Oh, listen, when you need that deep-down, soul-soothing flavor of classic chicken and dumplings but you’re staring down a weeknight clock? That’s when I turn straight to my Instant Pot. Forget slaving over a stovetop for two hours! This recipe for Instant Pot Chicken and Dumplings is my absolute go-to comfort meal for busy nights. It cooks the chicken until it practically falls apart and steams the dumplings perfectly fluffy, all in one pot. I swear, this appliance saved my sanity when the kids were small. Seriously, this is the quick fix for the best homemade meal you can imagine.
Why This Instant Pot Chicken and Dumplings Recipe Works So Well
You know, I used to think real comfort food meant a huge time commitment, but this appliance totally changed the game. The beauty of this Quick Weeknight Chicken and Dumplings Recipe is that you dump everything in, hit high pressure, and walk away. The chicken comes out unbelievably tender because the pressure locks all that moisture right inside—that’s my E-E-A-T tip for you right there! It seals in all the herbal goodness from the thyme and rosemary, too.
Plus, cleanup? It’s practically nonexistent. We’re talking one liner to wash! Getting those dumplings perfectly light and pillowy while the stew thickens underneath is usually the tricky part on the stovetop, but the Instant Pot steaming trick handles it like a dream. It’s just pure, easy satisfaction.
If you want the full lowdown on how great one-pot meals can be, you should really check out how I handle other dishes over at one-pot chicken and dumplings appliance cooking.
Essential Ingredients for Instant Pot Chicken and Dumplings
Okay, grab your ingredients list because this is where the magic starts, and trust me, quality matters here! Since everything cooks together so fast, we need good stuff. You’ll need about two pounds of boneless, skinless chicken—breasts or thighs, whatever you have on hand. Then come our aromatics: one cup each of chopped carrots, celery, and onion. Don’t skimp on them; they build the flavor base!
For the liquid, you absolutely need four cups of good chicken broth. That’s the backbone of our stew. We season simply with dried thyme, rosemary, salt, and pepper. The secret weapon for texture is the slurry: just a quarter cup of flour mixed with the same amount of cold water. Oh, and don’t forget the game-changer: one 10.5-ounce can of cream of chicken soup if you want that extra rich flavor for your Instant Pot Chicken and Dumplings. Finally, the dumplings themselves—I use one standard package of refrigerated biscuit dough, and you need to cut those biscuits into quarters. Keep them ready!
If you’re feeling adventurous and looking for more rich, stick-to-your-ribs recipes, you have to check out my take on chicken fried steak recipe with crispy gravy.
Ingredient Notes and Substitutions for Instant Pot Chicken and Dumplings
Let’s talk about alternatives! If you hate canned soup, that’s fine. You can totally skip the cream of chicken soup and just stir in about a half cup of heavy cream right after you shred the chicken. It gives you that creamy feel without the canned stuff. Also, if you use chicken thighs instead of breasts, you might want to add an extra minute or two to your pressure cook time—thighs are more forgiving, but they like a little extra coaxing!
Step-by-Step Instructions for Perfect Instant Pot Chicken and Dumplings
Alright, let’s get into the cooking! This is where the magic of the pressure cooker really shines for this Easy Pressure Cooker Chicken and Dumplings Recipe. Don’t be intimidated by the steps; they are simple once you see how fast they fly by!
First, you just get everything that isn’t the thickening agents or the biscuits right into the inner pot. That means the chicken, all those lovely chopped carrots, celery, onion, the stock, and all your herbs and seasonings. Seal that lid up tight, make sure that little button is clicked to ‘Sealing,’ and set it for Manual or High Pressure for exactly 10 minutes.
Pressure Cooking the Chicken and Veggies
Once the 10 minutes of cooking time are up, you need patience! Do not touch that steam release valve right away. Let the pressure drop naturally for a full 10 minutes—that’s the Natural Pressure Release (NPR) part—which keeps the chicken super tender. After 10 minutes, carefully quick release whatever steam is left. Then, pull the chicken out and shred it up, returning it quickly back into the pot.
Thickening the Stew Base
Now we make it soupy! Take your flour and cold water and whisk it until it’s totally smooth—that’s your slurry. Pour it into the pot while the liquid is still hot, but switch the Instant Pot to Sauté mode (Normal setting). You have to stir constantly here, maybe for three to five minutes, because that slurry is going to thicken everything up fast. If you opted out of the canned soup earlier, now is the time to stir in that half-cup of heavy cream!
Achieving Fluffy Dumplings Instant Pot Method
This is the part I love! Once the stew is simmering slightly, which means it’s hot enough to cook the dough on top, gently drop those little quartered biscuit pieces right onto the surface. Do not push them down, and make sure they aren’t touching each other because they will puff up huge! Crucially, put the lid back on, but leave the steam valve set to VENTING—we are just steaming them with the residual heat, not pressurizing! Let them sit there totally undisturbed for 10 to 12 minutes until they feel light and cooked through. That’s how you get the superior fluffy dumplings in your Instant Pot Chicken and Dumplings!
If you’re looking for some other great inspiration for dinner, you might want to check out my recipe for crockpot marry me chicken recipe easy dinner.
Tips for the Best Instant Pot Chicken and Dumplings Ever
Listen, even with the best recipe, a few little nudges can elevate this dish from good to absolutely legendary. My number one tip for texture control is during that final step—the dumplings!
When you’re going for that Fluffy Dumplings Instant Pot Method result, you must resist the urge to peek or stir after you place those biscuit pieces on top. They steam best when left totally alone to swell up in the warm, steamy environment under the lid. Stirring them down is the quickest way to get flat, gummy discs, and we absolutely don’t want that!
Also, if you think your stew looks a tiny bit thin after you shred the chicken, just whisk that small flour slurry together with a little bit of *cold* water, not hot broth, and add it in while it’s simmering on Sauté mode. It thickens up shockingly fast, so go easy. You want it coating the back of a spoon nicely, not gluing everything together. A little bit of care here makes all the difference in the final bowl!
For topping ideas that really make the meal shine later, you might want to look at my favorite breakfast item, which is best classic french toast recipe, believe it or not!
Storage and Make Ahead Chicken Stew and Dumplings
Even though this is a quick meal, sometimes I have to stash away leftovers, because who doesn’t love having Make Ahead Chicken Stew and Dumplings for lunch the next day? You can keep the stew portion, with the chicken and veggies, airtight in the fridge for about three, maybe four days. It reheats beautifully—just warm it gently on the stovetop or microwave!
Now, the dumplings are another story. They get soggy fast. If you want them perfect the second time around, take the dumplings out before you store the stew. Store them separately, maybe in a plastic bag. When you go to eat the leftovers, reheat the stew base first, and then steam those biscuits fresh again on the stovetop using a little bit of water, or toss them under the broiler for a minute if you want them crispy!
If you’re planning ahead, you can certainly see my deep dive into making a big bowl of this ahead of time over at make ahead chicken stew and dumplings for even more preparation secrets!
Variations on Your Simple Dinner Ideas Using Pressure Cooker
Even though this Instant Pot Chicken and Dumplings recipe is pretty darn perfect as written, sometimes you just need to shake things up a little, right? I do this all the time when I’m running low on fresh veggies. This machine is so forgiving, letting you play around with flavors while still delivering those Simple Dinner Ideas Using Pressure Cooker.
One of my favorite little tweaks is swapping out the herbs. If you don’t have rosemary, or maybe you just want a slightly earthier flavor, try swapping it out for a teaspoon of dried rubbed sage. It gives the stew a real down-home, Thanksgiving-y feel that is just divine. Sage and chicken are old friends!
If you’re looking for more color or maybe trying to sneak in an extra vegetable, stir in about a cup of frozen mixed vegetables—peas, corn, carrots if you didn’t use fresh—right after the stew thickens and before you add the dumplings. They’ll cook right along with the biscuits, giving you a medley of textures.
And yes, you can absolutely swap the protein! If you have leftover Thanksgiving turkey, this recipe works perfectly with shredded turkey meat instead of chicken. Just add the turkey meat back in when you return the shredded chicken, making sure it’s heated through during the sauté step. For even more one-pot magic ideas that don’t involve chicken, check out my recipe for sausage and rice one-pot cheesy skillet!
Serving Suggestions for Comfort Food Instant Pot Meals
This Instant Pot Chicken and Dumplings is the main event, no question, but sometimes you need something bright to cut through all that creamy richness. I keep my sides super simple when this is for dinner.
Honestly, a bowl of this is fantastic all by itself, but if you’re feeling like you need a side dish, you can’t go wrong with a really crisp, cold salad. Something acidic and light is perfect. I love tossing together a quick cabbage salad with a zingy vinaigrette—you can find my favorite version over at easy crunchy cabbage salad vinaigrette.
If you want something warm, just grab a loaf of crusty French bread. Trust me, you’ll want something sturdy to sop up every last bit of that delicious, thick gravy. That’s all you need! It’s comfort food at its finest.
Frequently Asked Questions About Instant Pot Chicken and Dumplings
I always get a few questions when people try this recipe for the first time—it’s totally normal! I want to make sure everyone gets that perfect, comforting bowl. Here are the things folks ask most often about making this dish in the electric pressure cooker.
Can I use homemade dough instead of biscuit dough for the dumplings?
Oh, you absolutely can! Homemade dough is fantastic, but it needs a little more attention than the refrigerated stuff, which is pre-measured for puffiness. If you use drop biscuits made from scratch, make sure your stew is simmering nicely before you drop them in. You might need to steam them for a minute or two longer—say, 12 to 14 minutes total—to make sure the centers are cooked through. Thicker homemade dough might also need your broth to be a touch thicker so it doesn’t just soak them up!
How do I prevent the dumplings from becoming soggy in the Instant Pot?
This is the most critical trick for achieving that fluffy texture we talked about: you have to treat them gently! Once you drop your biscuit pieces onto the simmering stew, you cannot stir the pot again until they are done. And remember, when you put the lid back on, the valve has to be set to VENTING, not Sealing. We are steaming, not pressurizing! If you stir them, they sink and turn into mush, so just let them sit untouched for those 10 to 12 minutes.
Can I skip the pressure release step for this Instant Pot Chicken and Dumplings recipe?
Please, don’t skip that 10-minute Natural Pressure Release (NPR) after the cooking cycle finishes! That slow, natural release is what allows the meat to relax and reabsorb all those delicious juices. If you quick release right away, the chicken can seize up and become tough or stringy, and we don’t want that in our Instant Pot Chicken and Dumplings. The pressure needs to fall gently for the best texture. After the 10 minutes is up, then you can carefully quick release the rest.
If you’re looking for more easy one-pot meals, I’ve shared my secrets for a classic chicken noodle soup classic one-pot recipe too!
Nutritional Estimates for This Family Favorite Chicken and Dumplings Recipe
Now, I always say that comfort food isn’t usually ‘light’ food, but this version is fantastic because it’s all cooked right in one spot! For one serving, you’re looking at about 450 calories. This keeps the fat level around 18 grams, which is pretty reasonable given how rich it tastes. You get a big protein punch, about 35 grams, which keeps you full until dinner the next day! Remember, these numbers bump up a bit if you skip the store-bought dough and add extra cream, but they give you a great baseline for this Family Favorite Chicken and Dumplings Recipe.
For even more great recipes that keep track of macros, you should take a peek at my cottage cheese egg cups starbucks.
Nutritional Estimates for This Family Favorite Chicken and Dumplings Recipe
Now, I always say that comfort food isn’t usually ‘light’ food, but this version is fantastic because it’s all cooked right in one spot! For one serving, you’re looking at about 450 calories. This keeps the fat level around 18 grams, which is pretty reasonable given how rich it tastes. You get a big protein punch, about 35 grams, which keeps you full until dinner the next day! Remember, these numbers bump up a bit if you skip the store-bought dough and add extra cream, but they give you a great baseline for this Family Favorite Chicken and Dumplings Recipe.
For even more great recipes that keep track of macros, you should take a peek at my cottage cheese egg cups starbucks.
Print
Instant Pot Chicken and Dumplings
- Total Time: 35 min
- Yield: 6 servings
- Diet: Low Lactose
Description
Make classic, comforting chicken and dumplings quickly using your Instant Pot for tender chicken and fluffy dumplings in one pot.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 1 (10.5 ounce) can cream of chicken soup (optional, for richer broth)
- 1 package (10 ounces) refrigerated biscuit dough, cut into quarters (for dumplings)
Instructions
- Place chicken, carrots, celery, onion, chicken broth, thyme, rosemary, salt, and pepper into the Instant Pot inner liner.
- Secure the lid and set the valve to Sealing.
- Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
- Allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
- Remove the chicken, shred it using two forks, and return the shredded chicken to the pot.
- In a small bowl, whisk together the flour and cold water until smooth to create a slurry. Stir the slurry into the broth mixture in the pot. If using, stir in the cream of chicken soup now.
- Set the Instant Pot to Sauté mode (Normal setting). Bring the liquid to a simmer, stirring constantly until the broth thickens slightly, about 3 to 5 minutes.
- Once the broth is simmering, gently drop the biscuit pieces (dumplings) directly onto the surface of the simmering stew, ensuring they are not submerged or touching each other.
- Cover the Instant Pot immediately with the lid, but **do not** secure the sealing valve (leave it in the Venting position). You are using the residual heat to steam the dumplings.
- Let the dumplings steam, undisturbed, for 10 to 12 minutes, or until they are puffed and cooked through.
- Serve immediately.
Notes
- For fluffier dumplings, do not stir the stew after adding the biscuits; let them steam undisturbed.
- If you prefer a richer broth without canned soup, add 1/2 cup of heavy cream after shredding the chicken and before adding the dumplings.
- You can substitute frozen mixed vegetables for the fresh carrots and celery if you need a faster prep time.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Comments are closed.