The Best Instant Pot Chicken And Dumplings Recipe

There’s something about a big bowl of chicken and dumplings that just feels like a warm hug on a cold day. It’s one of those comfort foods that has the power to lift your spirits and fill your belly. And when you can whip it up quickly in an Instant Pot? Well, that’s like comfort food on fast-forward. If you’re anything like me, a busy weeknight often means I’m looking for dinner that feels homemade but doesn’t require hours in the kitchen. This Instant Pot chicken and dumplings recipe is just that—full of flavor, hearty, and ready in no time.

I first stumbled upon this version of chicken and dumplings when I was rushing to get dinner on the table one evening, craving something cozy but realizing I had less than an hour to pull it together. With the help of my trusty Instant Pot, I had all the flavors of a slow-simmered chicken soup in record time. Plus, using refrigerated biscuits for dumplings? That was a game-changer. It saved time, but you’d never know—those fluffy bites soak up all the savory goodness. Of course, if you prefer making your own dumplings, I’ve got you covered with a homemade option too.

this RECIPE

🥣 Why this chicken and dumplings recipe is a weeknight hero

This recipe is special for a few reasons. First, the Instant Pot does all the heavy lifting for you. The pressure cooker helps develop deep, rich flavors in the chicken and broth while cutting down on cook time. Second, it’s incredibly adaptable. You can use chicken thighs for a richer, more tender bite, or chicken breasts if you prefer a leaner dish. And, the canned biscuit hack is perfect for those nights when you want a shortcut. But if you’re feeling ambitious, the homemade dumpling option adds that extra homemade touch.

A memory that warms the heart (and the kitchen)

I remember the first time I made this dish, it was one of those dreary autumn afternoons when the sky was a permanent shade of gray, and the chill in the air was seeping through the windows. I was feeling nostalgic for the chicken and dumplings my grandma used to make, but I knew I didn’t have the luxury of letting a pot simmer on the stove all day like she did. With two kids tugging at my jeans and asking when dinner would be ready, I turned to my Instant Pot.

As the soup cooked, the kitchen filled with the aroma of garlic, onions, and simmering chicken broth. It was the kind of scent that transports you to a simpler time, when meals were made with love and patience. When I opened the pot and stirred in the cream, it was like magic—the soup turned silky, and the dumplings were soft, almost pillowy. I ladled it into bowls, topped it with a sprinkle of fresh parsley, and that first bite instantly reminded me of my grandma’s kitchen. Warm, comforting, and exactly what we needed on that chilly day.

The origins of chicken and dumplings

Chicken and dumplings has humble beginnings, often thought of as a classic American comfort food with European roots. While variations of dumplings exist worldwide, the version we know today likely evolved during the Great Depression, when people stretched simple ingredients like flour, water, and chicken to feed their families. Over the years, it’s become a staple in Southern cooking, where the dumplings can range from fluffy, biscuit-like creations to flat, noodle-like versions. With the advent of modern appliances like the Instant Pot, the dish has found a new way to be enjoyed without hours of simmering.

Let’s talk ingredients: the stars of the show

• Chicken thighs or breasts: I love using chicken thighs because they stay juicy and tender under pressure, but chicken breasts work too if you prefer something leaner. Either way, the chicken soaks up all those wonderful broth flavors.
• Canned biscuits: This shortcut is brilliant! They puff up beautifully in the soup and give you that comforting dumpling texture without the extra work. If you’re out of biscuits, homemade dumplings are an easy substitute and take just a few extra minutes.
• Chicken broth: Using a low-sodium broth lets you control the salt level. You could even use homemade chicken stock for an extra depth of flavor.
• Poultry and Italian seasoning: These herbs bring warmth and an earthy balance to the soup. The thyme, rosemary, and oregano in Italian seasoning pair so well with chicken.
• Heavy cream: This adds a velvety richness to the soup that takes it from good to indulgent. You could swap this for half-and-half or even milk for a lighter option.
• Frozen peas: A pop of color and sweetness that balances the richness of the soup.

Kitchen gear: what you need (and what you can totally skip)

You really don’t need a ton of fancy equipment for this recipe, but a few tools will make your life easier:

• Instant Pot: The star of the show! If you don’t have an Instant Pot, you can use any electric pressure cooker, but you’ll need to adjust the settings to your model.
• Sharp knife and cutting board: Since you’ll be chopping up the veggies and chicken, a good knife will speed things up. If you’re in a rush, you can even buy pre-chopped veggies.
• Wooden spoon or spatula: Perfect for stirring everything together without scratching the Instant Pot.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Sauté the veggies: Start by pressing the sauté button on your Instant Pot. Add the oil and wait until the display reads “Hot” before tossing in the onions. This ensures a nice sizzle and softens the onions just right. After about 5 minutes, add the celery, carrots, and garlic. Stir occasionally so nothing burns. You want the garlic to be fragrant but not browned.Tip: I’ve learned the hard way that garlic can burn fast in an Instant Pot, so keep an eye on it and stir often!
2. Add the chicken: Toss in the diced chicken and cook it with the vegetables for about 5 minutes. This helps the chicken develop some flavor before the broth goes in.
3. Build the broth: Add the chicken broth, black pepper, poultry seasoning, Italian seasoning, and salt. Give it all a good stir to make sure the spices are evenly distributed.
4. Drop in the dumplings: Slice your refrigerated biscuits into 8 pieces each, just like cutting a pizza. Drop them into the pot. They’ll float at first, but don’t worry—they’ll cook perfectly under pressure.
5. Pressure cook: Hit cancel to stop the sauté function, then close the lid. Set your Instant Pot to high pressure and cook for 7 minutes. Once it’s done, let the pot naturally release pressure for about 10 minutes before venting. (Trust me, rushing the venting can cause soup to sputter everywhere—I’ve been there.)
6. Finish with cream and peas: Stir in the peas and heavy cream. If the soup looks a little thin, mix the cornstarch and cold water, then stir it in to thicken the soup.

Make it your own: variations and tweaks

• Gluten-free: Use gluten-free biscuits or make gluten-free dumplings by substituting gluten-free flour in the homemade dumpling recipe.
• Dairy-free: Swap the heavy cream for coconut cream or a dairy-free milk, and use dairy-free biscuits or make dumplings with vegan butter.
• Seasonal twists: In the summer, add fresh herbs like dill or tarragon for a brighter flavor. In the fall, try adding diced sweet potatoes for a touch of sweetness.

How to serve and make it look pretty

When serving chicken and dumplings, I like to ladle it into wide bowls so the dumplings sit on top, surrounded by that creamy broth. A sprinkle of fresh parsley or cilantro adds a pop of color, and a side of crusty bread or a simple green salad makes it feel like a complete meal. If you’re feeling fancy, garnish with a drizzle of extra cream or a dash of smoked paprika.

Drink pairings: What goes best?

I love pairing this dish with something light and refreshing. A crisp white wine like Sauvignon Blanc or Chardonnay balances the richness of the cream. If you’re a beer lover, a light lager or even a hard cider would work beautifully. For a non-alcoholic option, a sparkling water with a slice of lemon is simple and refreshing.

Leftovers, storage, and reheating

Chicken and dumplings make great leftovers. Store it in an airtight container in the fridge for up to 3 days. When reheating, the dumplings can sometimes soak up a lot of the broth, so you might need to add a splash of chicken stock or water to thin it out. Heat gently on the stove or in the microwave, stirring occasionally so everything warms evenly.

Scaling the recipe up or down

This recipe easily doubles if you’re feeding a crowd—just make sure your Instant Pot is big enough! If you’re cooking for two, you can halve the recipe, though I recommend making the full batch because leftovers are fantastic. One thing to note: if you’re doubling the recipe, the pressure time stays the same, but the pot will take a bit longer to come to pressure.

Wrapping it up

So, there you have it—a quick, comforting Instant Pot chicken and dumplings recipe that’s perfect for busy weeknights or cozy weekends. It’s easy, adaptable, and just plain delicious. Whether you stick with the shortcut biscuits or make your own dumplings, I hope this dish brings a little warmth and comfort to your table. Let me know how it turns out—and feel free to tweak it to make it your own!

Frequently Asked Questions

1. Can I use frozen chicken?
   Yes! Just increase the pressure cooking time to 12 minutes for frozen chicken breasts or thighs.
2. What if I don’t have an Instant Pot?
   No worries. You can make this on the stovetop by simmering the soup for about 20-30 minutes until the chicken is cooked through and tender.
3. Can I make the soup thicker without cornstarch?
   You can mash a few of the cooked veggies or even blend a cup of the soup to naturally thicken it without adding cornstarch.
4. Can I freeze chicken and dumplings?
   You can freeze the soup base, but I recommend adding the dumplings fresh when reheating to avoid them becoming soggy.
5. What other vegetables can I add?
   Mushrooms, parsnips, or even spinach would be great additions to this recipe for extra flavor and nutrition.

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