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Instant Pot Chicken and Dumplings

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4.3 from 24 reviews

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://www.365daysofcrockpot.com/instant-pot-chicken-and-dumplings/

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