinaigrette is perfect. It cuts the richness.

Some crusty bread is great for sopping up the last bits of broth. That’s all you need for a fast, complete dinner.

Make This Recipe Your Own (Quick Swaps)

Got different ingredients? No problem. Make this recipe work for you.

Use rotisserie chicken. Skip the pressure cooking step. Just sauté the veggies, add broth and shredded chicken, and go straight to the dumpling step.

Swap the veggies. No carrots? Use parsnips. No peas? Try green beans. Use what you have.

Make it creamy. Stir in a can of cream of chicken soup with the broth. Or add a splash of cream at the end. Both are delicious.

How to Store Leftovers (If You Have Any!)

This dish stores well. Let it cool completely first.

Store it in an airtight container in the fridge for up to 3 days. The dumplings will soak up some broth, but it’s still tasty.

I don’t recommend freezing it. The dumplings can become mushy when thawed. It’s best fresh.

NUTRITION INFORMATION

• Calories: ~450
• Carbohydrates: 40g
• Protein: 30g
• Fat: 18g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 6g
• Sodium: ~900mg

*This is an estimate. Values can change based on your specific ingredients.

FREQUENTLY ASKED QUESTIONS

Can I use chicken breasts instead of thighs?

Yes! Use 1.5 lbs of boneless, skinless breasts. The cook time is the same. Thighs are more forgiving and stay juicier, but breasts work great.

Why did my dumplings turn out gummy?

You likely overmixed the dough. Mix the wet and dry ingredients just until combined. Lumps are okay. Overmixing makes tough, gummy dumplings.

Can I make this without the cream?

Absolutely. The cream just adds a touch of richness. The broth will be clearer without it, but the flavor is still amazing. You can skip it.

See? I told you we could save dinner. In less time than it takes to decide on takeout, you have a homemade, comforting meal. For a classic slow-cooked version with potatoes and green beans, check out this crockpot chicken, potatoes, and green beans recipe.

Your Instant Pot did the heavy lifting. You just did the flavor directing. That’s a win in my book.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!