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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 tasty recipe! 
a bowl of instant pot chicken and dumplings with chopped parsley on top and a spoon

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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 tasty recipe! 

a bowl of instant pot chicken and dumplings with chopped parsley on top and a spoon.

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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 the button, walk away, and become a dinnertime hero.

And if you love this soup (and you will), you’ll adore our Creamy White Bean Soup and Instant Pot Matzo Ball Soup! Looking for a plant-based option? Check out this Vegetarian Dumpling Soup.

What to serve with Chicken and Dumplings?

I save this easy 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. 

Even with the dumplings in the soup, you might want a bread option for the side. Check out Cheesy Garlic Bread, Air Fryer Texas Toast, Stuffing Biscuits, Red Lobster Cheddar Bay Biscuits from scratch, and Pretzel Buns.

8 photos showing how to make chicken and dumplings in the instant pot.

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.

Pro Tips/Recipe Notes

  • If you’re in a pinch, you can sub in a store-bought can of biscuits instead of making your own dumplings. Use one can of biscuits and cut each into four pieces.
  • Feel free to add in peeled and cubed russet potato for extra flavor.
  • Stir in frozen peas once the soup has cooked. Let sit for 1-2 minutes and then serve.
  • 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.
  • If using leftover chicken that is already cooked, add it after the soup has finished cooking.
  • Make your prep even easier by learning how to freeze celery, how to freeze garlic, and how to freeze onions.
two bowls of healthy chicken and dumplings with herbs.

 WEIGHT WATCHERS POINTS

One serving has 4 WW Freestyle SmartPoints.

a bowl of instant pot chicken and dumplings with chopped parsley on top and a spoon
Print Recipe
4.75 from 8 ratings

Instant Pot Chicken and Dumplings

Prep Time20 mins
Cook Time5 mins
Pressurizing Time25 mins
Total Time50 mins
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 tasty recipe! 

Ingredients

Soup Ingredients

  • 1 lb chicken breast {cut into small pieces}
  • 3 cups carrots {peeled and sliced ~7 carrots}
  • 2.5 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}
  • 4.5 cups chicken stock

Dumplings Ingredients

Instructions

Instant Pot Instructions

  • 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.
    1 tsp dried parsley, 2 cups all-purpose flour, 2 tsp baking powder, 3/4 tsp sea salt, 2 tbsp butter, 3/4 cup milk
  • Combine the veggies, chicken, stock, and seasonings in the Instant Pot. Stir to combine.
    1 lb chicken breast, 3 cups carrots, 2.5 cups celery, 1 cup onion, 4 cloves garlic, 1/2 tsp dried sage, 1 tsp dried parsley, 4.5 cups chicken stock
  • 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 20 minutes for an 8 quart (25 minutes if you have a 6 quart) and then do a manual release with the nozzle set to venting.

Crockpot Instructions

  • 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.

Stovetop Instructions

  • 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.

Notes

  1. Feel free to add in a peeled and cubed russet potato or even peas for extra flavor.
  2. If using leftover chicken that is already cooked, add it after the soup has finished cooking.
  3. If you’re in a pinch, you can sub in a store-bought can of biscuits instead of making your own dumplings. Use one can of biscuits and cut each into four pieces.
Nutrition Facts
Instant Pot Chicken and Dumplings
Amount Per Serving (1 cup)
Calories 261 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 320mg14%
Potassium 742mg21%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 7g8%
Protein 17g34%
Vitamin A 8804IU176%
Vitamin C 6mg7%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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22 comments on “Instant Pot Chicken and Dumplings”

  1. My dumplings turned brown and tasted funny. I think it was the butter. Always used vegetable shortening before. The soup was great. 

  2. T thank you for this hearty, delicious recipe! Especially appreciate the different cooking methods (i used stove top).4 stars

  3. In the instructions for the instant pot you say after cooking switch to keep warm but do you release the pressure 1st or leave it sealed?

    • Hi Ross, in step 5 it notes you release after it has sat for a bit of time (on keep warm): “Allow it to sit with the lid on for 20 minutes for an 8 quart (25 minutes if you have a 6 quart) and then do a manual release with the nozzle set to venting”.

      If you vent it immediately after it has finished cooking, the dumplings will disintegrate, and you’ll have a lovely soup “geyser” coming out of the vent..

  4. How do I convert this for a 3 qt IP?

    • You can simply cut the recipe in half (yahoo)!

      In the recipe card if you hover over the “servings” section (currently says 10), you will get a little pop-up option to adjust the servings. Slide it back to 5 and you should be fine.

      With the 3 quart I would allow for a full 20 minutes natural release before doing a quick release.

  5. Dumplings ended up just a little more dense than I would like, however I did use whole wheat flour and since I was out of milk I substituted heavy cream and water…thinking it might work. Other wise I filled the recipe and the soup itself was delicious  4 stars

  6. Can you use chicken that’s frozen?

    • It should work but I haven’t tried it myself. If you’re using frozen breasts, I would think that when the soup is done you’d need to shred it.

  7. This looked exactly like the pictures. The flavor was delicious. The next time I make this I might cut the dumpling recipe in half. Overall, super easy and tasty.5 stars

  8. My family really enjoyed this Chicken and Dumplings recipe. It is so hard to make everyone happy, especially with new recipes. Thanks so much for working so hard to create these recipes for us, especially with the different methods! My next goal is to try the Healthy Orange Chicken.5 stars

    • Rebecca, I’m so glad to hear it was a hit with the family! I have 2 picky eaters so I get the challenge. I’m thrilled my soup helped solve a “what’s for dinner” problem. 🙂

  9. Oh my gosh! This was the perfect winter meal. My husband went back for thirds. So yummy and easy to make. Can’t go wrong! Did the instant pot version and the dumplings turned out perfect. Who knew?! 5 stars

  10. 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????????5 stars