Instant Pot Chicken and Dumplings

There’s something magical about a bowl of chicken and dumplings that hits the soul just right. The warm, creamy broth wrapping itself around tender chunks of chicken and soft, fluffy dumplings brings a kind of comfort that feels like home. This Instant Pot version brings all that love to the table in a fraction of the time, and let me tell you, it’s just as cozy and satisfying as the slow-cooked original. Whether you’re feeding your family on a busy weeknight or just craving something rich and heartwarming, this dish is a total win.

Behind the Recipe

Growing up, chicken and dumplings was one of those meals that signaled something special. Maybe it was a rainy Sunday or the first cold day of the season, but it always meant my mom was in the kitchen, apron on, stirring a bubbling pot with care. I remember standing nearby, sneaking tastes of broth and watching the dumplings puff up like little clouds. This recipe captures that same spirit but makes it way more weeknight-friendly with the Instant Pot. The feeling, though, that cozy, soul-hugging comfort? That stays the same.

Recipe Origin or Trivia

Chicken and dumplings has deep roots in Southern comfort food, though you’ll find variations all across North America. It likely evolved from European dumpling dishes, with settlers adapting it to local ingredients and methods. While some versions use flat noodle-like dumplings, the pillowy drop-style dumplings are most popular in the South. The Instant Pot has breathed new life into this classic, making it possible to enjoy in under an hour without sacrificing that slow-cooked flavor.

Why You’ll Love Instant Pot Chicken and Dumplings

We’re talking about a one-pot meal that delivers big on comfort and flavor. Here’s why you’ll keep coming back to it:

Versatile: Use whatever veggies you have on hand or even toss in some leftover rotisserie chicken.

Budget-Friendly: Basic pantry staples and inexpensive ingredients make this a wallet-friendly choice.

Quick and Easy: The Instant Pot handles the heavy lifting in under an hour. No need to babysit the stove.

Customizable: Add herbs, swap in gluten-free dumplings, or make it dairy-free. You’ve got options.

Crowd-Pleasing: Creamy, savory, and packed with goodness, this dish is always a hit with family and guests.

Make-Ahead Friendly: Prepare the chicken base ahead and refrigerate. Just add dumplings and reheat.

Great for Leftovers: Tastes even better the next day, with deeper flavors and satisfying textures.

Chef’s Pro Tips for Perfect Results

Making chicken and dumplings in the Instant Pot is pretty foolproof, but a few chef’s tricks can take it to the next level:

1. Brown the aromatics first: Sautéing onions, garlic, and veggies adds deep flavor before pressure cooking.
2. Don’t overmix dumpling dough: Stir until just combined to keep them light and tender.
3. Use full-fat milk or cream in the end: This adds richness without needing too much.
4. Quick release carefully: After cooking, let the steam out slowly to avoid broth splatter.
5. Let it rest for 5–10 minutes: This helps the dumplings finish cooking gently and the broth thicken a bit more.

Kitchen Tools You’ll Need

No fancy gadgets needed here, just a few kitchen basics:

Instant Pot: The heart of the recipe, cuts the time in half while locking in flavor.

Mixing Bowls: For prepping dumpling dough and keeping veggies organized.

Measuring Cups and Spoons: Accuracy is key for the dumplings and broth seasoning.

Wooden Spoon or Spatula: Ideal for sautéing and stirring without scratching the pot.

Ladle: For serving up that rich, comforting goodness.

Ingredients in Instant Pot Chicken and Dumplings

This recipe brings together simple, honest ingredients that shine as a team. Here’s what you’ll need:

1. Chicken Thighs: 1.5 pounds, boneless and skinless, for rich flavor and tender texture.
2. Carrots: 1 cup, chopped, for sweetness and color.
3. Celery: 1 cup, chopped, to balance the flavor and add texture.
4. Yellow Onion: 1 medium, diced, as the flavor base.
5. Garlic: 3 cloves, minced, for aromatic depth.
6. Frozen Peas: 1 cup, stirred in at the end for a pop of green.
7. All-Purpose Flour: 2 cups, for making soft, fluffy dumplings.
8. Baking Powder: 1 tablespoon, to lift the dumplings.
9. Salt: 1 teaspoon, for seasoning everything just right.
10. Black Pepper: 1/2 teaspoon, for a touch of warmth.
11. Milk: 1 cup, for moist dumpling dough.
12. Unsalted Butter: 1/4 cup (melted), adding richness to the dumplings.
13. Chicken Broth: 5 cups, forms the comforting base of the stew.
14. Dried Thyme: 1 teaspoon, brings herby depth to the whole dish.

Ingredient Substitutions

You can still enjoy this cozy dish even if you’re out of a few things:

Chicken Thighs: Use boneless chicken breasts or leftover rotisserie chicken.

Milk: Try unsweetened almond or oat milk for a dairy-free option.

Butter: Swap in olive oil or a plant-based butter.

Flour: Use a gluten-free all-purpose flour blend if needed.

Chicken Broth: Vegetable broth works fine in a pinch.

Ingredient Spotlight

Chicken Thighs: Known for their juicy texture and deep flavor, thighs hold up well under pressure cooking without drying out like breasts often do.

Thyme: This humble herb adds that earthy, slow-cooked vibe. Even a small amount brings out the comfort food magic in every bite.

Instructions for Making Instant Pot Chicken and Dumplings

Making this dish is easier than it looks, and the Instant Pot keeps things fast and fuss-free. Here’s how to bring it all together:

1. Preheat Your Equipment:
Set your Instant Pot to sauté mode and let it heat up for a couple of minutes.

2. Combine Ingredients:
Add a splash of oil, then sauté the onions, garlic, carrots, and celery for about 4–5 minutes until fragrant and softened.

3. Prepare Your Cooking Vessel:
Stir in the chicken, thyme, salt, pepper, and pour in the chicken broth. Give everything a good mix.

4. Assemble the Dish:
In a mixing bowl, whisk together flour, baking powder, and a pinch of salt. Stir in melted butter and milk until just combined. Drop spoonfuls of dough gently on top of the liquid in the pot.

5. Cook to Perfection:
Seal the Instant Pot lid, set it to Pressure Cook on High for 10 minutes. Once done, perform a quick release carefully.

6. Finishing Touches:
Open the lid, add the peas, and stir gently. Let it sit for 5–10 minutes to allow the broth to thicken and dumplings to finish cooking.

7. Serve and Enjoy:
Ladle into bowls and enjoy piping hot. Sprinkle with a bit of chopped parsley if you like.

Texture & Flavor Secrets

The magic of this dish lies in its balance of textures. The dumplings are fluffy but dense enough to soak up the broth. The chicken is fork-tender, and the peas add a slight snap. The broth itself is creamy, herby, and rich, wrapping everything together into one incredibly satisfying spoonful after another.

Cooking Tips & Tricks

You’re almost there. Here’s how to keep everything running smoothly:

• Use warm milk for softer dumplings.
• If broth is too thin, mash one or two dumplings into it to thicken.
• Let dumpling dough sit for 5 minutes before dropping to relax the gluten.
• Always taste and adjust seasoning before serving.

What to Avoid

Let’s save you from a few common missteps:

• Overmixing the dough: Leads to tough dumplings.
• Crowding the dumplings: Leave space for them to puff up properly.
• Skipping the sauté step: You’ll miss out on layers of flavor.
• Rushing the pressure release: Can make the broth splatter or overcook the dumplings.

Nutrition Facts

Servings: 6
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can totally prep this dish ahead of time. Cook the chicken and broth base and store it in the fridge for up to 2 days. When you’re ready to serve, bring it to a simmer in the Instant Pot on sauté mode, drop in fresh dumpling dough, and pressure cook as usual. Leftovers can be stored in the fridge for up to 3 days and reheat beautifully. For freezing, skip the dumplings and add them fresh when reheating.

How to Serve Instant Pot Chicken and Dumplings

Serve it in wide bowls with a side of crusty bread or buttery biscuits. A sprinkle of fresh herbs or a swirl of cream on top adds a lovely finishing touch. For a cozy meal, pair it with a crisp green salad or roasted veggies.

Creative Leftover Transformations

Got extra? You’re in luck. This dish only gets better the next day. Try these:

• Turn it into pot pie: Add leftovers to a pie crust and bake.
• Make it a casserole: Layer with mashed potatoes and bake until golden.
• Soupify it: Thin it out with extra broth for a comforting soup twist.

Additional Tips

• Use rotisserie chicken if you’re short on time.
• For extra richness, stir in a spoonful of sour cream or cream cheese at the end.
• Add chopped fresh herbs like parsley or dill before serving for brightness.

Make It a Showstopper

Presentation matters, even with comfort food. Serve in matte black or rustic bowls to make the golden broth pop. A garnish of fresh parsley or cracked pepper adds polish. Serve it piping hot for maximum cozy vibes.

Variations to Try

• Spicy Twist: Add red pepper flakes or a diced jalapeño to the sauté step.
• Lemon Herb: Stir in lemon zest and fresh rosemary for a citrusy lift.
• Veggie-Heavy: Add mushrooms, corn, or green beans for extra heartiness.
• Cheesy Dumplings: Mix grated cheddar into the dumpling dough.
• Curry Style: Add curry powder and coconut milk for a unique spin.

FAQ’s

Q1: Can I use frozen chicken?
A1: Yes, but increase the pressure cook time to 15 minutes and skip the sauté step.

Q2: Can I make this gluten-free?
A2: Absolutely. Just use a 1-to-1 gluten-free flour blend for the dumplings.

Q3: Do I have to use an Instant Pot?
A3: No, you can adapt this to a stovetop or slow cooker. Just adjust cooking times.

Q4: Can I make this dairy-free?
A4: Yes, use plant-based milk and butter alternatives.

Q5: What if I don’t have peas?
A5: Try green beans, corn, or chopped spinach as a substitute.

Q6: Can I double the recipe?
A6: Yes, but make sure not to go past your Instant Pot’s fill line.

Q7: How do I know when the dumplings are done?
A7: They should be puffed and cooked through when you insert a toothpick.

Q8: Can I use pre-made biscuit dough?
A8: You can, but homemade dumplings have better texture and flavor.

Q9: Is this freezer-friendly?
A9: Yes, but for best texture, freeze the base and add dumplings fresh.

Q10: Can I add cream to the broth?
A10: Absolutely, a splash of cream at the end makes it even more luxurious.

Conclusion

There’s a reason chicken and dumplings has stood the test of time. With its soul-warming broth, tender bites of chicken, and those soft clouds of dumpling goodness, it’s the definition of cozy comfort. Thanks to the Instant Pot, this classic becomes an easy, weeknight reality without losing any of its old-school charm. Trust me, this one’s worth every bite.

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