Instant Pot Chicken and Dumplings
This Instant Pot Chicken and Dumplings recipe delivers soft dumplings, tender chicken, and a creamy, comforting broth — all made faster in one pot, no stovetop juggling needed.
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
- ½ teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken broth
- ½ cup heavy cream
- 1 cup all-purpose flour for dumplings
- 2 teaspoons baking powder
- ½ teaspoon salt plus more to taste
- ½ 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.
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