Quick Instant Pot Chicken and Dumplings – just 30 minutes

This scratch-made Instant Pot Chicken and Dumplings recipe is ready in just 30 minutes using an electric pressure cooker. This recipe utilizes everyday ingredients found in most well-stocked pantries. It’s quick and convenient without the use of canned biscuits or condensed soups. Your entire family will love this easy, comfort food classic.

Instant Pot Scratch-Made Creamy Chicken and Dumplings is ready in 30-minutes or less! This quick cooking dish is comfort food in a bowl. Comfort food for the common cold.

Kids and adults alike absolutely cannot get enough of this scratch-made instant pot chicken and dumplings. In fact, it’s the dumplings that have them running to the table at dinnertime. They’re simple to make and cost just pennies to prepare especially when compared to the cost of a can of ready-made biscuits.

These fool-proof drop dumplings are so simple, you can let the kids mix the ingredients together. Then just drop by the spoonful onto the top of the finished soup. These dumplings cook in the time it takes to set the dinner table.

Ingredients for Instant Pot Chicken and Dumplings Chicken and Dumplings

Each of the ingredients you listed plays a specific role in making chicken and dumplings, contributing to the flavor, texture, and overall deliciousness of the dish.

** You can find the full recipe ingredients and instructions on the printable recipe card below.

  • Cubed raw or cooked shredded chicken: Chicken is the star of this dish. Whether you use raw chicken and cook it in the broth or use pre-cooked chicken, it provides the protein and meaty flavor that defines chicken and dumplings.
  • Chopped raw onion: Onions add depth and a savory sweetness to the broth. They are a common aromatic base in many savory dishes, providing a rich flavor.
  • Chicken stock: Chicken stock forms the base of the soup. It’s essential for creating a flavorful broth that’s infused with chicken essence. It also provides the liquid needed to cook the dumplings.
  • Frozen peas and carrots mix: These vegetables add color, nutrition, and texture to the dish. They also complement the flavor profile of chicken and dumplings.
  • Fresh celery: Celery adds a subtle earthy flavor and a nice crunch. It’s a classic component of chicken soups and stews.
  • Chopped parsley: Parsley adds freshness and a burst of green color to the dish. It’s often used as a garnish to brighten up the appearance.
  • Thyme (optional): Thyme is an herb that can enhance the overall flavor profile by adding an earthy and slightly floral note. It pairs well with chicken.
  • All-purpose flour or gluten-free alternative: Flour is used to make the dumplings. It provides structure and helps thicken the broth as the dumplings cook.
  • Butter: Butter is often used to make the dumpling dough. It adds richness and flavor to the dumplings.
  • Olive oil (optional): Olive oil can be used for sautéing the onions and other vegetables. It adds a subtle fruity flavor and helps prevent sticking.
  • Water: Water is needed to form the dumpling dough and adjust the consistency of the broth if it becomes too thick during cooking.
  • Milk or milk alternative: Milk is used in the dumpling dough. It adds moisture and a creamy texture to the dumplings. You can use a milk alternative for dietary preferences or restrictions.
  • Ground turmeric: Turmeric adds a vibrant yellow color and a subtle earthy flavor to the dish. It’s not just for color; it also contributes a mild spiciness.
  • Chicken Bouillon (optional): Chicken bouillon is a concentrated flavor enhancer. If your chicken stock lacks depth or you want to boost the chicken flavor, adding chicken bouillon can be helpful.

Appliances & Cookware

  • Instant Pot [paid link] another electric pressure cooker, 6-Quart.
Vegetables inside the instant pot ready for the sautee.

How to prepare homemade chicken and dumpling recipe from scratch

** You can find the full recipe ingredients and instructions on the printable recipe card below.

This meal starts with either cubed raw or leftover shredded chicken. We used shredded chicken from a Roasted Lemon Chicken, but you can use cubed raw chicken if that’s what you have on hand. A combination of fresh and frozen vegetables makes this dinner come together quickly. 

For the Dumplings: Mix the flour, water, salt,  ground pepper, and chopped parsley. Mix until just combined. Form dough into a log and slice or drop by rounded teaspoonfuls into the hot broth.

The broth for chicken and dumplings in the instant pot ready to be loacked and cooked.

Why this recipe works

  1. Balanced Flavor Profile: The combination of chicken, vegetables, herbs, and seasonings creates a well-balanced flavor profile. The chicken provides a savory, meaty taste, while the onions, celery, and herbs add depth and freshness. Turmeric gives the dish a pleasant color and a subtle spiciness.
  2. Comforting and Familiar: Chicken and dumplings is a classic comfort food dish that many people grew up enjoying. It evokes feelings of warmth and nostalgia, making it a popular choice for a hearty and satisfying meal.
  3. Texture Variation: The dish offers a pleasant contrast in textures. The tender chicken, soft dumplings, and slightly crunchy vegetables provide a satisfying mouthfeel.
  4. Dumpling Dough: The dumpling dough made with flour (or a gluten-free alternative), milk, and butter adds a creamy and fluffy texture to the dish. As the dumplings cook, they absorb some of the flavorful broth, making them even more delicious.
  5. Customizable: The recipe is versatile and can be customized to suit dietary preferences or ingredient availability.

Recipe Tips and Kitchen Tricks

  1. Perfect Dumplings Every Time:
    • Tip: When making the dumpling dough, handle it gently and avoid overmixing. Overmixing can lead to tough dumplings. Mix the ingredients just until they come together.
    • Trick: Use an ice cream scoop or two spoons to portion out the dumpling dough evenly. This ensures that your dumplings are uniform in size and cook evenly.
  2. Flavor Enhancement:
    • Tip: To enhance the flavor of your chicken and dumplings, consider sautéing the onions, celery, and other aromatics in a little butter or olive oil before adding them to the broth. This step can bring out their flavors more intensely.
    • Trick: If you’re using raw chicken, you can also brown the chicken pieces in the pot before adding the liquid. Browning the chicken adds a depth of flavor and can enhance the overall taste of the dish.
  3. Thickening the Broth:
    • Tip: If you find that your broth isn’t thickening enough, you can create a slurry with a small amount of flour and water. Mix the flour and water together until smooth, then gradually whisk [paid link] it into the simmering broth. This will help thicken the soup without clumps.
    • Trick: Make sure to let the dumplings cook uncovered for a few minutes before covering them. This allows some of the steam to escape and helps the broth thicken naturally as the dumplings absorb moisture.

Recipe Variations

  1. Creamy Chicken and Dumplings: To make a creamier version of chicken and dumplings, add heavy cream or half-and-half to the broth along with the chicken stock. This creates a richer and more indulgent sauce.
    • Tips: Adjust the amount of cream to your desired level of creaminess. You can also stir in grated Parmesan cheese for extra flavor and creaminess.
  2. Vegetarian/Vegan Chicken and Dumplings: For a vegetarian or vegan option, substitute the chicken with plant-based proteins like tofu, tempeh, or seitan. Use vegetable broth instead of chicken stock and plant-based milk for the dumplings.
    • Tips: You can enhance the flavor of the vegetarian/vegan version by adding extra herbs, mushrooms, or nutritional yeast for a cheesy flavor. Make sure to choose vegan-friendly butter or omit it altogether.
  3. Spicy Chicken and Dumplings: To give your chicken and dumplings a spicy kick, add chopped chili peppers or hot sauce to the broth. You can also incorporate spices like cayenne pepper, paprika, or red pepper flakes.
    • Tips: Adjust the level of spiciness to your taste. Keep in mind that spicy ingredients can vary in heat, so start with a small amount and taste as you go. To balance the heat, consider adding a squeeze of fresh lime or lemon juice.
Dumplings being rolled and cut for the instant pot chicken and dumplings

Frequently Asked Questions (FAQs)

  1. May I substitute the vitamin D milk for another milk-like product? Absolutely, you may use almond milk, soy milk, coconut milk, etc. in the same measurements and places in the recipe.
  2. How much is a portion? This recipe prepares enough for 4 to 6 hearty servings. A single serving is between 1-1/2 to 2 cups of soup including an appropriate portion of the dumplings. 
  3. Can I cook more/less than the recipe indicates?  You can start with either leftover shredded chicken or cubed raw chicken depending on what you have on hand. If using raw chicken, you will need to cook the chicken to an internal temperature of 165°F. The center will no longer be pink and the juices will run clear.
  4. Can I substitute cornstarch for the all-purpose flour in the thickener? Yes. Feel free to use cornstarch as your thickener in the same measurement as the flour. Remember that cornstarch needs to boil to thicken, but this should not be a problem as the soup is very hot at this stage in the recipe.
  5. May I use gluten-free flour instead of all-purpose flour for the dumplings?  Yes! Use the same gluten-free flour you would use to make bread.

Storing, freezing, and reheating instructions

How to store leftovers?

  • Refrigerator – Store leftovers covered in the refrigerator in an air-tight bowl or storage container for up to 4 days. 
  • Freezer – Store leftovers in the freezer using a freezer-safe container or zip-top bag. If using a zip-top bag, freeze flat with the help of a cookie sheet or baking pan. Once frozen, store bag standing upright to safe space. Soup will remain good frozen for up to 90-days.
    • Thaw – To defrost, thaw in the refrigerator overnight un a tray or bowl to catch any leaks or spills. Reheat as directed below.

How to reheat leftovers?

  • Stovetop – Reheat leftovers in a small saucepan of medium-low heat taking care not to scald the creamy broth. 
  • Microwave – Reheat leftovers in a microwave-safe bowl using medium (50%) power. Heat the soup in 30-second to 1-minute increments stirring between each additional increment of time. 

Wine & Cocktail Pairings

These wine and cocktail pairings offer a range of options to enhance your dining experience with chicken and dumplings.

Wine Pairings:

  1. Chardonnay: A buttery and oak-aged Chardonnay complements the creamy richness of chicken and dumplings. Its flavors of vanilla and citrus can harmonize with the dish’s creaminess, while the acidity helps balance the flavors.
  2. Sauvignon Blanc: A crisp and refreshing Sauvignon Blanc works well with chicken and dumplings, especially if the dish includes herbs and vegetables. Its bright acidity and herbaceous notes can cut through the richness and enhance the overall experience.
  3. Pinot Noir: If you prefer red wine, a light-bodied Pinot Noir is a good choice. Its red fruit flavors and gentle tannins won’t overpower the dish. The wine’s earthy undertones can also complement the savory aspects of the meal.

Cocktail Pairings:

  1. Classic Gin and Tonic: The clean and crisp flavors of a gin and tonic can contrast nicely with the creamy texture of chicken and dumplings. The herbal notes in gin can complement the dish’s seasonings, making it a refreshing pairing.
  2. Whiskey Sour: The boldness of whiskey in a sour cocktail pairs well with the hearty flavors of instant pot [paid link] chicken and dumplings. The sourness from lemon juice adds brightness, balancing the richness of the dish.
  3. Moscow Mule: A Moscow Mule made with vodka, ginger beer, and lime juice is a zesty and refreshing choice. The ginger’s spiciness and the lime’s citrusy notes can cut through the creamy sauce and provide a flavorful contrast.
a 3/4 angle shot of a bowl of instant pot chicken and dumplings.
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Instant Pot Scratch-Made Creamy Chicken and Dumplings is ready in 30-minutes or less! This quick cooking dish is comfort food in a bowl. Comfort food for the common cold.

Instant Pot Chicken and Dumplings

Ronda Eagle | Kitchen Dreaming
This scratch-made Chicken and Dumplings recipe is ready in just 30-minutes using an electric pressure cooker. This recipe utilizes everyday ingredients found in most well-stocked pantries. It's quick and convenient without the use of canned biscuits or condensed soups. Your entire family will love this easy, comfort food classic.
5 from 10 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 317 kcal

Equipment

  • Instant Pot or other Pressure Cooker, 6-Quart
  • Sharp Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

For the Soup Base:

  • 1 pound chicken raw cubed (1-inch pieces) or cooked shredded
  • 1 tbsp olive oil optional (use only if sauteing raw chicken)
  • 2 tablespoons butter
  • 2 carrots diced small
  • 1/2 cup peas frozen [See Note 1]
  • 2 stalks celery diced fine
  • 1 onion diced fine
  • 32 oz chicken stock unsalted
  • 1/2 teaspoon turmeric [See Note 2]
  • 1 tsp Parsley freshly chopped, flat-leaf
  • Salt and pepper season to taste
  • chicken bouillon optional [See Note 7]
  • 1/2 cup Milk [See Notes 3 & 4]

For the Thickener:

  • 4 tbsp all-purpose flour [See Note 5]
  • 1/2 cup cold water

For the Dumplings:

  • 1 cup all-purpose flour [See Note 6]
  • 1/2 cup milk [See Note 4]
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tbsp butter melted
  • 1 teaspoon parsley freshly chopped, flat-leaf or fresh thyme

Instructions
 

  • Preheat: Preheat the Instant Pot by selecting Saute.
  • Saute: If using raw chicken, cut the chicken into small 1/2-inch pieces. Add the chicken and 1 tbsp olive oil into the insert pan fitted into the base of the pressure cooker. Saute the chicken for 5-7 minutes or until the chicken is cooked through and no longer pink in the center. The juices will run clear.
    Add 2 tbsp butter, carrots, celery, peas, and onions and cook until softened, about 3 minutes.
    If using pre-cooked shredded chicken, add it now.
    Next, add the chicken broth to the pot scraping the bottom of the pan to remove any browned bits of food. This will give great flavor to the broth. Season the soup base with turmeric, salt, and pepper (more or less to taste). If adding bouillon, add it now and stir until combined [See Note 7 regarding bouillon].
  • Cover and Cook: Cover and secure the lid making sure the pressure valve is in the closed position to allow the pot to build up pressure. Select Manual and cook at high pressure for 10 minutes. The timer will start to count down only after the pressure cooker reaches full pressure.
  • Prepare the Dumplings: While the soup comes to pressure and cooks, prepare the dumplings. In a medium bowl, mix together the flour, salt, baking powder, melted butter, and fresh parsley. Stir in the melted butter and add the milk and stir until just combined.
  • Release the Pressure: When the pressurized cooking cycle is complete, use the quick-release method to release the steam built up in the pot. Be sure to face the valve away from yourself and others to avoid steam burns.
    Do not cover or obstruct the pressure valve during the quick-release venting. The steam release vent is one of the pressure cooker’s main safety systems and any obstruction could cause this system to fail.
  • Prepare the Thickening agent: While the pressure releases, prepare the thickening agent. Do this by adding the flour to the bottom of a small bowl or cup, then top with the water and stir until lump-free. Add more water if needed to reach the desired thickness with the flour. Pour this into the soup and stir.
    If using, stir in the milk now.
  • Cook the Dumplings: Select saute and heat on low. The soup will still be hot and bubbly from the pressurized cook cycle. Add pieces or rounded teaspoonfuls of the dumpling mixture to the simmering pot. Cover but do not lock the lid and cook for 5-7 minutes until the dumplings double in size and float to the top.
  • Serve and Enjoy: Serve garnished with extra parsley or fresh thyme. Season with additional salt and pepper, to taste.
  • Leftover Storage: Store leftovers covered in the refrigerator in an air-tight bowl or storage container for up to 4 days.
    Freezer – Store leftovers in the freezer using a freezer-safe container or zip-top bag. If using a zip-top bag, freeze flat with the help of a cookie sheet or baking pan. Once frozen, store bag standing upright to safe space. Freeze for up to 90-days.
  • Reheating Instructions: Reheat leftovers on the stovetop in a saucepan over medium-low heat stirring occasionally. Warm to the desired temperature.
    Microwave – Reheat leftovers in a microwave-safe bowl using medium (50%) power. Heat the soup in 30-second to 1-minute intervals stirring between each additional increment of time. Warm to the desired temperature.

Notes

  1. Can I add or change the vegetables? Yes! Use any vegetables you like. Peas, carrots, celery and onions are traditional but green beans, corn, or even small diced potatoes can be used in this recipe. Note: adding diced potatoes may change the cooking time slightly depending on their size and shape.
  2. What is Turmeric? Turmeric is a rhizome spice from the ginger family that is ground and yellow in color. Turmeric gives the soup both added color and flavor. However, if you do not have turmeric on hand, you may omit it without substitution. Note: A turmeric spill may stain certain countertops. 
  3. When Do I add the Milk? DO NOT add the milk during the initial cooking phase. Stir the milk into the soup just before adding the thickener and dropping in the dumplings. Adding the milk during the presurized cycle causes the broth to bubble out of the quick-release vent. 
  4. May I substitute the milk for another milk-like product? Absolutely, you may use almond milk, soy milk, coconut milk etc. in the same measurements and places in the recipe. Note: using coconut milk may cause a variation in flavor.
  5. Can I substitute cornstarch for the all-purpose flour in the thickener? Yes. Feel free to use cornstarch as your thickener in the same measurement as the flour. Remember that cornstarch needs to boil to thicken, but this should not be a problem as the soup is very hot at this stage in the recipe.
  6. May I use gluten-free flour instead of all-purpose flour for the dumplings? Yes! Use the same gluten-free flour you would use to make bread.
  7. How much Chicken Bouillon should I use? Depending on the brand, you may use different amounts. Not all bouillon is created equally and some brands contain much more sodium than others. I use “Better than Bouillon” brand chicken bouillon becuase it’s convenient to use and I prefer the taste to other brands. No matter which brand you use, be sure to follow the package directions on how much to add per cup of liquid in the broth. Note: Bouillon was not included in the calculation of the nutritional value of this recipe. If bouillon is used, the sodium content will increase
  8. How much is a portion? This recipe prepares enough for 4 to 6 hearty servings. A single serving is between 1-1/2 to 2 cups of soup including an appropriate portion of the dumplings.
  9. Can I cook more/less than the recipe indicates?  You can start with either leftover shredded chicken or cubed raw chicken depending on what you have on hand. If using raw chicken, you will need to cook the chicken to an internal temperature of 165°F. The center will no longer be pink and the juices will run clear.
  10. What’s the best way to defrost chicken?
    • Refrigerator Thawing requires planning ahead because of the lengthy time involved. Even small amounts of frozen food — such as a pound of boneless chicken breasts — require a full day to thaw. After thawing in the refrigerator, poultry should remain safe and in good quality for an additional day or two before cooking.
    • Cold Water Thawing is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of poultry – about a pound – may thaw in an hour or less. If thawed completely, the food must be cooked immediately.
  11. How to thaw leftovers? To defrost, thaw in the refrigerator overnight un a tray or bowl to catch any leaks or spills. Reheat as directed below. 
  12. How can I repurpose leftovers?
    • If you don’t mind the extra carbs, this is phenomenal served over a serving of mashed potatoes. 

Nutrition

Serving: 2cupsCalories: 317kcalCarbohydrates: 30gProtein: 20gFat: 13gSaturated Fat: 7gCholesterol: 59mgSodium: 580mgPotassium: 536mgFiber: 2gSugar: 5gVitamin A: 3867IUVitamin C: 8mgVitamin D: 1µgVitamin E: 1mgVitamin K: 11µgCalcium: 109mgFolate: 72µgIron: 2mgZinc: 1mg
Tried this recipe?Let us know how it was!

27 thoughts on “Quick Instant Pot Chicken and Dumplings – just 30 minutes”

  1. I don’t usually leave comments, but I have made this recipe so much that I had to give it 5 stars! Everything about this recipe is amazing, and the dumplings taste just like the ones my mama used to make me. I’ve also tried making this with leftover turkey—it’s just as good as the chicken version! Thank you for such an easy, delicious recipe! ❤️

    Reply
    • Thank you Carolina,
      That’s an amazing compliment and I appreciate that you took the time to come back and let us know!
      I love chicken and dumplings and moms were always homemade! No canned biscuits here friends!! Food is ❤️!
      Thank you again and stay safe!

      Reply
  2. I am going to try this, BUT it’s a good thing I really read the whole thing first:
    2 quarts broth in the ingredients list, 4 quarts in the instructions.
    How much onion, carrot and celery? Not listed in the ingredients, but noted that they should be added in the instructions.
    How much salt in the dumplings? Also not listed in the ingredients.
    Thank you!

    Reply
    • Arita,

      If you scroll down to the recipe card, these things are spelled out in great detail. They are not fully defined in the body of the post – you have to go to the recipe card for the full amounts and instructions. It’s also a printable recipe card.

      Reply
  3. This was absolutely delicious! I had been looking for a recipe that didn’t use canned biscuits or cream soup. Made it a set written except added peas and green beans and didn’t add any thickener. Wonderful! In the first set of directions it indicated using water in the biscuits and no butter. The actual recipe is correct. THanks for a great recipe.

    Reply
    • Hi Barb!
      I’m so glad you liked it. Thanks for the feedback. I see what you mean, and I have added the melted butter into the actual instructions. Thanks for letting me know, I appreciate it very much. Stay safe and have a great day.

      Reply
  4. Made this for the family tonight since I needed to use up some chicken, and they thought it was so good that they actually used French to describe it – I believe they said, “This is (insert French word here)ing awesome!”

    Anyway, this turned out great, although I also ran into the same issue as another poster below who had trouble with getting it to thicken. Mine did thicken up, but not as much as I’d have liked. I would say that next time if I’m using flour, I’ll increase the recommended amount by 50% to 6 tbsp and use the same amount of liquid, or use 4 tbsp corn starch with the same 1/2c water as it’s going to thicken about 2x the amount that the flour will.

    Reply
    • Hi Darla,
      In that step, you are using the saute function which does not require the lid, but to be honest, in my experience, the dumplings are able to fully cook from the transfer heat alone without turning the pot back on.

      Hope this helps.

      Reply
  5. My family loves this recipe! I add potatoes and sweet corn instead of peas. It also comes out great with canned chicken breast! So yummy

    Reply
  6. This was terrific! Perfect use for the frozen leftover turkey carcass that has been patiently waiting in the freezer since Thanksgiving. There is only one problem that effected me. I used the suggested tumeric and it stained my quartz counter tops. I did get it out BUT I will never do that again ;) Thank you again for sharing this yummy winter dish.

    Reply
  7. Hello,

    Really loved this dish and especially for the instant pot. I made the mistake of adding the milk during the cooking instead of at the end. It bubbled out and made a mess. I will not make that mistake again. Even with my blunder, this ended up being a great dish.

    Reply
  8. Awesome recipe! This was the first time to make dumplings and to make Chicken and Dumplings in my Instant Pot. It was YUMMY!

    Reply
  9. I couldn’t believe how much flavor that small amount of turmeric added to the recipe. Great with or without it though.

    Reply

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