Name: Instant Pot Chicken and Dumplings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 small onion, diced; 2 cloves garlic, minced; 3 medium carrots, peeled and sliced; 2 celery stalks, chopped; 1½ pounds boneless, skinless chicken breasts or thighs, cut into chunks; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon paprika; 1 bay leaf; 4 cups low-sodium chicken broth; 1 cup frozen peas; ¾ cup heavy cream; 1½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ¾ cup milk; 3 tablespoons unsalted butter, melted

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This Instant Pot Chicken and Dumplings recipe is a comforting, hearty dish made quickly with tender chunks of chicken, fluffy biscuit-style dumplings, and a savory, creamy broth. It’s the perfect cozy meal that feels like a warm hug in a bowl—ideal for weeknights when I need something satisfying without spending hours in the kitchen. Instant Pot Chicken and Dumplings

Why You’ll Love This Recipe

I love how this recipe takes classic chicken and dumplings and transforms it into a fast, one-pot meal thanks to the Instant Pot. The pressure cooker locks in flavors and tenderizes the chicken perfectly. It’s creamy, filling, and packed with vegetables, and I get those soft, pillowy dumplings that soak up all the flavor. It’s comfort food made effortless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1½ pounds boneless, skinless chicken breasts or thighs, cut into chunks
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon paprika
1 bay leaf
4 cups low-sodium chicken broth
1 cup frozen peas
¾ cup heavy cream

For the Dumplings:

1½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
3 tablespoons unsalted butter, melted

Directions

I set the Instant Pot to sauté mode and heat the olive oil and butter.
I add the diced onions, carrots, and celery, cooking for about 3–4 minutes until slightly softened.
I stir in the garlic and cook for another minute until fragrant.
I add the chicken, salt, pepper, thyme, rosemary, paprika, and bay leaf, stirring to combine.
I pour in the chicken broth and give everything a gentle stir, then cancel sauté mode.
I close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
While that cooks, I prepare the dumpling dough by mixing flour, baking powder, and salt in a bowl. I stir in the milk and melted butter until just combined—no overmixing.
Once the Instant Pot beeps, I perform a quick release. I remove the bay leaf, then switch back to sauté mode.
I gently stir in the frozen peas and heavy cream.
I drop spoonfuls of the dumpling dough over the surface of the soup (about 1 tablespoon each).
I cover loosely with a lid (not sealing the pot) and let the dumplings cook for 5–6 minutes until puffed and cooked through.
I serve hot, garnished with fresh parsley if I like.

Servings and timing

This recipe serves 6 generous portions.
Prep time: 15 minutes
Cook time: 25 minutes (including pressure build-up and release)
Total time: 40 minutes

Variations

I like using rotisserie chicken for a faster version—just reduce the pressure cook time to 5 minutes.
For a thicker broth, I mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in before adding dumplings.
I sometimes add corn or green beans along with peas for extra veggies.
If I want a dairy-free version, I skip the cream or substitute with coconut milk for richness.
For herb lovers, fresh thyme or rosemary can be stirred in just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The dumplings will soak up some liquid, so I add a splash of broth or cream when reheating.
To reheat, I use the stovetop over low heat, stirring gently until warmed through. Microwave works too, in short bursts with a bit of added liquid to prevent drying out.

FAQs

How do I know the dumplings are cooked through?

I check that the dumplings are puffed and no longer doughy in the center by cutting one open after 5–6 minutes of cooking.

Can I freeze this dish?

I don’t recommend freezing the dumplings, as their texture changes. But the chicken and broth freeze well without them. I add fresh dumplings when reheating.

Can I use canned biscuits for the dumplings?

Yes, I sometimes cut canned biscuit dough into pieces and drop them into the hot soup. They work well and save time.

Is it possible to make this gluten-free?

Absolutely. I use a gluten-free all-purpose flour blend for the dumplings and check that my broth is gluten-free.

What if I don’t have an Instant Pot?

I can make this on the stovetop by simmering the soup until the chicken is cooked, then adding dumplings and cooking covered until they’re done.

Conclusion

This Instant Pot Chicken and Dumplings recipe is my go-to for a quick, hearty meal that delivers all the comfort of a slow-cooked dish in a fraction of the time. It’s creamy, flavorful, and perfect for any night I want something that feels homemade with minimal effort.