This Instant Pot Chicken and Dumplings recipe is an easy, one-pot meal that delivers all the comfort of the classic version in a fraction of the time. It’s got tender chicken, fluffy dumplings, and a rich, creamy broth – basically, all the good stuff for a cozy family dinner!
An Easy Chicken & Dumplings Recipe
For years, I only indulged in chicken and dumplings at places like The Cracker Barrel. The idea of making it at home seemed tedious, especially with the traditional homemade dough and the constant demands of cooking over a stovetop.
But fear not, my foodie friends. I’ve found an awesome way to bring this beloved classic recipe to your kitchen with the Instant Pot! Pressure cooking truly transforms this dish, making it one of the easiest Instant Pot Recipes to enjoy that comforting flavor without having to sweat it out in the kitchen. You’re gonna love it!
On the hunt for more Instant Pot chicken recipes? Try my Creamy Chicken Chili, Cajun Chicken and Rice, or Best Damn Pulled Chicken!
Ingredients
- Unsalted butter: For sautéing your veggies.
- Fresh veggies: Yellow onion, carrots, celery stalks, and garlic cloves for a savory base.
- Low-sodium chicken broth: The flavorful liquid for your soup.
- Boneless, skinless chicken thighs: I find this to be the best chicken to use for this dumpling recipe. The dark meat comes out ultra tender and flavorful.
- Seasoning blend: Salt, black pepper, poultry seasoning, and fresh herbs like thyme, rosemary, sage, with parsley for garnish.
- Biscuit dough: Found in the refrigerated section, this is your easy dumpling dough.
- Frozen peas: Adds a touch of sweetness and color.
- Heavy cream: To create a rich, creamy sauce.
- Cornstarch: Mixed with equal parts water to thicken the sauce to perfection.
How to Make Instant Pot Chicken and Dumplings
Step 1: Sauté Veggies
First, turn on the Instant Pot and set it to Sauté mode. Heat the butter, then add the onion and sauté for 1-2 minutes.
Next, add the carrots and celery, cooking them for about 3-4 minutes until they soften up. Finally, add the garlic and stir for 30 seconds.
Step 2: Add Chicken & Dough
Okay, now it’s time to add the good stuff!
Pour in your chicken broth and deglaze the bottom of the pot. Add the chicken pieces, followed by salt, pepper, thyme, rosemary, sage, and poultry seasonings.
Then divide the biscuit dough into 2-4 pieces and drop the dough pieces directly onto the soup surface.
Step 3: Pressure Cook & Sauté Again
Cancel that Sauté mode. Now, lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. After that, let the pressure release naturally for 15 minutes, then do a quick release for any remaining pressure.
Once you open the lid, stir in your frozen peas and heavy cream. Switch back to Sauté mode and pour in that cornstarch slurry. Cook for 5-7 minutes, or until the soup starts to slightly thicken.
Step 4: Serve & Enjoy
Once done, ladle the chicken and dumplings into bowls, garnish with some fresh parsley, and dig in. Enjoy!
Good Eats to Go with Your Chicken & Dumplings
This dish is a complete meal, but it also works great in smaller portions with some delicious sides! My Best Damn Iron Skillet Cornbread is perfect for soaking up all that yummy sauce.
Other Southern classics like Instant Pot Mashed Potatoes and Air Fryer Honey Maple Roasted Carrots are also fantastic choices. And for dessert? You’ve gotta try this Pumpkin Pear Cobbler – it’s pure fall comfort in every bite.
Storage & Reheating
For the fridge
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a pot and heat on medium-low until warmed through. You can also store leftovers in individual containers for easy grab-and-go meals throughout the week!
For the freezer
To freeze chicken and dumplings, let it cool completely before transferring it to a freezer-safe container or bag. It will keep well in the freezer for up to 6 months.
To thaw and reheat, you can either transfer the frozen dish directly into a pot and heat on medium-low until warmed through or let it thaw overnight in the refrigerator before reheating.
Recipe
Instant Pot Chicken and Dumplings
- Total Time: 35 minutes
- Yield: 6 servings
Description
This Instant Pot Chicken and Dumplings recipe is a quick, one-pot twist on the classic comfort food. Think tender chicken, fluffy dumplings, and creamy broth – perfect for a cozy dinner!
Ingredients
- 2 tablespoons unsalted butter
- ½ cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1½ lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh sage
- 1 teaspoon poultry seasonings
- 5–6 refrigerated biscuit dough, cut into 2–4 pieces
- 1 cup frozen peas
- ½ cup heavy cream
- 1 tablespoon cornstarch + 1 tablespoon wate
- Fresh parsley, to garnish
Instructions
- Set the Instant Pot to Sauté mode. Heat butter, then add onion and saute for 1-2minutes.
- Add carrots and celery. Cook for 3–4 minutes until softened. Add garlic and stir for 30 seconds.
- Pour in chicken broth and deglaze the pot. Add the chicken pieces, followed by salt, pepper, thyme, rosemary, sage, and poultry seasonings.
- Divide the biscuit dough into 2-4 pieces and drop the dough pieces directly onto the soup surface.
- Cancel Sauté mode. Lock the lid, set the valve to Sealing, and cook on HighPressure for 8 minutes. Let the pressure release naturally for 15 minutes, then quick release.
- Open the lid and stir in frozen peas and heavy cream. Switch back to Sauté mode and add the cornstarch slurry. Cook for 5–7 minutes, or until the soup starts to slightly thicken.
- Once done, ladle into bowls and garnish with fresh parsley to enjoy.
Notes
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a pot and heat on medium-low until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Karen says
Loved the chicken and dumplings recipe. It was easy to make with simple ingredients. I did not have all the fresh herbs which I am sure would have been superb, but used smaller amounts of dried instead. Overall, excellent recipe!
RecipeTeacher says
Thanks, Karen!! Yeah this one is a good one, even without the herbs.