Your favorite comfort food can now be made quicker with the help of the Instant Pot! Learn how to make a nourishing and homemade Instant Pot Chicken and Dumplings in about an hour.
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Love Them or Hate Them?
Doesn’t it seem like most people either love or hate chicken and dumplings? I’ll admit, when I was growing up, I was not a huge fan.
Maybe it was the refrigerated biscuit dough that was plopped unceremoniously on top of the soup, that turned me off? They never seemed to cook all the way through, leaving them a mix of soggy and doughy in the center.
I went throughout my teenage years and most of my twenties without having any chicken and dumplings. But then, about 5 years ago, I decided to try them again, making them completely from scratch. I can’t tell you the difference in dumplings when you make them from scratch, instead of using biscuit dough. It’s a big difference!
Turns out, I love chicken and dumplings, when made with fresh dumplings. Below I share my tried and true recipe for a homemade dumpling that will transform your chicken and dumplings experience!
Chicken and Dumplings Meet Instant Pot
I am convinced that every type of soup can be made in the Instant Pot, and chicken and dumplings is no exception! While this recipe does have quite a few ingredient and steps, I really think you’ll find it is worth it. It has rich flavors and is comfort food at its best. Plus, when you make Instant Pot Chicken and Dumplings, you only have one pot to wash 🙂
Instant Pot Chicken and Dumplings
To make this Instant Pot Chicken and Dumplings, you’ll start by prepping the dumplings – which takes less than 3 minutes and doesn’t come with the anxiety of opening a tube of biscuit dough. Simply mix together 2 cups flour, 1 tbsp baking powder, and a teaspoon of salt. In another small bowl, mix together 3/4 cup milk with 2 tbsp melted butter. Pour the milk mix into the flour mix and stir until just combined. Set this aside for later.
Next you’ll pour olive oil into your Instant Pot and set it to saute. Sprinkle 2 chicken breasts with salt and pepper and saute them for 3 minutes a side, then remove and aside.
Add more olive oil to the Instant Pot, if necessary, to coat the bottom. Next add the onions and saute 3 minutes, until softened. Add in diced celery, carrots, and garlic, and saute an additional 3 minutes. Next, add in 2 bay leaves and a half teaspoon of ground thyme and cook until fragrant (about a minute).
Pour in 5 cups chicken broth, scraping the bottom of the pan to get all the flavor drippings and make cleaning your Instant Pot later a bit easier.
Add back in chicken breasts and potatoes, then drop dumplings on top, each the size of a teaspoon. Close the lid, turn venting knob to the sealing position, and pressure cook on high for 10 minutes. Let the pressure release naturally for about 15 minutes.
Gently scoop out the dumplings and set aside. Remove the chicken, shred, then return to the Instant Pot. Add in 1/2 cup peas (optional). Combine 1/2 cup flour with a cup of the soup mixture, stirring well to remove any flour clumps. Pour into the soup, along with 1/4 cup heavy cream, and mix well as the soup thickens.
Gently return the dumplings to the pot, placing them on top of the soup. Serve warm!
Printable Recipe – Instant Pot Chicken and Dumplings
Do you want to print out this recipe to hang on your fridge or share with a friend? Here is a printable version!
Instant Pot Chicken and Dumplings
A soul satisfying homemade chicken and dumplings made completely in the Instant Pot!
Ingredients
- 2.5 cups flour divided
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 cup milk
- 2 tbsp butter melted
- 2 tbsp olive oil
- salt and pepper
- 2 large chicken breasts boneless and skinless
- 1 medium onion diced
- 1 celery rib diced
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 2 bay leaves
- 1/2 tsp ground thyme
- 5 cups chicken broth
- 1 large potato peeled and cubed
- 1/2 cup peas
- 1/4 cup heavy cream
Instructions
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To Make Dumpling Dough: In a medium bowl, combine 2 cups flour, baking powder, and salt. In a small bowl, combine milk and melted butter. Add the milk/butter into the flour and mix until just combined.
Turn the instant pot onto saute and add olive oil. Season chicken breast with salt and pepper, then saute for 3 minutes a side. Set aside.
Add more olive oil, if necessary, to coat the bottom of the pot. Add onion and saute for 3 minutes. Add in celery, carrots, and garlic, and saute an additional 2 minutes. Add in bay leaves and thyme and saute until fragrant.
Pour in chicken broth and stir, scraping the bits off the bottom of the pan. Add back in the chicken breasts with their juices, and the potatoes. Drop dumpling dough on top, each about the size of a teaspoon. Close the lid, with venting knob to sealing position, and cook on high pressure for 10 minutes. Allow pressure to release naturally (about 15 minutes).
Remove dumplings and set aside. Remove chicken and shred, then return back to the Instant Pot. Add in peas. Combine remaining 1/2 cup of flour with a cup of the soup, mixing well to remove any flour clumps. Add to soup, along with heavy cream, and mix well. Spoon dumplings back on top of the soup, and serve warm.
Pin it – Instant Pot Chicken and Dumplings
Save this recipe to your favorite Instant Pot board on Pinterest by clicking the image below!
Want more Instant Pot Dinner Ideas?
- Instant Pot Pot Roast with Gravy
- Instant Pot Honey Soy Pork Tenderloin
- 20 Clean Eating Instant Pot Recipes
- Instant Pot Turkey
Thank you for this recipe! I am a newbie to the instant pot and so far everything had turned out great! I was missing a couple of ingredients. I substituted one can of cream of chicken soup with 2 cans of water instead of cream and broth and added sliced mushrooms to the sautéed veggies. Used 5 thighs instead of the breasts seasoned with garlic and parsley salt and pepper. Turned out great! Compliments all the way around!