Instant Pot Chicken and Dumplings
- By Amy Dong
- Published Nov. 20, 2019
- Updated Dec. 16, 2023
This Instant Pot Chicken and Dumplings recipe cooks up with just 3 minutes on high pressure. The dumplings are fluffy soft and the chicken is deliciously tender. You’ll be making this cozy stew again and again.
Instant Pot Chicken and Dumplings
Ever since I received my lovely Instant Pot, we’ve been enjoying pressure cooker recipes on delicious repeat. I had to get an 8qt Instant Pot because I feed people in the category of teen boys, and I know you know what that means when it comes to The Food.
We serve up plenty of scrumptious Instant Pot Beef Stroganoff and these Beef Sloppy Joes that deserves a regular dinner rotation spot. Favorite side dishes like this super easy Instant Pot Baby Potatoes and Instant Pot Lemon Risotto are so good, they’ve earned coveted repeat menu positions as well.
Today’s chicken and dumplings recipe is no exception. It’s big on flavor, healthier than many other versions, and is just plain great. I make a full pot of it and look forward to the happy devouring that happens the minute those comforting bowls of goodness are served. I secretly hope for leftovers each time, as it reheats beautifully. This chicken and dumplings recipe has everything going for it…
homemade chicken and dumplings, made simple
Whether you’re already BFF’s with your Instant Pot or whether that friendship is just starting out, this Instant Pot Chicken and Dumplings may be the last chicken and dumplings recipe you’ll ever need.
Here are our pro tips for ensuring your best chicken and dumplings results:
- Use boneless, skinless chicken thighs cut into small pieces – the precut chicken allows meat to soak up all the flavors of the stew and cooks more quickly. Chicken thighs are highly recommended for tenderness.
- Many recipes include peas for the veggies, but we prefer chopped kale for textural variation and nutrition. Go with the pre-cut, pre-washed bags of kale for ease.
- About the carrots: our time-saving hack involves using baby carrots. Depending on how “baby” they are, just cut them in half and they’re ready to go. Ditch the tedious shredding and slicing of full-size carrots.
- Make smaller dumplings, just 1 heaping teaspoon worth of raw dough per dumpling. This lets your dumplings cook faster and fully absorb the flavors.
- We really like freshly chopped onions and garlic, but if you’re pressed for time, feel free to substitute with dried chopped onion and dried minced garlic. Those options work better than powders.
- Top secret ingredient: a bit of soy sauce. Yes and really. It’s not conventional, but just a couple teaspoons add so much depth of flavor. You’ll get that bit of indescribable umami in each bite. I love how tamari soy sauce that gives our chicken and dumplings more of a golden brown color. If you prefer paler dumplings, just add the soy sauce at the end of cooking.
Why you’ll love Instant Pot Chicken and Dumplings forever
- You can make it from scratch, using all simple ingredients you already know and like.
- It cooks up in just 3 minutes on high pressure in the Instant Pot, plus natural release time. That’s less time than it often takes me to assemble sandwiches.
- It’s a healthyish comfort meal that allows you to add any vegetables you’d like.
- This chicken and dumplings is a one-pot meal…everything is sautéd in the Instant Pot first and it all continues to pressure cook in the same pot.
- The flavors. This chicken and dumplings recipe boasts big, comforting delicious flavors friends and family appreciate.
- Leftovers are just as delicious the next day, if you’re lucky enough to have any.
Another Instant Winner Dinner:
Did you make this?
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Instant Pot Chicken and Dumplings
Ingredients
For the Dumplings:
- 1 ¾ cups all purpose flour
- 1 TB baking powder
- 1 tsp table salt
- 1 cup milk, whole or lowfat
- 4 TB butter, melted and cooled to room temp
For the Stew
- 3 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
- 4 TB olive oil, divided
- 2 yellow onions, chopped
- 2 cups baby carrots, cut in half (or thirds, if they’re larger)
- 3 celery stalks, sliced to 1/2-inch pieces
- 6 garlic cloves, chopped
- 1 TB tomato paste
- 1 tsp dried thyme
- 5 cups low-sodium chicken broth
- ¼ cup all purpose flour
- 2 teaspoon soy sauce, I prefer Tamari soy sauce for its flavor*
- 2 cups chopped kale, excess moisture removed
Instructions
- Make Dumpling Dough: In a bowl, use hand whisk to combine flour, baking powder, and salt. Gently add milk and liquid butter, stirring to incorporate but not over-mix. Cover airtight and set aside at room temp while you make the stew.
- Use paper towels to pat off excess moisture from the chicken pieces. Sprinkle with kosher salt and freshly ground black pepper, stirring to combine well. Add 2 TB olive oil to your Instant Pot and turn it to Sauté mode. Once oil is hot, add chicken and stir just until browned (does not have to be fully cooked through.) Transfer chicken to a container and set aside.
- Heat remaining 2 TB olive oil in Instant Pot, still on Sauté mode. Once oil is hot, add onion, carrots, and celery. Stir for 2-3 minutes. Add garlic and stir another minute until fragrant.
- Add remaining stew ingredients except for kale. Stir well to ensure flour is fully incorporated into the stew. Add the kale and add back the browned chicken pieces. Turn Sauté mode off.
- Quickly form heaping teaspoonfuls (I use my measuring teaspoon) of your prepared dough for dumplings, placing them into the stew. Tip: To avoid the dreaded sticky mess, keep your palms lightly oiled…it makes forming dumplings way easier/faster.
- Place lid tightly onto Instant Pot, move the steam release nozzle to appropriate position if needed, and it for 3 minutes on High Pressure Cook. When time is up, let Instant Pot do its natural release, usually about 15 minutes. Carefully open lid; taste and add any salt or pepper as desired.
Equipment
- 8-Quart Instant Pot 7-in-1, (we love this way more than the smaller ones)
