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Instant Pot Chicken and Dumplings is a comforting, delicious homestyle meal that you can make in about an hour. I think you will enjoy this pressure cooker chicken and dumplings recipe. I have included instructions for both biscuit and homemade dumplings!
Originally published on 1/25/18
Homemade Chicken and Dumplings
Instant Pot Chicken and Dumplings taste so good! This recipe makes a fantastic one-pot meal.
Start with getting all of your ingredients gathered together and prepared. Or as the French say. “Mise en place” (everything in place).
Decide which style of dumplings you want to use, and prepare them, too. I was asked which are my favorite. I like the homemade fluffy dumplings. My husband likes the flattened biscuits (he thinks they are more like noodles).
Whichever style you choose will be easy to make, and will taste great!
Instant Pot Chicken and Dumplings is a pretty quick meal, considering how delicious and hearty it comes out. Much faster than my mom’s. Thanks to my Instant Pot. Love you Mom!
Instant Pot Taco Soup
Instant Pot Easy Tomato Soup
Instant Pot Simple Potato Soup
Instant Pot Creamy Chicken Gnocchi Soup
Instant Pot Chicken and Dumplings
Ingredients
- 2 teaspoons Olive Oil
- 1 Tablespoon Butter
- 1 small Onion, diced
- 1 Bay Leaf
- 1 cup Carrots, chopped (about 2 or 3 carrots)
- 1 cup Celery, chopped (2 stalks)
- 3 large Garlic Cloves, pressed or minced (about 1 Tbsp)
- 1 teaspoon Salt (more to taste)
- ½ teaspoon Black Pepper
- ¼ teaspoon Poultry Seasoning
- ½ teaspoon Sage, dried
- 4 sprigs Fresh Thyme, 2 tsp leaves (or ½ tsp dried)
- 1 4″ sprig Fresh Rosemary, 2 tsp leaves, minced (or 1 tsp dried & crushed)
- 4 cups Chicken Broth, low sodium
- 1 large Potato, chopped
- 1 ½ lbs Chicken Thighs, and/or Breasts, cubed
To Finish
- 1 cup Frozen Peas (or mixed vegetables)
- ½ cup Heavy Cream
Quick Dumplings
- 6 jumbo Canned Buttermilk Refrigerator Biscuits* (16 oz pkg contains 8)
Homemade Dumplings
- 1 ½ cups Flour
- ¾ tsp Salt
- 2 teaspoons Baking Powder
- 3 Tablespoons Shortening (such as Crisco®) or Cold Butter
- ¾ cup Whole Milk (or buttermilk)
- ¼ cup Chives, finely chopped (fresh or dried) – Optional
Instructions
Choose the Type of Dumplings You Want to Make, and Prepare Them
Prepare Canned Dumplings
- For the canned biscuits, roll each one flat and cut into 6 equal slices. Do this to all 6 and set aside in a bowl. You can also just cut them and not roll them flat.6 jumbo Canned Buttermilk Refrigerator Biscuits*
Prepare Homemade Dumplings
- Put all ingredients except milk and chives in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.1 ½ cups Flour, ¾ tsp Salt, 2 teaspoons Baking Powder, 3 Tablespoons Shortening
- Stir the milk (and chives, if using) in and combine, until just moistened. Set aside.¾ cup Whole Milk, ¼ cup Chives,
Prepare the Chicken and Sauce
- Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and bay leaf. Stir.2 teaspoons Olive Oil, 1 Tablespoon Butter, 1 small Onion,, 1 Bay Leaf
- Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).1 cup Carrots,, 1 cup Celery,, 3 large Garlic Cloves,
- Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the herbs & spices become fragrant.1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Poultry Seasoning, ½ teaspoon Sage,, 4 sprigs Fresh Thyme,, 1 4″ sprig Fresh Rosemary,
- Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.4 cups Chicken Broth,
- Add the potato and chicken and stir.1 large Potato,, 1 ½ lbs Chicken Thighs, and/or Breasts,
- Add the dumplings.Homemade: Drop heaping teaspoonfulls into the broth (not too large as they need to cook through, and they expand).Biscuits: Add the sliced biscuits into the broth and gently stir to distribute them.
- Cancel the Sauté function.
- Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
- Press the Pressure Cook/Manual button (or dial) and then the + or – button (or dial) to select 7 minutes.
- When the cooking cycle has finished, do a Controlled Quick Release of the steam/pressure. Start by using a wooden spoon or other long handled utensil to turn the steam release knob towards Venting, and start letting the steam out gradually.Do this several times, and back off if any of the sauce starts to spew out with the steam. Then open it all the way when you feel certain only steam will be coming out. It will take a couple of minutes to fully vent.
- When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas or mixed vegetables. You may need to push the dumplings aside if you made the fluffy kind.1 cup Frozen Peas
- Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through for 3-5 minutes.½ cup Heavy Cream
- Taste and adjust salt, if needed.
- Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe!! Worked well in my Instant Pot. Does anyone have any nutrition info for it?
No, but I don’t think one can go wrong with chicken, vegies and herbs. I leave out the cream and make dumplings out of the healthiest flour I have in cupboard eg wholewheat with buckwheat.
How many servings for chicken and dumplings
About 6, or 8 smaller servings.
This is by far the best chicken and dumplings I have ever had! I hadn’t planned on dinner guests when I was making this but we ended up having the neighbor and her grandson join us. ALL 3 kids and all 3 adults agreed that is was amazing. The fresh thyme was key. The neighbor even went home with the recipe. I will definitely be making this again! Thanks!
HI Ashlee! I’m so thrilled that you all liked this recipe so much! Thank you for sharing, and for your review!
I came across this because chicken and dumplings is one of my children’s favorite meals and I wanted to try my new instant pot to make it. Very, very good! I used fresh herbs and doubled the recipe (except dumplings but I should have doubled those) for a large instant pot. So good! This one is a keeper.
Hi Christina, I’m so happy that you and your children like this recipe! I also like using fresh herbs, nothing can compare! I appreciate you leaving a review, thank you.
Oh. My. Word. This recipe is FANTASTIC! I have a family of picky eaters and everyone, I mean EVERYONE loved it! Also, my first ever recipe using my new instant pot, and I am so very happy how it turned out! So flavorful and easy! This will be one of my new “go-to” recipes! Thank you!
Hi Penny! This is such a great review! Thank you! It warms my heart when someone likes one of my recipes so much! AND IT WAS YOUR FIRST IN THE IP?!!! Amazing! You are ahead of the game! Thank you for your review, and CONGRATS!!
Have been trying Chicken and Dumplings recipes in search of a good one. Have found several that were good, but this one is great–by far my fave! I made the homemade fluffy dumplings which are really tasty. Sauce is delicious, and chicken is moist and flavorful. No more trying for me–this is my go to recipe!!!
Hi Donna! I’m glad to know that your search is over! I’m a fluffy dumpling girl, too! Thank you for your review!
Made this today! Came out great!
Awesome! Thanks so much for your review, Tina!
Wonderful receipe. My husband LOVED it. Will definitely make this again!!!
That’s wonderful, Nancy! Thank you so much for letting me know!
Hi Sandy, I probably looked right over it several times, but what size instant pot is this for? I can’t seem to find it in the information for some reason. Thanks for your help!
6 qt or 8 qt
I really liked this! Great flavor. Made the flat canned biscuit dumplings, and they were good. I want to try the homemade fluffy dumplings next time.
That’s great, April! The fluffy dumplings are my favorite! Thank you for your review!
This recipe is truly amazing! Easy to make once prep is done. Spices and flavors work so great together. Instant Pot makes it fairly quick to make. I have made twice and will be making this recipe forever!
Hi Paige! I’m so glad you liked this recipe! Did you make fluffy or flat dumplings? Thank you for your review!
Can I use cream of chicken soup instead of heavy whipping cream?
Yes, but add a little extra broth or water, maybe 1/2 cup. Also, add it just before the dumplings and don’t stir it too much. You don’t want the liquid to thicken or it won’t create the steam needed to bring the pot to pressure.
Amazing! I used half and half instead of heavy cream and everything else to the T. Prep is super easy and cleanup a breeze. This is an immediate addition to my repertoire of favorites. Thanks, Sandy!