Instant Pot Chicken and Dumplings
See my guide on how to use an Instant Pot.
Instant Pot Chicken and Dumplings is full of tender chicken and vegetables with easy homemade dumplings. One of the best Instant Pot dinner recipes!
Instant Pot Chicken and Dumplings
When it comes to comfort food meals, chicken and dumplings is one of the best. This Instant Pot chicken and dumplings recipe is made from scratch, completely in the pressure cooker. You can’t beat the flavor of a homemade meal!
I like to make this Instant Pot chicken and dumplings recipe with chicken thighs because they add the most flavor to the dish. I love cooking chicken thighs in the Instant Pot because they turn out tender and juicy. The broth is seasoned with onion, garlic, celery, carrots and other seasonings. The broth is thickened at the end so that it’s like a flavorful gravy.
The dumplings are similar to drop biscuits, and they are so soft and tender. Pressure cooking the dumplings in the Instant Pot keeps them especially moist.
There are a few different steps to making this recipe, but none of them is difficult or time-consuming. You especially won’t believe how quickly the dumpling dough comes together.
I hope you’ll give this Instant Pot chicken and dumplings recipe a try. It’s one of our favorite Instant Pot Chicken Recipes!
How to Make Instant Pot Chicken and Dumplings
How to Make Dumplings
There are two types of dumplings that you will find in chicken and dumplings recipes: dumplings that are like drop biscuits and dumplings that are like noodles. In this recipe, we’re making drop biscuit style dumplings because they are easiest.
To make the dumplings, combine flour, baking baking powder and salt in a bowl. Use a pastry blender or your fingers to work cold butter into the flour mixture. Then, pour in milk and stir until the dough comes together. You’ll refrigerate the dough while you prepare the other parts of the recipe.
Before pressure cooking, you’ll drop spoonfuls of the dumpling dough on top of the chicken, vegetables and broth. Instant Pot dumplings won’t brown like dumplings cooked in the oven, but they will be tender and delicious.
Brown the Chicken: How to Keep it from Sticking to the Pot
Browning the chicken in the Instant Pot using the sauté function adds a lot of flavor to the finished dish. Sometimes chicken has a tendency to stick to the bottom of the pot when you sear it. To help with this, first be sure to oil the bottom of the pot well. In this recipe, you’ll spread one tablespoon of olive oil over the bottom of the pot.
Be sure to let the pot get hot before adding the chicken. Many Instant Pot models will display “Hot” when they are ready for you to sauté. Adding the chicken to a hot pot lets you get a good sear on the meat, which prevents sticking.
Finally, wait until the meat has browned on the bottom side before trying to flip it over. Using skin-on chicken thighs, as recommended in this recipe, also helps to keep the chicken from sticking to the bottom of the pot.
Pressure Cook Chicken and Dumplings
Once your chicken is browned, you’ll remove it from the pot. Add 1 tablespoon of butter to the pot (you can use olive oil, but butter adds richness to the dish). Sauté the vegetables until they start to soften and then add the garlic. Deglaze the pot by pouring in chicken broth and scraping up any bits that are stuck to the bottom of the pot. Turn off the Instant Pot.
Add the remaining seasonings to the pot, along with the chicken thighs. Drop the dumpling dough in spoonfuls on top.
Pressure cook chicken and dumplings for 8 minutes at high pressure, followed by a 10 minute natural release. After quick releasing the rest of the pressure and opening the pot, carefully remove the dumplings and set them on a clean plate.
Remove and discard the bay leaves. Remove the chicken and set it aside to shred into bite-size pieces. Discard the skin and bones from the chicken.
Stir the frozen peas into the pot, along with the cornstarch and water mixture. Turn on sauté mode for a few minutes and this cornstarch slurry will thicken up the broth. Stir the shredded chicken back into the pot, top with the dumplings, and enjoy.
Instant Pot Chicken and Dumplings Recipe Tips
- Can I remove the skin on the chicken thighs before cooking? I tested this recipe with leaving the skin on the chicken thighs until after pressure cooking, and with taking it off before browning the chicken. I found it easiest to take the skin off after pressure cooking, when shredding the chicken. Also, the chicken sticks to the pot less when you brown it if you leave the skin on.
- Can I use boneless chicken thighs? Yes, you can make this recipe with boneless, skinless chicken thighs. Keep the pressure cooking time the same.
- Can I use boneless skinless chicken breasts? I haven’t tested this recipe with chicken breasts, but I believe that you could follow the same recipe instructions and cook time using boneless skinless chicken breasts in place of the chicken thighs.
- Always check that your chicken has reached at least 165° F on an instant read thermometer after cooking.
- Be sure to deglaze the pot after sautéing the vegetables by pouring in the chicken broth and scraping up any bits that are stuck to the bottom of the pot. If food is stuck to the bottom of the pot during pressure cooking, it may cause the burn message.
More Instant Pot Chicken Recipes:
- Instant Pot Chicken and Rice
- Instant Pot Chicken Noodle Soup
- Honey Garlic Instant Pot Chicken Breasts
See all of my Instant Pot Recipes.
Instant Pot Chicken and Dumplings
For the Dumplings:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cold unsalted butter cut into 6 cubes
- ¾ cup milk whole milk is best
For the Chicken and Vegetables:
- 1 tablespoon olive oil
- 2 pounds bone-in chicken thighs* (4-6 thighs)
- 1 tablespoon unsalted butter
- 1 small yellow onion chopped
- 3 ribs celery chopped
- 3 medium carrots chopped
- 2 cloves garlic minced
- 3 ½ cups low sodium chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 1 tablespoon water
Make the Dumplings:
- In a large bowl, whisk together the flour, baking powder and salt. Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the flour until the butter pieces are very small.
- Pour in the milk and use a fork to mix until a dough forms. Refrigerate the dumpling dough while you prepare the chicken and vegetables.
Make the Chicken and Vegetables
- Heat the olive oil in the Instant Pot using saute mode. When the pot is hot, add the chicken thighs to the pot. Brown on both sides, about 4 minutes per side. Remove chicken to a clean plate.
- Add the tablespoon of butter to the pot, followed by the onion, celery and carrot. Saute the vegetables for about 5 minutes, until they begin to soften, then add the garlic and cook 30 seconds, stirring. Turn off saute mode and pour in the chicken broth. Scrape up any bits that are stuck to the bottom of the pot.
- Stir in the dried thyme, bay leaves, salt and pepper. Return the chicken thighs to the Instant Pot and push them down into the broth.
- Scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place on top of the broth.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 8 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the pressure to naturally release for 10 minutes by just letting the Instant Pot sit. After 10 minutes, carefully turn the steam release valve to the venting position to release any remaining steam and pressure. When the pin drops down, carefully open the lid.
- Use a slotted spoon to remove the dumplings to a clean plate. Check that the chicken has reached at least 165° F using an instant read thermometer and then remove the chicken to another clean plate. Remove and discard the bay leaves.
- Stir the peas into the Instant Pot. Stir together the cornstarch and 1 tablespoon water in a small bowl. Pour into the pot and stir. If keep warm is on, turn it off and then turn on saute mode. Simmer the broth until it has thickened.
- Meanwhile, shred or cut the chicken into bite-size pieces, discarding the skin and bones. Return the shredded chicken to the pot. Once the mixture has thickened, turn off saute mode. You can return the dumplings to the pot before serving, if desired.
- To use boneless chicken thighs, follow the same recipe instructions and keep the pressure cooking time the same.
- I haven't tested this recipe with boneless skinless chicken breasts, but I believe that they will work using the same method and cook times.
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