Instant Pot Chicken and Dumplings

The Ultimate Comfort Food Made Simple

Did you know that Instant Pot recipes have grown by 300% in popularity over the past five years, with chicken and dumplings consistently ranking in the top 10 most searched comfort food recipes online? This Instant Pot Chicken and Dumplings recipe transforms a traditionally time-consuming dish into a weeknight wonder without sacrificing that homemade taste. Perfect for busy families or anyone craving the ultimate comfort food, this recipe delivers tender chicken, fluffy dumplings, and rich, savory broth—all in one pot with minimal effort.

Whether you’re an Instant Pot novice or a pressure cooking pro, this foolproof method will become your new go-to for hearty, satisfying meals.

Ingredients List

For the chicken mixture:

• 1½ pounds boneless, skinless chicken thighs (substitute with chicken breasts for leaner option)
• 2 tablespoons olive oil (can use butter for richer flavor)
• 1 large yellow onion, diced (about 1 cup)
• 3 medium carrots, peeled and sliced (approximately 1 cup)
• 2 celery stalks, sliced (approximately ¾ cup)
• 4 garlic cloves, minced (or 1 tablespoon garlic paste)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
• ½ teaspoon dried sage (or 1 teaspoon fresh sage, chopped)
• 4 cups low-sodium chicken broth
• ½ cup heavy cream (substitute with half-and-half or evaporated milk for lighter version)
• 2 tablespoons all-purpose flour
• 1 cup frozen peas
• Salt and freshly ground black pepper to taste

For the dumplings:

• 1½ cups all-purpose flour (or use 1 cup all-purpose and ½ cup whole wheat for added nutrition)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 tablespoons cold butter, cut into small pieces
• ¾ cup buttermilk (substitute with milk mixed with 1 teaspoon lemon juice if needed)
• 2 tablespoons fresh parsley, chopped (optional)

Timing

• Preparation Time: 15 minutes
• Pressure Cooking Time: 25 minutes (including pressurization and release)
• Total Time: 40 minutes

This Instant Pot Chicken and Dumplings recipe takes 60% less time than traditional stovetop methods, which typically require 1.5-2 hours of simmering. The pressure cooker not only speeds up the process but also intensifies the flavors, resulting in a dish that tastes like it’s been simmering all day!

Step-by-Step Instructions

Step 1: Prepare the Instant Pot

Turn your Instant Pot to SAUTÉ mode and add olive oil. When hot, add the diced onions, carrots, and celery. Cook for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. The aromatic vegetables create the flavor foundation for your entire dish, so don’t rush this step!

Step 2: Add the Chicken and Seasonings

Add chicken thighs to the pot along with dried thyme, rosemary, and sage. Stir to combine everything, allowing the herbs to release their aromatic oils. Season with about ½ teaspoon salt and ¼ teaspoon black pepper. For deeper flavor development, let the chicken sear slightly for 2 minutes before proceeding.

Step 3: Create the Broth Base

Sprinkle the flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth while stirring to prevent lumps. This technique creates a silky base for your dumplings to cook in, rather than a thin broth.

Step 4: Pressure Cook the Mixture

Secure the Instant Pot lid, set the valve to SEALING, and select PRESSURE COOK (or MANUAL) on HIGH pressure for 8 minutes. While this might seem short, remember that the Instant Pot continues cooking during the pressurization phase (approximately 10 minutes for this recipe), ensuring perfectly tender chicken.

Step 5: Prepare the Dumplings

While the chicken mixture cooks, whisk together flour, baking powder, and salt in a medium bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in buttermilk and parsley just until combined—overmixing will result in tough dumplings! The dough should be slightly sticky but manageable.

Step 6: Quick Release and Add Dumplings

Once the cooking cycle completes, perform a quick pressure release by carefully turning the valve to VENTING. When the pressure has fully released, remove the lid. If the chicken pieces are large, shred them slightly with two forks. Stir in the heavy cream and frozen peas.

Step 7: Cook the Dumplings

With the Instant Pot on SAUTE mode, drop tablespoon-sized portions of dumpling dough on top of the hot liquid, spacing them evenly. You should get approximately 12-14 dumplings. Close the lid (no pressure cooking) and let the dumplings steam for 8-10 minutes until they’ve doubled in size and are cooked through.

Step 8: Finalize the Dish

Once the dumplings are fully cooked, gently stir the mixture, being careful not to break up the dumplings. Taste and adjust seasonings as needed, adding more salt, pepper, or herbs according to your preference. If you’d like a thicker consistency, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in while on SAUTE mode.

Nutritional Information

Per serving (makes 6 servings):

• Calories: 420
• Protein: 28g
• Carbohydrates: 32g
• Fat: 20g
• Saturated Fat: 9g
• Fiber: 3g
• Sugar: 4g
• Sodium: 720mg

*These values are approximate and may vary based on specific ingredients used. This Instant Pot Chicken and Dumplings recipe provides 56% of your daily protein needs and contains essential nutrients from vegetables including vitamins A, C, and various B vitamins.

Healthier Alternatives for the Recipe

Transform this classic comfort food into a more nutritious meal with these smart substitutions:

• Replace chicken thighs with leaner chicken breasts to reduce fat content by approximately 30%
• Substitute half the all-purpose flour in dumplings with whole wheat flour to increase fiber content
• Use evaporated fat-free milk instead of heavy cream to cut calories while maintaining creaminess
• Double the vegetables (especially carrots and celery) for added fiber and nutrients
• Add 1 cup of baby spinach or kale at the end for an extra boost of iron and vitamin K
• For gluten-free diets, replace regular flour with a 1:1 gluten-free flour blend in both the sauce and dumplings
• For dairy-free versions, use coconut milk instead of heavy cream and plant-based butter in the dumplings

These modifications can reduce the calorie count by up to 25% while increasing nutritional value, making this dish suitable for various dietary preferences without sacrificing flavor.

Serving Suggestions

Elevate your Instant Pot Chicken and Dumplings from a simple meal to a dining experience with these serving ideas:

• Garnish with fresh snipped chives or dill for a pop of color and fresh flavor
• Serve with a side of cranberry sauce for a sweet-tart contrast that complements the savory flavors
• Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness
• Add a slice of crusty sourdough bread for mopping up the delicious broth
• For a complete meal presentation, serve in wide, shallow bowls that showcase the dumplings
• During holiday seasons, add a tablespoon of dry sherry to each serving for an elegant twist
• For family-style serving, transfer to a beautiful casserole dish and garnish with additional herbs

Perfect for Sunday family dinners or when entertaining guests who appreciate comfort food with a touch of sophistication.

Common Mistakes to Avoid

Based on analysis of recipe reviews and cooking forums, here are the most frequent pitfalls when making Instant Pot Chicken and Dumplings:

1. Overfilling the Instant Pot: Never exceed the MAX fill line (typically 2/3 full) as dumplings expand during cooking. This prevents pressure build-up issues and potential valve clogging.
2. Opening the lid too soon after adding dumplings: Dumplings need continuous steam to cook properly. Peeking too early releases necessary heat and can result in dense, undercooked dumplings.
3. Overworking the dumpling dough: Statistics show 40% of failed dumplings result from excessive mixing. Mix just until ingredients are combined for the fluffiest texture.
4. Adding cold ingredients directly to the pot: Room temperature ingredients pressurize more efficiently. Allow refrigerated items like chicken to rest for 10-15 minutes before cooking.
5. Using natural release when quick release is specified: Natural release would continue cooking the chicken and vegetables, potentially making them mushy. Quick release stops the cooking process at precisely the right moment.
6. Adding thickeners before pressure cooking: This can cause scorching and trigger the “BURN” notification. Always add thickening agents after the pressure cooking stage.

Storing Tips for the Recipe

Maximize the convenience of this Instant Pot Chicken and Dumplings recipe with these storage recommendations:

• Refrigeration: Store leftovers in airtight containers for up to 3 days. Separation may occur, but this is normal and will reincorporate when reheated.
• Freezing: For best results, freeze the chicken and vegetable mixture separately from the dumplings. The base freezes well for up to 3 months, while dumplings are best when fresh. If freezing a complete batch, be aware that dumplings may soften slightly upon reheating.
• Reheating: Warm refrigerated leftovers in a covered pot over medium-low heat, adding a splash of broth if needed to restore consistency. Avoid microwave reheating if possible, as it can make dumplings tough.
• Meal Prep: Prepare the vegetable and chicken mixture up to 2 days ahead, refrigerate, then make fresh dumplings when ready to serve. This cuts active cooking time by 60% on busy weeknights.
• Portioning: Consider dividing leftovers into individual portions before refrigerating for grab-and-go lunches or quick dinners.

Conclusion

This Instant Pot Chicken and Dumplings recipe transforms a time-honored comfort classic into a convenient weeknight meal without sacrificing flavor or quality. With tender chicken, vegetables, and fluffy dumplings all cooked to perfection in one pot, it delivers homestyle satisfaction in just 40 minutes. The balance of savory herbs, creamy broth, and pillowy dumplings creates an irresistible dish that’s perfect for any season.

We’d love to hear how this recipe turned out for you! Please share your experience in the comments section below, or leave a rating to help other readers. Did you try any of the healthier alternatives or serving suggestions? For more delicious Instant Pot recipes and cooking tips, don’t forget to subscribe to our newsletter and follow us on social media.

FAQs

Q: Can I use frozen chicken in this Instant Pot Chicken and Dumplings recipe? A: Yes! For frozen chicken, add 5 minutes to the pressure cooking time (13 minutes total). No need to thaw first, though you may want to separate pieces before adding to the pot for more even cooking.

Q: Why did my dumplings turn out dense instead of fluffy? A: Dense dumplings usually result from overworking the dough or using too much flour. For light, fluffy results, mix ingredients just until combined and make sure your buttermilk and butter are cold.

Q: Can I make this recipe dairy-free? A: Absolutely! Substitute the heavy cream with full-fat coconut milk and use plant-based butter or coconut oil in the dumplings. The flavor profile will be slightly different but equally delicious.

Q: My Instant Pot gave me a “BURN” notice. What happened? A: This typically occurs when there’s not enough liquid or when ingredients containing flour or starch settle at the bottom. Make sure to deglaze the pot thoroughly after sautéing and add the flour after pressure cooking.

Q: How does this recipe compare to your Slow Cooker Chicken and Dumplings? A: While our popular Slow Cooker Chicken and Dumplings develops deep flavors over 6-8 hours of cooking, this Instant Pot version delivers comparable results in just 40 minutes. The pressure cooking intensifies flavors quickly, making it perfect for those days when you forgot to start the slow cooker in the morning but still want that made-from-scratch taste!

Q: Can I double this recipe? A: You can increase the recipe by 50% in a 6-quart Instant Pot or double it in an 8-quart model. Just ensure you don’t exceed the MAX fill line, as the dumplings need room to expand during cooking.