Some meals aren’t just food — they’re a reset. Chicken and dumplings is one of those. It’s the kind of dinner that slows things down even if your day’s been anything but. And this Instant Pot version keeps that comfort without the long simmer or floury mess.
You get soft dumplings, tender chicken, and a broth that’s thick and full of flavor — all in one pot, with no stovetop juggling. It’s as cozy as the classic, just made a little simpler.
Why This Works So Well in the Instant Pot
Making this dish the old-fashioned way takes a while — especially for the dumplings.
With pressure cooking, you still build a deep broth fast, cook the chicken till it shreds easily, and then finish the dumplings gently with the sauté function. The result is rich without being too heavy, creamy without needing a roux, and all done in one pot.
- No need to cook chicken separately
- The broth builds flavor in minutes
- Dumplings steam to soft, fluffy texture
- Minimal hands-on time, no stove watching
- Great for leftovers or next-day bowls
It’s weeknight-friendly without losing its “made from scratch” feeling.
Ingredients That Bring It Together
The list is simple and familiar — each part brings comfort, body, or flavor.
- Boneless chicken thighs – More tender and forgiving under pressure
- Carrots and celery – Classic aromatics that soften into the broth
- Yellow onion and garlic – Build the base flavor
- Chicken broth – Forms the heart of the stew
- Butter or oil – For sautéing aromatics
- Bay leaf and thyme – Add subtle herbal background
- Heavy cream or milk – For a creamy finish
- Flour and baking powder – For quick homemade dumplings
- Milk and butter (in dough) – Keeps dumplings soft and rich
- Salt and black pepper – Season as you go
Optional: fresh parsley or lemon at the end to brighten it up.
How to Make Chicken and Dumplings in the Instant Pot
This version sticks close to the original but speeds up the parts that usually drag.
- Sauté the Aromatics
Use sauté mode. Melt butter and cook onion, carrot, and celery until soft. Stir in garlic and thyme and cook 1 minute more. - Add Chicken and Broth
Place in chicken, pour in broth, and add bay leaf. Stir and season lightly with salt and pepper. - Pressure Cook
Seal lid and cook on HIGH pressure for 10 minutes. Let it naturally release for 5 minutes, then quick release the rest. Remove chicken, shred it, and return it to the pot. - Make the Dumpling Dough
While the pot’s releasing, mix flour, baking powder, milk, melted butter, and a pinch of salt until just combined. Don’t overmix — it should be thick and scoopable. - Drop the Dumplings
Set Instant Pot back to sauté. Drop spoonfuls of dough gently into the hot broth. Cover loosely with a glass lid or foil and let them cook, covered, for 10–12 minutes until puffed and firm. - Stir in Cream and Serve
Add cream, stir gently, and ladle into bowls.
Swap and Modify Options
This recipe can be tailored without much effort — the base is very forgiving.
- Use rotisserie chicken and skip pressure cooking step
- Add peas or green beans at the end for color and texture
- Swap cream for evaporated milk or omit for a cleaner broth
- Use biscuit dough in a pinch instead of homemade dumplings
- Add extra herbs like rosemary or dill for a different flavor profile
Once you get the hang of the timing, you can adjust it however you like.
Sides That Go with Chicken and Dumplings
This is a full meal on its own, but you can round it out with crisp textures or a little freshness.
| Side Dish | Why It Works |
|---|---|
| Cucumber salad | Crisp and cooling next to warm broth |
| Buttery peas | Bright and sweet pairing |
| Simple green salad | Light contrast to rich dumplings |
| Roasted carrots | Doubles down on sweetness and earthiness |
| Cranberry relish | Brings tartness to balance creaminess |
| Garlic roasted asparagus | Light and slightly bitter contrast |
| Sweet rolls or biscuits | Great for mopping up extra sauce |
How to Store and Reheat Chicken and Dumplings
This holds up well, especially if you reheat with care.
- Refrigerator – Store in an airtight container for up to 4 days
- Reheat Gently – Warm on low heat on stovetop or short microwave intervals
- Add a Splash of Broth – Dumplings soak up liquid — loosen with water or broth before reheating
- Freezing – Freeze broth and chicken only; dumplings can turn mushy in the freezer
- Reheat Dumplings Separately – If needed, warm them gently over steam or microwave briefly with broth
Common Questions About Instant Pot Chicken and Dumplings
Can I make this with chicken breast?
Yes — just reduce pressure cook time to 8 minutes.
What if my dumplings are too wet?
They likely overcooked or were too large. Next time, keep them small and don’t stir too much.
Can I use canned biscuits?
Yes. Cut them into small chunks and drop them in after cooking the chicken, while simmering.
Do I have to use cream?
No — you can leave it out or use a splash of milk for less richness.
How do I know the dumplings are done?
They’ll look puffed and feel firm when pressed lightly with a spoon.
Instant Pot Chicken and Dumplings
Equipment
- Instant Pot For pressure cooking chicken and steaming dumplings
- Mixing bowl For preparing dumpling dough
- Wooden Spoon For stirring broth and dumplings
Ingredients
- 1.5 pounds boneless chicken thighs cut into chunks
- 2 tablespoons butter or olive oil
- 1 yellow onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup all-purpose flour for dumplings
- 2 teaspoons baking powder
- 1/2 teaspoon salt plus more to taste
- 1/2 cup milk for dumplings
- 2 tablespoons butter melted, for dumplings
Instructions
- Set Instant Pot to sauté mode. Add butter, onion, carrot, and celery. Cook for 4–5 minutes until softened. Stir in garlic and thyme and cook 1 more minute.
- Add chicken pieces, broth, bay leaf, and a pinch of salt and pepper. Stir and seal the lid. Cook on HIGH pressure for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick release the rest. Remove bay leaf. Shred chicken and return to the pot.
- In a mixing bowl, combine flour, baking powder, salt, milk, and melted butter. Stir until a thick dough forms.
- Turn Instant Pot to sauté mode. Drop dough by spoonfuls into the hot broth. Cover loosely and steam dumplings for 10–12 minutes until puffed and set.
- Stir in cream gently. Adjust seasoning if needed and serve hot.
Notes
- For fluffier dumplings, avoid overmixing the dough.
- Reheat with added broth to loosen the texture.
- Add peas or herbs at the end for a pop of color.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.