Instant Pot Chicken and Dumplings Recipe: Pillowy Bites in a Savory Broth

There’s nothing more comforting than a bowl of chicken and dumplings, and the Instant Pot makes it effortlessly achievable. This method delivers tender chicken, a savory broth, and pillowy dumplings without the long simmering time.

The secret lies in the pressure cooking process, which infuses the broth with deep flavor while keeping the chicken juicy. Once the dumplings are dropped in, they steam to perfect fluffiness in just minutes.

What you get is a hearty, homestyle dish that tastes like it simmered all day but comes together in under an hour. The dumplings soak up the rich broth, creating a satisfying bite every time.

Ideal for busy weeknights or cozy weekends. Here’s how to make it.

Ingredients for Instant Pot Chicken and Dumplings

Every ingredient here builds the cozy, savory depth this dish is known for.

The chicken is key—thighs deliver richer flavor and stay juicy under pressure, while breasts add a leaner element. Costco or Sam’s Club are ideal for bulk purchases. For the broth, Swanson or Pacific Foods offer consistent quality. Fresh herbs can replace dried (use triple the amount), but dried work perfectly here. The butter should be unsalted to control seasoning precisely.

No chicken broth? Vegetable broth plus a chicken bouillon cube gets you close. Short on time? Rotisserie chicken (2 cups shredded) works—just reduce broth to 3 cups. For the dumplings, buttermilk instead of milk adds tang. All-purpose flour is non-negotiable for the right texture, but self-rising flour can work if you skip the baking powder and salt.

Leftovers keep beautifully—4-5 days in the fridge, though dumplings thicken as they sit. Freeze without dumplings (they turn mushy) for up to 3 months. Reheat broth and chicken gently, then add fresh dumplings if desired.

Step-by-Step Instructions for Chicken and Dumplings

Master the timing and technique for tender chicken and fluffy dumplings in rich broth.

Step 1: Sauté Aromatics and Brown Chicken

Set Instant Pot to Sauté on Normal/Medium heat. Melt 0.5 cup unsalted butter in the pot, then add 1 whole yellow onion (finely diced), 3 whole carrots (peeled and sliced), and 3 whole celery stalks (diced). Cook for 4-5 minutes until vegetables begin to soften.

Add 1.5 lb boneless, skinless chicken thighs and 1 lb boneless, skinless chicken breasts (both cut into bite-sized pieces). Season with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Brown the chicken for 3-4 minutes, stirring occasionally, until it develops a light golden color on the edges.

Step 2: Pressure Cook Chicken with Herbs

Stir in 3 cloves garlic cloves (minced), 1 tsp dried thyme, 1 tsp dried rosemary, and 2 pieces bay leaves. Pour in 4 cups chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits remain stuck.

Secure the lid and set the Instant Pot to Pressure Cook on High for 8 minutes. It will take approximately 10-12 minutes to come to pressure. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure. The chicken should be fork-tender and easily shred with a spoon.

Step 3: Prepare and Cook Dumplings

While the chicken cooks, prepare the dumpling dough. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 0.5 tsp kosher salt. Cut in 2 tbsp unsalted butter (from the divided amount) until the mixture resembles coarse crumbs.

Stir in 0.75 cup whole milk just until the dough comes together—do not overmix. The dough should be thick and slightly sticky but manageable with a spoon. Remove the chicken from the Instant Pot and set aside. Return the pot to Sauté mode and bring the broth to a gentle simmer.

Step 4: Add Dumplings and Finish

Drop rounded spoonfuls of dumpling dough (about 1.5 tbsp each) into the simmering broth. You should have approximately 12-14 dumplings. Cover the Instant Pot with the lid (but do not lock it) and let the dumplings cook for 8-10 minutes until they are puffed and toothpick-inserted comes out clean.

While the dumplings cook, shred the chicken into bite-sized pieces using two forks. Once the dumplings are done, gently stir the shredded chicken back into the pot. Taste and adjust seasoning with remaining kosher salt and freshly ground black pepper as needed. Remove and discard the bay leaves before serving.

Regional Styles of This Recipe

Southern Comfort

This version stays true to traditional Southern roots with thicker, biscuit-style dumplings. I use an extra ¼ cup flour in the dough and roll it out to ½-inch thickness before cutting into squares. These hold up beautifully in the rich broth. 💪

Appalachian Style

In Appalachia, they make “slick” dumplings—flat and thin like noodles. Roll the dough to ⅛-inch thickness, cut into 1-inch strips, and drop directly into the simmering broth. They absorb more liquid and create a heartier, stew-like consistency.

Pennsylvania Dutch

The Dutch version uses potato flour for dumplings, creating a denser texture. Replace ½ cup all-purpose flour with potato flour in the dough. These dumplings are slightly chewy and have a more substantial bite.

New England

New Englanders often add cornmeal to their dumpling mix for a grittier texture. Substitute ¼ cup cornmeal for an equal amount of flour. The result is a dumpling with a bit more toothsome quality that pairs well with the tender chicken.

Midwest Farmhouse

In the Midwest, they love their dumplings extra fluffy. I add an extra ½ tsp baking powder to the dough and fold in ¼ cup sour cream for additional tenderness. These melt in your mouth and soak up the broth beautifully. ✨

Cajun Twist

For a Louisiana kick, add 1 tsp Cajun seasoning and ½ tsp cayenne pepper to the dough. The dumplings take on a subtle spice that complements the rich broth. I like using Tony Chachere’s seasoning for authentic flavor.

Frequently Asked Questions