Instant Pot Chicken and Dumplings is the ultimate comfort meal made easy. Tender chicken, soft dumplings, and a creamy, flavorful broth all come together in one pot. It’s exactly what you want on a chilly day when you need something warm and filling without spending hours in the kitchen.
I love making this recipe because the Instant Pot speeds everything up without losing any of that homey taste. The dumplings turn out perfectly fluffy, and the chicken is juicy and full of flavor. It’s one of those meals where you feel like you’re getting a big cozy hug with every bite.
My favorite way to serve this is with a side of steamed veggies or a simple green salad to keep things fresh. Leftovers are great too, and they reheat beautifully for a quick lunch the next day. If you’re looking for a weekday dinner that feels special but doesn’t require a ton of effort, this is definitely it!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is the star here. Rotisserie chicken works great for quick meals. You can also use leftover baked chicken or even frozen pre-cooked chicken for convenience.
Dumplings: Classic dumplings use all-purpose flour, baking powder, and milk. For a lighter option, try using whole wheat pastry flour or a gluten-free blend, but the texture may change slightly.
Vegetables: Carrots and peas add sweetness and color. Feel free to swap peas for green beans or corn if you prefer. Fresh or frozen veggies work well here.
Broth: Chicken broth gives the soup depth. If you’re short on broth, chicken stock or even vegetable broth can be used, but adjust seasoning as needed.
Heavy Cream: Adding cream at the end makes the broth richer and silkier. You can skip this or use half-and-half or a non-dairy cream alternative for a lighter or dairy-free option.
How Can I Make Perfectly Fluffy Dumplings in the Instant Pot?
Making fluffy dumplings is all about the dough and timing.
- Mix just until ingredients combine—overmixing can make dumplings tough.
- Drop spoonfuls gently onto the hot broth so they sit on top and cook evenly.
- Cook on high pressure for exactly 5 minutes; undercooking leads to raw centers, overcooking makes them dense.
- Quickly release pressure after cooking to avoid overcooking the dumplings inside the pot.
These steps help keep your dumplings light and tender, perfectly soaking in the flavorful broth.
Equipment You’ll Need
- Instant Pot or Electric Pressure Cooker – I find it speeds up cooking and makes everything easy to handle.
- Mixing bowls – Use one for preparing the dumpling dough and a larger one for mixing the ingredients in step 4.
- Measuring cups and spoons – Keeps everything precise so your dumplings turn out just right.
- Wooden spoon or spatula – Great for stirring during sauté to prevent scratches and reach into corners.
- Slotted spoon – Handy for dropping dollops of dough over the hot broth without splashing.
Flavor Variations & Add-Ins
- Use cooked turkey or substitute with cooked shrimp to change the protein while keeping the comfort food vibe.
- Mix in chopped herbs such as thyme, rosemary, or parsley into the dumpling dough for extra flavor.
- Add diced potatoes or sweet potatoes in the broth for more heartiness and texture.
- Use coconut milk instead of heavy cream for a dairy-free, tropical twist.
Instant Pot Chicken and Dumplings
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 cups chicken broth
- 1 cup carrots, sliced
- ½ cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- ½ cup heavy cream (optional, for creamier broth)
For the Dumplings:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 2 tablespoons melted butter
For Garnish:
- Fresh parsley, chopped
Time Needed
This dish takes about 10 minutes to prep, 8 minutes for the first cook, plus 5 minutes cooking the dumplings. Including quick pressure releases, expect around 30-40 minutes total.
Step-by-Step Instructions:
1. Sauté Onions and Garlic
Turn your Instant Pot on to sauté mode and heat the olive oil or butter. Add diced onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for about 30 seconds until fragrant.
2. Combine Soup Ingredients and Cook
Add the shredded chicken, chicken broth, sliced carrots, frozen peas, dried thyme, salt, and pepper. Stir everything together. Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
3. Prepare Dumpling Dough During Cooking
While the soup cooks, mix the flour, baking powder, and salt in a bowl. Stir in the milk and melted butter just until combined—be careful not to overmix to keep dumplings tender.
4. Add Dumplings and Finish Cooking
After the first cooking cycle ends, carefully quick release the pressure. Using a spoon, drop spoonfuls of the dumpling dough on top of the hot soup. Close the lid again, seal the valve, and cook on high pressure for 5 minutes. Then quick release the pressure once more.
5. Finish and Serve
If using, stir in the heavy cream now for a creamy finish. Garnish with fresh parsley and extra black pepper if desired. Serve warm and enjoy your comforting Instant Pot chicken and dumplings!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure your frozen chicken is fully thawed before adding it to the Instant Pot. Thaw it overnight in the fridge or quickly in cold water, and pat it dry to avoid excess moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the soup and dumplings in advance, then refrigerate for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if it thickens too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The dumplings may absorb more liquid over time, so add a little extra broth or water when reheating to loosen it up.
Can I Use Different Vegetables or Proteins?
Yes! Swap carrots and peas for other veggies like green beans or corn, and try cooked turkey or shrimp instead of chicken if you like. Just adjust cooking times if needed.