Instant Pot Chicken and Dumplings
Comfort food has never been so easy to make! These chicken and dumplings are the easiest you’ll ever cook. Juicy chicken, tender veggies and flavorful broth are quick to pressure cook then simply switch to sauté and make the dumplings in the same pot! Less than 15 minutes of hands on time required.
There are many way to make chicken and dumplings, but my favorite is whatever is the easiest and gives the most flavor!
I often make chicken and dumplings using my dutch oven, but there are times when we have to run out the door for my daughter’s practice or activity of the day, and it’s much easier to throw everything in the Instant Pot and turn it on before we leave. When we get home all I have to do is make the dumplings and dinner is ready in minutes.
- Chicken – I personally prefer the flavor of thighs instead of chicken breasts, but if you are wondering which one will be a better nutritional fit for you, you can check out this article to learn more about the protein content of each
- Veggies – we’ll stay simple and traditional here and go with carrots and celery
- Seasoning – I’m a huge fan of seasoning blends, and I like this herb and garlic seasoning in almost everything. It has a perfect blend of seasonings to go with chicken and more.
- Liquids – chicken stock and heavy cream make up the liquids in this dish. More for a soupier texture. If you don’t tolerate dairy, you can use a non-dairy milk instead.
- Dough – the dough is simple and is made using flour, baking powder, egg, milk, dried parsley and salt. For gluten-free use a gluten-free flour blend that is a one-to-one substitute and for dairy-free use dairy-free milk.
- Thickener – I like the liquid in this soup to be thick and creamy. Part of that comes form the dough cooking in the broth, but you can also add a cornstarch or tapioca flour slurry to thicken further.
How to make dumplings in the Instant Pot:
When making meals in the Instant Pot, there are a couple of important things to keep in mind. Dairy products and thickeners/flours will hinder your ability to pressure cook. But that doesn’t mean these items can’t be used.
To make chicken and dumplings in the Instant Pot, you’ll first add the chicken, veggies, seasonings and broth. Those are the ingredients that you will pressure cook.
Once that’s done, it’s time to simmer the rest of the ingredients. Turn the pot to saute and add the cream and thickener. Once it gets to a good simmer you can drop in the dumplings and let everything cook.
Can the dumplings be made gluten-free?
Yes! Simply swap out the regular flour for a cup to cup gluten-free all purpose flour substitute.
You can also make it dairy-free by swapping out the milk in both the broth and the dumplings for a dairy free option.
Important notes for making chicken and dumplings in the Instant Pot:
- leave out dairy, flour and another other thickeners while pressure cooking. If not, you could end up with a ruined recipe or worse yet, technical trouble with your Instant Pot
- you can brown the meat before using the sauté function if you would like to, but I don’t find it necessary in this recipe
- you will use the sauté function to bring the base to a boil after pressure cooking to cook the dumplings, but be careful as it does get quite hot very quickly
How do you know when your dumplings are cooked?
In this recipe, if you use the sauté function on your Instant Pot, they will cook quite quickly. It should only take about 4-7 minutes for them to be done all of the way through. You can tell for sure by sticking a toothpick in the center of a dumpling and if it comes out clean they should be done. Be sure to size all your dumplings about the same so that they are all done at the same time. It’s a fine line between undercooked and overcooked dumplings, so it is important to keep an eye on this part of the process.
Can I customize this recipe to my own preferences?
Yes!! This is the beauty of cooking at home! Here are a few pointers:
- make sure your meat to liquid ratio stays the same for best results
- Add or swap out veggies, just be sure that if you use veggies that cook faster than root veggies that you cut them in larger pieces
- Change out the seasoning blends to use your favorite. I like herb and garlic seasoning, but any seasoning that goes well with savory chicken dishes should work here.
- Leave it more like a soup or add a cornstarch slurry (cornstarch mixed with equal water) when adding dumplings for a thicker finished dish
If you are a pressure cooking junkie like me, make sure to check out all of my Instant Pot recipes and learn more about Instant Pot cooking!
Step by Step video: How to Make Instant Pot Chicken and Dumplings
Instant Pot Chicken and Dumplings
- 1 pound boneless skinless chicken thighs breasts are fine too
- 1 cup finely diced carrots
- 1/2 cup finely diced celery
- 1 teaspoon herb and garlic seasoning or other favorite poultry seasoning
- 3 cups chicken broth
- 1/4 cup heavy cream
- 1 cup flour
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup milk
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 2 tablespoons cornstarch mixed with equal water, optional
- Cut chicken into tiny bite sized pieces and add to Instant Pot
- Add carrots, celery, seasonings and broth
- Cover, seal and set to high pressure for 12 minutes
- Allow 5-10 minutes for natural pressure release then quick release any remaining pressure
- Switch pot to sauté and add cream and cornstarch mixture (optional)
- Bring to a simmer
- Mix together remaining ingredients for dough stirring until just combined
- Drop by spoonfuls into simmering broth and cook for 4-7 minutes until dumplings are fully cooked
- Instant Pot will take about 10-15 minutes to come to pressure. Then it will count down for 12 minutes as it cooks. Once it’s done, a new timer will start. Don’t release any pressure or touch the Instant Pot. Let it naturally release pressure for at least 5 minutes, then turn the valve to release any remaining pressure
- The lid can be opened once all the pressure is released and the pin falls back down
- You will use the sauté function to bring it to a simmer to finish cooking the remaining ingredients
- Leftovers keep well in fridge for up to 3 days