Name: Instant Pot Chicken and Dumplings Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 1 1/2 cups + 2 Tbsp all purpose flour; 2 1/4 tsp baking powder; 3/4 tsp kosher salt; 3 Tbsp cold butter (cubed); 3/4 cup buttermilk; 2 Tbsp unsalted butter; 1 small yellow onion (diced); 1 cup carrots (finely chopped); 1 cup celery (finely chopped); 3-4 cloves garlic (minced); 2 tsp fresh rosemary (chopped); 1-2 tsp fresh sage (chopped); 1 tsp kosher salt; 1/2 - 1 tsp black pepper; 1/4 tsp paprika; 1/4 tsp poultry seasoning; 3 cups chicken broth (reduced sodium preferred); 1 1/2 cups baby red or gold potatoes (chopped, about 5-6 potatoes); 1 lb. frozen chicken breasts; 1 cup frozen peas

Jump to Recipe· 4.1 from 4 reviews

I absolutely adore comfort food, and this Instant Pot Chicken and Dumplings Recipe holds a special place in my heart for those cozy days when I want something warming and satisfying without spending forever in the kitchen. The tender chicken, fluffy dumplings, and hearty vegetables meld together in a rich, flavorful broth that feels like a big comforting hug. I love how quick it comes together in the Instant Pot, making it perfect for busy weeknights or lazy weekends alike.

Why You'll Love This Instant Pot Chicken and Dumplings Recipe

From the moment I take my first spoonful, I’m always struck by the incredible harmony of flavors in this dish. The fresh herbs like rosemary and sage add a woodsy brightness that lifts the rich chicken broth, while the blend of veggies brings in freshness and texture. The dumplings? They’re perfectly tender and pillowy, soaking up all that savory goodness. Each bite feels like a warm, cozy celebration of classic home cooking.

What makes this recipe stand out to me is just how effortlessly it comes together. The Instant Pot does most of the work, so no babysitting the stove or worrying about the dumplings falling apart. I love pulling it out when I want a wholesome meal with minimal fuss but lots of soul. This recipe is ideal for family dinners, especially when everyone needs a bit of comfort after a long day. It’s also great to bring to a potluck or share with friends because who doesn’t love a bowl of homemade chicken and dumplings?

Ingredients You'll Need

The image shows four parts of making a soup, with a white marbled surface background. The top left part has a bowl full of layers of sliced orange carrots, light green celery, and chopped white onions. The top right part shows a woman's hand holding a small white bowl with different spices: coarse salt, red powder, dried herbs, and black pepper. The bottom left part displays the vegetables mixed with the spices including sprigs of green rosemary on top. The bottom right part captures light yellow broth being poured from a clear measuring cup into the bowl with vegetables and spices. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Instant Pot Chicken and Dumplings Recipe is how simple yet essential the ingredients are. Each one contributes something special: the fresh herbs add depth, the vegetables bring color and crunch, and the flour and buttermilk come together to create those luscious dumplings. You’ll find these everyday ingredients in most kitchens, making the recipe easy to pull off anytime.

Unsalted butter: Adds a rich, creamy base for sautéing your veggies and infusing flavor.
Yellow onion: Brings a subtle sweetness and depth to the broth.
Carrots: Give a slight crunch and natural sweetness, brightening the dish.
Celery: Adds an earthy freshness that balances the creaminess.
Garlic: Introduces aromatic warmth with each bite.
Fresh rosemary and sage: These herbs give the broth an herbaceous, comforting quality.
Kosher salt and black pepper: Essential seasonings that enhance all the flavors.
Paprika and poultry seasoning: Provide subtle layers of spice and classic chicken flavor notes.
Chicken broth: The flavorful liquid foundation of the soup — reduced sodium lets you control the saltiness.
Baby potatoes: Hearty and tender, they give body and bite to the dish.
Frozen chicken breasts: Convenient and lean protein that cooks beautifully under pressure.
Frozen peas: Add a pop of color and fresh sweetness right at the end.
All-purpose flour: The main ingredient in the dumplings, providing structure and fluffiness.
Baking powder: Helps the dumplings puff up perfectly light and tender.
Cold butter: Incorporated into the dumplings for richness and flaky texture.
Buttermilk: Adds moisture and a slight tang, resulting in beautifully tender dumplings.

Directions

Step 1: Start by making your dumpling dough. In a medium bowl, combine the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or two forks to work it into the flour until you see pea-sized bits of butter scattered throughout.

Step 2: Pour in the buttermilk and stir everything together gently with a spatula until a loose dough forms. Be careful not to overmix — this keeps the dumplings tender. Set your dough aside for now.

Step 3: Turn on your Instant Pot and select the “Sauté” function. Add the butter and let it melt completely.

Step 4: Toss in the diced onion, finely chopped carrots, and celery. Let them cook, stirring now and then, for about 2 to 3 minutes until the veggies start to soften and develop some color.

Step 5: Add the minced garlic along with salt, pepper, paprika, poultry seasoning, fresh sage, and rosemary. Keep cooking and stirring for another 2–3 minutes until everything is fragrant and well combined.

Step 6: Pour in half of your chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. This step is key to prevent the dreaded BURN notice from the Instant Pot.

Step 7: Add the remaining broth, chopped baby potatoes, and frozen chicken breasts. Gently stir to combine all ingredients without disturbing the chicken too much.

Step 8: Take your dumpling dough and drop spoonfuls (about 1 tablespoon each) into the pot. I find a small cookie scoop perfect for this, but a spoon works just fine too.

Step 9: Turn off the “Sauté” mode. Secure the Instant Pot lid and make sure the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and adjust the time to 9 minutes.

Step 10: When the cooking cycle finishes, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to “Venting” to release any remaining steam. Once the pin drops, remove the lid.

Step 11: Using two forks, shred the chicken breasts right in the pot. Then gently stir in the frozen peas. Cover the pot loosely with the lid and let everything sit for 2 to 3 minutes so the peas can warm through without overcooking.

Step 12: Serve your Instant Pot Chicken and Dumplings piping hot. Grab a big bowl and enjoy every spoonful of that creamy, savory goodness!

Servings and Timing

This recipe comfortably serves 4 people, ideal for a family dinner or sharing with friends. The prep time is about 10 minutes, and the Instant Pot takes roughly 15 minutes to cook, making the total time just around 26 minutes from start to finish. There is a brief resting period of about 2 to 3 minutes after cooking to let the peas warm and flavors settle, which I never skip because it perfects the texture of the peas and dumplings.

How to Serve This Instant Pot Chicken and Dumplings Recipe

The image shows four close-up views of a cooking process in a pot with a white marbled background. The first layer shows small, light yellow cube-shaped pieces floating in a clear broth with green herb sprigs scattered on top. The second layer features two light brown pieces of cooked chicken placed in the broth, partially submerged with herbs around them. The third layer displays a woman's hand holding a silver spoon filled with a thick, white dough-like mixture above the broth. The fourth layer reveals large blobs of the dough mixture floating and cooking on the surface of the broth, surrounded by herbs. photo taken with an iphone --ar 4:5 --v 7

When I serve this Instant Pot Chicken and Dumplings, I like to pair it with something crisp and fresh, like a simple green salad tossed with a light lemon vinaigrette. It adds a lovely contrast to the creamy soup’s richness without stealing the spotlight. For an extra cozy meal, I sometimes set out crusty bread or garlic toast for scooping up every last bit of broth and dumpling.

Presentation-wise, I think garnishing with a sprinkle of freshly chopped parsley or thyme really brightens the dish visually and adds a fresh flavor note. I love serving it in deep bowls to showcase the dumplings nestled amidst tender chicken and veggies. It’s perfect hot from the pot, and I find that it tastes best right away for that comfort food feeling, but it also warms up beautifully for leftovers.

As for beverages, I often reach for a crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay to complement the herbaceous tones and creamy broth. If you’re looking for a non-alcoholic option, a sparkling apple cider or iced herbal tea pairs wonderfully. This meal suits casual family dinners perfectly but also shines as a warm, hearty option for holiday gatherings or chilly weekend get-togethers.

Variations

I love experimenting with this Instant Pot Chicken and Dumplings Recipe to suit different tastes or dietary needs. For example, swapping fresh herbs depending on what I have on hand—thyme is a great substitute for sage if you want a slightly different herbal profile. If baby potatoes aren’t available, I sometimes use diced Yukon gold or even sweet potatoes for a hint of sweetness and vibrant color.

If you need a gluten-free version, replacing the all-purpose flour in the dumplings with a gluten-free baking mix works well, though I always make sure it includes baking powder since that’s what gives the dumplings their fluff. For a vegetarian twist, you can omit the chicken and use vegetable broth with hearty mushrooms or tofu for protein—just adjust cooking times accordingly.

When I want a bit more flavor complexity, I sometimes add a splash of white wine to the broth or sprinkle in a little smoked paprika for a subtle smoky depth. And while the Instant Pot is perfect for speed and ease, these dumplings can also be cooked gently on the stovetop or even baked on top of a soup base for a different textural experience.

Storage and Reheating

Storing Leftovers

When I have leftovers of this Instant Pot Chicken and Dumplings Recipe, I transfer them to an airtight container and store it in the refrigerator. It stays fresh for about 3 to 4 days. I find glass containers with tight-fitting lids work best to keep the flavors intact and to avoid any leaks or odors in the fridge.

Freezing

This recipe freezes reasonably well, especially without the peas added, since they can get mushy. I recommend freezing the soup base and dumplings in a freezer-safe container or heavy-duty zip-top bag, leaving some headspace for expansion. It can be kept frozen for up to 2 months. When ready to use, thaw it overnight in the fridge before reheating gently.

Reheating

To reheat, I either warm it up on the stovetop over medium heat, stirring occasionally to prevent sticking, or use the microwave in short bursts to avoid overheating the dumplings, which could toughen them. Avoid boiling the soup again, as excessive heat can break down the dumplings’ tender texture. Adding a splash of chicken broth when reheating helps to refresh the broth’s consistency.

FAQs

Can I use fresh chicken instead of frozen?

Absolutely! Fresh chicken breasts can be used in this recipe. Just adjust the cooking time slightly if needed; usually, fresh breasts will cook a bit faster in the Instant Pot, so keep an eye on the timing and ensure the chicken reaches a safe internal temperature.

Can I make the dumplings ahead of time?

Yes, you can prepare the dumpling dough ahead of time and keep it refrigerated until you’re ready to use it. Just cover the bowl tightly with plastic wrap to prevent it from drying out. When ready to cook, bring the dough back to room temperature briefly before dropping it into the pot.

What if I don’t have buttermilk? Can I substitute?

If you don’t have buttermilk, no worries! You can make a simple substitution by mixing ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes. This creates the acidity needed to tenderize the dumplings and add that subtle tang.

Is it possible to make this recipe dairy-free?

Definitely! You can substitute the butter with a dairy-free alternative like coconut oil or vegan margarine, and swap buttermilk with a plant-based milk mixed with a splash of lemon juice for acidity. The dumplings will still turn out tender, and the flavors will remain comforting and delicious.

Can I use homemade chicken broth?

I always say, if you have homemade chicken broth on hand, use it! It adds a depth of flavor and richness that store-bought broths can’t quite match. Just be mindful of the salt content to avoid over-seasoning the dish.

Conclusion

Making this Instant Pot Chicken and Dumplings Recipe has become one of my favorite ways to bring warmth and comfort to the table without any hassle. The combination of tender chicken, herb-infused broth, and soft dumplings never fails to satisfy, whether it’s a busy weeknight or a slow weekend meal. I truly hope you enjoy this cozy classic as much as I do — it’s a recipe you’ll want to keep going back to again and again.