Instant Pot Chicken and Dumplings
A big bowl of Instant Pot Chicken and Dumplings is pure delicious comfort food. Ready in a flash with an “it cooked all day” taste, you’ll flip over this healthy chicken and dumplings! No pressure cooker? No problem! You’ll also find directions to make crockpot chicken and dumplings as well as a stovetop option.
If there was such a thing as a hug in a bowl, it would be this Instant Pot Chicken and Dumplings. My picky ten-year-old said, “mom, I know we’re supposed to be working on table manners, but I want to drink this bowl of soup so I can eat it faster”.
To increase the healthy factor, I’ve doubled down on the veggies you’d normally find in a traditional chicken and dumplings recipe. We’re also letting the quality ingredients shine through and are keeping things simple.
This is a “dump and cook” kind of recipe. There is no sauteing of the veggies, no browning of the chicken and you’re going to cook the dumplings with everything else in the Instant Pot.
Push button, walk away, become a dinnertime hero.
Instant Pot Chicken and Dumpling Ingredients
This soup is rocking:
- Chicken! I used boneless skinless chicken breasts from Butcher Box, but you could also use chicken thighs
- Veggies – carrots, celery, and onions. Don’t like one of those things? Leave it out!
- Flavor squad – garlic, sage, parsley
- Chicken stock (related: How to Make Chicken Bone Broth and Where to Buy Bone Broth)
- Dumplings – flour, baking powder, salt, butter, milk, and parsley
If you’re in a pinch, you can sub in a storebought can of biscuits instead of making your own dumplings. Use one can of biscuits and cut each into four pieces.
Many recipes will call for the chicken to be cooked and then shredded. If you prefer the chicken shredded, feel free, but know that it will add an extra step to the process.
Or, you could use leftovers from a Paleo Roasted Chicken or even a grocery store rotisserie chicken.
If you find yourself looking at a chicken and dumplings recipe that calls for cream of anything soup, run screaming. This recipe is so easy to make from scratch there is no need to use some creepy can of soup.
While I have not tested this recipe with gluten-free flour, you could make Dairy-Free Chicken Gnocchi Soup for a very similar flavor.
What Goes With Chicken and Dumplings?
I save this easy chicken and dumplings recipe for busy school nights because it is a complete meal in just one bowl. It has protein, veggies, starch, and enough depth to keep you full for hours.
But, if you wanted a few sides to serve with the soup, a simple plate of roasted veggies is delicious. Check out this post on how to roast frozen vegetables for a fast and easy option.
This vegetarian caesar salad from Hey Nutrition Lady makes a delicious pairing for your Instant Pot Chicken and Dumplings.
Even with the dumplings in the soup, you might want a bread option for the side. Check out Cheesy Garlic Bread, Red Lobster Cheddar Bay Biscuits from scratch, and Homemade Pretzel Rolls.
How to Make Instant Pot Chicken and Dumplings:
*You’ll find a printable version of this recipe as well as crockpot and stovetop options at the bottom of this post.
In a mixing bowl combine flour, baking powder, salt, and dried parsley. Add in butter and milk and stir until it is a mostly solid dough. If it is too sticky, add flour 1 tbsp at a time until the dough is no longer tacky.
Combine the veggies, chicken, stock, and seasonings in the Instant Pot. Stir to combine.
Drop spoonfuls of the dumpling mixture into the Instant Pot.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes. <—–If you have any questions about those terms, check out this post on recipes for Instant Pot beginners.
When the soup has finished cooking, the instant pot will beep and switch to ”keep warm”. Allow it to sit with the lid on for 15 minutes and then do a quick release with the nozzle set to venting. Open the lid and enjoy your amazing soup!
How to Tell if the Dumplings Are Done
The dumplings will rise to the surface of the pot when they are cooked through. They’ll be smooth on the outside but have a bread-like texture when cut in half.
The dumplings will be soft but shouldn’t be undercooked or overly doughy.
How to Thicken Chicken and Dumplings
I purposely didn’t include any thickening agents in this recipe because I wanted to keep.it.simple. Cooking the dumplings with the soup does an excellent job of naturally thickening the soup.
Adding a peeled and chopped potato would add some lovely starch that will thicken the broth up quite a bit. You could also decrease the chicken stock by 1 cup.
If you really want this chicken and dumplings recipe to be bonkers thick, combine 1 tbsp of cornstarch or arrowroot powder to 1/3 cup of hot chicken stock from the pot and add it to the soup after it has finished cooking.
Instant Pot Chicken and Dumplings Recipe Notes
- Feel free to add in a peeled and cubed russet potato or even peas for extra flavor.
- Sub in buttermilk for the regular milk in the dumplings for a homestyle flavor.
- This soup will naturally thicken up over time. If making this as part of your easy healthy meal prep, consider adding 1 extra cup of chicken stock or add it when you’re reheating.
- I have used both whole wheat pastry flour and all-purpose flour and both will produce delicious dumplings.
- If using leftover chicken that is already cooked, add it after the soup has finished cooking.
More Recipes Like Healthy Chicken and Dumplings
- Instant Pot Zuppa Toscana
- Spicy Vegan Butternut Squash Soup
- Whole30 Potato Soup
- Paleo Chicken and Pot Pie Soup
- Whole30 Beef Stew
- Instant Pot Tortilla Soup
Healthy Chicken and DUmplings WEIGHT WATCHERS POINTS
One serving of Instant Pot Chicken and Dumplings has 4 WW Freestyle SmartPoints.
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A big bowl of Instant Pot Chicken and Dumplings is pure delicious comfort food. Ready in a flash with an "it cooked all day" taste, you'll flip over this healthy chicken and dumplings!
- 1 lb chicken breast (cut into small pieces)
- 4 cups carrots (peeled and sliced) (~7 carrots)
- 3 cups celery (sliced) (~6 stalks)
- 1 cup onion (chopped) (~1 medium onion)
- 4 cloves garlic (minced)
- 1 tsp dried parsley (or 1 tbsp chopped fresh)
- 1/2 tsp dried sage (or 1.5 tsp chopped fresh)
- 6 cups chicken stock
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp dried parsley
- 3/4 tsp sea salt
- 2 tbsp butter (melted)
- 3/4 cup milk
In a mixing bowl combine flour, baking powder, salt, and dried parsley. Add in butter and milk and stir until it is a mostly solid dough. If it is too sticky, add flour 1 tbsp at a time until the dough is no longer tacky.
Combine the veggies, chicken, stock, and seasonings in the Instant Pot. Stir to combine.
Drop spoonfuls of the dumpling mixture into the Instant Pot.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
When the soup has finished cooking, the instant pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 15 minutes and then do a manual release with the nozzle set to venting.
Follow step 1 above.
Combine the veggies, chicken, stock, and seasonings in the slow cooker. Stir to combine.
Put the lid on and cook on high for 4 hours or low for 6.
Just prior to adding the dumpling dough, turn the crockpot to high for a few minutes.
Drop the dough in spoonfuls into the crockpot, put the lid back on, and wait 25 minutes. The dumplings will start popping to the surface once they have cooked through.
Follow step 1 above.
Combine the veggies, chicken, stock, and seasonings in a dutch oven or stockpot. Stir to combine.
Bring to a boil and then reduce to a simmer. Cook until veggies have softened and chicken is cooked through.
Bring the soup back to a boil, and drop spoonfuls of the biscuits in the soup.
Reduce the heat to a simmer and leave the lid on for about 15 minutes. Resist the urge to open the lid.
Feel free to add in a peeled and cubed russet potato or even peas for extra flavor.
If using leftover chicken that is already cooked, add it after the soup has finished cooking.
If you’re in a pinch, you can sub in a storebought can of biscuits instead of making your own dumplings. Use one can of biscuits and cut each into four pieces.
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So good! Had to do stovetop version for multiple reasons. My daughters mind was blown with the idea that the dumplings could cook in the soup and not be mushy. She is my little chef, this was a revelation that was the topic of discussion for the entire meal!🤣 Loved the added seasonings in the dumplings. Will be making again👍👍
So glad you and Z had a good time making it! Glad I could blow her mind. 🙂