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Instant Pot Chicken and Dumplings

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.
3.75 from 4 votes
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Course: Soup
Cuisine: Comfort Food
Keyword: Chicken and Dumplings, instant pot chicken and dumpling soup, Instant Pot Chicken and Dumplings, instant pot chicken soup, Instant pot soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 445kcal
Author: Dash of Herbs


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


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.


  • 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 Facts
Instant Pot Chicken and Dumplings
Amount Per Serving
Calories 445 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 54mg18%
Sodium 1197mg52%
Potassium 1244mg36%
Carbohydrates 58g19%
Fiber 6g25%
Sugar 7g8%
Protein 26g52%
Vitamin A 3894IU78%
Vitamin C 39mg47%
Calcium 159mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!