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.
- 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
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.
The Best Instant Pot
With multiple cooking functions and dishwasher-safe parts, this Instant Pot is worth a spot in your kitchen. It will help you quickly prepare delicious, healthy recipes.
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.
FOR THE CHICKEN STEW:
- 1 ½ pounds boneless, skinless chicken thighs
- ¾ teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper divided
- 1 tablespoon extra-virgin olive oil
- 3 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 seasoning
- 2 (14.5-ounce) cans low sodium chicken broth
- 4 springs fresh thyme
- 1 medium Yukon gold or russet potato peeled and diced
- 1 cup frozen peas no need to thaw
- 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
- Chopped fresh parsley optional for serving
FOR THE DUMPLINGS*:
- 2 tablespoons unsalted butter
- 1 cup unbleached all-purpose flour
- 1 cup white whole wheat flour whole wheat pastry flour, or additional all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 cup plain nonfat Greek yogurt
- 1/3 cup milk
- 1 large egg
- With paper towels, pat the chicken thighs dry. Dice into 1-inch pieces. Season with ½ teaspoon of the salt and 1/4 teaspoon pepper.
Prepare the dumpling dough: Melt the butter in a medium bowl and let cool to room temperature. In a separate, large bowl, whisk together the all-purpose flour, wheat flour, baking soda, sugar, and salt. To the bowl with the butter, add the yogurt and milk and stir to combine (the butter will form some small clumps). Whisk in the egg. Pour the wet ingredients into the dry ingredients. With a rubber spatula, stir just until the ingredients are combined and the batter starts to pull away from the sides of the bowl.
Return to the chicken stew: In a 6-quart or larger Instant Pot, add the olive oil and turn to sauté. Add the carrot, celery, onion, poultry seasoning, and remaining ¼ teaspoon salt. Sauté until the vegetables being to take on color, about 5 minutes.
Add the chicken pieces and sauté until the edges start to take on color, about 3 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the thyme springs and potato.
Turn the Instant Pot off. With a greased tablespoon, scoop a level amount of the batter, then drop it on top of the stew, using your finger or another spoon to push it off (the dumplings will double in size). Repeat with the remaining batter, placing the dumplings snugly beside each other (there will be some overlap).
Pressure cook on HIGH for 3 minutes, then allow the pressure to release naturally for 15 minutes. Gently vent to release any remaining pressure and turn off the Instant Pot. Uncover the Instant Pot and use a fork to gently break apart any dumplings that have stuck together.
With a slotted spoon, transfer the dumplings to a plate (don’t worry if some of the vegetables cling to them).
With the back of the spoon, mash the potatoes in the stew to help it thicken. Stir in the peas, then stir in the cornstarch slurry. Turn the Instant Pot to sauté and let cook a few minutes to thicken further. Carefully taste (it’s hot!) and adjust the seasoning as desired. Return the dumplings to the Instant Pot. Sprinkle with fresh parsley and enjoy hot.
- *If you’re short on time and don’t want to make homemade dumplings, you can swap them for refrigerated biscuit dough. Slice 5 of the biscuits into about 8 pieces (roughly the size of 1 tablespoon). Scatter the pieces of dough over the top of the other ingredients in the Instant Pot and cook as directed in the recipe.
- 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.
Serving: 1(of 6)Calories: 448kcalCarbohydrates: 48gProtein: 35gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 147mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 5536IUVitamin C: 19mgCalcium: 102mgIron: 4mg
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