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Instant Pot Chicken and Dumpling Recipe

Our Instant Pot chicken and dumplings recipe is the definition of comfort food. It’s savory, rich, and is filled with healthy ingredients.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: how to make chicken and dumplings in the instant pot, instant pot chicken and dumpling, instant pot chicken and dumplings, instant pot chicken and dumplings recipe
Servings: 4 servings
Calories: 498kcal
Author: Luna Regina


  • 1 cup all-purpose flour
  • 1 cup milk divided
  • 2 tbsp olive oil divided
  • 1 tsp thyme
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp baking powder
  • 2 tbsp unsalted butter
  • 4 oz onions chopped
  • 1 tsp garlic chopped
  • 4 oz mushroom sliced
  • 16 oz skinless boneless chicken thighs cubed
  • 6 oz carrots cubed
  • 2 oz celery chopped
  • 4 oz green peas
  • 6 oz potatoes cubed
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 1/2 cups unsalted chicken broth
  • 2 tbsp parsley


  • Make the dumpling batter: In a medium bowl, add 1 cup all-purpose flour, 1/2 cup milk, 1 tbsp olive oil, 1 tsp thyme, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/4 tsp baking powder.
    Step 1: Make the dumpling batter.
  • Cook the vegetables: Turn on your Instant Pot to the ‘Sauté’ setting. Add 2 tbsp unsalted butter, 4 oz onions, 1 tsp garlic, and 4 oz mushrooms. Cook for 3 minutes, stirring occasionally.
    Step 2: Cook the vegetables.
  • Cook the chicken: Add 16 oz chicken, 6 oz carrots, 2 oz celery, and 4 oz green peas to the pot. Cook and stir for 5 minutes.
    Step 3: Cook the chicken.
  • Add liquids: Add 6 oz potatoes, 1/2 tsp salt, 1/4 tsp pepper, 2 1/2 cups chicken broth, and the remaining 1/2 cup milk into the pot. Stir to combine.
    Step 4: Add liquids and vegetables.
  • Add the dumplings: Lightly brush your measuring tablespoon with the remaining 1 tbsp olive oil. Use it to scoop out the dumplings and drop them into the pot. Do not stir the dumplings.
    Step 5: Add the dumplings.
  • Cook the soup and dumplings: Cover the pot with the lid. Turn the valve knob to the ‘Sealing’ position. Set your device to the ‘Steam’ program and cook for 10 minutes.
    Step 2: Close the lid, seal the valve, and cook on the “Steam” setting for 6 minutes.
  • Thicken the soup: Carefully turn the valve knob to release the steam before opening the lid. Set your Instant Pot to ‘Sauté’ program and cook for another 10 minutes, stirring occasionally.
    Step 7: Thicken the soup.
  • Garnish and serve: Transfer the soup to a deep dish or bowl. Sprinkle with freshly chopped parsley and serve immediately.
    Step 8: Garnish and serve.


Serving: 1serving | Calories: 498kcal | Carbohydrates: 47g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 127mg | Sodium: 556mg | Potassium: 979mg | Fiber: 6g | Sugar: 9g | Vitamin A: 8055IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 4mg