Instant Pot Chicken and Dumplings
It’s a day for Instant Pot Chicken and Dumplings! Thick, cozy, creamy chicken and vegetable stew with moist dumplings baked right on top, this is comfort at its best.
Like Chicken and Biscuits (a casserole-style baked version), chicken and dumplings is a hug-you-from-the-inside classic that never goes out of style.
Crockpot Chicken and Dumplings is its slow cooker cousin; make it when you have your planning life together or want to get the bulk of your cooking done earlier in the day.
When you need dinner faster—or want one less pan to wash since the Instant Pot is an all-in-one situation—today’s pressure cooker chicken and dumplings is here for you.
How to Make Homemade Instant Pot Chicken and Dumplings
Sometimes the best comfort is from-scratch, and this recipe is no exception.
I left out the cream of chicken soup, thickening the chicken and dumplings with a cornstarch slurry instead.For the dumpling dough, I adapted my easy Drop Biscuits, which only take a few extra minutes and are well worth it.
If you don’t have a moment to spare, save time by making this Instant Pot chicken and dumplings with biscuits from a can. See the recipe notes for more info on how to swap canned biscuits.
Chicken Thighs. Tender, flavorful, and healthy, chicken thighs are the ideal choice for this dish. They’re packed with protein and essential nutrients like iron and zinc.Veggies. Carrots, celery, and onion help build deep flavor right from the start. I also tossed in some frozen peas for an additional easy and healthy veggie. Poultry Seasoning. A robust blend of herbs and spices that imparts woodsy, peppery, flavor into the stew. Chicken Broth. Using chicken broth as the liquid for this dish gives it a deeper flavor. Potato. Adding a potato to the stew helps thicken it and sneaks in an extra veggie. Potatoes are also rich in fiber and antioxidants.Fresh Thyme. Adds an earthy, herby flavor to the dish. Cornstarch Slurry. Helps thicken the stew. Dumplings. A topping of soft, pillowy dumplings solidifies this recipe’s comfort food status. The homemade dumplings recipe I used is easy and lightened-up with Greek yogurt and whole wheat flour.
Dice and season the chicken.
Make the dumpling dough.
Sauté the carrot, celery, onion, poultry seasoning, and salt in the Instant Pot.
Add the chicken.
Pour in the broth and scrape the bottom of the pot. Stir in the thyme and potato.
Drop the dumplings by the spoonful on top.
Close the lid, then cook Instant Pot chicken and dumplings on HIGH for 3 minutes, then let the pressure release naturally for 15 minutes.
Remove the dumplings to a plate.
Mash the potatoes. Stir in the peas and cornstarch slurry. Turn the Instant Pot to sauté and let the stew thicken. Return the dumplings to the Instant Pot. ENJOY!
To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.To Reheat. Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, prepare the dumpling dough as directed. Cover and refrigerate the dough until you’re ready to finish the recipe. You can also dice the chicken and chop the carrots, celery, and onion up to 1 day in advance. Refrigerate each ingredient in a separate airtight storage container.
What to Serve with Instant Pot Chicken and Dumplings
Apple Walnut Salad
Rosemary Olive Oil Bread
Sautéed Brussels Sprouts
Recommended Tools to Make this Recipe
Instant Pot. Perfect for making this recipe. Rubber Spatula. My go-to spatula for baking, stirring, scraping, and more. Mixing Bowls. A set of mixing bowls is critical in every kitchen.
Fuzzy slippers, flannel shirts, and Instant Pot chicken and dumplings—it’s time for full-on cozy mode!
Frequently Asked Questions
Yes, you can make this recipe gluten free. Swap both flours for a 1:1 gluten free baking flour blend. Double-check that your cornstarch and baking soda are gluten free too.
While you could try swapping the chicken thighs for boneless, skinless chicken breasts, know that they do overcook more easily. If you decide to experiment with chicken breasts, pay extra close attention to how long you saute the chicken in Step 4.
Instant Pot Chicken and Dumplings
FOR THE CHICKEN STEW:
1 1/2 pounds boneless, skinless chicken thighs3/4 teaspoon kosher salt divided1/2 teaspoon ground black pepper divided1 tablespoon extra-virgin olive oil3 medium carrots scrubbed and cut into 3/4-inch pieces (about 3 cups)2 stalks celery chopped (about 1 cup)1 small or ½ large yellow onion chopped (about ¾ cup)3/4 teaspoon poultry seasoning2 (14.5-ounce) cans low sodium chicken broth4 springs fresh thyme1 medium Yukon gold or russet potato peeled and diced1 cup frozen peas no need to thaw1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurryChopped fresh parsley optional for serving
FOR THE DUMPLINGS*:
2 tablespoons unsalted butter1 cup unbleached all-purpose flour1 cup white whole wheat flour whole wheat pastry flour, or additional all-purpose flour1/2 teaspoon baking soda1 teaspoon sugar1 teaspoon kosher salt1/2 cup plain nonfat Greek yogurt1/3 cup milk1 large egg
TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Cozy Instant Pot Recipes
Instant Pot Beef and Noodles
Instant Pot Pot Roast