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
Ingredients
For the soup:
- 3 1/2 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
- 1/2 tsp black pepper
- 2 pounds uncooked boneless skinless chicken breast (frozen is okay)
- 1 cup all-purpose flour (see note)
- 3 cups milk, warmed
- 2 cups frozen mixed veggies
For the dumplings:
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 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!
Notes
Many of you have said that 1 cup of flour mixed with the 3 cups of milk makes the soup too thick. You may want to use ½ cup of flour instead.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Recipe adapted from The Slow Roasted Italian.
- 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.
I sauted in onion/celery/carrots before adding the slurry (did 1/2 cup flour and 3 cups of milk). But the dumplings do not cook in a few minutes. They were inedible. I heated up the leftovers tonight of the soup on the stovetop and did new dumplings. Covered and steamed for 18 minutes and they were perfect.
★★★
Fantastic recipe, but I make it with 1/3 of the flour and milk called for for the slurry. Delicious!
★★★★★
Thanks Ella!
New Fave Biscuits and Dumpling Recipe!!!
I used 3/4 C of flour in the slurry because I like mine thick and added a few more dashes of pepper, salt, and garlic powder, and it came out perfect! I forget to thaw meat out all the time and LOVE that you can just stick a few frozen chicken breasts in there and in less than an hour have dinner served! This was the second meal I ever made in my InstantPot and it will definitely be made again!
Thank You!
★★★★★
Glad to hear it Jessica!!
I made this as a doubled recipe in the 6qt and simply do not recommend doing that. Next time I will either buy the 8qt or stick to 2 batches.
I’m sorry I am usually a fan of your recipes but this is just awful! No flavor at all. It tastes like flour paste and it’s way to thick and gummy like. I’m sorry but food is way to expensive to end up in the trash. Wasted all that milk and the chicken breasts. I should have used my common sense when I was adding all the flour the recipe called for and cut it in half.Because I knew it didn’t seem right.
This just was not for me. Maybe because I’m in the south and chicken dumplings are innate for me. I just wanted some ideas of how to do it in the instant pot, but I followed this recipe through with minimal tweaks. I just can’t dig the flour and milk thing I guess. I wish it’d dawned on me when I was mixing all that up, what it was going to do. Eventhough I put two extra cups of broth to start, it was still so thick like gravy more than soup, and it just killed the flavor. The broth prior to doing that was rich with savory flavor and nice but the white gravy just killed the whole thing. Very disappointed but you win some, you lose some. We just picked out the chicken and ate the cream corn I made on the side with it. I’m going to try another if your recipes to give you another chance to impress me 😅
★★
I can’t have no milk can I use chicken broth instead or what do you recommend?
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Could you use lactose free milk, coconut milk or almond milk instead???
I love this receipt! I have made it quite a few times.
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Thanks Ryan!
I had a few difficulties with this recipe. The dumplings did not cook quickly. On sautee setting, the bottom ingredients burned by the time they finally cooked. Also, the long sautee time overcooked the chicken. I noticed in your chicken and dumplings casserole recipe you use a PIP method, which would probably prevent these problems.
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I want to try this recipe. However, I like to use bisquick and milk for dumplings and drop them in by teaspoons. Do you this I could do this instead of the flour dumplings?
Sure! Should be just fine!
Just made this. I followed the directions with a few exceptions. I used 1/4 c. Flour to the milk for the slurry. I also left out the poultry seasoning and basil. We’re not crazy about either of those.
The dumplings cooked perfectly!!! It was DELICIOUS!!! Everyone asked me to make it again tomorrow.
P.S. The dumplings were simple to make!
★★★★
That is the sign of a good recipe when they want it tomorrow!
I made this last night and it came out great! I followed the note about the flour and reduced to an 1/2C. I also premade the dumpling dough and set in the fridge for a few hours. When it was time to add the to the pot I rolled it out and cut it with a pizza cutter. My husband said it was the best chicken and dumplings he’s ever had. 🤗
Oh that’s so awesome!
Followed the recipe to a T but mine is definitely too thick. I didn’t see the added info about reducing the amount of flour until after I made it. That may have been the game changer I needed.
Could I use chicken thighs instead?
Sure!
I reduced the flour and it was still really thick and the dumplings were just a mushy mess didn’t cook up at all even after sitting for an hour they were still blobs.
★★★
Sorry that it didn’t work out for you Melissa 😥
This looks delicious,can the recipe be doubled in a 8 quart?
Probably not doubled. But maybe 1.5x
I love the flavor and the ease of this recipe!! I did reduce the flour for the slurry a little but I think I might reduce a little more next time because it was still very thick. The only trouble I had was getting the dumplings to cook through. I used the cookie scoop to drop them as the recipe suggests and I loved the size but they just wouldn’t get done so I might try making them smaller next time. Overall this recipe was delicious and easy to make. I will definitely be trying it again.
★★★★
Glad you liked it Missy! 😊
Missy, I would just put a glass lid on the pot while the dumplings cook, if you don’t have a glass lid, then just lay the IP lid on while cooking the dumplings. I think you will see that the dumplings cooks thoroughly without you having to reducing the size of the dumplings. 🙂
This recipe is delicious!!!
I did half the flour as recommended by others. I will also add that it does take a while to cook the dumplings through even if making them thin. I found that the broth got too thick as I continued to cook the dumplings and I had to add more broth but it wasn’t a biggie. I also added substituted fresh carrots and celery at the beginning when cooking the chicken and it worked out. Added canned corn and green beans at the end as it’s all I had on hand. In the end, it was delish! I should also note that I used gluten free flour and they came out great!
★★★★★
Awesome 👏👏
So i followed the recipe as stated. My dumplings weren’t done. No doubt my fault they were probably bigger. Oh and i put vegetables in before dumplings. So I was like well shucks. I probably ruined that. But tried to salvage. Put pot to pc zero minutes. Once that was done voila dumplings perfect. Love the recipe btw. Tastes great. Hopefully my little trick helps those that do the same and make too big dumplings.
★★★★★
Oh cool Laura! Good job! Thanks for sharing.
My dumplings weren’t cooked even though i left them for several minutes. Any suggestions?
Could you make them smaller?
Hi Karen! First of all I want to say how much I love your recipes. I use yours more then anyone else’s. Can I use more veggies then it calls for? It doesn’t look like there are a lot in there. Can’t wait to make it!
★★★★★
Yes you for sure can! and thank you for following along 🙂
OMG!!!!! This is soooooooo delicious!! I sauteed celery and onion in the butter first. I also did approximately 3/4 flour for the slurry. I also used skinless, boneless thighs. I will be making this again very soon!! Thank you for such an easy, delicious recipe!!
★★★★★
You’re welcome Christine! Thank you for sharing your experience 🙂
I made this tonight and we loved it. So quick and easy compared to doing it on the stove. Thank you!
★★★★★
so glad to hear this Centhea!
O. M. G. O. M. G. The “jump to recipe” is awesome!!!!!!!
Glad it is helpful to you Cheri!
Rainy Sunday here in So. Cal. so I decided to make this recipe. Awesome flavor. Easy to follow directions. I used frozen breasts and 6-8 drumettes-skin on, which added more flavor. I used a carton (32 oz.) of broth which was a tad more than the recipe called for. I had a can of biscuits that I cut into quarters for my dumplings. Simmered a bit longer to cook the denser biscuit dough. Turned out perfect with lots of gravy-like soup. Not too thick, but not runny either. I do agree with Viki’s comment and will try cornstarch next time to thicken broth as there was a hint of flour flavor to the soup. But overall an excellent recipe and will definitely make this again!
Glad you liked it Nora!
I have a question. The way the pressure part is worded is confusing to me. Is “high pressure” for both thaw and frozen chicken? Or is it normal pressure for thaw and high pressure for frozen?
it is high pressure. always high pressure on my recipe. I never use low pressure.
Thanks so much!
I was reading somewhere that if it’s meat it’s always high pressure. If you’re cooking just veggies you don’t need high. But most of the time we all cook with meat so high pressure is good so it makes the meat super tender.
I used canned biscuits and they did not cook. It said on another recipe to pressure cook for 3 minutes. They still were doughy and flat now. It also dried up the liquid. How do you cook can biscuits in the Instant Pot?
Hi Monique, I’m sorry! That stinks. I haven’t ever used canned biscuits for this recipe. I am not sure how to do it, although if I were to guess I would have tried what you did. Sorry that I can’t be more helpful.
I used a recipe from another sight, and it said to cut the biscuits into quarters and pressure cook on high for 4 minutes. They turned out good.
I used canned biscuits. I cut them into quarters. Set IP on Sauté ( high) and add your slurry. Let the soup come to a boil. Add the cut biscuits and boil for 7-10 minutes. Stir constantly until dough is cooked.
I have Precooked chicken how would I make chicken and dumplings in an instapot
I’d follow the recipe here except cook for 5 minutes with 5-10 minute npr.
I like the recipe, but three cups of milk and one cup of flour seems like a bit too much. I thInk I’ll try it with half.that amount of milk and flour.
I bet that would be just fine!
I did 3 cups whole milk and 1 cup flour. It was way too thick, and burned on the bottom of the instant pot. Ended up transferring soup to large pot on stove, and adding 4 cups chicken stock to thin it out.
Gonna make this today. Has anyone doubled this? I have the 8 qt and a ton of mouths to feed. I also like the Grands idea!! Welcome fall!!!
You may want to just 1 1/2 times the recipe. I don’t think it would all fit if you tried to double it.
Do you think I could use coconut milk instead and rice flour?
Yeah, probably. It probably will affect the taste a lot though. Definitely won’t be the same.
Do you know if you can use silk (soy milk). My daughter had a dairy intolerance.
I can’t wait to try this. Thank you for sharing!!
You’re welcome Sally!
I just made this. The flavor was really good. I decreased the floor when thickening to 1/2 cup and it didn’t thicken too much. In fact, I think it was perfect!
★★★★
GREAT! Thanks for sharing your experience 🙂
Can you use bone in chicken breast for this recipe? Would have happen to know if the cooktime changes much?
★★★★★
You could, then debone them after they’ve cooked. I’d use the same cooking time.
Ridiculous! This is so delicious and so quick and easy! Even my husband said he liked it and wanted to eat it again. Thanks for the recipe! 🙌🏻
★★★★★
Hooray!! Thanks Tiffany.
I am craving chicken and dumplings and this looks great! However I prefer the big thick noodle-type dumplings. I buy them frozen and you have to boil them in the soup (on the stove) for 45 min. Any idea how long I should do in the IP?
no idea! you could cook them on the stove while all the stuff is in the ip and then throw them in after pressure has released.
https://www.simplyhappyfoodie.com/instant-pot-chicken-noodles/ Brittany maybe this one will help you.
I 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.
Hi Earl, thanks for chiming me! You could also make smaller dumplings so they cook quicker. Northern California sounds really nice!
This 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.
★★★★★
So glad you and your husband enjoyed it Michele!
This sounds and looks so good. However I am trying to make mine with a whole fryer. Can you help me out on cooking with a thawed fryer?
I 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.
I’m making this right now and getting that same result. 🙁
Am I reading this recipe correctly, the dumplings are added before the vegetables?
Yeah, they’re kind of added simultaneously.
Thanks 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.
Thanks Laura! I hope you like it 🙂
Hi 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!
★★★★
There 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.
Sounds 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
★★★★★
Canned biscuits would be great! Less fuss!
HI, 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
In 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.
Great tip! Thanks for sharing 🙂
Hmmm, I didn’t change anything. Did you try using control v? Maybe that would work.
Regarding the dumplings….
remember the scene in “Raiders of the Lost Ark” when Harrison Ford encountered the sword sweeping adversary in the open marketplace? He didn’t fight him but won swiftly and definitively.
Use Bisquick!!!!!
★★★★
I 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!
OOOOOOO! I will have to try that with the Grands biscuits and the Wondra. Thanks for sharing 🙂
Do you use a full cup of the wondra?
Thank you for sharing your tip. Can’t wait to try.
How much heavy cream did you use for this recipe? 🙂
I 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..
★★★★
Fresh veggies sound wonderful! Thanks for sharing your experience.
My 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.
Awwww, thanks that is so nice to hear!
I’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
Oh what a nice memory. I love grandma’s and their food!!
I’m going g to try this tonight, only I am going g to make my dumpling using bisquick like I do when I make on stove. Will let you know how they turn out.
Cool! I love that idea!
Recipe came out great with the bisquick. will definitely be making this again, just minus the frozen veggies…Hubby didn’t care for them.
★★★★★
Awesome! Glad the bisquick worked 🙂