Instant Pot Chicken and Dumplings is the quintessential comfort food dinner, featuring impossibly tender chicken enveloped in a rich, savory broth, crowned with fluffy, homemade dumplings. This recipe transforms a classic into a quick and easy weeknight meal, proving that heartwarming flavors don’t have to take all day.
Instant Pot Chicken and Dumplings: Your New Favorite Weeknight Meal
Are you searching for an effortlessly delicious and deeply comforting dish to create in your Instant Pot? Look no further! This Instant Pot Chicken and Dumplings recipe is specifically designed for busy weeknights, delivering a homemade meal that tastes like it simmered for hours, all while requiring minimal effort and time.
The beauty of using your Instant Pot lies in its ability to condense cooking time without compromising flavor or texture. In just about an hour, you can have a steaming bowl of tender chicken and perfectly cooked, pillowy dumplings on your table, ready to warm your soul.
Like many home cooks, I’m constantly seeking simpler ways to prepare my family’s favorite dishes. That’s precisely why the Instant Pot has become an indispensable kitchen tool for me—it makes cooking incredibly efficient and enjoyable! This guide will walk you through crafting the most delightful chicken and dumplings right in your Instant Pot. Once you experience how easy and incredibly flavorful this method is, you’ll wonder why you ever made it any other way!
Why Choose the Instant Pot for Chicken and Dumplings?
The Instant Pot, or any electric pressure cooker, is a game-changer for dishes like chicken and dumplings. It excels at creating deeply flavored broths and fork-tender meats in a fraction of the time compared to traditional stovetop or slow cooker methods. The sealed environment of the pressure cooker locks in moisture, ensuring your chicken stays juicy and succulent, while simultaneously allowing the flavors of the vegetables and seasonings to meld beautifully. Plus, the convenience of a single pot means less cleanup!
This method also guarantees perfectly cooked dumplings that are soft, airy, and absorb all the delicious broth. No more hard, undercooked, or crumbly dumplings. The consistent heat and steam within the Instant Pot create an ideal environment for them to puff up and cook through evenly.
Frequently Asked Questions About Instant Pot Chicken and Dumplings
How to Store Leftover Chicken and Dumplings?
Proper storage is key to enjoying your delicious leftovers. Once cooled to room temperature, transfer your chicken and dumplings to an airtight container. They can be safely stored in the refrigerator for up to 3 days. For longer preservation, you can freeze them for up to 2 months. When you’re ready to enjoy them again, simply reheat in the oven or microwave until thoroughly warmed. Note that dumplings might soften a bit more upon reheating, but the flavor will still be fantastic!
Can I Make This Recipe with Turkey Instead of Chicken?
Absolutely! Turkey and dumplings is a fantastic variation, especially popular around the holidays or for using up leftover turkey. Simply follow the same recipe instructions, substituting boneless, skinless turkey breasts or even pre-cooked leftover turkey for the chicken. The cooking times might need slight adjustment if using pre-cooked turkey (reduce pressure cooking time for the broth base, then add turkey to warm through). It’s a delicious twist on a classic comfort food!
My Dumplings Are Falling Apart. What Could Be the Problem?
There are a few common reasons why dumplings might not hold their shape. The most frequent issues include not adding enough flour to the dough, which results in a too-wet consistency. Another possibility is overworking the dough; this can develop the gluten too much, making the dumplings tough and prone to breaking apart. Ensure your dough is just combined and chilled properly before cooking for the best results. Also, dropping them gently into the hot liquid is crucial.
Can I Prepare This Dish Using a Slow Cooker?
Yes, while this recipe is optimized for the Instant Pot for speed, you can certainly adapt it for a slow cooker. The main difference will be the cooking time. For the slow cooker method, you’ll want to sauté the onions, carrots, celery, and garlic in a separate skillet on your stovetop first to build flavor, then transfer them to the slow cooker along with the chicken, broth, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Add the dumplings during the last 30-60 minutes of cooking, ensuring they cook through in the simmering broth. Remember to check for doneness before serving.
Instant Pot Chicken and Dumplings Recipe: A Comfort Food Essential
Essential Ingredients for Instant Pot Chicken and Dumplings
Crafting the perfect Instant Pot Chicken and Dumplings begins with a selection of fresh, high-quality ingredients. The beauty of this recipe lies in its simplicity and the way these core components come together to create a deeply satisfying meal. Here’s a breakdown of what you’ll need:
For the Fluffy Dumplings:
- All-purpose flour: The foundation for light and tender dumplings.
- Baking powder: Acts as a leavening agent, giving your dumplings their airy texture.
- Salt: Enhances the flavor of the dough.
- Cold butter: Cut into small pieces, cold butter is crucial for creating tender, flaky dumplings. It prevents overmixing and melts slowly, creating pockets of steam.
- Milk: Binds the dough together, adding richness and moisture.
For the Rich Chicken Stew Base:
- Olive oil: Used for sautéing vegetables. For an even deeper flavor, you can use a combination of butter and olive oil.
- Onion: Chopped, providing a foundational aromatic sweetness.
- Carrots: Chopped, adding natural sweetness and vibrant color.
- Celery: Chopped, a classic aromatic vegetable that contributes to the savory depth.
- Garlic: Minced, for a pungent and aromatic kick.
- Chicken breasts: Boneless and skinless chicken breasts are ideal for shredding, creating tender pieces that melt in your mouth. You can also use boneless, skinless chicken thighs for extra flavor and moisture.
- Potatoes: Peeled and chopped into bite-sized cubes (OPTIONAL). Russet potatoes are recommended for their starchiness, which helps thicken the stew.
- Italian seasoning: A blend of herbs that provides a warm, savory flavor profile.
- Salt & Black pepper: Essential seasonings to taste, bringing out the best in all ingredients.
- Chicken broth: The liquid base for the stew, providing savory depth. Choose a good quality low-sodium broth to control the overall saltiness.
- Cornstarch & Water: Mixed together to form a “slurry,” used at the end to thicken the broth to a perfect, creamy consistency.
- Peas: Frozen peas are added at the very end for a pop of color, sweetness, and freshness.
What Can I Use if I Don’t Have Chicken Broth?
If chicken broth isn’t available, you have a couple of alternatives. Vegetable broth works wonderfully and keeps the dish vegetarian-friendly if you omit the chicken. Alternatively, water can be used, but be aware that it will result in a less flavorful soup. If you opt for water, consider increasing the amount of seasonings, adding a bouillon cube or paste, or incorporating extra herbs to boost the depth of flavor.
Can I Make This Dish Without the Dumplings?
Certainly! If you prefer a lighter soup or are looking for a gluten-free option (without making special dumplings), you can easily omit the dumpling dough. The resulting dish will be a delicious and hearty chicken soup. For added substance, consider stirring in some cooked rice, pasta, or egg noodles after the pressure cooking cycle and before serving. This offers a versatile way to enjoy the flavorful chicken and vegetable base.
Step-by-Step Guide: How to Make Instant Pot Chicken and Dumplings
Follow these detailed steps to create a comforting and delicious meal efficiently in your Instant Pot. Precision in dumpling preparation and careful handling of the Instant Pot will ensure a perfect result every time.
Preparing the Fluffy Dumplings:
- In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.
- Add the cold butter, cut into small pieces. Using your hands or a pastry blender, mix the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This technique creates pockets of steam for tender, flaky dumplings.
- Pour in the milk and mix gently until the dough just comes together. Be careful not to overmix, as this can lead to tough dumplings. The dough should be soft but manageable.
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough helps the butter stay cold, prevents overworking, and makes the dough easier to handle.
Cooking the Savory Chicken Stew in the Instant Pot:
- Begin by setting your Instant Pot to the SAUTE function on normal or medium heat. Allow it a few minutes to heat up until the display indicates “Hot.” Add the olive oil (or the butter + olive oil mixture). Once heated, add the chopped onion, carrots, and celery. Sauté these vegetables for approximately 3-4 minutes, stirring occasionally, until they begin to soften and become fragrant.
- Stir in the minced garlic and continue to sauté for just a few more seconds until aromatic. Be careful not to burn the garlic.
- Add the boneless, skinless chicken breasts, potatoes (if using), Italian seasoning, salt, and black pepper to the pot. Give everything a good mix to combine the ingredients and coat the chicken.
- Pour in the chicken broth. Stir well, making sure to scrape up any browned bits from the bottom of the pot, which adds extra flavor and prevents a “Burn” warning. Let the liquid come to a gentle bubble for a few minutes.
- Retrieve your chilled dumpling dough from the refrigerator. Using a tablespoon or a small cookie scoop, carefully drop tablespoon-sized portions of the dumpling dough directly on top of the simmering broth. Try to avoid overlapping them too much, and do not stir them into the liquid.
- Secure the Instant Pot lid and ensure the pressure release valve is set to the SEALING position. Select the PRESSURE COOK (or Manual) button on HIGH PRESSURE and set the cooking time for 10 minutes.
- Once the pressure cooking cycle is complete, allow the pressure to release naturally for 10 minutes (NPR 10). This means do not touch the valve for 10 minutes after cooking finishes. After 10 minutes, carefully quick release any remaining pressure by turning the valve to the VENTING position until all steam has escaped and the float valve drops.
- Open the lid away from your face to avoid steam. Press the CANCEL button on your Instant Pot.
- Using tongs, carefully remove the cooked chicken breasts and dumplings from the pot and set them aside on a plate or cutting board. The dumplings will be delicate.
- Using two forks, shred the cooked chicken breasts into bite-sized pieces.
- In a small bowl, prepare a cornstarch slurry by thoroughly mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth and no lumps remain.
- Return your Instant Pot to the SAUTE function.
- Add the frozen peas to the pot and stir to combine.
- Next, return the shredded chicken back into the Instant Pot.
- Once the liquid in the pot begins to bubble gently, pour in the cornstarch slurry while stirring continuously. Simmer, stirring occasionally, until the broth has thickened to your desired consistency. This usually takes just a few minutes.
- Press the CANCEL button to turn off the SAUTE function.
- Gently return the cooked dumplings to the pot just before serving. Stir them in carefully to avoid breaking them. Serve hot and enjoy this ultimate comfort meal!
Recipe Notes & Expert Tips
- Storage Best Practices: For optimal freshness and texture, store any leftover chicken and dumplings in an airtight container. They will last 3-4 days in the refrigerator. For longer storage, freeze for up to 2 months. For best results, consider storing the dumplings and soup separately if possible, as dumplings can absorb a lot of liquid and become very soft when stored in the broth.
- Chicken Variations: While chicken breasts are specified, feel free to use boneless, skinless chicken thighs for an even richer flavor and juicier texture. The pressure cooking time and method should remain the same.
- Boost the Fullness: To make this recipe heartier and more substantial, consider adding 1-2 peeled and chopped potatoes (into bite-sized cubes) along with the chicken. Russet potatoes are an excellent choice here as their starchiness contributes to a thicker, creamier soup base, enhancing the overall comfort factor.
- Herb Customization: Don’t hesitate to experiment with fresh herbs. A sprinkle of fresh parsley, thyme, or rosemary at the end can elevate the flavors.
- Creamier Texture: For an even richer, creamier soup, stir in a splash of heavy cream or a dollop of sour cream/cream cheese after the broth has thickened and just before serving.
Can This Instant Pot Chicken and Dumplings Be Made Ahead?
Yes, this dish is fantastic for meal prepping! You can prepare the entire Instant Pot Chicken and Dumplings recipe ahead of time. Store the cooled dish in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. For best reheating results, thaw frozen portions in the refrigerator overnight. Reheat gently in the oven or microwave until thoroughly warm, adding a little extra broth or water if the stew has become too thick.
How Can I Make Gluten-Free Dumplings for This Recipe?
Creating delicious gluten-free dumplings is entirely possible! One straightforward approach is to substitute a high-quality gluten-free all-purpose flour blend (one that contains xanthan gum) directly for the regular flour in the dumpling recipe. Alternatively, you can experiment with potato starch or tapioca flour, though these might result in a more delicate dumpling texture. Always follow the specific instructions on your chosen gluten-free flour blend, as moisture absorption can vary. These adaptations ensure everyone can enjoy this comforting dish!
What Size Instant Pot is Recommended for This Recipe?
I typically use an 8-quart Instant Pot for this recipe, which provides ample space for all ingredients and easy stirring. However, this recipe is also perfectly suitable for a 6-quart model, which is a very common size. If you own one of the smaller versions, such as a 3-quart mini Instant Pot, I highly recommend halving all the ingredients to prevent overfilling and ensure proper cooking.
Understanding the Difference: Pressure Cooker vs. Instant Pot
The terms “pressure cooker” and “Instant Pot” are often used interchangeably, especially when referring to electric models. Historically, a traditional pressure cooker was a stovetop, sealed metal container that cooked food rapidly using steam under high atmospheric pressure, heating ingredients to their boiling point. These units required more attention and could sometimes be intimidating for new users.
An Instant Pot, on the other hand, is a multi-functional electric pressure cooker. While it utilizes the same fundamental principle of cooking under pressure, it offers a host of advanced features: precise temperature control, multiple cooking programs (like sauté, slow cook, rice cooker, yogurt maker), and enhanced safety mechanisms. Instant Pots are incredibly efficient, user-friendly, and significantly safer than their traditional counterparts. They require very little liquid to build pressure, making them ideal for a wide array of quick and diverse meal preparations, including hearty stews and soups like our chicken and dumplings.
My Essential Instant Pot Tools and Accessories!
Having the right tools can make your Instant Pot cooking experience even better. Here are some of my favorite accessories that come in handy for this recipe and many others:
- Instant Pot: The star of the show for quick and delicious meals.
- Non-Stick Instant Pot Insert with Silicone Lid: Makes cleanup a breeze and is perfect for storing leftovers directly in the pot.
- Instant Pot Accessory Set: A versatile kit often includes steamer baskets, trivets, and other useful items.
- Instant Pot Glass Lid: Ideal for using the slow cook or keep warm functions, allowing you to peek without releasing steam.
- Extra Sealing Rings: Essential for preventing flavor transfer between savory and sweet dishes.
- Silicone Egg Bites Mold: Great for making perfectly portioned egg bites or even mini cheesecakes.
- Large Mesh Steamer Basket: Useful for steaming vegetables or cooking items above the liquid.
- Complete Cook & Bake Set: A comprehensive kit for expanding your Instant Pot culinary repertoire.
If you adored this easy Instant Pot Chicken and Dumplings recipe, you’ll undoubtedly appreciate these other quick and satisfying Instant Pot dinners too. Click each link below to explore the simple, printable recipes and expand your weeknight meal rotation!
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More Delicious Chicken Recipes to Explore
If you’re a fan of chicken, here are more inspiring recipes to add to your culinary collection:
- Creamy Garlic Chicken
- Triple Cheddar Chicken and Pasta
- Chicken Pot Pie Soup
- Spinach Stuffed Chicken Parmesan
- Chicken Parmesan Grilled Cheese Sandwich
- Slow Cooker Chicken Parmesan
- Slow Cooker Chicken Parmesan Soup
- Parmesan Ranch Pasta Salad
- Classic Chicken Parmesan
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Instant Pot Chicken and Dumplings
Ingredients
Dumplings
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cold butter
- 3/4 cup milk
Chicken
- 2 tablespoons olive oil You can also use 1 tbsp butter + 1 tbsp olive oil for extra flavor
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 chicken breasts boneless / skinless
- 2 potatoes peeled and chopped into bite-sized cubes- OPTIONAL
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup peas frozen
Instructions
Dumplings
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In a large bowl, whisk together flour, baking powder, and salt.
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Add the cold butter and mix everything with the help of your hands or a pastry blender. Mix until the butter pieces are very small.
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Pour milk and mix until the dough comes together.
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Refrigerate the dough for at least 30 minutes.
Chicken
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Set the instant pot on SAUTE function, let it heat up. Add olive oil (or butter + olive oil) once the butter melts add onion, carrots, and celery, cook until the veggies start to soften about 3-4 minutes.
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Add garlic and sauté it for a few seconds.
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Add chicken breasts, potatoes, mixed Italian seasoning, salt, and pepper; give a mix.
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Next, add chicken broth. Mix and let it bubble for a few minutes.
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Take the dough out of the fridge. Scoop one tablespoon of dumpling dough and place it on top of the broth.
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Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
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Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes. Then quick release the remaining pressure.
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Open the lid and press the CANCEL button.
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Carefully take the chicken and dumplings out with the help of tongs.
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Shred the chicken breasts with a fork.
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Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
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Set the instant pot on SAUTE function.
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Add the frozen peas and stir to combine.
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Next, add the shredded chicken back to the INSTANT POT.
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Once the liquid starts to bubble, add the cornstarch slurry and simmer until the broth has thickened.
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CANCEL the SAUTE button.
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Return the dumplings to the pot just before serving.
Notes
- You can store the chicken and dumplings in an airtight container for 3-4 days in the refrigerator, and around 2 months in the freezer. (Store dumplings and the soup separately for best results).
- You can use chicken thighs instead of breasts if you want. The pressure cooking time and method should remain the same.
- Optionally you can add 1-2 potatoes (peeled and chopped into bite-sized cubes) to make this recipe more filling. Use russet potatoes if you’re planning on adding potatoes because they’re starchier and therefore they will help make the soup more thick and creamy.
Equipment
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1 Instant Pot/Electric Pressure Cooker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.