Instant Pot Chicken And Dumplings Recipe

It’s 5:30 PM. The family is hungry. You’re tired. The thought of a long, slow-simmered dinner feels impossible.

I get it. I live it. That’s why I’m obsessed with my pressure cooker. It’s my weeknight superhero. If you love easy one-pot meals, you have to try this creamy one-pot chicken orzo next.

Today, we’re making the ultimate comfort food in a flash: Instant Pot Chicken And Dumplings. This recipe gives you all the cozy, soul-warming flavor in under an hour. No babysitting a pot for hours. Let’s get your dinner on the table.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 25 minutes (plus pressure time)
• Total Time: 50 minutes
• Servings: 6

Ultimate Guide to Instant Pot Chicken And Dumplings

This is the only guide you need. Why? Because I’ve tested every shortcut.

We get maximum flavor with minimum effort. The pressure cooker makes the chicken incredibly tender. The broth becomes rich and deep. The dumplings cook right on top, steaming to fluffy perfection.

It all happens in one pot. That means flavor stays in and cleanup is a breeze. This is a fast dinner that tastes like you cooked all day. You get to be the hero.

The Simple Ingredients

I bet you have most of this already. That’s the beauty of this recipe. It’s built on pantry staples and simple fresh items.

• 2 tbsp butter or olive oil
• 1 medium onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup frozen peas
• 1/4 cup heavy cream or half-and-half (optional, for creaminess)

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 2 tbsp melted butter or vegetable oil

Let’s Get Cooking! (The Step-by-Step)

Follow these steps. It’s easier than you think. I’ll walk you through it.

Recipe

Instant Pot Chicken And Dumplings Recipe

Make Instant Pot Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 15 min | Cook: 25 min | Total: 50 min

Serves: - 4 + bites

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The Simple Ingredients

• 2 tbsp butter or olive oil
• 1 medium onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup frozen peas
• 1/4 cup heavy cream or half-and-half (optional, for creaminess)

Let’s Get Cooking! (The Step-by-Step)

1

Turn your Instant Pot to “Sauté” mode. Let it get hot. Add the butter or oil.

2

Add the onion, carrots, and celery. Sauté for 4-5 minutes. You just want them to start softening. Add the garlic and cook for 1 more minute. This builds a flavor base fast.

3

Season the chicken with salt and pepper. Place it on top of the veggies. Pour in the chicken broth. Add the thyme and bay leaf. Give it a quick stir.

4

Secure the lid. Make sure the valve is set to “Sealing.” Cancel the Sauté function. Select “Pressure Cook” or “Manual” on HIGH pressure. Set the timer for 10 minutes.

5

While the pot cooks, make the dumpling dough. In a medium bowl, whisk the flour, baking powder, and salt. In another bowl, mix the milk and melted butter. Pour the wet into the dry. Stir just until combined. Don’t overmix! A few lumps are fine. Set aside.

6

When the cook time is done, let the pressure release naturally for 5 minutes. Then, carefully do a Quick Release for any remaining pressure.

7

Open the lid. Remove the chicken to a plate and shred it with two forks. It will be fall-apart tender.

8

Turn the Instant Pot back to “Sauté” mode. Stir in the frozen peas and the shredded chicken. If you’re using cream, stir it in now. Let it simmer for 2-3 minutes. Taste and add more salt or pepper if needed.

9

Drop spoonfuls of the dumpling dough directly onto the simmering stew. You should get about 8-10 dumplings.

10

Cover the pot with the lid again (but do not lock it or set it to seal). Let the dumplings steam in the residual heat for 5-7 minutes. They will puff up and look fluffy. A toothpick inserted should come out clean.

11

Serve immediately. Ladle the stew and dumplings into bowls. Dinner is served!

Notes

Enjoy your homemade Instant Pot Chicken And Dumplings Recipe!

Nutrition Information

Calories: ~450

Carbohydrates: 40g

Protein: 30g

Fat: 18g

Saturated Fat: 8g

Fiber: 4g

Sugar: 6g

Did You Make This?

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1. Turn your Instant Pot to “Sauté” mode. Let it get hot. Add the butter or oil.
2. Add the onion, carrots, and celery. Sauté for 4-5 minutes. You just want them to start softening. Add the garlic and cook for 1 more minute. This builds a flavor base fast.
3. Season the chicken with salt and pepper. Place it on top of the veggies. Pour in the chicken broth. Add the thyme and bay leaf. Give it a quick stir.
4. Secure the lid. Make sure the valve is set to “Sealing.” Cancel the Sauté function. Select “Pressure Cook” or “Manual” on HIGH pressure. Set the timer for 10 minutes.
5. While the pot cooks, make the dumpling dough. In a medium bowl, whisk the flour, baking powder, and salt. In another bowl, mix the milk and melted butter. Pour the wet into the dry. Stir just until combined. Don’t overmix! A few lumps are fine. Set aside.
6. When the cook time is done, let the pressure release naturally for 5 minutes. Then, carefully do a Quick Release for any remaining pressure.
7. Open the lid. Remove the chicken to a plate and shred it with two forks. It will be fall-apart tender.
8. Turn the Instant Pot back to “Sauté” mode. Stir in the frozen peas and the shredded chicken. If you’re using cream, stir it in now. Let it simmer for 2-3 minutes. Taste and add more salt or pepper if needed.
9. Drop spoonfuls of the dumpling dough directly onto the simmering stew. You should get about 8-10 dumplings.
10. Cover the pot with the lid again (but do not lock it or set it to seal). Let the dumplings steam in the residual heat for 5-7 minutes. They will puff up and look fluffy. A toothpick inserted should come out clean.
11. Serve immediately. Ladle the stew and dumplings into bowls. Dinner is served!

What to Serve With This Dish

This is a full meal in a bowl. But if you want a little something extra, keep it simple.

A crisp green salad with a vinaigrette is perfect. It cuts the richness. For another hearty, veggie-packed meal, my crockpot chicken potatoes and green beans is a fantastic set-it-and-forget-it option.

Some crusty bread for dipping is always a win. No-fill steamed green beans or roasted broccoli also work great. Pick one. Or just enjoy the pot all by itself!

Make This Recipe Your Own (Quick Swaps)

Use what you have. Make it work for you. Here are my favorite easy swaps.

No chicken thighs? Use breasts. They cook just as fast. Want more veggies? Toss in some chopped mushrooms with the onions. Use a rotisserie chicken. Skip the pressure cooking step. Just sauté veggies, add broth and shredded chicken, then make dumplings.

Make it creamy without cream. Stir in a slurry of 2 tbsp cornstarch mixed with 1/4 cup cold water at the end. It will thicken the broth nicely.

How to Store Leftovers (If You Have Any!)

Let the stew cool completely. Store it in an airtight container in the fridge. It will keep for 3-4 days.

The dumplings will soak up broth over time. They’re still delicious, just softer. To reheat, use the microwave or a pot on the stove. Add a splash of broth or water if it seems too thick.

You can freeze the stew base (without dumplings). The dumplings are best made fresh.

NUTRITION INFORMATION

• Calories: ~450
• Carbohydrates: 40g
• Protein: 30g
• Fat: 18g
• Saturated Fat: 8g
• Fiber: 4g
• Sugar: 6g

*This is an estimate per serving. Values will change with ingredient swaps.

FREQUENTLY ASKED QUESTIONS

Can I use biscuit dough for the dumplings?

Yes! Use 1 can of refrigerated biscuit dough. Cut each biscuit into quarters. Drop the pieces in at the end. Steam as directed.

Why did my dumplings turn out gummy?

You likely overmixed the dough. Mix just until the flour is wet. Lumps are good. Also, don’t peek while they steam! That lets the heat out.

My stew is too thin. How do I thicken it?

Easy fix. Mix 2 tbsp cornstarch with 1/4 cup cold water. Stir this slurry into the simmering stew after you add the chicken back. It will thicken in about a minute.

There you have it. A classic comfort food dinner without the classic all-day cook time. Your pressure cooker just became your best friend. If you’re a fan of rich, savory flavors, you’ll adore this Garlic Parmesan Crockpot Chicken and Potatoes for your next easy dinner.

This recipe proves fast food can be real, hearty, and made by you. It’s a guaranteed crowd-pleaser that gives you your evening back.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!