Instant Pot Chicken and Dumplings From Scratch

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.

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.

Pressure Cooker Chicken and Dumplings Ingredients and Tools:

Ingredients:

You can look at the recipe below for exact measurements, but you’ll need:

  • Cubed raw or cooked shredded chicken – instructions include directions for both
  • Chopped raw onion
  • Chicken stock
  • Frozen peas and carrots mix
  • Fresh celery
  • Chopped parsley
  • Thyme (optional)
  • All-purpose flour or gluten-free alternative
  • Butter
  • olive oil – optional see recipe notes
  • Water
  • Milk – or milk alternative – see recipe notes
  • Ground turmeric
  • Chicken Bouillon (optional)

Tools & Utensils

  • Santoku Knife [paid link] – I used a Japanese-style Santoku 7-inch knife, but any sharp knife will do. The most dangerous knife in your kitchen is a dull knife! So to that point, I also have a handheld knife sharpener.
  • Knife Sharpener [paid link] – this one has a safety shield so you do not cut your hand and it’s easier to use than the “professional” grade ones. Perfect for any home cook.
  • Cutting board [paid link] – I use a bamboo board for chopping fresh herbs and vegetables.
  • Poultry cutting board [paid link] – This board is dishwasher safe, high heat ready and warp resistant. It’s also BPA-free and color-coded yellow for poultry. We have a similar board in red for other meat and fish.
  • Measuring cups [paid link] – I use these fancy ceramic ones all the time and I love them. 
  • Measuring spoons [paid link] – Fancy ones aren’t necessary but they sure do make cooking fun. 

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:

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 make 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.

Variations on Southern-Style Chicken and Dumplings: 

This isn’t the traditional Southern way to eat this dish, but to add some brightness to the broth, try a squeeze of fresh lemon. It adds a nice flavor to the dish and pairs so well with the fresh herbs.

 

Dumplings being rolled and cut for the instant pot chicken and dumplings

 

instant pot chicken and dumplings without canned biscuits FAQ’s

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.

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. 

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.

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.

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.

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.

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.

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. 

How can I repurpose leftovers?

If you don’t mind the extra carbs, this is phenomenal served over mashed potatoes. 

 

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 8 votes
Prep Time 10 mins
Cook Time 20 mins
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!

25 thoughts on “Instant Pot Chicken and Dumplings From Scratch”

  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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