clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
instant pot chicken and dumplings recipe

Instant Pot Chicken and Dumplings

  • Author: Chew Out Loud
  • Prep Time: 25 min
  • Cook Time: 10 min
  • Total Time: 35 minutes
  • Yield: 8 1x


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.



For the Dumplings:

  • 1 3/4 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 boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 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
  • 1/4 cup all purpose flour
  • 1 1/2 teaspoon soy sauce (I prefer Tamari soy sauce for its flavor)*
  • 2 cups chopped kale, excess moisture removed


  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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 and serve. 



*If you prefer your dumplings to remain pale in color, add the soy sauce at the end of cooking. Otherwise, add the soy sauce as instructed – the dumplings will soak in some of the extra flavor (delicious!) and may turn a bit more golden brown.

Cook time doesn’t include the time it takes for your particular pressure cooker to naturally release; please account for that when planning.

If you enjoyed this recipe, we really appreciate if you can come back and give it a review. ♡

  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Chicken and Dumplings