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Instant Pot Chicken and Dumplings Recipe

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4.1 from 4 reviews

This Instant Pot Chicken and Dumplings recipe is a comforting and hearty one-pot meal perfect for a cozy dinner. Tender chicken breasts are cooked with fresh vegetables and herbs in a flavorful broth, topped with fluffy homemade dumplings steamed to perfection in the pressure cooker. Ready in just 26 minutes and serving four, this easy-to-make dish combines classic flavors with the convenience of the Instant Pot to deliver creamy, satisfying comfort food any day of the week.

Ingredients

For the Dumplings

  • 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

For the Soup

  • 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

Instructions

  1. Make the Dumplings: In a medium mixing bowl, combine the flour, baking powder, and kosher salt. Add the cold, cubed butter and use a pastry cutter or two forks to cut the butter into the flour until pea-sized pieces form. Pour in buttermilk and mix gently with a spatula until a loose dough comes together. Set aside for later.
  2. Sauté Vegetables: Turn the Instant Pot to 'Sauté' mode and add the unsalted butter. Once melted, add diced onion, chopped carrots, and celery. Cook while stirring occasionally for 2-3 minutes until softened.
  3. Add Aromatics and Spices: Add minced garlic, kosher salt, black pepper, paprika, poultry seasoning, chopped fresh sage, and rosemary to the pot. Cook for another 2-3 minutes, stirring frequently to release flavors.
  4. Deglaze the Pot: Pour in half of the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This prevents a burn warning during pressure cooking.
  5. Add Remaining Ingredients: Pour in the remaining broth, chopped potatoes, and frozen chicken breasts. Gently stir to combine the ingredients evenly.
  6. Add the Dumplings: Drop spoonfuls (about 1 tablespoon each) of the prepared dumpling dough into the Instant Pot evenly over the soup. Using a small cookie scoop or spoon works best.
  7. Pressure Cook: Turn off 'Sauté' mode. Secure the Instant Pot lid and set the valve to 'Sealing.' Select 'Manual' or 'Pressure Cook' and set the timer to 9 minutes to cook under high pressure.
  8. Natural Release: When cooking is complete, allow the pressure to release naturally for 5 minutes. Then carefully turn the valve to 'Venting' to release any remaining pressure. Once the pin drops, remove the lid.
  9. Shred Chicken and Finish: Use two forks to shred the cooked chicken breasts inside the pot. Add the frozen peas and stir gently. Cover with the lid without locking it and let the peas warm through for 2-3 minutes.
  10. Serve: Ladle the chicken and dumplings into bowls and serve hot. Enjoy this comforting meal straight from the Instant Pot!

Notes

  • Using reduced sodium chicken broth helps control the salt level and enhances flavor balance.
  • Frozen chicken breasts can be used directly from the freezer, no thawing needed.
  • Do not stir the dumplings into the soup once added; dropping them gently helps keep them fluffy.
  • If you prefer thicker soup, you can reduce the broth slightly or let the dish sit covered off heat to thicken.
  • Fresh herbs like rosemary and sage add a wonderful aroma and earthy flavor, but dried can be used in a pinch (reduce quantity).

Find it online: https://cookedbygrace.com/instant-pot-chicken-and-dumplings-recipe/