Instant Pot chicken and dumplings is the easy way to make this comfort food classic. This one-pot dinner is perfect for fall and winter dinners.
Chicken and dumplings is about as comfort food as food gets, and the Instant Pot is the perfect way to make it! This simple dish is made entirely in the Instant Pot, so it’s a one-pot meal that’s easy to clean up.
The chicken and dumplings has tender pieces of chicken and veggies in a creamy stew. It’s topped with fluffy, homemade dumplings that are a snap to whip up.
Give this tasty dinner a try, and it may become a cold weather staple at your house!
Ingredient notes and substitutions
- Seasoning: Feel free to adjust the seasoning to your tastes.
- Chicken broth: Chicken stock also works well. I like to use reduced-sodium broth to better control the level of salt in the recipe.
- Chicken: You could also use boneless, skinless chicken thighs.
- Milk: Using whole milk will give you richer dumplings. However, you can use any milk from skim milk to whole milk.
- Cream: I recommend using cream instead of additional milk because milk doesn’t thicken as well and makes for a thinner stew.
How to make Instant Pot chicken and dumplings
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté. Add oil and then onions.
Step 2: Sprinkle with salt, and cook, stirring occasionally, until the onions soften, about 3 minutes.
Step 3: Stir in celery and carrots, and cook, stirring occasionally, for 2-3 minutes. Press cancel.
Step 4: Stir in the poultry seasoning and garlic powder.
Step 5: Stir in broth and add in the chicken.
Step 6: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 2 minutes. It should take about 10-15 minutes for the pot to come to pressure.
Step 7: Meanwhile, to prepare the dumpling batter, stir together flour, baking powder, sugar, and salt in a bowl.
Step 8: Cut in butter until mixture forms crumbs.
Step 9: Stir in milk and mix until a thick, scoopable batter forms. Set the batter aside until the cooking time has finished.
Step 10: Once the cooking time has finished, carefully turn the pressure release valve to venting to do a quick release.
Step 11: Press sauté. Carefully drop spoonfuls of the batter into the stew.
Step 12: Stir in the heavy cream and peas, and cook for about 4-6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.
Serving suggestions
Chicken and dumplings makes a complete meal. However, steamed vegetables, a green salad, or fruit salad all go well with it.
Storage
Store any leftover chicken and dumplings in an airtight container in the refrigerator. It should keep for up to 4 days when properly stored in the fridge.
Instant Pot Chicken and Dumplings
Equipment
Ingredients
Stew
- 2 tablespoons olive oil
- 2 cups chopped yellow onions
- ½ teaspoon salt
- 1 ¼ cups chopped celery
- 1 ¼ cups chopped peeled carrots
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- 3 cups chicken broth
- 1 ½ pounds boneless, skinless chicken breasts cut in 1-inch pieces
- 1/2 cup frozen peas
- 1/4 cup heavy whipping cream
Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon cold butter
- 1/2 -1 cup milk
Instructions
- Press sauté.
- Add oil and then onions.
- Sprinkle with salt, and cook, stirring occasionally, until the onions soften, about 3 minutes.
- Stir in celery and carrots, and cook, stirring occasionally, for 2-3 minutes.
- Press cancel.
- Stir in the poultry seasoning and garlic powder.
- Stir in broth and add in the chicken.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the cooking time to 2 minutes. It should take about 10-15 minutes for the pot to come to pressure.
- Meanwhile, to prepare the dumpling batter, stir together flour, baking powder, sugar, and salt in a bowl.
- Cut in butter until mixture forms crumbs.
- Stir in milk and mix until a thick, scoopable batter forms. Set the batter aside until the cooking time has finished.
- Once the cooking time has finished, carefully turn the pressure release valve to venting to do a quick release.
- Press sauté.
- Carefully drop spoonfuls of the batter into the stew.
- Stir in the heavy cream and peas, and cook for about 4 -6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.
Notes
- Seasoning: Feel free to adjust the seasoning to your tastes.
- Chicken broth: Chicken stock also works well. I like to use reduced-sodium broth to better control the level of salt in the recipe.
- Chicken: You could also use boneless, skinless chicken thighs.
- Milk: Using whole milk will give you richer dumplings. However, you can use any milk from skim milk to whole milk.
- Cream: I recommend using cream instead of additional milk because milk doesn’t thicken as well and makes for a thinner stew.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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