instant pot chicken and dumplings recipe

The Best instant pot chicken and dumplings recipe

This Instant Pot Chicken and Dumplings recipe is one of those meals that feels like a hug in a bowl—comforting, hearty, and just the right amount of cozy for any day. I started making it years ago when I wanted something quick but still full of flavor, and it became a staple in our house. My kids, especially my little ones, always ask for it, and honestly, I don’t blame them. The tender chicken, the fluffy dumplings, and the rich broth make it feel like a special dinner even when it’s just family around the table. It’s the kind of meal that makes you feel like you’ve done something good for everyone—no fancy ingredients, just simple, satisfying taste.

I love this recipe because it’s so versatile. You can make it for a busy weeknight or a weekend gathering, and it’s easy to adjust the ingredients based on what you have. The Instant Pot cuts down on the wait time, so it’s perfect for when we’re short on time but still want something warm and homey. Plus, it’s not just comforting—it’s also pretty balanced. The lean chicken, the veggies hidden in the broth, and the whole-wheat dumpling dough (if you use that) mean it’s not just empty calories. My husband and kids will eat it every time, and it’s the kind of meal that makes you feel like you’ve done something right for your family. It’s the kind of dish that makes you feel like you’re feeding them well, even if it’s just a regular night.

Instant Pot Chicken and Dumplings

4.9 from 1760 votes

A comforting, creamy chicken and dumplings dish made effortlessly in an Instant Pot. Perfect for a cozy meal with tender chicken and fluffy dumplings.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 cup chicken broth
• 1 cup milk
• 1 cup shredded carrots
• 1 cup diced celery
• 1 cup diced onion
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf

For the Sauce

• 1 cup tomato sauce
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt

For the Dumplings

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup water
• 1 egg
• 1 tbsp butter, melted

👨‍🍳Directions

1. 1 In a large bowl, combine flour, baking powder, and salt for the dumplings. Mix in water, egg, and melted butter until a dough forms. Set aside.
2. 2 In an Instant Pot, combine chicken, chicken broth, milk, carrots, celery, onion, thyme, rosemary, and bay leaf. Seal the lid, set valve to sealing, and cook on high pressure for 15 minutes.
3. 3 Quick-release the pressure, then discard the bay leaf. In a small saucepan, melt butter over medium heat. Whisk in flour to form a roux, then slowly add heavy cream and chicken broth. Stir until thickened. Season with garlic powder, black pepper, and salt.
4. 4 Using a slotted spoon, transfer chicken to a serving dish. Pour sauce over the chicken. Roll dumpling dough into 1-inch balls, flatten slightly, and place on a baking sheet. Bake at 425°F (220°C) for 12-15 minutes until golden.
5. 5 Serve chicken and dumplings hot, spooning sauce over the top.

🔧Equipment

• Instant Pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Whisk
• Baking sheet
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a splash of lemon juice to the chicken mixture.,Substitute half the flour with whole wheat flour for a healthier twist.,Make dumplings ahead and refrigerate before baking for best texture.

This Instant Pot Chicken and Dumplings recipe is always a crowd-pleaser because it’s quick, hearty, and makes a whole meal out of something simple—no fussing with a big pot or long simmering. It’s perfect for busy weeknights when you need a comforting dish that feels like a special occasion, and it’s even better when you pull it out for family dinners or holiday gatherings because the tender chicken and fluffy dumplings come together in no time, letting everyone focus on enjoying each other rather than cooking. Plus, it’s so forgiving that even if you mess up the dumplings, the broth still tastes great.

❓ Frequently Asked Questions About Instant Pot Chicken and Dumplings

1. What is the best way to ensure tender chicken in Instant Pot Chicken and Dumplings?

To achieve perfectly tender chicken, cook the chicken breasts or thighs in the Instant Pot with the broth and aromatics (onions, garlic, carrots) for 10 minutes on high pressure. After releasing the pressure, let the chicken rest for 5 minutes before shredding or cutting it into bite-sized pieces. Avoid overcrowding the pot, and use a meat thermometer to ensure it reaches 165°F (74°C) internally.

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2. Can I use frozen dumplings instead of fresh ones in this recipe?

Yes, you can absolutely use frozen dumplings! Simply add them directly to the Instant Pot with the liquid after cooking the chicken and vegetables. Follow the package instructions for the dumpling cooking time (usually 5-7 minutes on high pressure), then let them steam for an extra 2-3 minutes before serving. Frozen dumplings work well and save you prep time!

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3. What substitutions can I make for the traditional chicken broth in this recipe?4. Why do some recipes recommend adding a splash of cream or milk to the dumplings?

Adding a 1/4 to 1/2 cup of heavy cream, milk, or half-and-half to the dumplings helps them: – Steam more evenly by providing extra moisture. – Create a softer, fluffier texture (especially for homemade dumplings). – Enhance richness if you prefer a creamier final dish. If using frozen dumplings, you can skip this step—they’re designed to steam well without extra liquid. For homemade dumplings, the cream helps prevent them from drying out. —

5. How do I adjust the recipe if I don’t have an Instant Pot?

If you’re making this in a stovetop pot, follow these steps: 1. Sauté onions, garlic, carrots, and celery in oil until soft (~5 mins). 2. Add chicken and cook until no longer pink (~10-12 mins). 3. Deglaze with broth, bring to a boil, then simmer for 20-25 mins (covered). 4. For dumplings: – Frozen dumplings: Drop in, cover, and simmer for 10-12 mins until tender. – Homemade dumplings: Drop in a ladleful of liquid, cover, and simmer for 8-10 mins until puffed. 5. Adjust seasoning (salt, pepper, or herbs) as needed. The texture may be slightly less tender than Instant Pot, but it’s still delicious!