Chicken and dumplings are one of my daughter’s favorite comfort foods, but it can take hours to cook perfectly. To save you time, today I’m share a quick and easy Instant Pot Chicken and Dumplings recipe so you can enjoy this classic in less than 30 minutes!
Instant Pot Chicken and Dumplings Recipe
My daughter’s two favorite comfort foods are chicken and dumplings and butter chicken.
The two dishes couldn’t be more different flavor-wise, but they both feature rich, creamy sauces and she loves using the dumplings or naan to soak up all that sauce.
There are so many delicious versions of chicken and dumplings out there, including spicy versions or versions with brown sauce. I can’t wait to experiment and try them all, but for today I’m sharing what I consider to be the classic version of chicken and dumplings. It’s similar to what I would expect to get at a country-style restaurant, only better because it’s not over-salted and the dumplings are big and fluffy. (No mini dumplings here.)
The dumplings in this recipe are formed with a quick 6-ingredient dough that fluffs up perfectly. The outside of the dumpling is springy and infused with the flavor of the stew, while the inside gets all of those perfect nooks and crannies that do an excellent job of soaking up the stew when cut in half.
Of course, if you prefer smaller, gnocchi-size dumplings, you can easily just form your dumplings smaller than I did mine. There’s no need to change the cooking time or method.
Can this recipe be frozen? Yes, personally I’d freeze before adding the cream and then add after reheating. Store in air-tight, freezer-safe containers for up to 3 months.
Can I use canned biscuits or Bisquick dough instead of the from-scratch dumplings? Yes, I used canned biscuits in my Slow Cooker Chicken and Dumplings and it would work in this recipe as well. However, our biscuit dough is super quick and easy and I think those fluffy dumplings are so much better than what the canned biscuit dough results in.
Can I use fresh vegetables? Yes, I used mixed frozen vegetables for this recipe because that’s what my daughter likes (it’s how I always make it for the daycare kids) but personally I’d prefer chopped celery, carrots, and peas.
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Instant Pot Chicken and Dumplings Ingredients
- Olive Oil <– no need to use extra-virgin olive oil, save that for finishing dishes or putting on salad
- Mixed Frozen Vegetables <– I prefer the frozen to canned to avoid excess sodium in this recipe
- Chicken Broth – grab our homemade Instant Pot chicken broth recipe here
- Milk <– higher fat is always better for sauces
- Salt and Pepper, to taste
- Rosemary, to taste
- Thyme, to taste
- Bay leaf, optional
For the dumplings:
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful
- Instant Pot
- Measuring cups and spoons
- Wooden spoon or spatula
- Sharp kitchen knife
- Fork or whisk
How to Make Chicken and Dumplings in the Instant Pot
Place the olive oil and butter in your Instant Pot and select the “sauté” setting.
Once the butter is melted and hot, add the onion and cook until translucent, about 2 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly.
Add the chopped chicken and potatoes and give a good stir.
Add the chicken broth, seasoning and mixed veggies, then the heavy cream.
Allow the heavy cream to come to a boil as you prepare the dumplings.
For the dumplings, stir together the flour, salt, sugar and baking powder.
Cut in the butter until it is in small pea-size pieces. Add the milk and stir until a dough forms with no dry patches.
Once the stew mixture has reached a boil, turn off the saute setting.
Portion the dumpling dough into 2 Tablespoon-sized dumplings and add to the Instant Pot.
Secure the lid and cook on the stew setting for 8 minutes.
Taste and adjust the seasoning before serving.
If you want a thicker sauce, you can add up to 1/2 cup more heavy cream and bring to a boil.
Pin this Instant Pot Chicken and Dumplings recipe:
Grab your free printable for our Instant Pot Chicken and Dumplings recipe:
Tip: switch out the seasonings for your personal favorites. Paprika, homemade Italian seasoning or even homemade Cajun seasoning would give this dish some great flavor. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
For the Chicken Stew:
For the dumplings:
Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 1331mgCarbohydrates: 43gFiber: 4gSugar: 4gProtein: 20g
Tip: switch out the seasonings for your personal favorites. Paprika, homemade Italian seasoning or even homemade Cajun seasoning would give this dish some great flavor.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.