Instant Pot Chicken and Dumplings
Redolent with chicken, vegetables, herbs, white wine enhanced creamy sauce, and plump chive dumplings, Instant Pot Chicken and Dumplings is homemade comfort, warming you from the inside out.
Chicken and dumplings has to be one of my favorite meals. Whenever I came home from college for the weekend, my mom was sure to make this homey comfort food. A far cry from dorm food, or normal college student fare, I felt the love she conveyed by serving this classic Southern style soup.
I think serving food like chicken and dumplings is a good way to show how much you care about someone, don’t you? Whether you make it for your family for a weeknight dinner, or for a few friends on Saturday or Sunday, the time and effort you take to make a special homemade meal shows just how much you love them.
Or bring chicken and dumplings to a family with a new baby, a family that has foster children or a newly adopted child, or to someone who has suffered a loss, injury, or illness, and they’ll feel blessed to know that you took the time to make them something special. Bring it with a smile and a hug.
Chicken and dumplings is a dish that even fussy eaters will appreciate and it’s just as good reheated as it is freshly made. Perfect in every way!
About this Instant Pot Chicken and Dumplings recipe:
Chicken and dumplings can be made in approximately one hour in your Instant Pot or pressure cooker. I like to use lots of classic veggies like onions, carrots, celery, and peas, and boneless skinless chicken breasts.
Enhanced by white wine, the broth is flavored by lots of herbs: rosemary, thyme, bay leaf, and parsley. Thickened with heavy cream (not too much, just 1/2 cup!) and cornstarch, this soup is heavenly even without the dumplings!
The dumplings are so easy to make, though, you won’t want to skip them. Stir together a simple dough consisting of flour, baking powder, salt, and chopped chives, with milk and melted butter mixed in with a spoon. That’s it! So easy.
Drop the dumpling dough by tablespoonfuls into the soup. Just plop it in, keeping a little space between each one. You don’t want one massive dumpling floating on top!
Put the lid back on your Instant Pot, set the pressure for 2 minutes, quick release, and your chicken and dumplings are ready to serve.
How to make this Instant Pot recipe your own:
- You could use a small can of refrigerated buttermilk biscuits in place of homemade dumpling dough. Cut biscuits in quarters, toss lightly with 1/4 cup flour, and drop into soup. Voila! Instant dumplings.
- Don’t have a pressure cooker? Chicken and dumplings can be made on the stovetop. See the recipe card for directions.
- Use boneless skinless chicken thighs instead of chicken breasts. Or use already cooked chicken. Add it with the peas.
Reheating and Storage Tips
Chicken and dumpling soup is great leftover.
Store leftovers in a covered dish or plastic container in the fridge for up to 3 days. Gently reheat on the stove or in the microwave.
To freeze, cool the soup, then place in freezer containers for 3-4 months. If desired, store soup separately from dumplings. For best results, thaw overnight in the refrigerator before reheating.
Other Instant Pot recipes:
Try other “nothin’ fancy” comfort food recipes in your Instant Pot or pressure cooker. Here’s a few I love:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 tablespoon olive oil
- 1 ½ cups diced carrots (2-3 carrots)
- 1 cup diced celery (about 3 stalks)
- ½ cup diced onion (about 1 small yellow onion)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup dry white wine
- 3 cups no salt added chicken broth
- 1 ½-2 pounds boneless skinless chicken breasts
- 1/2 teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon rosemary
- 1 cup frozen peas
- ¼ cup minced fresh parsley
- ½ cup heavy cream
- 3 tablespoons cornstarch
- ¾ cup + 2 tablespoons all-purpose flour
- 1 ½ teaspoons baking powder
- 2 teaspoons chopped chives
- ⅛ teaspoon kosher salt
- ½ cup whole milk, at room temperature
- 1 ½ tablespoons unsalted butter, melted
- Heat 6-quart Instant Pot to "Sauté."
- Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent, about 3-4 minutes. Add wine, cook 3-4 minutes, or until reduced by about half. Turn off Instant Pot.
- Add broth, chicken, thyme, and rosemary. Secure lid and turn valve to "seal." Set Instant Pot on high pressure (or Manual) for 10 minutes. It will take about 15 minutes for it to come to pressure.
- Toward the end of the cooking time, make the dough for the dumplings by combining the flour, baking powder, chives, and salt in a medium bowl. Add milk and melted butter; stir gently to combine.
- Quick release pressure when timer goes off. Remove chicken to a plate, and discard bay leaf.
- Use two forks to shred chicken into bite size pieces. Stir peas, parsley, and shredded chicken into soup.
- Combine cream and cornstarch in a small bowl; stir mixture into hot broth.
- Add dumpling dough to soup by tablespoon sized scoops (8-10 dumplings). Cover Instant Pot, secure lid and turn valve to “seal.” Set on high pressure (or Manual) for 2 minutes. Quick Release until valve drops.
- Taste and adjust seasoning for salt and pepper.
- Shortcut: use 1 small can (7.5 oz.) refrigerated buttermilk biscuits in place of dumpling dough. Cut biscuits in quarters, toss lightly with 1/4 cup flour, and drop into soup. Continue to cook dumplings as directed.
- Don't have a pressure cooker? Chicken and dumplings can be made on the stovetop. Simmer chicken and vegetables 30 minutes or until tender. Stir in cream and cornstarch mixture, simmer until slightly thickened. Add dumplings and simmer, covered, about 15 minutes, or until dumplings are cooked through.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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