Instant Pot Chicken and Dumplings is a comforting one-pot meal that feels like a warm hug on a plate. Tender chunks of chicken swim in a rich, creamy broth filled with soft, pillowy dumplings that soak up all the good flavors. It’s a classic dish made easy and fast thanks to the Instant Pot, perfect for chilly days or when you just want cozy food without a ton of work.
I love making this recipe because it takes so little time, but tastes like it’s been simmering all day. The dumplings turn out just right—fluffy and light—and the chicken gets super tender. I usually add a sprinkle of fresh herbs on top to brighten it up and sometimes sneak in a few veggies like carrots or peas to make it a bit heartier. This is the kind of meal that everyone seems to enjoy, and leftovers (if there are any!) reheat wonderfully.
My favorite way to serve Instant Pot Chicken and Dumplings is right from the pot, ladled into big bowls with a little crusty bread on the side to soak up the broth. It’s the sort of dish that makes you feel taken care of, like a bowl of good old-fashioned home cooking. Whenever I make it, I remember cozy family dinners and how food like this can bring people together with ease and warmth.
Key Ingredients & Substitutions
Chicken: I like using boneless skinless thighs for more flavor and tenderness, but breasts work well too. If you want a richer broth, you can add a bone-in piece or use rotisserie chicken after cooking.
Vegetables: Onion, carrots, and celery form the classic flavor base. If you don’t have celery, bell peppers add a nice touch. Frozen peas are great for a pop of color and sweetness but can be swapped with green beans or corn.
Broth: Low sodium chicken broth lets you control the saltiness. You can use homemade broth or a good-quality store-bought one. If you want it creamier, add a splash of cream or milk at the end.
Dumplings: All-purpose flour is standard, but you can use a gluten-free blend if needed. Baking powder makes them light and fluffy, so don’t skip it. Milk can be swapped with any dairy or plant-based milk for a dairy-free version.
How Do You Make Light and Fluffy Dumplings in the Instant Pot?
Getting dumplings just right is key! Here’s what works best for me:
- Mix the dry ingredients well before adding milk to avoid lumps.
- Stir the batter gently—overmixing can make dumplings dense.
- Use a spoon to drop batter onto simmering broth—space them out a bit.
- Cover the pot with a glass lid or vented cover for even cooking and to trap steam.
- Cook dumplings gently on sauté mode, not boiling hard, for 8-10 minutes until puffed and cooked inside.
With these steps, your dumplings should be tender and fluffy—no heavy dough balls in sight!
Equipment You’ll Need
- Instant Pot or electric pressure cooker – I love it because it cooks everything quickly and makes tender chicken and fluffy dumplings.
- Sharp knife and cutting board – for chopping the vegetables and chicken easily.
- Measuring cups and spoons – to keep your ingredients accurate for perfect flavor.
- Mixing bowl – for whisking together the dumpling batter.
- Wooden spoon or spatula – to stir ingredients and gently drop the batter onto the broth.
- Vented glass lid or heat-safe cover – for simmering the dumplings without pressure build-up.
Flavor Variations & Add-Ins
- Use cooked rotisserie chicken instead of raw for a faster meal and deeper flavor.
- Stir in chopped fresh herbs like thyme, parsley, or tarragon after cooking for extra freshness.
- Swap frozen peas for chopped green beans, corn, or kale to add different veggies.
- Mix in a dash of hot sauce or smoked paprika for a smoky or spicy twist.
Instant Pot Chicken and Dumplings
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless skinless chicken breasts or thighs, cut into chunks
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 cup frozen peas
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
For the Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk (plus extra for dropping dumpling batter)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, 10 minutes under pressure in the Instant Pot, plus around 8-10 minutes for the dumplings to cook. Altogether, plan for about 30 minutes from start to finish. It’s a quick and satisfying homemade comfort meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Turn your Instant Pot on sauté mode and add olive oil or butter. Once hot, toss in the diced onion, carrots, and celery. Cook for about 3-4 minutes, stirring occasionally, until the veggies start to soften.
2. Add Garlic and Chicken:
Stir in the minced garlic and cook for about 1 minute until fragrant. Season the chicken chunks with salt, pepper, thyme, and parsley, then add them to the pot. Brown the chicken on all sides for about 2-3 minutes per side.
3. Add Broth and Pressure Cook:
Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to lift any bits stuck to the surface. Cancel sauté mode, close the lid, and set the Instant Pot to manual or pressure cook on high for 10 minutes.
4. Prepare the Dumpling Batter:
While the chicken cooks, whisk the flour, baking powder, and salt together in a bowl. Add the milk and stir gently just to combine—the batter should be thick but still spoonable.
5. Release Pressure and Add Peas:
After cooking, do a quick pressure release carefully. Open the lid, switch the Instant Pot back to sauté mode, add the frozen peas, and shred the chicken using two forks.
6. Cook the Dumplings:
Drop spoonfuls of the dumpling batter over the simmering broth (aim for 6-8 dumplings). Cover the pot with a glass lid or vented cover to keep the steam in. Let the dumplings cook for 8-10 minutes until puffed and cooked through.
7. Finish and Serve:
Turn off the Instant Pot. Taste the soup and adjust salt and pepper if needed. Ladle the chicken and dumplings into bowls, garnish with fresh parsley, and enjoy your warm, comforting meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before starting. Thaw it overnight in the fridge or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing the water every 30 minutes.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the milk in the dumplings with any plant-based milk like almond, soy, or oat milk. The dumplings will still turn out soft and delicious.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, stirring occasionally to heat evenly. The dumplings may soak up some broth, so you can add a splash of chicken broth or water if it becomes too thick.
Can I Add More Vegetables?
Yes! Feel free to include veggies like green beans, corn, or kale. Add them when you add the peas in step 5 so they cook just right without getting mushy.