Instant Pot Chicken and Dumplings

Instant Pot chicken and dumplings with parsley garnish.
Diana Rattray
Prep: 15 mins
Cook: 14 mins
Pressure Build/Release: 20 mins
Total: 49 mins
Servings: 5 servings
Nutrition Facts (per serving)
643 Calories
27g Fat
45g Carbs
53g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 643
% Daily Value*
Total Fat 27g 35%
Saturated Fat 12g 62%
Cholesterol 164mg 55%
Sodium 1446mg 63%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 16%
Total Sugars 8g
Protein 53g
Vitamin C 11mg 57%
Calcium 283mg 22%
Iron 5mg 28%
Potassium 879mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instant Pot chicken and dumplings will quickly become a family favorite. It's a quicker, easier version of the comfort food classic—the prep is a breeze and the pressure cooker does most of the work.

Sauté the aromatics before adding the other veggies, chicken, and broth. Simple dumplings take just moments to mix up and are just dropped on top before pressure cooking. They become nice and fluffy in the cooker and thicken the stew slightly as it cooks. A small amount of heavy cream is added just before serving for richness, but you can leave it out if you'd like.

Hearty chicken and dumplings is a meal in and of itself, but it pairs especially nicely with a fresh salad for a balanced plate. Or serve some tender green beans or broccoli alongside.


For the Dumplings:

  • 1 1/2 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 3 tablespoons unsalted butter, melted

  • 3/4 cup milk

For the Stew:

  • 2 tablespoons olive oil

  • 3/4 cup onion, diced (about 3/4 cup)

  • 3 cloves garlic, minced (about 1 tablespoon)

  • 4 cups low-sodium chicken stock

  • 1 teaspoon poultry seasoning

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 3 stalks celery, diced (about 1 cup)

  • 2 carrots, diced (about 1 cup)

  • 1 1/2 pounds chicken breasts, cut into 1-inch cubes

  • 1 cup frozen peas, thawed

  • 3 tablespoons chopped fresh parsley, plus more for garnish

  • 1/2 cup heavy cream

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot chicken and dumplings.
    Diana Rattray
  2. To make the dumpling dough: In a medium mixing bowl, combine the flour, baking powder, salt, and melted butter. Add the milk and stir to form a soft dough. Set aside.

    Combine the dry ingredients and milk to make the dumpling dough.
    Diana Rattray
  3. Select the sauté function on the Instant Pot and heat the olive oil. Once hot, add the diced onion. Cook, stirring, for 2 minutes. Add the minced garlic and cook for about 1 minute longer. Cancel the sauté function.

    Saute the onions and garlic in the Instant Pot.
    Diana Rattray
  4. Add the chicken stock to the pot and stir, scraping up any browned bits that may be on the bottom of the pot.

  5. Stir in the poultry seasoning, salt, and pepper. Add the celery, carrots, and cubed chicken.

    Add the chicken and vegetables to the Instant Pot.
    Diana Rattray
  6. Scoop the dumpling dough up with a cookie scoop or tablespoon, allowing about 2 tablespoons for each dumpling. Place the dumplings atop the stew mixture.

    Drop the dumpling dough onto the Instant Pot chicken stew.
    Diana Rattray
  7. Lock the lid in place and move the steam release vent to the sealing position. Select the pressure cook setting, high pressure, and set the time for 8 minutes. When the time is up, allow a natural release for 15 minutes and then carefully move the steam release vent to the venting position to release the remaining steam. 

  8. Carefully remove the dumplings to a bowl and cover with foil to keep warm.

  9. Add the peas and the parsley to the stew. Select the sauté function and cook for 2 to 3 minutes, or just until the peas are tender.

  10. Stir the heavy cream into the stew and heat through. Taste and adjust the seasonings.

    Add the cream to the Instant Pot chicken stew mixture.
    Diana Rattray
  11. Ladle the stew into bowls and top with one or two dumplings. Sprinkle each serving with some chopped parsley.

    Instant Pot chicken and dumplings in bowls with spoons.
    Diana Rattray

How to Store and Freeze

  • Store leftover chicken and dumplings in an airtight container in the fridge for up to three days. Reheat in 30-second increments in the microwave just until warm to avoid tough dumplings.
  • To freeze, add chicken and dumplings to an airtight freezer-safe container and freeze for up to a month. Defrost in the fridge before reheating.


  • For a thicker stew, combine 2 tablespoons of flour with 2 tablespoons of softened butter in a small bowl. Knead the beurre manie until well blended. Add about half of the beurre manie to the stew mixture along with the heavy cream; stir to blend and bring to a simmer. Add the remaining beurre manie, a little at a time, until the stew is as thick as desired.

Recipe Variations

  • This recipe can also be made using skinless, boneless chicken thighs. Cut into small pieces before adding to the pot and cooking.
  • Feel free to add a handful of additional veggies to this recipe, such as up to a cup of small-diced potato or frozen corn.

Why Does Chicken Get Rubbery in the Instant Pot?

Chicken can become rubbery in the Instant Pot when it is overcooked. To achieve great texture, follow a good recipe for the appropriate cook time. It's easier to overcook white meat, so swap chicken breasts for chicken thighs if you're concerned about the finished texture.

Can You Overcook Dumplings in Chicken and Dumplings?

Dumplings should be cooked until fluffy and a toothpick inserted into the center comes out clean. Overcooked dumplings will eventually become dry and tough.