Instant Pot Chicken & Dumplings

Introduction

Instant Pot Chicken & Dumplings offers home-cooked comfort with a modern twist: all the rich, savory flavors of classic chicken and dumplings come together in a fraction of the time, thanks to the magic of pressure cooking. Imagine juicy chicken, fluffy dumplings, and aromatic vegetables—all melding flawlessly in a creamy, heartwarming broth. This recipe is a proven crowd-pleaser that delivers big on both taste and simplicity.

Why You’ll Love This Instant Pot Chicken & Dumplings Recipe

Forget hours of simmering on the stove. This dish packs in flavor with minimal effort—let the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart do the heavy lifting, quickly building depth that tastes like it took all day. Tender chicken breasts, carrot medallions, and pillowy dumplings soak up a fragrant, comforting broth—perfect for family meals or cozy gatherings on a chilly night.

Prep Work Made Easy

Chopping vegetables evenly ensures everything cooks at the same rate and yields a beautiful presentation. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for effortless prep—dicing carrots, celery, and onions in a snap. Having prepped ingredients ready allows for seamless transitions when it’s time to sauté and pressure cook.

Step-by-Step Guide to Instant Pot Chicken & Dumplings

Start by sautéing your mirepoix (onions, carrots, and celery) directly in the Instant Pot to build robust flavor. Add herbs, chicken, and broth, then secure the lid and let pressure work its magic. While the chicken cooks, assemble a simple drop dumpling dough—you don’t even have to fuss with rolling or shaping!

Once the pressure cycle is complete, it’s easy to shred the chicken (the Chicken Shredder Tool Twist for Kitchen, Elegant Black is perfect for this). Add dumpling dough by spoonfuls, return everything to pressure, and finish with a splash of cream for a lusciously rich touch.

Serving and Storage Suggestions

Once your Instant Pot Chicken & Dumplings is ready, ladle the soup into bowls and garnish with fresh herbs for a pop of color. Transport leftovers conveniently in a leak-proof Bentgo Salad Container – 54 oz Bowl, Khaki Green for lunch the next day. To store, refrigerate in airtight containers—and don’t be surprised if the flavors intensify by day two!

Nutritional Information and Serving Size

This hearty recipe serves about 6, with each bowl offering satisfying protein, a hearty helping of vegetables, and just the right amount of dumplings. Thanks to the controlled cooking and streamlined ingredients, each serving comes in at roughly 350–400 calories, though this can vary with dumpling size and any optional cream.

Instant Pot Chicken & Dumplings: Cozy Comfort, Instant Ease

Why spend hours simmering when you can capture classic, soulful flavor in less than an hour? By leveraging the Instant Pot, smart prepping tools, and straightforward steps, you’ll have the creamiest, most flavorful chicken & dumplings—ready for any day that needs a little extra comfort.

Ingredients
For the Stew:
– 1 ½ lbs boneless, skinless chicken breasts
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– ¾ teaspoon salt (or to taste)
– ½ teaspoon black pepper
– 2 tablespoons olive oil

For the Dumplings:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon salt
– 2 tablespoons unsalted butter, melted
– ½ cup milk

Finishing Touch:
– ½ cup heavy cream (optional)
– Fresh parsley, chopped, for garnish

Instructions

1. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to ‘Sauté.’ Heat olive oil, then add the diced onion, carrots, and celery. Sauté for 3–4 minutes until softened.
2. Stir in minced garlic, dried thyme, dried parsley, salt, and black pepper; sauté for another 30 seconds.
3. Add chicken breasts and pour in the chicken broth. Drop in bay leaves. Secure the lid and set Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
4. While the chicken cooks, combine flour, baking powder, and salt in a bowl. Stir in melted butter and milk until just combined for a soft dough. Do not overmix.
5. When cooking completes, use a quick release. Open the lid and remove the bay leaves. Shred chicken directly in the pot (the Chicken Shredder Tool Twist for Kitchen, Elegant Black works best for quick shredding).
6. Drop heaping teaspoons of dumpling dough into the simmering soup. Seal the lid and cook on ‘Manual’ high pressure for 3 minutes, then natural release for 5 minutes before venting remaining pressure.
7. Remove lid, stir in heavy cream (if using), and adjust seasoning to taste. Garnish with fresh parsley before serving.
8. To store, cool completely before transferring to an airtight Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) and refrigerate for up to 3 days.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Enjoy the ultimate comfort food—with all the creamy, satisfying flavor of home, made weeknight-easy with the power of the Instant Pot!