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The Best Instant Pot Chicken and Dumplings Recipe

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4.1 from 47 reviews

This Instant Pot Chicken and Dumplings recipe delivers a comforting and hearty meal with tender chicken, flavorful vegetables, and fluffy dumplings all cooked quickly in one pot. Using the Instant Pot ensures the chicken stays juicy and the dumplings come out perfectly soft, making it an easy weeknight favorite that tastes like it’s been simmering all day.

Ingredients

Chicken Soup

  • 1 Tablespoon oil
  • 1/2 large onion, chopped
  • 2 stalks celery, chopped
  • 1 cup carrots, chopped
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 pound boneless, skinless chicken thighs or chicken breasts, diced into 1″ pieces
  • 4 cups low sodium chicken broth
  • 1/2 teaspoon black pepper (or to taste)
  • 2 teaspoons poultry seasoning
  • 2 teaspoons Italian seasoning (Includes thyme, oregano, rosemary, basil, etc.)
  • Salt to taste
  • 5 refrigerated canned biscuits, each cut into 8 pieces (or see below to make your own)
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 2 Tablespoons cornstarch (optional to thicken soup)
  • 1/4 cup cold water (optional to thicken soup)
  • 2 Tablespoons chopped fresh parsley or cilantro (optional for garnish)

Homemade Dumplings

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 Tablespoons butter
  • 3/4 cup milk

Instructions

  1. Sauté the Vegetables: Press the SAUTE button on the Instant Pot and add oil. When the display reads “Hot,” add the chopped onions. Sauté for 4-5 minutes until softened.
  2. Add Celery, Carrots, and Garlic: Stir in celery, carrots, and minced garlic. Cook together for a few minutes to blend flavors and prevent garlic from burning.
  3. Cook the Chicken: Add diced chicken to the vegetables and cook for about 5 minutes, stirring occasionally to brown the chicken slightly and seal in the juices.
  4. Add Broth and Seasonings: Pour in low sodium chicken broth, then add black pepper, poultry seasoning, salt to taste, and Italian seasoning. Stir well.
  5. Prepare Dumplings: Remove 5 refrigerated canned biscuits and slice each into 8 pieces (like a pizza). Drop these pieces directly into the Instant Pot.
  6. Pressure Cook: Cancel the SAUTE mode. Close the Instant Pot lid securely. Select the Pressure Cook or Manual setting on high pressure and set the timer for 7 minutes.
  7. Natural Release: After cooking, allow the Instant Pot to release pressure naturally for about 10 minutes until the pin drops, then carefully turn the sealing knob to venting to release any remaining steam. Remove lid safely.
  8. Finish Soup: Stir in frozen peas and heavy cream to the hot soup.
  9. Thicken Soup (Optional): If desired, mix cornstarch with cold water and stir into the soup to thicken. Cook with the SAUTE function for a few minutes if you want it thicker.
  10. Garnish and Serve: Sprinkle chopped fresh parsley or cilantro over the soup for added flavor and color.
  11. Homemade Dumplings (Alternative to Biscuits): Mix flour, salt, baking soda, and baking powder in a bowl. Cut in butter until coarse crumbs form. Stir in milk until just moistened. Drop teaspoonfuls of this batter into the Instant Pot after adding chicken broth, then proceed with pressure cooking as above.

Notes

  • You can substitute chicken thighs with breasts but thighs stay juicier.
  • Refrigerated canned biscuits are a quick dumpling substitute; homemade dumplings provide a fresh, classic texture.
  • Use low sodium broth to better control saltiness.
  • If thickening the soup, use cornstarch slurry gradually to avoid lumps.
  • Natural pressure release is essential to finish cooking dumplings and blend flavors.
  • Adding peas at the end preserves their color and texture.
  • Leftovers keep well refrigerated for 3-4 days and freeze nicely.

Find it online: https://flavorspath.com/the-best-instant-pot-chicken-and-dumplings-recipe/