30-Minute Instant Pot Chicken and Dumplings (From Scratch, No Canned Soup)

Creamy Instant Pot [paid link] chicken and dumplings from scratch in 30 minutes—no canned soup or biscuits. Cozy, kid-approved comfort in one pot, fast any night.

This is the weeknight version of classic comfort food: tender chicken, a creamy broth, and fluffy homemade dumplings—made fast in the Instant Pot [paid link] without relying on canned soup or refrigerated biscuits. It uses simple pantry staples, works with either raw cubed chicken or cooked shredded chicken, and makes leftovers that reheat well for easy lunches.

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Why this recipe works

• From-scratch flavor, faster method: Pressure cooking builds quick depth without a long simmer.
• Homemade dumplings, consistent results: Simple dough and a short simmer time keep dumplings soft and fluffy.
• Thickened the right way: Flour + cold water slurry helps create a creamy broth without canned soup.
• Flexible protein option: Works with raw cubed chicken or cooked shredded chicken.
• Easy to adjust: Bouillon and milk are optional levers for richness and flavor.

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What often goes wrong with Instant Pot chicken and dumplings (and how to fix it)

1. Dumplings turn dense or gummy
   • Fix: Mix dumpling dough just until combined (don’t overwork). Simmer gently, with the lid covered but not locked, until the dumplings puff and float.
2. Milk spurts out of the vent / curdles
   • Fix: Do not add milk during pressure cooking; stir it in after pressure release, right before thickening and adding dumplings.
3. Broth is thin
   • Fix: Use the flour + cold water slurry, stir in, then return to a low simmer so it thickens properly. (Cornstarch works too.)
4. Burn notice on the Instant Pot [paid link]
   • Fix: After sautéing, deglaze well—scrape up browned bits before pressure cooking.
5. Dumplings fall apart
   • Fix: Make sure the baking powder is fresh, and keep the simmer gentle (not a rolling boil) while the dumplings cook.

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Ingredient substitutions

• Flat-leaf parsley: Curly parsley works, or use a small amount of dried parsley.
• Fresh thyme: Swap dried thyme (use less than you would with fresh).
• Turmeric: Omit (your notes already allow this), or use a pinch of curry powder for color (flavor will change).
• Chicken Bouillon Paste (Better than Bouillon): Use bouillon cubes or bouillon powder, or swap part of the stock for a more flavorful option.
• Unsalted chicken stock: Use low-sodium stock and adjust salt at the end.
• Milk: Use almond/soy/oat milk; coconut milk also works, but changes the flavor.
• Gluten-free option: Use a gluten-free flour blend intended for bread/baking for the dumplings.

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Ingredients (and what each one does)

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

Soup base

• Chicken (raw, cubed or cooked, shredded): Main protein; adds body and savory flavor.
• Olive oil (optional): Helps brown/sauté chicken without sticking.
• Butter: Adds richness; rounds out the broth.
• Carrots: Sweetness, color, classic “chicken soup” flavor.
• Peas (frozen): Pop of sweetness + texture.
• Celery: Savory depth and aroma.
• Onion: Builds the flavor base.
• Chicken stock (unsalted): The foundation of the broth; controls salt.
• Turmeric: Warm color and subtle earthy note (optional).
• Parsley: Freshness; bright finish.
• Salt & pepper: Final seasoning control.
• Chicken bouillon (optional): Boosts the depth of chicken flavor.
• Milk: Adds creaminess (added after pressure cooking).

Thickener

• All-purpose flour: Thickens the broth into a creamy soup base.
• Cold water: Prevents lumps in the slurry.

Dumplings

• All-purpose flour: Structure for fluffy dumplings.
• Milk: Moisture and tenderness.
• Salt: Seasons the dumplings so they don’t taste bland.
• Baking powder: Light, airy texture.
• Melted butter: Richness and softer crumb.
• Parsley or thyme: Classic herb flavor in every bite.

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How to make Instant Pot chicken and dumplings

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

1. Sauté the chicken (if using raw) and soften the veggies in butter.
2. Add stock and seasonings, scraping up browned bits for flavor.
3. Pressure cook on high pressure for the set time, then quick release.
4. Stir in milk (optional) and the thickener slurry until the broth turns creamy.
5. Add dumplings by spoonfuls and simmer gently until puffed and cooked through.

Recipe tips and tricks

• Don’t add milk before pressure cooking (it can vent out).
• Keep dumpling simmer gentle and cover without locking the lid so they steam and puff.
• Deglaze well after sautéing to avoid burn notices and to build flavor.
• Taste at the end: bouillon is optional, and salt levels vary by stock brand.

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Recipe variations

• Turkey and dumplings: Swap cooked, shredded turkey for chicken (great after holidays). (Your comments mention this works well.)
• Creamier version: Use half-and-half in place of milk for extra richness.
• More vegetables: Add corn, green beans, or diced potatoes (note potatoes may affect timing).
• Gluten-free dumplings: Use a gluten-free flour blend meant for bread/baking.

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Serving suggestions

• Simple green salad with vinaigrette (cuts the richness)
• Roasted broccoli or green beans
• Applesauce or a crisp coleslaw for contrast

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New life for leftovers

• Pot pie shortcut: Spoon into a baking dish, top with puff pastry or biscuit dough, and bake until golden.
• Over mashed potatoes: Thisis excellent if you don’t mind extra carbs.
• Thicker “stew bowl”: Reheat gently and let it reduce slightly; add a splash of stock if it tightens too much.

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Storage &reheating

• Refrigerator: Store airtight up to 4 days.
• Freezer: Freeze in a freezer-safe container or zip-top bag up to 90 days.
• Reheat (stovetop): Warm over medium-low, stirring occasionally.
• Reheat (microwave): Use 50% power, heat in short intervals, stirring between.

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People often ask (FAQs)

Can I use cooked, shredded chicken?
Yes—add it after sautéing the vegetables, then continue with the recipe.

When do I add the milk?
After pressure cooking and releasing pressure, adding it earlier can cause venting.

Can I thicken with cornstarch instead of flour?
Yes; use cornstarch as a slurry thickener and let it boil to thicken.

Can I make the dumplings gluten-free?
Yes; use a gluten-free flour blend suitable for bread/baking.

How long do the dumplings take to cook?
They simmer for several minutes until doubled and floating (follow the recipe card timing).

Can I freeze Instant Pot [paid link] chicken and dumplings?
Yes—freeze up to 90 days and reheat gently.

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Final thought

If you want the cozy comfort of classic chicken and dumplings but need it doable on a busy weeknight, this Instant Pot [paid link] version delivers: real, from-scratch flavor, fluffy dumplings, and a creamy broth—without canned soup or biscuit shortcuts.

Disclosure, Copyright & Privacy Policy

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 317 kcal

Equipment

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

Ingredients

  

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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 [paid link] 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 [paid link] 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

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