For a quick and easy comfort meal, try this Instant Pot Chicken and Dumplings recipe. It’s hearty, delicious and easy to make.

This delicious, filling, and hearty chicken soup is loaded with fluffy homemade dumplings, tender shredded chicken, and veggies.

It is the ultimate comfort food that your heart and soul crave for. It’s quick and easy to make and one of the best recipes that you can make with the Instant Pot.

Ingredients you will need for this recipe


Tips for making this recipe


  • You can use chicken thighs instead of breasts if you want. The pressure cooking time and method should remain the same.
  • You can add 1-2 potatoes (peeled and chopped into bite-sized cubes) to make this recipe more filling. Use russet potatoes if you’re planning on adding potatoes because they’re starchier. They will help make the soup more thick and creamy.

Storage instructions for this recipe

You can store the chicken and dumplings in an airtight container for 3-4 days in the refrigerator, and around 2 months in the freezer. (Store dumplings and the soup separately).

What is your favorite comfort food?

Instant Pot Chicken and Dumplings

Dash of Herbs
Delicious, filling, and hearty chicken soup loaded with fluffy homemade dumplings, tender shredded chicken, and veggies is the ultimate comfort food that your heart and soul crave for. It’s quick and easy to make and one of the best recipes that you can make with the Instant Pot.
3.67 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Rest Time 30 mins
Total Time 1 hr 5 mins
Course Soup
Cuisine Comfort Food
Servings 6 servings
Calories 445 kcal

Ingredients

For the Soup:

  • 2 Tablespoons olive oil
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 large chicken breasts
  • 2 large potatoes peeled and chopped into bite-sized cubes (optional)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chicken broth
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 1 cup peas frozen

For the Dumplings:

  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons cold butter
  • 3/4 cup milk

Instructions
 

For the Dumplings:

  • In a large bowl, whisk together flour, baking powder, and salt. Add the cold butter and mix everything with the help of your hands or a pastry blender. Mix until the butter pieces are very small.
  • Pour milk and mix until the dough comes together. Refrigerate the dough for at least 30 minutes.

For the Chicken:

  • Set the instant pot on SAUTE function, let it heat up. Add olive oil (or butter + olive oil) once the butter melts add onion, carrots, and celery, cook until the veggies start to soften about 3-4 minutes. Add garlic and sauté it for a few seconds.
  • Add chicken breasts, potatoes, mixed Italian seasoning, salt, and pepper; give a mix. Next, add chicken broth. Mix and let it bubble for a few minutes.
  • Take the dough out of the fridge. Scoop one tablespoon of dumpling dough and place it on top of the broth.
  • Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
  • Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
  • Open the lid and select the CANCEL button.
  • Carefully take the chicken and dumplings out with the help of tongs. And shred the chicken breasts with the help of a fork.
  • Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
  • Set the instant pot on SAUTE function. Add frozen peas and stir to combine. Next, add the shredded chicken back to the INSTANT POT.
  • Once the liquid starts to bubble add the cornstarch slurry and simmer until the broth has thickened. CANCEL the SAUTE button.
  • Return the dumplings to the pot just before serving.

Notes

  • You can store the chicken and dumplings in an airtight container for 3-4 days in the refrigerator, and around 2 months in the freezer. (Store dumplings and the soup separately).
  • You can use chicken thighs instead of breasts if you want. The pressure cooking time and method should remain the same.
  • Optionally you can add 1-2 potatoes (peeled and chopped into bite-sized cubes) to make this recipe more filling. Use russet potatoes if you’re planning on adding potatoes because they’re starchier and therefore they will help make the soup more thick and creamy.

Nutrition

Calories: 445kcalCarbohydrates: 58gProtein: 26gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mgSodium: 1197mgPotassium: 1244mgFiber: 6gSugar: 7gVitamin A: 3894IUVitamin C: 39mgCalcium: 159mgIron: 4mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

4 Comments

  1. Hi Darrel,

    It is similar to chicken vegetable soup, but with the dumplings added to it on top. I don’t think a traditional chicken vegetable soup has dumplings, does it?

  2. 5 stars
    Hi,

    Looks amazing. I’ll try he loves it. Pot Chicken and Dumplings recipe.

    Thanks 😉

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