My freezer has a permanent stash of chicken thighs just for this Instant Pot chicken and dumplings recipe.
It is the kind of dinner that makes the whole house smell like a Sunday, even on a random Tuesday.
The chicken turns fork tender in the pressure cooker while a creamy, herby broth builds underneath it.
Then fluffy dumplings steam right on top, soaking up every bit of that flavor without you standing over a stove for an hour.
If you grew up on the stovetop version that simmered all afternoon, this one gets you there in under 45 minutes.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This dinner pairs just as well with a side of biscuits as it does on its own, and if you love comfort classics like this, my Crock Pot Chicken Pot Pie Recipe is another one worth bookmarking for a busy week.
Why You’ll Love This Instant Pot Chicken and Dumplings
This recipe turns a dish that usually takes all afternoon into something you can pull off on a weeknight.
The pressure cooker does the heavy lifting, so the chicken stays juicy and the broth gets rich without hours of simmering.
- One pot means fewer dishes to wash afterward.
- The dumplings cook right on top of the stew, so there is no separate pot to manage.
- It reheats beautifully, which makes it a great meal prep option.
- Kids and picky eaters tend to love the mild, creamy flavor.
- You can easily swap in rotisserie chicken for an even faster version.
You might also enjoy: Chicken Noodle Soup Recipe
Ingredients
Most of these ingredients are pantry and fridge staples, with just a couple of specialty items that make the dish shine.
- 2 pounds boneless, skinless chicken thighs, cut into large chunks
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups chicken bone broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 can (16.3 ounces) refrigerated biscuit dough, cut into quarters
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Fresh parsley, chopped, for garnish
This same broth base works wonderfully in my homemade chicken pot pie filling if you ever want to switch things up.
Kitchen Equipment Needed
You likely already own most of what this recipe calls for, aside from the pressure cooker itself.
- Instant Pot or electric pressure cooker (6 quart or larger)
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Small mixing bowl for the cornstarch slurry
- Wooden spoon
- Ladle for serving
Read Also: Instant Pot Short Ribs Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this recipe, based on years of testing it in my own kitchen.
1. Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker
This is the exact model I use for this recipe, and the sauté function right in the same pot means one less dish to clean.
The sealing ring holds up well over time and the sear you get before pressure cooking makes a real difference in flavor.
2. Swanson Chicken Bone Broth
Bone broth gives this stew a deeper, richer base than regular stock, and it is the ingredient readers ask about most.
I keep a few cartons on hand specifically for recipes like this one.
3. Wüsthof Classic 8-Inch Chef’s Knife
A sharp, well balanced knife makes prepping the onion, carrots, and celery go so much faster.
This one has held its edge for years in my kitchen and makes the prep work almost enjoyable.
4. Simply Organic Poultry Seasoning
A good poultry seasoning blend saves you from measuring out five different dried herbs.
This one has a well balanced sage and thyme flavor that works perfectly in this dish.
Another favorite: Chicken Pot Pie Casserole
Step-by-Step Instructions: How to Make Instant Pot Chicken and Dumplings
Follow these steps in order for the best results. The whole process comes together faster than you might expect.
1. Sauté the Vegetables
- Turn your Instant Pot to the sauté setting and let it heat up for a minute.
- Add the butter and let it melt completely, swirling it around the bottom of the pot.
- Add the diced onion, sliced carrots, and sliced celery.
- Cook for 4 to 5 minutes, stirring occasionally, until the onion turns soft and slightly translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
2. Add the Chicken and Seasonings
- Add the chunks of chicken thighs directly on top of the sautéed vegetables.
- Sprinkle the poultry seasoning, dried thyme, salt, and black pepper evenly over the chicken.
- Pour in the chicken bone broth, making sure to scrape up any browned bits stuck to the bottom of the pot with your wooden spoon.
- Stir in the cream of chicken soup until it is mostly dissolved into the broth.
3. Pressure Cook the Stew
- Secure the lid on your Instant Pot and turn the valve to the sealing position.
- Set the pot to manual or pressure cook on high for 10 minutes.
- Once the cooking cycle ends, let the pressure release naturally for 10 minutes.
- After 10 minutes, carefully turn the valve to venting to release any remaining pressure.
- Remove the lid once the pin has dropped completely.
4. Cook the Dumplings
- Turn the Instant Pot back to the sauté setting so the liquid returns to a gentle simmer.
- Cut the refrigerated biscuit dough into quarters, so each biscuit becomes four smaller pieces.
- Drop the biscuit pieces on top of the simmering stew in a single layer, without stirring them in.
- Close the lid loosely, or use a splatter screen, and let the dumplings steam for 8 to 10 minutes.
- Check that a dumpling is cooked through by cutting one in half. It should look fluffy inside, not doughy.
5. Thicken and Finish the Stew
- Gently push the dumplings to one side of the pot to expose some of the liquid underneath.
- Stir the cornstarch and cold water mixture until smooth, then pour it into the exposed liquid.
- Stir very gently to avoid breaking apart the dumplings, letting the stew thicken for 1 to 2 minutes.
- Pour in the heavy cream and the frozen peas, stirring gently just until everything is warmed through.
- Turn off the Instant Pot and let the stew sit for a couple of minutes to thicken further before serving.
6. Serve
- Ladle the chicken, vegetables, and dumplings into bowls, making sure everyone gets a good mix of both.
- Sprinkle chopped fresh parsley over the top for a pop of color.
- Serve immediately while everything is warm and the dumplings are at their fluffiest.
I learned a lot of this technique while working on my Mini Chicken Pot Pies Recipe, which uses a similar creamy filling.
Tips for The Best Instant Pot Chicken and Dumplings
A few small details make a big difference in how this dish turns out.
- Cut the chicken into similarly sized chunks so everything cooks evenly.
- Do not skip the natural pressure release. It keeps the chicken from turning tough.
- Cut the dumplings into smaller pieces rather than dropping whole biscuits, since they cook more evenly that way.
- Resist the urge to stir the dumplings once they are added. Stirring breaks them apart.
- Taste the broth before serving and adjust the salt, since canned soup and broth both vary in sodium.
- Let the stew rest for a few minutes off the heat. It thickens noticeably as it cools slightly.
You might also enjoy: Chicken Pot Pie with Biscuits
Serving Suggestions
This stew is hearty enough to stand on its own, but a few sides round out the meal nicely.
- A simple green salad with a light vinaigrette balances the richness.
- Warm, crusty bread is great for soaking up any extra broth.
- A side of Turkey Pot Pie with Biscuits style biscuits works if you want extra bread on the table.
- Roasted green beans add a nice bit of crunch alongside the soft dumplings.
- A glass of crisp white wine or sparkling apple cider pairs well for dinner.
Variations of Instant Pot Chicken and Dumplings
Once you have the base recipe down, it is easy to make it your own.
- Rotisserie chicken shortcut: Skip cooking raw chicken and stir in shredded rotisserie chicken after pressure cooking the broth and vegetables for 5 minutes.
- Herb dumplings: Mix a teaspoon of dried parsley and chives into the biscuit dough before cutting it into pieces.
- Extra vegetables: Add diced potatoes or corn kernels along with the carrots and celery for a heartier stew.
- Lighter version: Use light cream of chicken soup and swap the heavy cream for whole milk.
- Spicy kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the broth before pressure cooking.
Similar to my Skillet Chicken Pot Pie Recipe, this dish is forgiving and easy to adapt to what you have on hand.
Storage and Reheating
This recipe stores well, which makes it a solid option for leftovers throughout the week.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
- Add a splash of broth or milk when reheating, since the stew thickens as it sits.
- Freezing is possible, though the dumplings soften noticeably after thawing.
- If freezing, store the stew and dumplings separately for the best texture, and freeze for up to 2 months.
Read Also: Buttermilk Cornbread Recipe
Nutritional Facts
These values are estimates for one serving, based on six total servings from this recipe.
- Calories: approximately 420 per serving
- Protein: approximately 28 grams
- Carbohydrates: approximately 30 grams
- Fat: approximately 20 grams
- Fiber: approximately 3 grams
- Sodium: approximately 780 milligrams
Actual values will vary depending on the specific brands of broth, soup, and biscuit dough you use.
If you enjoy tracking nutrition, my Creamy Mashed Potatoes Recipe includes a similar breakdown as a side dish option.
Health Benefits of Key Ingredients
A few ingredients in this recipe bring more to the table than just flavor.
- Chicken thighs are a good source of protein and iron, and they stay moist during pressure cooking.
- Carrots provide beta carotene, which the body converts into vitamin A for eye health.
- Celery adds fiber and a small amount of vitamin K with very few calories.
- Garlic contains compounds that have been studied for supporting heart health.
- Peas bring plant based protein and additional fiber to round out the dish.
You might also enjoy: Green Bean Casserole Recipe
FAQs About Instant Pot Chicken and Dumplings
1. Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work fine in this recipe.
Keep in mind they can turn slightly drier than thighs, so avoid overcooking during the pressure release step.
2. Why are my dumplings gummy in the middle?
This usually means they were cut too thick or crowded on top of the stew.
Cut the biscuit dough into smaller, evenly sized pieces and spread them out so steam can reach every side.
3. Can I make this without a pressure cooker?
Yes, you can make this on the stovetop in a large pot or Dutch oven.
Simmer the chicken and vegetables in broth for about 25 minutes until the chicken is cooked through, then add the dumplings on top as directed.
4. Can I use homemade dumplings instead of biscuit dough?
Absolutely, a simple flour, baking powder, milk, and butter dumpling dough works well here too.
Drop spoonfuls onto the stew the same way you would with the biscuit pieces.
5. Is it normal for the stew to look thin right after pressure cooking?
Yes, the stew thickens significantly once you add the cornstarch slurry and let it rest for a few minutes.
Do not judge the final consistency until after that step.
Read Also: Chicken Soup Recipe
Instant Pot Chicken and Dumplings
Ingredients
- 2 pounds boneless, skinless chicken thighs 910g, cut into large chunks
- 2 tablespoons unsalted butter 28g
- 1 medium yellow onion diced
- 3 medium carrots sliced into rounds
- 2 stalks celery sliced
- 3 cloves garlic minced
- 4 cups chicken bone broth 946ml
- 1 can (10.5 ounces) cream of chicken soup 298g
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
- 1 can (16.3 ounces) refrigerated biscuit dough 462g, cut into quarters
- 1 cup frozen peas 140g
- 1/2 cup heavy cream 120ml
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 tablespoons cold water for the cornstarch slurry
- fresh parsley chopped, for garnish
Equipment
- Instant Pot or electric pressure cooker 6 quart or larger
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Small mixing bowl for the cornstarch slurry
- Wooden spoon
- Ladle for serving
Method
- Turn your Instant Pot to the sauté setting and let it heat up for a minute. Add the butter and let it melt completely, swirling it around the bottom of the pot.
- Add the diced onion, sliced carrots, and sliced celery. Cook for 4 to 5 minutes, stirring occasionally, until the onion turns soft and slightly translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the chunks of chicken thighs directly on top of the sautéed vegetables. Sprinkle the poultry seasoning, dried thyme, salt, and black pepper evenly over the chicken.
- Pour in the chicken bone broth, making sure to scrape up any browned bits stuck to the bottom of the pot with your wooden spoon. Stir in the cream of chicken soup until it is mostly dissolved into the broth.
- Secure the lid on your Instant Pot and turn the valve to the sealing position. Set the pot to manual or pressure cook on high for 10 minutes.
- Once the cooking cycle ends, let the pressure release naturally for 10 minutes. After 10 minutes, carefully turn the valve to venting to release any remaining pressure. Remove the lid once the pin has dropped completely.
- Turn the Instant Pot back to the sauté setting so the liquid returns to a gentle simmer. Cut the refrigerated biscuit dough into quarters, so each biscuit becomes four smaller pieces.
- Drop the biscuit pieces on top of the simmering stew in a single layer, without stirring them in. Close the lid loosely, or use a splatter screen, and let the dumplings steam for 8 to 10 minutes. Check that a dumpling is cooked through by cutting one in half — it should look fluffy inside, not doughy.
- Gently push the dumplings to one side of the pot to expose some of the liquid underneath. Stir the cornstarch and cold water mixture until smooth, then pour it into the exposed liquid.
- Stir very gently to avoid breaking apart the dumplings, letting the stew thicken for 1 to 2 minutes. Pour in the heavy cream and the frozen peas, stirring gently just until everything is warmed through.
- Turn off the Instant Pot and let the stew sit for a couple of minutes to thicken further before serving.
- Ladle the chicken, vegetables, and dumplings into bowls, making sure everyone gets a good mix of both. Sprinkle chopped fresh parsley over the top for a pop of color.
- Serve immediately while everything is warm and the dumplings are at their fluffiest.
Nutrition
Notes
- Cut the chicken into similarly sized chunks so everything cooks evenly.
- Do not skip the natural pressure release. It keeps the chicken from turning tough.
- Cut the dumplings into smaller pieces rather than dropping whole biscuits, since they cook more evenly that way.
- Resist the urge to stir the dumplings once they are added. Stirring breaks them apart.
- Taste the broth before serving and adjust the salt, since canned soup and broth both vary in sodium.
- Let the stew rest for a few minutes off the heat. It thickens noticeably as it cools slightly.
- Rotisserie chicken shortcut: Skip cooking raw chicken and stir in shredded rotisserie chicken after pressure cooking the broth and vegetables for 5 minutes.
- Herb dumplings: Mix a teaspoon of dried parsley and chives into the biscuit dough before cutting it into pieces.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk since the stew thickens as it sits.
- Freezing is possible, though the dumplings soften noticeably after thawing. If freezing, store the stew and dumplings separately for the best texture, and freeze for up to 2 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Instant Pot chicken and dumplings has earned a permanent spot in my weeknight dinner rotation.
It has that slow cooked, cozy flavor without actually needing the whole afternoon.
I hope it finds a spot in your rotation too, especially on those evenings when you want something warm and filling without much fuss.
If you give this one a try, I would love to hear how it turned out for you.
Drop a comment below with any tweaks you made, or share a photo if you make it.
Recommended:
- Buttery Dinner Rolls Recipe
- Cornbread Biscuits Recipe
- Chicken Pot Pie Filling Recipe
- Crockpot Chicken Noodle Soup
- Chicken Stew Recipe
