Instant Pot Chicken and Dumplings–a creamy chicken soup with dumplings and mixed vegetables. Make this classic dish quickly in your Instant Pot!
Get the SLOW COOKER chicken and dumplings recipe here
Instant Pot Chicken and Dumplings
Believe it or not I don’t ever remember eating or making chicken and dumplings in my life. It’s sad that I’ve wasted so much time. I could have been enjoying this wonderful creation all these years…If you’re like me, don’t waste anymore time. Try these Instant Pot chicken and dumplings this week!
Chicken and dumplings is basically a creamy chicken and vegetable soup with some boiled biscuit dough balls. It’s comfort food at its finest.
This recipe makes about 8 servings. You can easily halve this recipe. Just halve all the ingredients and keep the cooking time the same.
Related: How to cut and instant pot recipe in half
More Instant Pot recipes you’ll love…
Instant Pot Creamy Tuscan Chicken
Instant Pot Chicken Bacon Chowder
Instant Pot Chicken Alfredo Tortellini Soup
Instant Pot recipes that use frozen chicken breasts
What Pressure Cooker Did You Use?
To make Instant Pot Chicken and Dumplings I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Chicken and Dumplings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
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Pin RecipeIngredients
For the soup:
- 3 ½ cups chicken broth
- 2 Tbsp butter
- 2 tsp poultry seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp dried parsley
- 1 tsp dried basil
- ½ tsp black pepper
- 2 pounds uncooked boneless skinless chicken breast (frozen is okay)
- 1 cup all-purpose flour
- 3 cups milk, warmed
- 2 cups frozen mixed veggies
For the dumplings:
- 2 cups all purpose flour
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 1 Tbsp very soft or melted butter
- 1 cup milk
- Salt and pepper
Instructions
- Add ingredients into Instant Pot: Add broth, butter, poultry seasoning, onion powder, garlic powder, kosher salt, parsley, basil, pepper and chicken to the Instant Pot.
- Pressure cook: Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken on high pressure. When the time is up let the pot sit there for 5 minutes and then move the valve to venting. Remove the lid.
- Cut up chicken: Use tongs to get the chicken out. Cut up the chicken into bite size pieces or shred it and add it back into the pot.
- Add in slurry: Warm up the 3 cups of milk. I usually do this in the microwave for a minute or two. In a bowl whisk the 1 cup of flour into the milk, a tablespoon at a time. It should be smooth, no lumps.
- Thicken the soup: Turn the Instant Pot to the saute mode and stir in the milk/flour mixture. Whisk it in. The soup will thicken in a few minutes.
- Make the dumplings: Combine 2 cups flour, baking powder, 1/2 tsp kosher salt, melted butter and 1 cup milk in a mixing bowl. Use a fork to combine well.
- Cook the dumplings: Drop the dumplings mixture a tablespoon at a time into the pot. I used a 1 Tbsp cookie scooper to drop the dumplings into the pot. The simmering liquid will cook the dumplings in just a few minutes.
- Add in veggies: Once the soup has thickened add in the frozen veggies. The simmering liquid will cook the veggies in just a couple of minutes. Salt and pepper to taste.
- Serve: Ladle the chicken and dumplings into bowls and enjoy!
- Category: Chicken
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Earl Gertz says
May 17, 2019 at 3:36 pmI cooked these last night. I to had not had these for 50++ years and i had to do it. The gravy /sauce was excellent. the only problem was the dumplings, were not quiet done. My mother said I should have covered the pot for 10 minutes to let them finish off. Next time. We loved it, the weather here in Northern Calif. has been perfect for a cool weather meal.
Karen says
May 20, 2019 at 11:36 amHi Earl, thanks for chiming me! You could also make smaller dumplings so they cook quicker. Northern California sounds really nice!
Michele S. says
May 11, 2019 at 7:30 pmThis was a winner with my husband. And he is hard to please. We keep kosher so I subbed out the milk for almond milk and the butter for margarine. It was still delicious.
★★★★★
Karen says
May 13, 2019 at 1:59 pmSo glad you and your husband enjoyed it Michele!
Sarah says
May 2, 2019 at 5:36 pmI made this according to the recipe and found it was super thick, and the dumplings never cooked up. The result was it tasted like raw dough. I think it would have been ok to omit the flour and milk slurry and use something like water and corn starch to thicken. Sadly I threw out the full pot.
Rose says
April 27, 2019 at 10:56 amAm I reading this recipe correctly, the dumplings are added before the vegetables?
Karen says
April 27, 2019 at 10:14 pmYeah, they’re kind of added simultaneously.
Laura says
April 25, 2019 at 7:29 pmThanks for this recipe. Looking forward to trying it out. I’ve always made my dumplings but instead of milk, I use chicken broth and add parsley. My 50 year old son’s favorite meal. Will let you know my results.
Karen says
April 26, 2019 at 8:38 amThanks Laura! I hope you like it 🙂
Ariana says
April 22, 2019 at 1:41 pmHi Karen! I love your recipes and try to make a new one each Sunday night – it’s a great way to familiarize myself with my IP and also to try some really delish food! 🙂 I made this recipe last night – really yummy! I added some (separately steamed) fresh asparagus at the end, and that was a nice touch!
I did have a question for you – I’m not sure if anyone else ran into this issue, but I halved the recipe and so perhaps didn’t get my ratios quite right, but I found the soup to be SUPER thick! I added an extra cup of broth and it was still VERY thick, like sometimes hard to discern the dumplings from the broth thick. Delicious, but really thick! 🙂
Do you think putting less flour in the slurry next time would help? Or maybe using more broth? I’m sure we’ll want to try this one again…would love to know your thoughts!
★★★★
Karen says
April 22, 2019 at 1:47 pmThere was another lady that commented and said hers was super thick. Mine didn’t even seem thick enough. So it’s weird! I would use less flour in the slurry, maybe half as much next time You can always thicken later with more flour if you need to.
Alisa Hannifan says
April 21, 2019 at 6:28 amSounds delicious, gonna have to try this. I think I will try with the canned biscuits, my granny always used them in hers, and perhaps bone broth instead of chicken broth
★★★★★
Karen says
April 22, 2019 at 8:17 amCanned biscuits would be great! Less fuss!
sandy gray says
April 18, 2019 at 10:35 amHI, Karen,
sorry this isn’t to rate this recipe but to ask a question. I”ve been copying & pasting your wonderful recipes into a file just for my IP, but the last week or so, I’m not able to paste them. It just doesn’t respond. (I email them to myself). I tried pasting it directly into my file on my desktop, but there’s no option to “paste”.
Can you offer any suggestions? Did something change on your website that would affect this?
Thanks for anyi help!! I don’t want to lose your recipes in the shuffle!!
sandy
Bonnie Lippincott says
April 18, 2019 at 2:19 pmIn regards to COPYING AND PASTING RECIPES
I was copying and pasting as well . . . but I found an even easier method. I use the print command on the recipe page to bring the recipe into the “printer mode.” If you save from there and decide you want to print it, it is so many pages.
So I discovered that after bringing it to the “printer mode” I could click on the three little dots in the right-hand corner and click on print command there. It brings up the pages again and it will only be one or two pages. I either print from there or save them as a pdf in my folder.
Karen says
April 19, 2019 at 12:01 pmGreat tip! Thanks for sharing 🙂
Karen says
April 19, 2019 at 12:04 pmHmmm, I didn’t change anything. Did you try using control v? Maybe that would work.
Jenne says
April 17, 2019 at 10:24 pmI make this allllll the time, but I throw in a bit if heavy cream, I use Grands biscuits, and cut them into about 6 pieces each with a pizza cutter. It’s almost zero work that way, for me and it tastes delicious! Also, there is a special brand of flour, sold in the baking aisle if the grocery store called Wondra. It is developed for the sole purpose of thickening sauces, soups and gravies, and it’s never failed me! I’ve been making my recipe for years now, and it’s a wonderful way to make yet another classic favorite a quick and easy weeknight meal, thanks to the Instant Pot!
Thank you for posting!
Karen says
April 19, 2019 at 12:08 pmOOOOOOO! I will have to try that with the Grands biscuits and the Wondra. Thanks for sharing 🙂
Viki B says
April 17, 2019 at 5:19 pmI made this recipe tonight for dinner. I didn’t have any frozen vegetables so I used fresh. I only cooked the carrots with the chicken and the fresh peas and green beans separately. Even using fresh veggies it was easy to make. It was pretty good but I thought it was a little too much flour for me. I plan to make this again but I think I will thicken it with corn starch. I did like the recipe, and will probably add corn next time. but the fresh veggies were great. Thanks you for sharing..
★★★★
Karen says
April 19, 2019 at 12:12 pmFresh veggies sound wonderful! Thanks for sharing your experience.
Karen says
April 17, 2019 at 2:16 pmMy hubby’s eyes lit up when I told him about this recipe. He loves Chicken and Dumplings. Thanks for all your recipes. Your blog is my favorite, go-to for IP and Slow Cooker recipes.
Karen says
April 19, 2019 at 12:14 pmAwwww, thanks that is so nice to hear!
Al Penaluna says
April 17, 2019 at 1:55 pmI’m an old retired geezer. It’s been a very long time since having Chick and Dumblings. I remember having it at my grandmothers home in the mountains of the Sierra Calif about fifty plus years ago. She cooked in a cast iron Dutch oven on a wood cook stove. FANTASTIC!!! I’ve been using insta pot for about seven months now and this looks really good, going to try it. Thank you so very much, Al
Karen says
April 19, 2019 at 12:15 pmOh what a nice memory. I love grandma’s and their food!!