If you crave a steamy bowl of comfort that feels like a hug in a dish, look no further than Instant Pot Chicken and Dumplings. This soul-satisfying, one-pot meal is a creamy, dreamy blend of tender chicken, vegetables, and fluffy dumplings, all tied together with rich broth and a touch of fresh herbs. Whether you’re cooking for family or looking to impress your friends, this classic recipe turns out perfectly every time and makes you wish the pot was just a little bit bigger.

Instant Pot Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

The magic of Instant Pot Chicken and Dumplings is that every ingredient has its part to play—each one adds a special something, whether it’s savory depth, hearty texture, or a burst of color. Gather these kitchen essentials, and you’ll have a pot of comfort on your table in under an hour!

Olive oil (1 tbsp): Gives the veggies a beautiful base and imparts a subtle fruity note right from the start.
Butter (1 tbsp): Adds richness and helps the vegetables caramelize for extra flavor.
Onion, small, chopped: Forms the aromatic foundation that infuses the broth with subtle sweetness.
Carrots, 2, peeled and sliced: Provide color, a gentle sweetness, and that signature carrot flavor in every bite.
Celery stalks, 2, sliced: Essential for a classic chicken and dumplings base—don’t skip these crunchy guys!
Garlic, 3 cloves, minced: Breathes in earthy warmth that draws everything together beautifully.
Boneless, skinless chicken thighs or breasts (1½ lbs): The heart of the dish—use thighs for richness, breasts for a lighter touch.
Salt (1 tsp): Awakens all the other flavors in the pot; taste and adjust to your liking at the end.
Black pepper (½ tsp): Adds the perfect kick and spice underneath the creamy broth.
Dried thyme (1 tsp): Brings classic herby, slightly minty notes that pair perfectly with chicken.
Dried rosemary (½ tsp): Lends depth and an elusive woodsy aroma; just a small amount goes a long way.
Chicken broth (4 cups): The backbone of the stew, making everything luxuriously savory.
Frozen peas (1 cup): Add color, pop, and just the right amount of sweetness at the end.
Heavy cream (½ cup): This is where the magic happens—a splash at the end makes it incredibly creamy.
For the Dumplings:
All-purpose flour (1 cup): The base for super-fluffy, tender dumplings that rest atop your stew.
Baking powder (1½ tsp): Ensures your dumplings puff up perfectly every time.
Salt (½ tsp): For flavor right inside every dumpling.
Butter, melted (1 tbsp): Makes the dumplings extra tender and rich.
Milk (½ cup): Binds everything into a soft, scoopable dough; any milk works!

How to Make Instant Pot Chicken and Dumplings

Step 1: Sauté the Vegetables

Start by firing up your Instant Pot to Sauté mode and heating the olive oil with the butter until melted and shimmering. Toss in the chopped onion, carrots, and celery, and let them cook for about 5 to 6 minutes, stirring occasionally, until the vegetables soften and the onions turn golden and fragrant. Don’t rush this part—it’s where tons of flavor builds!

Step 2: Build the Base

Add the minced garlic and stir for just 1 more minute—trust me, that garlicky aroma signals good things ahead. Next, nestle in the chicken thighs or breasts, scatter over the salt, pepper, thyme, and rosemary, then pour in the savory chicken broth. Give everything a gentle stir to combine, then cancel Sauté mode.

Step 3: Pressure Cook the Chicken Mixture

Secure the Instant Pot lid, make sure the valve is set to Sealing, and select Manual (High Pressure) for 10 minutes. While the Instant Pot Chicken and Dumplings works its magic, you’ll have just enough time to mix up your dumpling dough—talk about efficient comfort food!

Step 4: Prepare the Dumpling Dough

In a medium bowl, combine the flour, baking powder, and salt. Pour in the melted butter and milk, then stir until just combined; a few lumps are perfectly fine. Over-mixing results in tough dumplings, so give it a quick, gentle stir and set aside until the pressure cooking finishes.

Step 5: Shred and Add Dumplings

Once the cooking time is up, let the pressure release naturally for 5 minutes. Quick release any remaining steam, then carefully open the lid. Shred the chicken right in the pot using two forks—it’s so tender, it practically falls apart. Now, drop spoonfuls of dumpling dough across the surface of the bubbling stew.

Step 6: Cook the Dumplings

With the dumplings nestled in, close the lid loosely (but don’t seal) and switch back to Sauté. Let everything simmer uncovered for 5 to 7 minutes. The tops of the dumplings should puff and look cooked through, and the stew will thicken a bit more as they cook.

Step 7: Finish and Serve

Stir in the frozen peas and heavy cream, letting everything gently heat through for a few minutes so it turns gloriously creamy and the peas brighten up. Ladle your Instant Pot Chicken and Dumplings right into bowls and get ready for serious cozy vibes.

How to Serve Instant Pot Chicken and Dumplings

Garnishes

A scatter of chopped fresh parsley, a pinch of cracked black pepper, or a dusting of extra thyme can make your Instant Pot Chicken and Dumplings look as inviting as it tastes. For an added pop, a tiny squeeze of lemon brightens the flavors beautifully.

Side Dishes

This dish is a satisfying meal all on its own, but you can make it a feast with a crisp green salad, some roasted green beans, or a fluffy homemade biscuit on the side. If you want to keep things extra cozy, serve it with warm, crusty bread to mop up every last drop.

Creative Ways to Present

For a charming dinner party touch, ladle the soup and dumplings into individual ramekins or mini soup crocks. Or, serve with a gravy boat of extra cream at the table for guests to enrich their bowls just how they like. A sprig of fresh thyme perched on top finishes the look beautifully.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Instant Pot Chicken and Dumplings to room temperature before transferring to containers. The stew will keep well in the refrigerator for up to 3 days; the flavors meld even more over time, making leftovers extra delicious!

Freezing

If you want to stash some away for a rainy day, portion the cooled stew into freezer-safe containers. Dumplings tend to soften a bit upon reheating but still taste wonderful. Thaw overnight in the fridge for best results, and enjoy Instant Pot Chicken and Dumplings on demand.

Reheating

To reheat, simply warm gently in a saucepan over medium-low heat with a splash of extra broth or milk to loosen up the texture. A few minutes in the microwave also works great for single servings. Stir occasionally to ensure everything heats evenly and stays creamy.

FAQs

Can I use rotisserie chicken or leftover chicken instead?

Absolutely! Simply add your cooked, shredded chicken after pressure cooking the vegetables and broth, just before the dumplings go in. It’s a fantastic shortcut for Instant Pot Chicken and Dumplings when you’re short on time.

Can I substitute the heavy cream with something lighter?

Yes, you can use whole milk, half-and-half, or even a non-dairy alternative if you’d like a lighter version. The result will be slightly less rich but still creamy and comforting.

What’s the secret to fluffy dumplings?

Be sure not to over-mix the dumpling dough, and don’t overcrowd them in the pot. Letting them steam gently on top of the stew as it simmers keeps them light and airy every time you make Instant Pot Chicken and Dumplings.

Can this recipe be made gluten-free?

Swap the all-purpose flour with your favorite gluten-free blend (one that includes xanthan gum works best). The dumplings won’t puff quite the same, but the flavor will still be outstanding!

Can I add extra vegetables?

Definitely! Try diced potatoes, corn, green beans, or even spinach for a twist. Just be sure not to overload the Instant Pot so the dumplings have room to cook on top.

Final Thoughts

If you’re searching for a guaranteed cozy dinner, this Instant Pot Chicken and Dumplings will warm you right through and bring smiles to the table every time. There’s no better way to turn simple ingredients into a bowl of pure comfort, so grab your spoon and enjoy this timeless classic!

Instant Pot Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a comforting bowl of Instant Pot Chicken and Dumplings, a delicious and hearty dish perfect for a cozy meal. Tender chicken, flavorful vegetables, and fluffy dumplings in a creamy broth make this a family favorite.

Ingredients

Scale

Chicken and Vegetables:

1 tbsp olive oil
1 tbsp butter
1 small onion (chopped)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
3 cloves garlic (minced)
1½ lbs boneless, skinless chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
½ tsp dried rosemary
4 cups chicken broth
1 cup frozen peas
½ cup heavy cream

For the Dumplings:

1 cup all-purpose flour
1½ tsp baking powder
½ tsp salt
1 tbsp butter (melted)
½ cup milk

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Instructions

Prepare Chicken and Vegetables: Sauté onion, carrots, and celery. Add garlic, chicken, seasonings, and broth. Cook under pressure.
Make Dumplings: Mix dumpling ingredients. Shred chicken and drop spoonfuls of dough over the soup.
Finish: Cook dumplings, stir in peas and cream. Serve hot.