Instant Pot Chicken and Dumplings Recipe

Name: Instant Pot Chicken and Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 65 min
Yield: 5
Ingredients: 0.5 tablespoon olive oil; 1 cup diced onion; 0.5 cup diced carrot; 0.5 cup diced celery; 1 bay leaf; 4 cups low-sodium chicken broth; 1 pound boneless, skinless chicken thighs; 1 pound bone-in chicken breasts, skin removed; 1 teaspoon salt; 0.5 teaspoon thyme; 0.5 teaspoon dried marjoram; 0.25 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter, softened; 2 tablespoons all-purpose flour; salt and ground black pepper to taste; 0.5 cup frozen petite peas; 0.5 cup frozen cut green beans; 1 cup all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt; 2 tablespoons cold unsalted butter; 1 tablespoon chopped fresh flat-leaf parsley; 0.5 cup buttermilk

Cook Time: 40 minutes

Ingredients

tablespoon olive oil
1 cup diced onion
cup diced carrot
cup diced celery
1 bay leaf
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
1 pound bone-in chicken breasts, skin removed
1 teaspoon salt (optional)
teaspoon thyme (optional)
teaspoon dried marjoram
teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
Salt and ground black pepper to taste (optional)
cup frozen petite peas
cup frozen cut green beans

Dumplings:

1 cup all-purpose flour
1 teaspoon baking powder
teaspoon salt (optional)
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
cup buttermilk

Directions

Step 1: Pour olive oil into a multi-functional pressure cooker (such as an Instant Pot) and select the Saut function. Cook and stir onion, carrot, celery, and bay leaf until the vegetables are soft and the onion turns translucent, about 5 minutes.

Step 2: Add chicken broth, thighs, breasts, salt, thyme, marjoram, and black pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3: Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Carefully use tongs to remove the chicken pieces to a large bowl to cool slightly. Discard the bay leaf.

Step 4: While the chicken is cooling, mash butter with flour in a small bowl to make a smooth paste; set aside.

Step 5: Make the dumplings. Combine flour, baking powder, and salt in a medium bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles the texture of cornmeal. Stir in parsley and set aside.

Step 6: Shred the cooled chicken and return it to the pot. Taste the broth and season with salt and pepper if needed. Add the peas and green beans. Stir in the flour-butter paste until incorporated.

Step 7: Select the Saut function again and bring the broth to a boil.

Step 8: Pour buttermilk into the dumpling mixture and stir until combined. Drop dough by heaping spoonfuls over the top of the stew.

Step 9: Close the lid, leaving the steam vent open. Select the Slow Cooker function and simmer on Low, covered, until a skewer inserted into the center of a dumpling comes out clean, about 10 to 12 minutes.

Cook's Note

This is basically chicken pot pie made in a pressure cooker rather than an oven. You can use a mini food processor to cut in the cold butter in Step 5. Transfer the flour-butter mixture back to a medium bowl before adding the buttermilk in Step 7. For easier handling, use a small cookie scoop to drop the dumpling dough over the stew. If you prefer to use this as a filling for pot pie, use only 2 cups of chicken broth instead of 4 cups.

Nutrition Facts

Per serving (5 servings total):

Calories	467
Total Fat	20g
Saturated Fat	9g
Cholesterol	135mg
Sodium	1055mg
Total Carbohydrate	29g
Dietary Fiber	2g
Total Sugars	4g
Protein	41g
Vitamin C	6mg
Calcium	131mg
Iron	4mg
Potassium	466mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Chicken and Dumplings

Chicken and dumplings is a dish with a rich history, tracing its roots to Southern cuisine in the United States. The combination of tender chicken, vegetables, and soft dumplings has been a beloved comfort food for generations. While the exact origins of chicken and dumplings are unclear, the dish is often linked to English and French influences. In the 17th century, dumplings were introduced to the New World by European settlers, where they became an integral part of many American dishes. Over time, chicken and dumplings evolved into a traditional Southern dish, cherished for its heartiness and simplicity.

Regional Variations

Chicken and dumplings are popular throughout the United States, but different regions have developed unique twists on the classic dish. In the South, the dish often features biscuit-like dumplings, while in other areas, you may find softer, fluffy dumplings. In some Southern recipes, dumplings are rolled out and cut into squares, while in others, they are spooned into the pot to form rustic, uneven shapes. The Instant Pot version of chicken and dumplings is a modern take on this traditional comfort food, offering a quicker, easier way to prepare the dish without sacrificing its rich flavors.

How This Differs from Similar Dishes

While chicken and dumplings may seem similar to other comforting stews or pot pies, there are distinct differences. Unlike chicken pot pie, which uses a flaky pie crust, chicken and dumplings feature soft, fluffy dumplings made from flour, butter, and milk, making the dish more filling and hearty. The Instant Pot method also distinguishes this recipe by reducing cooking time significantly, offering a time-efficient alternative to the slow-simmered stovetop versions traditionally used for this dish. The pressure cooker locks in flavors, making the chicken and vegetables incredibly tender in a fraction of the time.

Where Chicken and Dumplings Are Commonly Served

Chicken and dumplings are a popular comfort food, often served as a family dinner or at gatherings where a hearty meal is needed. In the South, the dish is frequently served during the winter months, providing warmth and nourishment during colder weather. It's a staple in many American households, frequently featured on Sunday dinner tables or as part of a holiday meal. The Instant Pot version of this dish has made it accessible to busy families, allowing them to enjoy a homemade comfort meal with minimal effort.

Interesting Facts about Chicken and Dumplings

Chicken and dumplings was likely influenced by French pot-au-feu, a dish that traditionally includes meat, vegetables, and dumplings.
The first known printed recipe for chicken and dumplings appeared in 1800s cookbooks, but the dish was likely made long before that.
In some Southern recipes, chicken and dumplings are made with homemade broth from boiled chicken, which adds an extra layer of depth to the flavor.
Although the dish has a reputation as a cold-weather comfort food, it is enjoyed year-round, especially when prepared with fresh ingredients.
The Instant Pot has revolutionized cooking by making traditionally slow-cooked meals like chicken and dumplings quicker and easier, without compromising on flavor.

Conclusion

Instant Pot Chicken and Dumplings combines the best of comfort food with modern convenience, making it an ideal dish for busy families seeking warmth and nourishment in a short amount of time. Whether youre craving a classic Southern recipe or looking for a quick, flavorful dinner option, this dish delivers hearty satisfaction with every spoonful. With its history rooted in tradition and its evolution into the modern kitchen, chicken and dumplings will continue to be a beloved staple for years to come.

FAQ about Instant Pot Chicken and Dumplings Recipe

Leftover Instant Pot Chicken and Dumplings can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stove over low heat, adding a splash of chicken broth if necessary to loosen the stew. You can also microwave individual portions.

Yes, you can freeze Chicken and Dumplings. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 2-3 months in the freezer. To reheat, thaw in the refrigerator overnight and then heat gently on the stove, adding more broth if needed.

Yes, you can make Chicken and Dumplings on the stove. Follow the same steps for sautéing the vegetables and cooking the chicken. Then, simmer the broth and vegetables, and cook the dumplings by placing them in the simmering stew, covering the pot, and letting them cook for about 10-12 minutes.

Yes, you can substitute or add other vegetables depending on your preferences. Some popular options include corn, peas, green beans, or potatoes. Just keep in mind that cooking times might vary for different vegetables, so adjust accordingly.

If you don’t have buttermilk, you can substitute it with regular milk or make your own by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

Yes, you can adjust the seasoning to your taste. If you prefer a richer broth, you can add more chicken stock or a little cream. You can also experiment with additional herbs like rosemary or bay leaves, or even a splash of white wine for added depth of flavor.

Absolutely! If you like a bit of heat, you can add crushed red pepper flakes, cayenne pepper, or a finely chopped fresh chili to the broth or dumpling mixture. Adjust the amount based on your spice tolerance.

You can substitute chicken thighs with chicken breasts or even rotisserie chicken if you prefer. If using chicken breasts, you may want to cook them for a shorter time to avoid overcooking, as breasts cook faster than thighs.

Yes, you can prepare the dumpling dough ahead of time. Just store it in the refrigerator for up to 24 hours. When ready to cook, drop the chilled dough onto the simmering stew as instructed.

If the dumplings aren’t cooking all the way through, you may need to increase the cooking time slightly. You can also check that the stew is simmering at a consistent temperature, as the dumplings need to be cooked through by steam and heat. Make sure the lid stays on while simmering.

Comments

Doughgirl8

10/06/2025 01:52:54 PM

I made this again for dinner last night—perfect comfort food for wintry weather. The vegetables don't need to be finely diced; I just do a rough chop, since the pressure cooker ensures they'll be tender. I also added chunks of potatoes because I had a couple to use up. The flour-butter paste at the end is to thicken the broth and to add richness. Oh, and if you don't have buttermilk, regular milk is fine for the dumplings. I made this last batch using my stovetop pressure cooker, which is big enough for a 1.5x amount of dumplings. For the bigger batch, I just added more flour and buttermilk but kept the salt, baking powder, and butter amounts the same.

BrewCrew

12/14/2020 02:58:17 PM

We plan to make this again next weekend. I didn't have marjoram, so I subbed in savory. Soup is perfect for a cold winter's day, but there is a flaw in the recipe instructions. The last instruction to put your cooker on 'slow cook' will not work to cook the dumplings, the heat is way too low. Instead, leave your cooker on saute and just let the dumplings cook in the boiling/simmering liquid for about 15 mins.

JoanVan

08/30/2021 07:54:12 PM

I loved this recipe but I did make some changes. I like thighs so I used only thighs with bone in. I thought the sauce should be thicker so I doubled the flour and butter and next time I will triple the flour. But the best thing I did was follow another suggestion and that is to pressure the dumplings for 10 minutes on low. It worked so well. Otherwise I had to pour out the stew into another pan and cook the dumplings on top of the stew on the stove. I'm not going there again.

Grandpa Dale

05/31/2023 12:19:12 AM

Excellent recipe. My changes: didn't use instant pot. Used recipe for the spices and vegetables. Boiled whole chicken with all the spices and chicken boulian. Sautéed all vegetables in separate pot. Shredded chicken and added vegetables with 4 cups broth from boiled chicken. Then added 1 cup cream and 1.5 cup half and half. Let simmer until dumplings were done; about 20 minutes. Then served. Absolutely wonderful!!

Suzanne

10/25/2021 05:57:17 PM

This was fantastic!! I already had cooked the chicken thighs so I didn’t use the instant pot to cook the chicken. At that step, I put the shredded chicken into the pot with the liquid and seasonings and set it to high pressure for 3 minutes to get it boiling. Then followed the rest of the directions. I did add a little more chicken stock after it was cooked as it seemed too thick. But my family LOVED it!! Will definitely be making this again.

lisam5203

10/06/2020 11:12:05 PM

Followed recipe exactly. As others noted not all ingredients are listed. I watched the video and that filled in the blanks. I could also see in the video that the end result was more like soup so I added corn starch to give it more a pot pie thickness. There were no leftovers. Will definitely make again and add more veg next time.

AceBay3973

07/07/2024 10:20:38 PM

I had 3 c of homemade ham broth, so used that + 1c chick. Partially cooked and then shredded a whole frozen chicken in instapot before hand. Very flexible recipe. Great tips on cooking the dumplings. I dislike green beans and peas (yes, I’m an adult) so subbed corn. Made it a bit sweet but it was yummy.

robgraphics

02/26/2021 05:11:55 PM

Great recipe. Made it as written except where I had to substitute. Fresh marjoram and thyme versus dried, only needed two medium chicken breasts (plenty of meat), and half & half (with 2 tsp of dried buttermilk mix) substituted for the buttermilk for the dumplings. As others mentioned, set the Instant Pot to saute for the dumplings, but set to low as it will start burning the bottom. 12 minutes lid on and another 5 off. Will do this recipe again.

Jan Rustad Baker

05/21/2020 11:31:22 PM

This was so delicious! The only thing I did different was add 3 cloves of minced garlic because everything is better with garlic, 1/2 cup chopped red bell pepper, and corn instead of green beans because thats what I had on hand. Everything else I followed. My husband loves chicken and dumplings and this was his favorite out of other receipes.

Dyanne

04/16/2020 09:53:25 AM

Excellent comfort dish! I used left over chicken breast that had been grilled earlier and only added for the last warm up. I did cook the chicken thighs (with bones that I later removed) from scratch. To ensure dumplings cooked I put under low pressure for 10 minutes at the end. Used dried parsley in the dumplings because that's all I had. Great recipe that I know I'll make again in lieu of chicken pot pie.

49z8rgsxpt

10/02/2021 10:10:08 PM

I’ve made this at least a dozen times now over the past year. It’s a family favorite. I tweak it for our family by omitting the chicken breasts (it was too much meat for us & the thighs taste better), increasing the dumpling recipe by 50%, and I sometimes sub corn for the green beans. It’s amazing!

Debra Lopez

01/13/2025 01:06:40 AM

Perfect recipe for beginners.

BlueRoll6280

10/31/2024 04:24:20 AM

Good recipe, didn't follow exactly but it turned out good

Paul Edwards

08/05/2024 02:51:54 AM

I feel like Gordon Ramsay, lowkey.

GoldZiti7619

07/25/2024 03:50:38 PM

I will be making this dish the old fashioned way. Slow cooking on the stove. Mighty fine recipe!

Dave M

03/07/2024 10:52:38 PM

Used our fresh garden pole beans. Used all thighs, organic broth. Super tasty and delicious.

Maggie Cassen

10/21/2023 05:16:22 PM

A nice well rounded recipe. I like that I can taste all of the flavors. Followed the directions as written. Will make again. Thx

Hans Furlough

08/17/2023 11:59:08 PM

Family loved it

mfdenison16

06/12/2023 08:01:10 PM

Looooove the flavor. I use this recipe as the basis of many aligned meals . Tweek the seasoning to alter it based on the food region. For example, switch out dumplings for various types of rice rice and you can shift from an american staple to Asian or even mexican with a different seasoning palette. An all-time fave!

Sheila

11/03/2022 09:25:34 PM

It was so good and filling!

Cook Time: 240 minutes