The Best Instant Pot Chicken And Dumplings Recipe

There’s something magical about chicken and dumplings—it’s like a hug in a bowl. When the temperatures drop or you’re just craving something cozy, this dish is the ultimate comfort food. And making it in the Instant Pot? That’s a game-changer. Instead of simmering on the stove for hours, you can get tender chicken and fluffy dumplings in under an hour. The Instant Pot locks in all those flavors, making the broth rich and hearty while keeping the chicken juicy and the dumplings soft and pillowy. Perfect for weeknight dinners, lazy weekends, or whenever you need a little warmth in your day!

this RECIPE

Memories of homemade chicken and dumplings

Growing up, my grandma used to make chicken and dumplings from scratch, simmering it on the stove for hours. The whole house would fill with the aroma of chicken, herbs, and that unmistakable smell of dumplings cooking away in the broth. It was always a family event; we’d all gather in the kitchen, sneaking spoonfuls of broth and watching her drop little spoonfuls of dumpling batter in, one by one. Now, whenever I make this recipe, it brings back those cozy memories. I may not have all day to make it the old-fashioned way, but the Instant Pot helps me recreate that same comforting taste in a fraction of the time.

A brief history of chicken and dumplings

Chicken and dumplings is a classic comfort food with deep roots in Southern and Midwestern American cooking, though variations can be found in cuisines worldwide. It likely originated as a way to stretch simple ingredients into a filling meal, with farmers making dumplings from flour, water, and a bit of fat to bulk up a simple chicken soup. Over time, each region developed its own twist: some with fluffy biscuit-like dumplings, others with flat noodle-style ones. In this recipe, we’re leaning into the Southern-style, with fluffy dumplings that cook right in the broth, soaking up all those savory flavors.

Let’s talk ingredients: building layers of flavor

Every ingredient in this recipe has a role to play in creating that rich, comforting flavor we all love.

• Chicken thighs or breasts: Chicken thighs add a bit more richness, while breasts are leaner but still juicy when cooked in the Instant Pot. Either works here, so use what you prefer or have on hand.
• Vegetables: Onion, celery, and carrots form the classic “mirepoix” base for soups, adding depth and sweetness. Feel free to adjust based on your taste; parsnips or leeks make great additions too!
• Canned biscuits or homemade dumplings: Using canned biscuits is a quick and easy way to get fluffy dumplings without extra prep. But if you have the time, homemade dumplings are totally worth it—they’re light, fluffy, and add a bit of a rustic touch.
• Heavy cream: This adds a luscious, creamy finish to the soup. You could use half-and-half or even whole milk in a pinch, though the broth will be less thick.
• Peas: Tossing in peas at the end gives a burst of sweetness and a pop of color. Frozen peas work perfectly here, so you don’t need to plan ahead.
• Seasonings: Poultry seasoning and Italian seasoning provide warmth and complexity. Adjust to taste, and feel free to add a pinch more if you love herbs like thyme or rosemary.

Kitchen gear: What you need (and what you can skip)

For this recipe, you don’t need a lot of fancy equipment—just an Instant Pot and a few basics.

• Instant Pot: The star of the show! This magical appliance helps you cook the chicken and dumplings quickly, infusing the broth with tons of flavor under pressure.
• Sharp knife: For chopping the onions, celery, carrots, and chicken. It makes a huge difference to have a good, sharp knife, especially when you’re working with raw chicken.
• Mixing bowl (optional): If you’re making homemade dumplings, you’ll need a bowl to mix the batter.
• Measuring spoons and cups: Essential for keeping everything in balance, especially when measuring spices and dumpling ingredients.

Step-by-step: making chicken and dumplings in your Instant Pot

1. Start with the sauté function: Hit the SAUTE button on your Instant Pot, add a tablespoon of oil, and let it heat up until the display reads “Hot.” This step ensures your onions will cook evenly without sticking. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add the veggies: Toss in the celery, carrots, and minced garlic. Stir everything together, cooking for another few minutes until the garlic is fragrant. Be careful not to let the garlic burn, as it can turn bitter.
3. Add the chicken: Now, add your diced chicken to the pot, stirring to coat it with all those flavorful veggies. Cook for about 5 minutes until it’s lightly browned. Don’t worry if it’s not fully cooked yet; it will finish cooking under pressure.
4. Add the broth and seasonings: Pour in the chicken broth, black pepper, poultry seasoning, Italian seasoning, and a pinch of salt. Give it all a good stir to combine.
5. Add the dumplings: If you’re using canned biscuits, cut each one into 8 pieces (like slicing a pizza). Drop the pieces into the soup, stirring gently to distribute them. If you’re making homemade dumplings, mix the ingredients as directed, then drop small spoonfuls of the batter into the soup at this stage.
6. Pressure cook: Press CANCEL to turn off the sauté function, close the lid, and select “Pressure Cook” on high for 7 minutes. Once it’s done, allow the pressure to release naturally for about 10 minutes, then do a quick release if needed.
7. Finishing touches: Carefully open the lid, stir in the frozen peas, and add the heavy cream. If you want the soup to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup cold water, and stir it in at this stage. Let it cook for a minute or two on SAUTE mode to thicken up.
8. Garnish and serve: Add chopped parsley or cilantro on top, and serve while it’s piping hot!

Making homemade dumplings (if you’re feeling extra cozy)

For those who want to go all-in, homemade dumplings add a wonderful, rustic feel. In a medium bowl, mix together flour, salt, baking soda, and baking powder. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the milk and stir just until combined. When it’s time to add them, drop small spoonfuls of this batter into the simmering soup.

Variations to try: make it your own!

• Gluten-free: Substitute a gluten-free flour blend for the dumplings. Some brands even have a pre-mixed gluten-free biscuit dough that you can drop right into the soup.
• Dairy-free: Use coconut cream or a dairy-free creamer instead of heavy cream. The coconut cream gives a hint of sweetness, which pairs nicely with the savory flavors.
• Veggie-loaded: Add extra vegetables like mushrooms, bell peppers, or zucchini for a nutritional boost. Just sauté them with the other veggies at the beginning.
• Spicy kick: Add a pinch of cayenne pepper or a chopped jalapeño for a bit of heat. This adds a nice contrast to the creamy base.

Serving suggestions: let’s make it look pretty

Serve this dish in wide, shallow bowls to let the dumplings shine on top. Garnish with a sprinkle of fresh parsley or cilantro for color, and maybe a crack of black pepper. For an extra cozy touch, serve with a side of warm, crusty bread to soak up all that creamy broth. A light salad with a vinaigrette dressing is a great way to balance the richness of the soup.

Perfect pairings

For a cozy night in, a hot mug of spiced apple cider or chai tea is an ideal companion. The warm spices complement the savory flavors of the chicken and dumplings. If you prefer something refreshing, a tall glass of iced tea with lemon or a sparkling ginger ale will cut through the creaminess nicely. For a unique twist, try pairing it with a cold, cucumber-infused water; it’s light and refreshing, which contrasts well with the rich flavors.

Storage and reheating tips

This chicken and dumplings recipe stores beautifully! Let the soup cool, then store it in an airtight container in the refrigerator for up to 3 days. When reheating, use a pot on the stove over low heat, stirring gently to keep the dumplings from falling apart. You may need to add a splash of extra broth or milk to loosen it up, as the dumplings tend to absorb liquid over time. If you’re freezing it, just freeze the soup base without the dumplings, and add fresh dumplings when you reheat it for the best texture.

Adjusting for different servings

This recipe serves about 4-6 people, but you can easily double it if you’re feeding a crowd. Just make sure not to overfill your Instant Pot (stay below the max fill line), as the dumplings need space to expand. For a smaller batch, you can halve the ingredients, but keep the cooking time the same.

FAQs

1. Can I use rotisserie chicken instead?
Yes! Just skip the sautéing step with raw chicken. Add shredded rotisserie chicken when you add the broth, and proceed as directed.

2. Can I use dried herbs instead of fresh?
Absolutely. Dried herbs work well in soups and stews. Just reduce the quantity slightly, as dried herbs are more concentrated.

3. What if I don’t have poultry seasoning?
No problem! You can make your own by combining dried thyme, sage, rosemary, and a pinch of nutmeg.

4. My dumplings turned out too dense. What happened?
This can happen if you over-mix the dumpling batter. Stir until just combined, and they’ll stay light and fluffy.

5. Can I make this on the stovetop instead?
Yes! Just simmer everything in a large pot until the chicken is tender, about 30-40 minutes, then drop in the dumplings and cook until they’re done.

Print