It’s 5:30 PM. Your stomach is growling. The family is asking “what’s for dinner?” for the tenth time.
You need something fast, filling, and fantastic. You need a hug in a bowl. You need Instant Pot Chicken And Dumplings. If you love easy one-pot meals, you should also try this simple One Pot Chicken Orzo.
Forget slaving over a stove for hours. I’m here to give you your weeknights back. This is the fastest, most flavorful version of the classic you’ll ever make.
Recipe Overview
- Cuisine: American Comfort Food
- Category: Main Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus pressure time)
- Total Time: About 40 minutes
- Servings: 6
Ultimate Guide to Instant Pot Chicken And Dumplings
Why is this the only guide you need? Simple. We skip all the fuss.
No need to cook the chicken separately. No need to make a separate roux. We throw it all in one pot. The pressure cooker does the heavy lifting.
It makes the chicken unbelievably tender. It builds a rich, savory broth in minutes. The dumplings steam right on top. You get maximum flavor for minimum effort. That’s the busy cook’s promise.
The Simple Ingredients
I bet you have most of this already. That’s the beauty of this fast dinner. Let’s check the pantry.
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen peas
- 1/3 cup heavy cream or half-and-half (optional, for creaminess)
For the Easy Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 tablespoons melted butter or oil
Let’s Get Cooking! (The Step-by-Step)
Grab your Instant Pot. Let’s power it up. Follow these steps and dinner is practically done.
Instant Pot Chicken And Dumplings Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Instant Pot Chicken And Dumplings Recipe!
Nutrition Information
- Turn your Instant Pot to “Sauté” mode. Let it get hot. Add the oil.
- Add the onion, carrots, and celery. Sauté for 4-5 minutes, just to soften. Add the garlic and cook for 1 more minute.
- Pour in the chicken broth. Use your spoon to scrape up any bits from the bottom of the pot. This adds big flavor.
- Add the chicken thighs, thyme, bay leaf, salt, and pepper. Don’t stir too much. Just make sure the chicken is mostly submerged.
- Cancel the “Sauté” function. Secure the lid. Set the valve to “Sealing.”
- Cook on HIGH pressure for 10 minutes. The pot will take about 10 minutes to come to pressure first.
- While it cooks, make the dumpling dough. Mix the flour, baking powder, and salt in a bowl. Add the milk and melted butter. Stir until just combined. It will be shaggy. That’s perfect. Set it aside.
- When the cook time is done, do a Quick Release. Carefully turn the valve to “Venting.”
- Open the lid. Remove the chicken to a plate and shred it with two forks. It will be fall-apart tender.
- Turn the Instant Pot back to “Sauté” mode. Stir in the frozen peas and the shredded chicken. For a creamy version, stir in the heavy cream now.
- Drop spoonfuls of the dumpling dough directly onto the simmering broth. You should get about 8-10 dumplings.
- Cover the pot with a glass lid (or the Instant Pot lid, but do not lock it and set it to “Venting”). Let the dumplings steam for 5-7 minutes. They will puff up beautifully.
- Turn off the pot. Your one pot wonder is ready. Discard the bay leaf. Serve it up hot.
What to Serve With This Dish
This dish is a full meal in a bowl. But if you want a little something extra, keep it simple.
A simple green salad with a vinaigrette is perfect. It adds a fresh, bright crunch.
Some crusty bread is great for sopping up the last bits of broth. That’s all you need for a complete, fast dinner. For another fantastic set-and-forget option, this Crockpot chicken potatoes and green beans is a lifesaver on busy days.
Make This Recipe Your Own (Quick Swaps)
Use what you have. That’s my motto. Here are easy swaps to try.
No chicken thighs? Use breasts. They cook the same time but are a bit leaner.
Want more veggies? Toss in some green beans or corn with the peas. Out of heavy cream? A splash of regular milk works, or just leave it out for a clearer broth.
For the dumplings, you can use biscuit mix. Just follow the “drop biscuit” instructions on the box. So easy.
How to Store Leftovers (If You Have Any!)
Let the stew cool completely. Store it in an airtight container in the fridge.
It will keep for 3-4 days. The dumplings will soak up more broth over time, but it’s still delicious.
Reheat single portions in the microwave. For larger amounts, warm it gently on the stove with a splash of broth.
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 45g
- Protein: 35g
- Fat: 15g
- Saturated Fat: 6g
- Fiber: 4g
- Sugar: 6g
*This is an estimate. Values can vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use frozen chicken?
Yes! Add 5 more minutes to the high-pressure cook time. Make sure the pieces are separate when you add them.
My dumplings fell apart. What happened?
The broth needs to be simmering when you add the dough. If it’s not hot enough, they can dissolve. Also, don’t over-mix the dough. Lumps are good.
Can I make this without the dumplings?
Absolutely. Just stop before step 11. You’ll have a fantastic, tender chicken and vegetable stew. Serve it over rice or noodles.
See? I told you it was easy. You just made a classic comfort food dinner in under an hour. Your kitchen smells amazing. Your family is happy. If you’re craving something with a bit more kick for your next meal, this Spicy Chicken Taco Soup is a one-pot flavor explosion you have to try.
You are the weeknight dinner hero. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
