Instant Pot Chicken and Dumplings

A bowl of shredded chicken breast, peas, carrots, potatoes and dumplings in broth

5 from 1 review

Pure comfort food! It's easy to make Instant Pot chicken and dumplings with this simple, flavorful recipe. Chicken breasts or thighs and drop dumplings cook with potatoes, peas and carrots in a richly flavorful broth. This one-pot meal is a family favorite. 

Total Instant Pot Cooking Time: 10 minutes to reach pressure + 8 minutes cooking time + quick release




  • 1 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons butter, melted (I use salted butter)
  • ¾ cup + 1 tablespoon milk (2% or whole milk work best)

Chicken & Broth

  • 2 tablespoons butter (salted or unsalted)
  • 2 carrots, sliced into thin rounds
  • 2 celery stalks, finely chopped or sliced into thin half moons
  • 1 small yellow onion (or half of a larger onion), finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon poultry seasoning
  • 4 cups/1 quart chicken stock
  •  1 to 1 1/4 pounds boneless skinless chicken (either whole chicken breasts or thighs), seasoned with ½ teaspoon salt and ¼ teaspoon black pepper)
  • 2 to 3 golden potatoes, peeled and cut into 1/2-inch pieces
  • 1 small bay leaf 
  • ½ cup frozen peas


  1.  Make the dumpling batter. In a bowl, mix together flour, baking powder and salt. Gently stir in the milk and melted butter, just until it combines with the dry ingredients. Don't over-mix! The batter will be thick, lumpy and sticky. Set the batter aside. 
  2. Saute veggies and seasoning. Press the Saute button on the Instant Pot. Add the butter, carrots, celery, onion, garlic and poultry seasoning. Saute until the onion is soft, 3 to 5 minutes. 
  3. Stir in the chicken stock, scraping the bottom of the pot with a spatula or wooden spoon to release any bits of onion stuck to the bottom. 
  4. Add the chicken, potatoes and bay leaf. Keep the saute function on so the broth comes to a simmer. 
  5. Drop in dumplings. When the broth is simmering, drop heaping tablespoons of the dumpling batter into the simmering broth, evenly spaced around the surface of the pot. Smaller dumplings will cook better than large dumplings. Try to get about 12 to 14 dumplings. Don't worry about the dumplings being perfectly round; lumpy shapes are just fine.  
  6. Secure the lid. Press Cancel to stop the saute function. Secure the lid and make sure the steam release valve is in the sealed position. 
  7. Cook on high pressure for 8 minutes. Press the Manual button to program the Instant Pot to cook on high pressure for 8 minutes.   
  8. Quick Release. When the cooking time is done, immediately do a Quick Release by turning the steam release valve to the venting position. MAKE SURE to place a towel over the steam release valve first. This will prevent the valve from splattering steam and broth as it releases. 
  9. Take out the chicken with tongs and set it on a cutting board. Shred the chicken (if needed, season with more salt) and then return the chicken to the pot before serving. 
  10. Add peas. Stir in the frozen peas, they will cook quickly in the hot broth.


This recipe is made in a 6-quart Instant Pot. 

If the dumplings seem doughy in the middle, just set the lid back on the pot loosely and let the stew sit for 5 to 10 minutes before serving. 

If needed, you can use canola/sunflower oil instead of melted butter in the dumplings. I prefer melted butter, but oil will work in a pinch. 

Keywords: chicken and dumplings, instant pot chicken and dumplings, instant pot chicken soup, chicken breasts