The Best Instant Pot Chicken And Dumplings Recipe

When it’s chilly outside or you’re in need of some serious comfort food, there’s nothing quite like a warm bowl of chicken and dumplings. This recipe takes a classic, hearty dish and makes it weeknight-friendly thanks to the Instant Pot. Imagine tender chicken, soft veggies, and fluffy dumplings simmering in a creamy, flavorful broth—all done in a fraction of the time! This dish feels like a hug in a bowl and is perfect for cozy family dinners or even to impress a crowd. Bonus: You can easily tweak it to suit your preferences or the ingredients you have on hand.

this RECIPE

The story behind my love for chicken and dumplings 🍲

The first time I tried chicken and dumplings, I was at my grandmother’s table. Her version was slow-simmered on the stove for hours, filling the entire house with an irresistible aroma. She never wrote her recipe down—it was all in her heart and hands. I remember sitting by the kitchen counter, watching her expertly roll out dough and toss in pinches of herbs, looking effortless but magical.

Years later, when I made this recipe in my Instant Pot for the first time, I couldn’t help but smile at how much faster the whole process was. While I’ll always have a special place in my heart for Grandma’s old-school version, I love how this recipe brings the same nostalgic flavors with a modern twist. Plus, when I make this for my family, it feels like a little tribute to her love and warmth.

The evolution of chicken and dumplings

Chicken and dumplings is a beloved dish with roots in Southern cuisine, but its origins go back even further. Variations of this dish have been made in Europe for centuries, with dumplings serving as an inexpensive way to make a meal more filling. Over time, it became an American classic, particularly in the South, where cooks developed their own spins on the dish using simple, hearty ingredients. While some recipes call for homemade dumplings, others rely on shortcuts like canned biscuits (like this one!). Whether you’re team homemade or team semi-homemade, one thing’s for sure—this dish is pure comfort.

Let’s talk ingredients: the stars of this recipe

Each ingredient here pulls its weight to create the ultimate bowl of comfort.

• Chicken: Boneless, skinless chicken thighs or breasts work perfectly here. Thighs add extra moisture, while breasts are leaner—choose whichever you prefer!
• Veggies: Onion, celery, carrots, and peas are the classic combo. Want more color? Add diced red peppers or chopped spinach!
• Seasonings: Poultry seasoning and Italian herbs give the broth its savory depth. You can tweak the herb mix if you’re feeling adventurous—fresh thyme or a pinch of sage work beautifully.
• Chicken broth: Opt for low-sodium broth so you can control the salt level. Homemade broth adds extra richness if you have it on hand.
• Canned biscuits: These make fluffy, pillowy dumplings with almost no effort. Prefer homemade? I’ve included a recipe for that too.
• Heavy cream: For that velvety, creamy texture. You can substitute half-and-half or even whole milk if you’re looking for a lighter option.
• Fresh parsley or cilantro: Adds a pop of freshness at the end, though it’s optional.

Kitchen gear: What you’ll need (and a few hacks!)

• Instant Pot: This is the MVP for getting a slow-simmered taste in under an hour. If you don’t have an Instant Pot, a slow cooker or stovetop pot will work—just adjust cooking times.
• Sharp knife and cutting board: Essential for chopping veggies and dicing the chicken.
• Measuring spoons and cups: To keep things precise (though you can eyeball the seasonings if you like to cook by feel).
• Mixing bowl and pastry cutter or fork: For making homemade dumplings if you’re going the from-scratch route.
• Wooden spoon or silicone spatula: For stirring and scraping up all those delicious browned bits in the Instant Pot.

No pastry cutter? No worries—use two forks or even your fingers to cut the butter into the flour for the dumplings.

Step-by-step: My foolproof method (and a few tips!)

1. Start with the sauté function. Heat your Instant Pot on sauté mode and add oil. Once it’s hot, toss in the onions and cook until they’re soft and fragrant—about 4-5 minutes. This step adds a nice depth of flavor.
2. Build the base. Stir in the celery, carrots, and garlic. Keep an eye on the garlic; it burns quickly! Then, add the chicken pieces and cook for a few minutes. This step ensures the chicken is nicely coated with flavor.
3. Broth and seasoning magic. Pour in the chicken broth, then add the black pepper, poultry seasoning, Italian seasoning, and a pinch of salt. Stir everything together.
4. Add the dumplings. If using canned biscuits, slice them into bite-sized pieces and drop them right into the pot. They’ll puff up beautifully as they cook!
5. Pressure cooking time. Close the Instant Pot lid, set it to “Pressure Cook” (or Manual), and cook on high for 7 minutes. Once it’s done, allow a natural release for 10 minutes before carefully releasing any remaining pressure.
6. Finish with cream and peas. Stir in the frozen peas and heavy cream to add that creamy, velvety touch. If you want a thicker soup, whisk together cornstarch and water, then stir it in.
7. Serve and enjoy. Garnish with fresh parsley or cilantro, and serve hot.

Variations and twists: Make it your own

• Homemade dumplings: Swap out canned biscuits for homemade ones (recipe included above). They’re super easy and have that rustic, homemade charm.
• Gluten-free: Use gluten-free flour to make dumplings or find gluten-free biscuit dough. The soup itself is naturally gluten-free!
• Dairy-free: Skip the heavy cream and use coconut cream or a non-dairy milk thickened with a bit of cornstarch.
• Vegetarian version: Sub the chicken with hearty mushrooms or chickpeas and use vegetable broth instead of chicken broth.
• Seasonal spins: Add corn and zucchini in summer or diced sweet potatoes and kale in fall.

Experimenting with different twists is part of the fun!

How to serve and present like a pro

Serve this dish in wide, shallow bowls to show off the colorful veggies and golden dumplings. Sprinkle a little extra parsley on top for a pop of green—it looks (and tastes) amazing. Pair with crusty bread for scooping up every last drop of broth. If you’re hosting a dinner party, set out a few small bowls of extra parsley or grated Parmesan so guests can customize their bowls.

Beverage pairings

For a cozy meal like this, I love pairing it with a refreshing drink that balances the richness. Try a chilled sparkling apple cider for a touch of sweetness, or whip up a simple homemade lemonade. In colder months, hot herbal tea (like chamomile or mint) makes a soothing, cozy match. If you want something a little fancier, a ginger mocktail with fresh lime is a great option.

Storing and reheating leftovers

Got leftovers? Lucky you! Let the chicken and dumplings cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth or milk to keep the texture creamy. If the dumplings soak up too much liquid, just add a little extra broth.

For longer storage, you can freeze the soup (minus the dumplings) for up to 3 months. Just add fresh dumplings when you’re ready to serve.

Scaling the recipe: Cook for a crowd or just for two

This recipe is super flexible! If you’re feeding a crowd, double the ingredients—just make sure not to overfill your Instant Pot. For smaller portions, halve everything and cook as directed. One note: canned biscuit dough doesn’t store well once opened, so opt for the homemade dumplings if you’re scaling down.

FAQs

1. Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just shred the cooked rotisserie chicken and add it in after pressure cooking, along with the peas and cream.

2. What’s the best substitute for heavy cream?
Half-and-half or whole milk work well. For a dairy-free option, use coconut cream or almond milk thickened with a little cornstarch.

3. Can I use frozen chicken?
Yes, you can use frozen chicken! Increase the pressure cooking time to 12 minutes to ensure it’s fully cooked.

4. My dumplings are sticking together—help!
Make sure to stir gently after adding the dumplings so they don’t clump together.

5. Is this recipe spicy?
Nope! It’s full of savory, comforting flavors but not spicy at all. Feel free to add a pinch of cayenne if you like a little heat.

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