Instant Pot Chicken and Dumplings – Comforting, Easy & Ready in 30 Minutes

There’s nothing quite like a steaming bowl of instant pot chicken and dumplings on a chilly evening. This modern twist on the classic comfort food combines tender chicken, fluffy dumplings, and a rich, creamy broth—all made in your pressure cooker in just 30 minutes. If you’ve been craving that old-fashioned, homestyle flavor without spending hours in the kitchen, this instant pot chicken and dumplings recipe is about to become your new weeknight favorite.

The beauty of making chicken and dumplings in an Instant Pot lies in how the pressure cooker infuses every bite with deep, savory flavor while keeping the chicken incredibly moist and the dumplings pillowy-soft. The aroma that fills your kitchen as the pot releases steam is pure comfort—herby, buttery, and reminiscent of Sunday dinners at grandma’s house. This dish is traditionally served as a hearty main course, perfect for family gatherings, potlucks, or those nights when you need a warm hug in a bowl.

Why You’ll Love This Recipe

Lightning-fast comfort food – Ready in under 30 minutes versus the traditional 2+ hours on the stovetop
One-pot wonder – Everything cooks in your Instant Pot, meaning minimal cleanup and maximum flavor
Crowd-pleasing classic – Kids and adults alike love the tender chicken and fluffy dumplings
Budget-friendly meal – Uses simple, affordable ingredients you likely already have on hand
Freezer-friendly – Make a double batch and freeze half for easy future meals

Ingredients

For the Chicken and Broth:

1½ pounds boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
1 medium onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
2 tablespoons butter

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup cold butter, cubed
¾ cup whole milk
2 tablespoons fresh parsley, chopped (optional)

For the Creamy Sauce:

½ cup heavy cream
3 tablespoons all-purpose flour (or cornstarch for gluten-free)
½ cup cold water

Substitutions:

Use chicken thighs for extra juiciness
Swap heavy cream with half-and-half for a lighter version
Try gluten-free flour blend for dumplings (add 1 teaspoon xanthan gum)
Use almond milk instead of whole milk for dairy-free dumplings

How to Make Instant Pot Chicken and Dumplings

Step 1: Sauté the Aromatics Set your Instant Pot to “Sauté” mode and melt the butter. Add the diced onion, carrots, and celery. Cook for 3-4 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add Chicken and Broth Place the chicken breasts directly into the pot with the vegetables. Pour in the chicken broth and add the bay leaves, thyme, parsley, salt, and pepper. Stir gently to combine. Press “Cancel” to stop the sauté function.

Step 3: Pressure Cook Secure the Instant Pot lid and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” on high pressure for 8 minutes. The pot will take about 10 minutes to come to pressure before the cooking time begins.

Step 4: Prepare the Dumplings While the chicken cooks, make your dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Pour in the milk and stir just until a sticky dough forms. Don’t overmix—lumpy dough makes tender dumplings! Fold in fresh parsley if using.

Step 5: Quick Release and Shred Chicken When the cooking time is complete, carefully perform a quick release by turning the valve to “Venting.” Once the pressure is fully released and the pin drops, open the lid. Remove the chicken to a cutting board and shred it using two forks. Discard the bay leaves.

Step 6: Thicken the Broth In a small bowl, whisk together the flour and cold water until smooth. Set the Instant Pot to “Sauté” mode again and stir in the flour mixture. Let it simmer for 2-3 minutes, stirring occasionally, until the broth thickens slightly. Stir in the heavy cream.

Step 7: Add Dumplings Return the shredded chicken to the pot. Using a spoon or small cookie scoop, drop rounded tablespoons of dumpling dough onto the surface of the simmering broth, spacing them slightly apart. You should get about 12-15 dumplings.

Step 8: Steam the Dumplings Place the lid back on the Instant Pot (valve can be open or closed—no pressure needed). Let the dumplings steam for 8-10 minutes without opening the lid. The dumplings will puff up and cook through from the steam. After 8 minutes, check one dumpling by cutting it open—it should be fluffy and cooked through with no raw dough in the center.

Step 9: Serve Turn off the Instant Pot and let the chicken and dumplings rest for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot, garnished with extra fresh parsley if desired.

Recipe Tips & Variations

Flavor Variations:

Herbed dumplings – Add 1 teaspoon dried rosemary or sage to the dumpling dough
Cheesy upgrade – Stir in 1 cup shredded cheddar cheese to the dumpling mixture
Cajun-style – Add 1 tablespoon Cajun seasoning to the broth for a spicy kick
Creamy mushroom – Sauté 8 oz sliced mushrooms with the vegetables for earthy flavor

Dietary Swaps:

Gluten-free – Use a 1:1 gluten-free flour blend for both dumplings and thickening
Dairy-free – Replace butter with olive oil and use coconut cream instead of heavy cream
Lower-carb – Skip the dumplings and serve the chicken stew over cauliflower rice
Whole grain – Substitute half the all-purpose flour with whole wheat flour in dumplings

Pro Tips:

Don’t skip the quick release—it prevents overcooking the chicken
Cold butter is essential for fluffy dumplings; frozen works even better
If dumplings seem dense, you may have overmixed the dough—stir just until combined
For thicker broth, double the flour-water mixture or add a slurry of cornstarch

Serving Suggestions

This hearty pressure cooker chicken and dumplings is a complete meal on its own, but here are some delicious ways to round out your dinner:

Serve with a simple green salad with vinaigrette to cut through the richness
Add a side of buttery biscuits or crusty bread for soaking up every drop of broth
Pair with roasted green beans or steamed broccoli for extra vegetables
Top each bowl with fresh cracked pepper and chopped parsley for brightness
Serve alongside sweet tea or lemonade for that authentic Southern comfort meal experience

This dish is perfect for casual family dinners, Sunday suppers, or bringing to a friend who needs a warm, nourishing meal.

Storage & Freezing Instructions

Refrigerator Storage: Store leftover instant pot chicken and dumplings in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb some of the broth as they sit, becoming softer and more stew-like—which many people actually prefer!

Freezing: This dish freezes reasonably well for up to 3 months, though the dumpling texture may change slightly upon reheating. For best results, freeze in individual portions in freezer-safe containers. Leave a little headspace for expansion.

Reheating:

Stovetop: Reheat gently in a pot over medium-low heat, adding a splash of chicken broth if the mixture has thickened too much
Microwave: Heat individual portions in 1-minute intervals, stirring between, until warmed through
From frozen: Thaw overnight in the refrigerator before reheating for best texture

Make-Ahead Tip: You can prepare the chicken and broth mixture up to 2 days ahead. Store in the fridge, then reheat and make fresh dumplings just before serving for the fluffiest results.

Nutrition Information

Per Serving (1 generous cup):

Calories: 385
Protein: 28g
Carbohydrates: 32g
Fat: 15g
Fiber: 2g
Sodium: 680mg

Nutritional values are approximate and based on 6 servings

Conclusion

This instant pot chicken and dumplings recipe proves that comfort food doesn’t have to take all day. With tender chicken, fluffy dumplings, and a creamy, herb-infused broth, this dish delivers all the nostalgic flavor you’re craving in a fraction of the time. Whether you’re new to pressure cooking or a seasoned Instant Pot pro, this recipe is foolproof, family-friendly, and endlessly satisfying.

Give this recipe a try and let me know how it turns out! I’d love to hear about any variations you make or how your family enjoyed it. If you loved this easy chicken and dumplings recipe, please leave a comment below and share it with your friends. Don’t forget to rate the recipe—your feedback helps other home cooks find great recipes like this one!

Frequently Asked Questions (FAQs)

Can I use frozen chicken in my Instant Pot? Yes! You can use frozen chicken breasts for this recipe. Simply increase the pressure cooking time from 8 minutes to 12-14 minutes. The Instant Pot will take longer to come to pressure, but the results will be just as delicious. Always ensure the chicken reaches an internal temperature of 165°F.

Can I make the dumplings ahead of time? While the dumpling dough can be prepared up to 2 hours in advance and kept covered in the refrigerator, dumplings are best cooked fresh. For make-ahead convenience, prepare and refrigerate the chicken stew portion, then make and steam fresh dumplings just before serving.

Why are my dumplings gummy or dense? Dense dumplings usually result from overmixing the dough. When you combine the wet and dry ingredients, stir just until the mixture comes together—it should look shaggy and slightly lumpy. Overmixing develops gluten, which creates a tough, chewy texture instead of light and fluffy dumplings.

Can I make this recipe in a slow cooker instead? Absolutely! Cook the chicken, vegetables, and broth on low for 6-7 hours or high for 3-4 hours. Shred the chicken, thicken the broth on the stovetop, then drop the dumplings into the slow cooker. Cover and cook on high for 25-30 minutes without lifting the lid until dumplings are cooked through.

How do I know when the dumplings are fully cooked? Dumplings are done when they’ve doubled in size, appear puffy, and are no longer shiny or wet-looking on top. To be sure, remove one dumpling and cut it in half—the center should be fluffy and cooked through with no raw, sticky dough. They typically need 8-10 minutes of steaming.

Can I use rotisserie chicken to save time? Yes! Using rotisserie chicken is a fantastic shortcut. Skip Step 3 (pressure cooking) and instead sauté the vegetables, add the broth and seasonings, then bring to a simmer using the sauté function. Add the shredded rotisserie chicken (about 3 cups), thicken the broth, and proceed with adding the dumplings. This cuts your total time to about 20 minutes.