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Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings is a delicious and comfort dish easily made in the pressure cooker. It is the perfect dinner to have with family, which is ready in 40 minutes.

Course Main Course
Cuisine American
Keyword Instant Pot Chicken and Dumplings
Prep Time 23 minutes
Cook Time 7 minutes
NPR 10 minutes
Total Time 37 minutes
Servings 6 servings, about 2 cups each
Calories 457 kcal
Author Catalina Castravet


  • 3 tablespoons olive oil
  • 3 medium chicken breasts or chicken thighs
  • 2 tablespoons butter unsalted
  • 1 small yellow onion chopped
  • 4 cloves garlic minced
  • 1 cup shredded carrots
  • 1 cup diced celery
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper flakes
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 1 cup frozen sweet peas
  • 32 oz chicken broth low sodium
  • 1 cup heavy cream or light cream
  • 1/2 cup sour cream


  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter melted
  • 1/2 cup buttermilk


  • 1/4 cup cornstarch
  • 1/4 cup water


  1. Using a 6qt or larger Instant Pot, select Saute mode and High.
  2. Once it reads HOT, add the oil, add the chicken in one layer and cook on each side until browned, about 3-5 minutes per side. Transfer to a plate, cover with foil and set aside.
  3. Add butter, melt it and scrape well the bottom of the IP to remove any bits that stuck.
  4. Add diced onion and cook stirring for 1 minute, add minced garlic and cook stirring for another minute.
  5. Add the carrots, celery, dried parsley, basil, pepper flakes, salt, and pepper. Stir and cook for 3-5 minutes.
  6. Add the frozen peas and broth. Give it a good stir and add back in chicken.
  7. Cover and secure the lid, point the valve to seal. Cook on High Pressure for 7 minutes. Followed by a 10-minute Natural Pressure Release.
  8. Once cooked, take off the lid and select Saute on medium heat. Remove the chicken and add it to a plate. Use two forks to shred it.
  9. Mix the Dumplings ingredients in a bowl until fully combined.
  10. Add the cream and sour cream to the pot and stir to combine. Add back the chicken.

  11. Using a small cookie scoop, spoon the dumpling batter into the hot broth. The IP is still on Saute mode.
  12. Let the dumplings simmer unmoved for about 5 minutes, after which stir gently, and simmer for another 7-10 minutes, or until cooked.
  13. Taste and adjust for salt and pepper.
  14. If the soup is too thin, in a small bowl combine water and cornstarch until fully dissolved and add the mixture to the pot. Simmer for 3-4 minutes, until thickened. If needed, repeat.
  15. Serve garnished with fresh parsley.

Recipe Video

Nutrition Facts
Instant Pot Chicken and Dumplings
Amount Per Serving
Calories 457 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 78mg26%
Sodium 824mg36%
Potassium 1087mg31%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 6g7%
Protein 32g64%
Vitamin A 4355IU87%
Vitamin C 14.6mg18%
Calcium 225mg23%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.