There’s nothing quite like a bowl of chicken and dumplings to evoke feelings of warmth, nostalgia, and pure comfort. This quintessential American dish, beloved across generations, traditionally requires hours of simmering to develop its signature rich flavors and tender textures. However, with the magic of the Instant Pot, you can now enjoy this hearty, thick soup – brimming with succulent chicken, fluffy homemade dumplings, and a creamy, savory broth – in a fraction of the time. Our Instant Pot Chicken and Dumplings recipe delivers all the classic comfort food flavor you crave, making it easy enough for a busy weeknight dinner, yet feeling special enough for any occasion.
This recipe is a thoughtful adaptation of my Papa’s beloved chicken and dumplings, meticulously re-engineered for the modern kitchen’s hero: the Instant Pot. The goal was to preserve the authentic, deep flavors and incredibly tender results of the original, while drastically cutting down on cooking time. And we’ve achieved just that! In just over 30 minutes of active cooking, you can bring that same heartwarming comfort to your table. The dumplings are still homemade, retaining their light, airy texture and absorbing the delicious broth, ensuring the flavor profile stays true to the cherished original. This isn’t just a meal; it’s a culinary hug that fits seamlessly into today’s fast-paced family life, proving that incredible comfort food doesn’t have to be an all-day affair.
Kristen’s Keys for Ultimate Instant Pot Chicken and Dumplings Success
Achieving truly exceptional Instant Pot Chicken and Dumplings lies in mastering a few crucial details. Pay close attention to these tips, as they significantly elevate the final taste and texture of your soup.
- Don’t Skip Sautéing the Chicken and Vegetables: While it might be tempting to toss everything into the pot, those initial few minutes on the sauté function are absolutely essential for building a deep, rich flavor foundation. Browning the chicken creates a savory crust (the Maillard reaction), and softening the onions and celery releases their aromatic compounds, contributing a depth of flavor you simply cannot replicate or add later. This step is a flavor powerhouse!
- Wine is Optional, but Highly Encouraged: I wholeheartedly recommend deglazing the inner pot with a splash of dry white wine, such as a Pinot Grigio or Riesling. The acidity from the wine beautifully balances the richness of the soup, adding a subtle brightness without making the dish taste overtly like wine. It helps scrape up all those flavorful browned bits from the bottom of the pot (see next point!). If you prefer not to cook with alcohol, an equal amount of additional chicken stock will work perfectly as a substitute.
- Natural Pressure Release is Non-Negotiable: This is perhaps the most critical step for perfect Instant Pot Chicken and Dumplings. Allowing the pressure to release naturally for at least 15 minutes (or until the pin drops) ensures that both the chicken and the delicate dumplings remain incredibly tender and moist. A forced quick release can shock the chicken, making it tough, and can cause hot liquid to spew from the vent, leading to a significant kitchen mess. Patience here is key for superior results and a clean countertop.
5-Star Reader Review
“This was so simple and delicious! I’ve always been intimidated about making dumplings, but this worked beautifully. Even my fussy eaters enjoyed it. Thank you, Kristen!!” -Luann
How to Make Instant Pot Chicken and Dumplings: A Detailed Guide
Whether you’re an Instant Pot novice just learning how to use your Instant Pot or a seasoned pro, this step-by-step section will walk you through the process of creating a delicious chicken and dumpling soup with ease and confidence. Follow these instructions closely for a flawless, flavorful meal.
Step One: Prepare Fluffy Homemade Dumplings
For the best texture and fluffiness, it is always recommended to prepare your dumpling dough before you even start on the soup itself. Allowing the dough a few minutes to rest enables the gluten to relax, which is crucial for achieving light, tender dumplings that melt in your mouth rather than turning dense or chewy. The dough itself is incredibly simple, coming together effortlessly by folding milk and melted butter into a dry mixture of all-purpose flour, a touch of salt for seasoning, and baking powder for that essential lift. The consistency should be soft and slightly sticky, ready to be dropped into your simmering soup.
Step Two: Sauté Chicken and Aromatic Vegetables
Begin by activating the Instant Pot’s “Sauté” function. Add a swirl of extra virgin olive oil to the inner pot and allow it to heat. Once shimmering, introduce your cubed chicken, minced onions, and finely chopped celery. Cook these ingredients, stirring frequently, until the chicken is lightly browned on all sides – developing that wonderful seared flavor – and the onions and celery have softened and become translucent, typically 4-5 minutes. This step is fundamental for building the foundational taste of your soup. Next, add the minced garlic and sauté for just 30-60 seconds more. This brief toasting time brings out the garlic’s aromatic sweetness without allowing it to burn, which can turn it bitter.
Step Three: Deglaze the Inner Pot for Maximum Flavor
After sautéing, the bottom of your Instant Pot will likely have delicious browned bits stuck to it. These bits are pure flavor! Carefully pour in the dry white wine (or your alternative chicken stock) into the hot inner pot. Immediately use a wooden spoon or a sturdy spatula to vigorously scrape up every single browned bit from the bottom. This process, known as deglazing, is crucial for two reasons: it infuses your soup with a deeper, more complex flavor, and it prevents the Instant Pot from triggering a “burn” notice during the pressure cooking cycle. Allow this mixture to simmer for a minute or two, letting the wine reduce slightly and the flavors concentrate, then hit “CANCEL” to turn off the Sauté function.
Step Four: Layer the Ingredients for Perfect Pressure Cooking
Now it’s time to build the rest of your soup. Pour in the low-sodium chicken stock, followed by the peeled and sliced carrots, cubed russet potatoes, a dried bay leaf, fresh thyme sprigs (or dried thyme leaves), seasoned salt, and black pepper. Stir all these ingredients gently to ensure they are well combined and evenly distributed. This ensures consistent seasoning and cooking. Next, carefully drop spoonfuls of your prepared homemade dumpling dough directly on top of the soup. Avoid stirring the dumplings into the broth at this stage; they should rest on the surface. A small cookie scoop or using two spoons can make this process quicker and less messy, helping you create uniform dumplings.
Step Five: Pressure Cook to Perfection with Natural Release
Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the venting knob is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” button (depending on your model) and set the cooking time to 5 minutes on High Pressure. Once the cooking cycle has completed and the Instant Pot beeps, resist the urge to immediately release the pressure. Instead, allow the pressure to release naturally for at least 15 minutes. This extended natural release time is vital: it allows the internal temperature and pressure to decrease gradually, preventing the chicken from becoming tough and giving the dumplings a chance to finish cooking gently, resulting in a wonderfully light and tender texture. During this time, most Instant Pot models will automatically switch to a “Keep Warm” setting and begin counting up the natural release time. Once 15 minutes have passed, or the float valve has dropped (indicating all pressure has been released), you can then carefully quick-release any remaining pressure before safely opening the lid.
Step Six: Add Cream and Peas for a Luscious Finish
With the pressure fully released and the lid safely unlocked and removed, your chicken and dumplings are almost ready! If desired, stir in the frozen peas and heavy cream (or whole milk) into the hot soup. The reason these ingredients are added at the end is twofold: cream can sometimes curdle under high pressure, and frozen peas retain their vibrant color and slight crunch best when gently heated rather than pressure cooked. Turn the Instant Pot back on to the “Sauté” function (on a low setting if available, or just use the regular Sauté for a few minutes). Let the soup gently simmer for 3-5 minutes, stirring occasionally, until the peas are warmed through and the broth has thickened slightly to your desired creamy consistency. While stirring, remember to locate and remove the bay leaf and thyme sprigs. Serve your rich, comforting Instant Pot Chicken and Dumplings immediately, perhaps with a sprinkle of fresh parsley for a touch of brightness.
Serving Suggestions for Your Hearty Chicken and Dumplings
Instant Pot Chicken and Dumplings soup is incredibly hearty and satisfying on its own, often requiring no additional side dishes to make a complete and fulfilling meal. Its rich texture and balanced flavors make it a stand-alone star. However, if you’re looking to complement this cozy dish, a fresh, crisp side salad is always an excellent choice. The light, tangy notes of a salad provide a wonderful contrast to the creamy richness of the soup, offering a refreshing palate cleanser. Consider serving it with a classic Copycat Olive Garden Salad, known for its vibrant dressing, or a refreshing Greek Salad with its briny olives and feta. Both options add a burst of freshness without overpowering the main course. A side of crusty bread for dipping into the luscious broth is also a highly recommended addition!
Recipe Modifications and Pro Tips for Your Chicken and Dumplings
This Instant Pot Chicken and Dumplings recipe is wonderfully versatile, allowing for several modifications to suit different preferences or dietary needs. Here are some smart ways to adapt it:
- Omit the Wine: If you prefer to avoid cooking with alcohol, simply replace the ½ cup of dry white wine with an equal amount of additional low-sodium chicken stock. The soup will still be incredibly flavorful thanks to the sautéed aromatics and deglazing process.
- Use Canned Biscuit Dough for Quick Dumplings: Short on time or intimidated by homemade dumplings? No problem! You can easily substitute the homemade dumpling dough with 5 refrigerated canned biscuits. Simply cut each biscuit into 8 small pieces and add them to the inner pot right before pressure cooking, following the recipe instructions. This is a fantastic shortcut that still yields delicious, tender dumplings.
- No Seasoned Salt? No Worries! If you don’t have seasoned salt on hand, you can easily create your own blend. Replace it with ½ teaspoon of kosher salt and ¼ teaspoon each of garlic powder, onion powder, and paprika. This combination will provide a similar depth of flavor.
- Doubling the Recipe: Planning to feed a larger crowd? This recipe can be successfully doubled if you are using an 8-quart Instant Pot. Ensure your pot is large enough to accommodate the increased volume without exceeding the max fill line. The cooking time will generally remain the same as the pot still needs to reach full pressure.
- Using a 3-Quart Instant Pot: For smaller households or a lighter meal, if you are using a 3-quart Instant Pot, it is best to cut the recipe in half. Importantly, leave the cooking time for pressure cooking the same (5 minutes on High Pressure with a natural release). The reduced volume of ingredients will still cook thoroughly within this timeframe.
- Chicken Options: While the recipe calls for boneless, skinless chicken breasts or thighs, you can experiment with bone-in chicken pieces for even richer flavor. Just be sure to remove the bones before serving. You can also use pre-cooked shredded chicken and add it in Step 6 to reduce the initial sautéing time, though the flavor may not be as deep.
- Vegetable Additions: Feel free to customize your soup with other quick-cooking vegetables. Diced green beans or corn kernels can be added along with the peas at the very end for extra color and nutrition.
Explore More Instant Pot Chicken Soup Recipes
If you’ve fallen in love with the convenience and delicious results of this Instant Pot Chicken and Dumpling Soup, you’re in for a treat! The Instant Pot is a phenomenal tool for creating a wide variety of comforting and quick soup recipes. Expand your culinary repertoire and add these other fantastic Instant Pot Soup Recipes to your must-make list:
- Instant Pot Chicken Noodle Soup: A classic, made effortlessly fast.
- Instant Pot Chicken Tortilla Soup: Spicy, zesty, and perfect for a Tex-Mex twist.
- Instant Pot Chicken Gnocchi Soup: Creamy and hearty with soft potato gnocchi.
- Instant Pot Chicken Orzo Soup: A lighter, yet equally satisfying option with tiny pasta.
Instant Pot Chicken and Dumplings
Kristen Chidsey
6
10 mins
5 mins
25 mins
40 mins
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 small yellow onion, minced
- 2 stalks celery, finely chopped
- 1 pound boneless, skinless chicken breasts or thighs, cubed in 1-inch pieces
- 1 teaspoon minced garlic
- ½ cup dry white wine, optional
- 6 cups low-sodium chicken stock
- 3 large carrots, peeled and cut into slices
- 3 medium russet potatoes, peeled and cut into 1 inch cubes (about 3 loosely packed cups)
- 1 dried bay leaf
- 2 sprigs fresh thyme, or ½ teaspoon dried thyme leaves (not ground thyme!)
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- ½ cup heavy cream, or whole milk
Homemade Dumplings
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 3 tablespoons unsalted butter, melted
- ¾ cup milk
Instructions
Homemade Dumplings
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In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Create a well in the center of the dry ingredients and pour in the ¾ cup milk and 3 tablespoons unsalted butter. Stir with a wooden spoon or spatula until the mixture just comes together to form a soft, slightly sticky dough. Do not overmix. Set this dough aside to rest while you prepare the soup.
Instant Pot Chicken and Dumpling Soup
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Press the “Sauté” button on your Instant Pot and add ½ tablespoon extra virgin olive oil to the inner pot. Allow it to heat until shimmering. Add the minced yellow onion, finely chopped celery, and 1 pound cubed chicken pieces. Sauté for 4-5 minutes, stirring frequently, until the chicken is lightly browned on all sides and the onions and celery have softened. Next, add 1 teaspoon minced garlic and sauté for an additional 30-60 seconds, just until fragrant, taking care not to burn it.
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Pour ½ cup dry white wine (or an additional ½ cup chicken stock if omitting wine) into the inner pot. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pot; this is called deglazing and is crucial for flavor and preventing a “burn” notice. Let the wine (or stock) simmer for 1-2 minutes to reduce slightly and concentrate flavors. Then, press “CANCEL” to turn off the Instant Pot.
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Add 6 cups low-sodium chicken stock, sliced carrots, cubed potatoes, 1 dried bay leaf, 2 sprigs fresh thyme (or ½ teaspoon dried thyme leaves), 1 teaspoon seasoned salt, and ½ teaspoon black pepper to the inner pot. Stir gently to combine all the ingredients evenly.
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Using a small cookie scoop or two spoons, drop portions of the homemade dumpling dough (about 1 heaping tablespoon each) directly on top of the soup mixture. Arrange them in a single layer if possible, leaving a little space between them. Once all the dumplings are in, gently push them down into the broth using the back of a spoon to ensure they are submerged, but do not stir aggressively.
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Secure the lid on the Instant Pot, ensuring the sealing ring is properly in place and the venting knob is set to “Sealing.” Select the “Pressure Cook” (or “Manual”) button and set the cooking time to 5 minutes on High Pressure.
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Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. This is crucial for tender chicken and fluffy dumplings. After 15 minutes, carefully quick-release any remaining pressure by turning the venting knob to “Venting” (use a kitchen towel to protect your hand from steam). Once the float valve has dropped, open the lid.
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Press “CANCEL” to turn off the Instant Pot, then press “Sauté” again to bring the soup to a gentle simmer. Add 1 cup frozen peas and ½ cup heavy cream (or whole milk) to the soup and stir gently. While stirring, locate and remove the bay leaf and thyme sprigs. Let the soup simmer for 3-5 minutes, stirring occasionally, until the peas are warmed through and the soup has slightly thickened to a creamy consistency. Serve immediately, garnished with fresh parsley if desired.
Equipment
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Electric Pressure Cooker (6 or 8 quart)
Notes
Dumplings: As an alternative to homemade dumplings, you can use 5 refrigerated canned biscuits. Cut each biscuit into 8 small pieces and add them to the soup as directed in Step 4 before pressure cooking.
Seasoned Salt Substitute: If you don’t have seasoned salt, you can create a similar flavor profile by using ½ teaspoon of kosher salt, and ¼ teaspoon each of garlic powder, onion powder, and paprika.
Storage: Store any leftover cooled soup in an airtight container in the refrigerator for up to 3 days. Before reheating, you may need to add a splash of extra broth or milk to loosen the consistency, as it tends to thicken in the fridge. Please note, this recipe does not freeze well due to the texture changes in the dumplings and cream after thawing.
Note on 3-Quart Instant Pot Model: If you are using a smaller 3-quart Instant Pot, it is recommended to halve the recipe ingredients. However, the cooking time for pressure cooking should remain the same at 5 minutes on High Pressure with natural release.
Nutrition
Carbohydrates: 66g
Protein: 31g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 66mg
Sodium: 738mg
Potassium: 1441mg
Fiber: 5g
Sugar: 7g
Vitamin A: 5573IU
Vitamin C: 20mg
Calcium: 202mg
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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