Hey there, my friend 👋. If you love comfort food but hate waiting hours to enjoy it, then you are in the right place.
This Instant Pot Chicken and Dumplings Recipe gives you everything you love about the classic dish—tender chicken, soft dumplings, and a creamy broth—all in a fraction of the time.
And guess what? You don’t need to be a pro in the kitchen to pull this off. I am going to walk you through it step by step.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Instant Pot (of course!)
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Important Info
- Servings: 6 bowls
- Estimated Cost: You can make this for around $12-$15, depending on your local grocery prices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Additional Time: 10 minutes (for pressure release)
- Calories per Serving: About 350 calories
- Cook Method: Instant Pot
- Season: Perfect all year round
- Course: Main Course
- Cuisine: American
- Diets: Not suitable for gluten-free or keto diets
How to Make Instant Pot Chicken and Dumplings
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts (or thighs), cubed
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 cup frozen peas
- 1 cup heavy cream
Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 tablespoon melted butter
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken breasts | Chicken thighs or rotisserie chicken |
| Heavy cream | Whole milk or half-and-half |
| All-purpose flour | Gluten-free flour blend |
| Butter | Olive oil |
| Frozen peas | Fresh peas or green beans |
Instructions
- Set your Instant Pot to Sauté mode and melt the butter. Add the onions, garlic, carrots, and celery, stirring for about 3 minutes until they soften.
- Add the cubed chicken, chicken broth, salt, pepper, thyme, and parsley. Stir well to combine.
- Cancel Sauté mode, close the lid, and set your Instant Pot to Pressure Cook (Manual) for 10 minutes. Make sure the vent is set to Sealing.
- While the chicken cooks, prepare the dumplings by mixing flour, baking powder, salt, milk, and melted butter in a bowl. Stir until just combined (do not overmix).
- Once the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes, then do a quick release for any remaining pressure.
- Turn the pot back to Sauté mode and stir in the peas and heavy cream.
- Drop spoonfuls of the dumpling batter into the pot. Cover with the lid (without sealing) and let them cook for 5 minutes until they are fluffy and cooked through.
- Stir gently, serve hot, and enjoy!
Helpful Tips
- If you want extra thick broth, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in before adding the dumplings.
- Use chicken thighs instead of breasts for a juicier and richer flavor.
- Don’t overmix the dumpling batter—it should be just combined for the best texture.
- If your dumplings sink, don’t worry! They will puff up as they cook.
- Feel free to add mushrooms, potatoes, or corn for extra heartiness.
What to Serve with Instant Pot Chicken and Dumplings
This dish is already a complete meal, but if you want to add something extra, here are some ideas:
- Crusty bread – Perfect for soaking up the creamy broth.
- Simple side salad – A fresh, crisp salad balances the richness.
- Steamed vegetables – Broccoli or green beans make a great side.
How Do You Serve the Recipe?
I like to serve this in deep bowls with a big spoon to scoop up all that creamy goodness. If you want to make it fancy, sprinkle some fresh parsley on top before serving.
Where Do You Serve This Recipe the Most?
This is the perfect dish for a cozy dinner at home. It’s also great for family gatherings or when you need a quick and hearty meal after a long day. Since it reheats well, it’s a fantastic option for meal prep too.
Storage
Short-Term Storage (Room Temperature)
- If you are serving this within 2 hours, keep it in the pot on the Keep Warm setting.
Refrigeration
- Let the dish cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Reheat it in a microwave or on the stovetop over low heat, stirring occasionally.
Freezing
- This dish freezes well, but the dumplings may get a little soft. To freeze, store in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge and reheat on the stove for best results.
Frequently Asked Questions
Can I use canned biscuits instead of homemade dumplings?
Yes, you can. Just cut them into small pieces and drop them in during the last 5 minutes of cooking. They will puff up just like homemade dumplings.
Can I make this dairy-free?
Yes. Swap the butter for olive oil and use coconut milk or a dairy-free cream alternative instead of heavy cream.
Can I use pre-cooked chicken?
Yes. If using rotisserie or leftover chicken, add it after pressure cooking when you stir in the peas and cream.
Can I make this on the stovetop?
Yes. Just simmer everything in a large pot for about 30 minutes, then drop in the dumplings and cook until they are done.
How do I know when the dumplings are cooked?
They should float to the top and be fluffy inside when you cut one open.
Meta Description
Make this Instant Pot Chicken and Dumplings Recipe in just 35 minutes. A creamy, hearty meal with soft dumplings and tender chicken—perfect for any day.