Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings is a delicious, comforting dish that’s easy to make and tastes like a creamy pot pie, with tender chicken and buttery buttermilk dumplings in a rich, creamy sauce. It takes just minutes to make in the Instant Pot so that you can enjoy a homemade, comforting meal even on a busy weeknight.

When I need hearty, quick meals, Instant Pot recipes are the best. I perfected this electric pressure cooker recipe over the years, and I am glad to share the best version with you. I also recommend you try my other favorites, like Bacon Ranch Chicken and Dumplings, Chicken Noodle Soup, and Mongolian Chicken.

Instant Pot Chicken and Dumplings is another comfort-food favorite. Every time I have friends or guests over and serve them this hearty, homemade meal, they rave about how delicious and flavorful it is. The secret to this great old-fashioned recipe and family favorite is making the dumpling from scratch. This takes just a few extra minutes, but the meal tastes so much better! Those little buttery dough pieces swimming in a sea of creamy chicken deliciousness are very satisfying.

Why you will love this recipe 

• A full meal in minutes: I can make a whole pot of delicious homemade soup in a fraction of the time it usually takes. With just 7 minutes of cooking and 20 minutes of prep, I have this done in under 30 minutes!  
• Moist and tender: Cooking chicken under pressure makes the meat tender and juicy because it locks in the moisture. It doesn’t waste any of the meat’s natural juices or the ones I add to the pot.
• Easy cleanup: Since I cook it all in one pot, I don’t end up with a sink full of dishes afterward. That always makes cooking easier.
• Hands-off cooking: After browning, all I have to do is dump it all in the pot and let it cook. I lock it, and the pot does all the work for me in just a few minutes. It’s like a crockpot, only faster.

What you will need

For the soup

• Meat: I use boneless, skinless chicken breasts because they are easy and don’t leave lots of grease in the pot.
• Produce: I use minced garlic because the small pieces let the oils infuse the chicken broth quickly during pressure cooking after sautéing in oil. Chopped yellow onion has a mild sweetness that caramelizes during the sauté phase and holds up well during pressure cooking. Shredded carrots cook quickly and add vibrant specks of color. Diced celery pairs with the onions and carrots to form the mirepoix and add savory depth of flavor. Peas give a bright pop of color and natural sweetness.
• Wet ingredients: I like to use olive oil to sear my chicken because it keeps the meat moist and supports browning. I also add some butter when sautéing the aromatics for a rich taste and velvety texture. Low-sodium chicken broth provides a deep poultry flavor without too much salt. Heavy cream thickens the broth to a chowder consistency for a luxurious mouthfeel. Sour cream adds another layer of velvety smooth creaminess, but don’t add it until the very end so it doesn’t curdle. 
• Seasonings: Besides salt and pepper, I also add dried parsley for an earthy flavor, dried basil for a sweet, warm peppery taste, and a bit of red pepper flakes for a kick of heat.

For the dumplings

• Dry ingredients: All-purpose flour has the right amount of gluten to hold the dumplings’ shape while staying soft and fluffy. Baking powder gives them enough gas to become light and airy. 
• Wet ingredients: Melted butter is easier to work into the dough, so you don’t have to knead or stir it, which can make dumplings rubbery. It also adds flavor and helps keep them moist. Buttermilk adds tang and helps the dough rise. 
• Seasonings: Salt enhances the flavors of the wheat and the other ingredients. 

How to prepare

Brown the chicken: First, I heat the oil in the Instant Pot on sauté mode until it is shimmering. Then, I add the chicken and brown it on both sides, about 3 to 4 minutes per side. 

Sauté the aromatics: I set the chicken aside, add the butter to the pot, let it melt, scrape the bottom of the pot, then add the onion and cook for 1 minute. Then add the garlic and cook for another minute. I stir in the carrots, celery, parsley, basil, pepper flakes, salt, and pepper, then cook for 3 to 4 minutes, stirring occasionally.

Cook the soup: Now I add the peas, broth, and chicken, stir, then close it and cook for 7 minutes on high. Afterward, I let the pressure naturally release for 10 minutes before carefully doing a manual release. I remove the lid and sauté again. 

Shred the chicken: I place the chicken in a large bowl and shred it with 2 forks. 

Make the dumplings: In another bowl, I mix the dumpling ingredients until they are just combined. 

Mix in the cream: Then I add the cream and sour cream to the pot slowly, letting the cream warm up before mixing so it doesn’t curdle. I then stir the chicken back into the soup. 

Add the dumplings: Afterward, I use a small ice cream scoop to spoon the dumpling batter into the broth, making sure they stay separate so they don’t stick. I let them simmer for about 10 minutes, or until cooked, stirring gently as needed to keep the dumplings from sticking.  

Garnish and serve: Once it is fully cooked, I serve with fresh parsley. 

Expert tip

Preventing curdled soup

High pressure and heat can break down the proteins in milk or cream and cause them to curdle, which is very unappetizing in homemade soup. Cooking cream soups in Instant Pots is easy if you remember not to add the cream until after you turn off the pressure. Once the pot is set to sauté, you can add heavy cream and even sour cream as long as you’re careful. I like to make sure mine are warmed to room temperature or tempered before adding them, just to be sure. 

More tips to consider:

• Don’t add cream until last. Otherwise, it will curdle and separate. 
• If adding cheese, add it last. Any dairy will curdle if it is cooked with the soup. 
• Be sure to use a natural pressure release. Forcing the steam out can cause a dangerous steam explosion. 
• Using frozen vegetables is fine. Just don’t thaw them out first, or they will be soggy. 
• After shredding the chicken, let the juices be reabsorbed into the meat. 

Recipe variations and add-ins:

• Other meat: I have also used turkey, ham, and pork instead of chicken. My family especially likes it when I use turkey. 
• Cajun style: Another way to make this dish stand out is to add some of my homemade Cajun seasoning mix for a spicy kick. 
• Different cuts: For a richer, meatier flavor and moister mouthfeel, use chicken thighs. 
• More vegetables: I often add green beans, mushrooms, corn, bell peppers, spinach, and other vegetables. If you’re in a hurry, use a bag of frozen vegetables.
• White wine: Deglaze the pot with white wine for extra flavor. 
• Crack chicken and dumplings: One of my kids’ favorite ways to enjoy this dish is when I add cheese, bacon, and my ranch seasoning to make crack chicken and dumplings. 

Serving suggestions:

With dumplings in the soup, I don’t need to serve any bread with this dish, so I usually go with a side salad or vegetable. Something like green bean casserole or Brussels sprouts is always good. Or a cabbage plate. This sautéed cabbage is buttery, tender, and slightly caramelized around the edges, made with garlic and herbs, perfect for this creamy soup. Or try this green bean casserole, with crispy French-fried onions and cheddar cheese.  

For something different, try these oven-baked cauliflower steaks, which are seasoned with paprika and garlic. They are easy to make with just one ingredient and some seasonings, and they take 20 minutes to cook. If the steaks are too much, try this Instant Pot mashed cauliflower recipe. These are like buttery mashed potatoes without all the carbs. For dessert, melt-in-your-mouth apple dumplings are a must.

How to store leftovers:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.   
• Freezing: Freeze this soup for up to 3 months in freezer bags. However, be careful when reheating, or it may separate.
• Defrost: Thaw overnight in the refrigerator before reheating. 
• Reheating: Reheat the soup on medium-low without letting it come to a boil, or it may end up curdling.   

Frequently asked questions

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