instant pot chicken and dumplings recipe

Written BySheba G Updated On
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The Best instant pot chicken and dumplings recipe

I absolutely love making chicken and dumplings in my Instant Pot. It is one of those meals that feels like a warm hug on a cold day, and my whole family gets excited when they see it on the dinner table. The best part is how easy and fast it is compared to the traditional stovetop version. I can have this comforting dinner ready in under an hour, which is perfect for busy weeknights when I still want to serve something homemade and hearty.

This recipe is packed with tender chicken, flavorful vegetables, and fluffy dumplings that soak up all that savory broth. It is a complete meal in one pot, which means less cleanup for me. Plus, using the Instant Pot helps lock in all the flavors and nutrients, so I feel good about serving this to my kids. It is a great way to get them to eat more veggies without any complaints.

Whether it is a chilly evening or just a day when we need some comfort food, this Instant Pot chicken and dumplings always hits the spot. It is also a fantastic dish for family gatherings or potlucks because it is easy to double the recipe and everyone loves it. I hope you enjoy making it as much as I do.

Instant Pot Chicken and Dumplings

4.9 from 1176 votes

A comforting and hearty chicken and dumplings recipe made quickly in the Instant Pot. Tender chicken, vegetables, and fluffy dumplings in a creamy broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken and Broth

1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt

For the Dumplings

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons melted butter

For the Creamy Base

1/2 cup heavy cream
1 tablespoon cornstarch mixed with 2 tablespoons water

👨‍🍳Directions

1Turn the Instant Pot to saute mode and add olive oil. Add the diced onion, carrots, and celery. Cook for 3 to 4 minutes until softened.
2Add the minced garlic and cook for 1 minute until fragrant.
3Add the chicken thighs, chicken broth, dried thyme, dried rosemary, black pepper, and salt. Stir to combine.
4Close the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
5While the chicken cooks, make the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until a soft dough forms.
6Once the Instant Pot timer goes off, do a quick release of the pressure. Carefully open the lid.
7Remove the chicken thighs to a cutting board and shred them with two forks. Return the shredded chicken to the pot.
8Turn the Instant Pot to saute mode. Stir in the heavy cream and the cornstarch slurry. Let it simmer for 2 to 3 minutes until the broth thickens slightly.
9Drop spoonfuls of the dumpling dough on top of the simmering broth. Do not stir.
10Close the lid, set the valve to sealing, and pressure cook on high for 4 minutes.
11Do a quick release of the pressure. Carefully open the lid and serve hot.

🔧Equipment

Instant Pot
Mixing bowl
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 900mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

For a thicker broth, you can add more cornstarch slurry. If you prefer chicken breasts, you can use them, but reduce the initial pressure cooking time to 10 minutes.

Watch Video Of How Instant Pot Chicken and Dumplings Works

This Instant Pot chicken and dumplings recipe has become a staple in our home because it is so reliable and delicious. It is the perfect meal for a cozy family dinner or when you need to bring comfort food to a gathering. I know you will love how easy and satisfying it is.

❓ Frequently Asked Questions About Instant Pot Chicken and Dumplings

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken thighs or breasts. Just increase the initial pressure cooking time by 5 minutes. Make sure the chicken is fully cooked before shredding.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. The dumplings may soften over time.

3. Can I make this recipe gluten free?

Yes, you can use a gluten free all purpose flour blend for the dumplings. Make sure your chicken broth is also gluten free. The rest of the ingredients are naturally gluten free.

4. Why are my dumplings dense?

Dense dumplings can happen if you overmix the dough. Stir just until the ingredients come together. Also, make sure your baking powder is fresh.

5. Can I add other vegetables?

Absolutely. Peas, corn, or green beans are great additions. Add them after pressure cooking and before adding the dumplings.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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