Instant Pot Chicken and Dumplings is an easy comfort food dinner recipe that includes tender chicken and fluffy, homemade dumplings.
Looking for an easy, comforting dish to make in your Instant Pot? This chicken and dumplings recipe is perfect for a busy weeknight!
The best part is, that it only takes about an hour to cook. So you can have a delicious, home-cooked meal on the table in no time.
If you’re like me, you’re always looking for ways to make your favorite dishes a little bit easier. That’s why I love my Instant Pot—it makes cooking a breeze!
Today, I’m going to show you how to make chicken and dumplings in your Instant Pot. It’s so easy and delicious, that you’ll wonder why you haven’t been making it this way all along!
Pressure Cooker Chicken and Dumplings
Here are some commonly asked questions
How to store Chicken and Dumplings?
Chicken and dumplings can be stored in the fridge for up to 3 days or in the freezer for up to 2 months. To store, place the cooled chicken and dumplings in an airtight container. When ready to eat, reheat in the oven or microwave until warmed through.
Can I make this with turkey?
Yes, you can definitely make turkey and dumplings! Just follow the same instructions but use turkey breasts instead of chicken. Yum!
My dumplings are falling apart, what did I do wrong?
There are a few things that could cause this. One possibility is that you didn’t add enough flour to the dough. Another possibility is that you overworked the dough which made the gluten too tough.
Can I make this with a slow cooker?
Yes, you can make chicken and dumplings in a slow cooker. Just follow the same instructions but cook on low for 6-8 hours or on high for 3-4 hours.
Note – you will need to saute the veggies in a skillet on the stovetop before adding them to the slow cooker and continuing the process with the chicken and the dumplings.
chicken and dumplings recipe
Ingredients for Instant Pot Chicken and Dumplings
Dumplings
- all-purpose flour
- baking powder
- salt
- cold butter
- milk
Chicken
- olive oil – You can also use butter + olive oil for extra flavor
- onion – chopped
- carrots – chopped
- celery – chopped
- garlic – minced
- chicken breasts – boneless / skinless
- potatoes – peeled and chopped into bite-sized cubes- OPTIONAL
- Italian seasoning
- salt
- black pepper
- chicken broth
- cornstarch
- water
- peas – frozen
What can I use instead of chicken broth?
If you don’t have chicken broth on hand, you can use water or vegetable broth. However, using water will result in a more bland soup. So, if you go this route, you may want to add some additional seasonings to the soup.
Can I make this without the dumplings?
Yes, you can certainly make chicken soup without the dumplings. Just follow the same instructions but omit the dumpling dough. You could also add some cooked rice or noodles to the soup instead of dumplings. Enjoy!
How to Make Instant Pot Chicken and Dumplings
Dumplings
- In a large bowl, whisk together flour, baking powder, and salt.
- Add the cold butter and mix everything with the help of your hands or a pastry blender. Mix until the butter pieces are very small.
- Pour milk and mix until the dough comes together.
- Refrigerate the dough for at least 30 minutes.
Chicken
- Set the instant pot on SAUTE function, and let it heat up. Add olive oil (or butter + olive oil) once the butter melts add onion, carrots, and celery, and cook until the veggies start to soften about 3-4 minutes.
- Add garlic and sauté it for a few seconds.
- Add chicken breasts, potatoes, mixed Italian seasoning, salt, and pepper; give a mix.
- Next, add chicken broth. Mix and let it bubble for a few minutes.
- Take the dough out of the fridge. Scoop one tablespoon of dumpling dough and place it on top of the broth.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes. Then quick release the remaining pressure.
- Open the lid and press the CANCEL button.
- Carefully take the chicken and dumplings out with the help of tongs.
- Shred the chicken breasts with a fork.
- Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
- Set the instant pot on SAUTE function.
- Add the frozen peas and stir to combine.
- Next, add the shredded chicken back to the INSTANT POT.
- Once the liquid starts to bubble, add the cornstarch slurry and simmer until the broth has thickened.
- CANCEL the SAUTE button.
- Return the dumplings to the pot just before serving.
Recipe Notes
- You can store the chicken and dumplings in an airtight container for 3-4 days in the refrigerator, and around 2 months in the freezer. (Store dumplings and the soup separately).
- You can use chicken thighs instead of breasts if you want. The pressure cooking time and method should remain the same.
- Optionally you can add 1-2 potatoes (peeled and chopped into bite-sized cubes) to make this recipe more filling. Use russet potatoes if you’re planning on adding potatoes because they’re starchier and therefore they will help make the soup more thick and creamy.
Can I make this ahead of time?
Yes, chicken and dumplings can be made ahead of time and stored in the fridge for up to 3 days or in the freezer for up to 2 months.
To store, place the cooled chicken and dumplings in an airtight container. When ready to eat, reheat in the oven or microwave until warmed through. Enjoy!
How do I make gluten-free dumplings?
There are a few ways to make gluten-free dumplings. One option is to use a gluten-free flour blend in place of the regular flour.
Another option is to use potato starch or tapioca flour in place of the regular flour. These egg dumplings will be more delicate but still delicious! Enjoy!
What size Instant Pot do you use for this recipe?
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
What is the difference between a pressure cooker and an instant pot?
By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.
A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.
An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.
Here are my favorite Instant Pot Tools and Accessories!
- Instant Pot
- Non-Stick Instant Pot Insert with Silicone Lid
- Accessory Set
- Glass Lid
- Sealing Rings
- Silicone Egg Bites Mold
- Large Mesh Steamer Basket
- Complete Cook & Bake Set
If you love this easy Instant Pot Chicken and Dumplings recipe, you’re going to love these other quick dinners too. Please click each link below to find the easy, printable recipe!
Other Chicken Recipes
Triple Cheddar Chicken and Pasta
Spinach Stuffed Chicken Parmesan
Chicken Parmesan Grilled Cheese Sandwich
Slow Cooker Chicken Parmesan Soup
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Instant Pot Chicken and Dumplings
Ingredients
Dumplings
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cold butter
- 3/4 cup milk
Chicken
- 2 tablespoons olive oil You can also use 1 tbsp butter + 1 tbsp olive oil for extra flavor
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 chicken breasts boneless / skinless
- 2 potatoes peeled and chopped into bite-sized cubes- OPTIONAL
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup peas frozen
Instructions
Dumplings
- In a large bowl, whisk together flour, baking powder, and salt.
- Add the cold butter and mix everything with the help of your hands or a pastry blender. Mix until the butter pieces are very small.
- Pour milk and mix until the dough comes together.
- Refrigerate the dough for at least 30 minutes.
Chicken
- Set the instant pot on SAUTE function, let it heat up. Add olive oil (or butter + olive oil) once the butter melts add onion, carrots, and celery, cook until the veggies start to soften about 3-4 minutes.
- Add garlic and sauté it for a few seconds.
- Add chicken breasts, potatoes, mixed Italian seasoning, salt, and pepper; give a mix.
- Next, add chicken broth. Mix and let it bubble for a few minutes.
- Take the dough out of the fridge. Scoop one tablespoon of dumpling dough and place it on top of the broth.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes. Then quick release the remaining pressure.
- Open the lid and press the CANCEL button.
- Carefully take the chicken and dumplings out with the help of tongs.
- Shred the chicken breasts with a fork.
- Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
- Set the instant pot on SAUTE function.
- Add the frozen peas and stir to combine.
- Next, add the shredded chicken back to the INSTANT POT.
- Once the liquid starts to bubble, add the cornstarch slurry and simmer until the broth has thickened.
- CANCEL the SAUTE button.
- Return the dumplings to the pot just before serving.
Notes
- You can store the chicken and dumplings in an airtight container for 3-4 days in the refrigerator, and around 2 months in the freezer. (Store dumplings and the soup separately).
- You can use chicken thighs instead of breasts if you want. The pressure cooking time and method should remain the same.
- Optionally you can add 1-2 potatoes (peeled and chopped into bite-sized cubes) to make this recipe more filling. Use russet potatoes if you’re planning on adding potatoes because they’re starchier and therefore they will help make the soup more thick and creamy.
Equipment
- 1 Instant Pot/Electric Pressure Cooker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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