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! 

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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.

 WEIGHT WATCHERS POINTS

One serving has 4 WW Freestyle SmartPoints.

Print Recipe

4.75 from 8 ratings

Instant Pot Chicken and Dumplings

Prep Time20 minutes mins

Cook Time5 minutes mins

Pressurizing Time25 minutes mins

Total Time50 minutes 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! 

Servings: 10

Course: Soup

Cuisine: American

Keyword: chicken and dumplings instant pot, Easy Chicken and Dumplings, Instant Pot Soups

Calories: 261kcal

Author: Sarah Cook – Sustainable Cooks

Cook ModePrevent your screen from going dark

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

• ▢ 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

Equipment

• Instant Pot
• Mixing bowl
• Cutting Board
• Knife
• Silicone spatula

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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