Easy Instant Pot Chicken And Dumplings Recipe

I make instant pot chicken and dumplings on weeknights when I need a full meal in under an hour. The Instant Pot cuts the cooking time in half compared to stovetop. This easy version uses fluffy drop dumplings, juicy shredded chicken, and a thick creamy broth.

Why This Instant Pot Chicken And Dumplings Works

The Instant Pot pressure cooks the chicken until it pulls apart in tender strands. That deep savory broth builds in under 15 minutes at high pressure. The result tastes like it simmered all day on the stove.

Drop dumplings cook directly in the hot broth on sauté mode after pressure release. They puff up soft and pillowy with golden edges where they touch the pot. No separate pot needed — everything happens in one vessel.

This easy recipe uses simple pantry ingredients: chicken broth, celery, onion, carrots, butter, and flour. The butter and flour thicken the broth into a creamy base that clings to each dumpling piece.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 3 cups chicken broth
• 1 cup water
• 2 tablespoons butter
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons water (for slurry)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for dumplings)
• 3/4 cup whole milk
• 3 tablespoons melted butter (for dumplings)

What You Need for Instant Pot Chicken And Dumplings

Boneless skinless chicken breasts — these shred easily after pressure cooking. Chicken thighs also work and stay slightly juicier.

Chicken broth — use a low-sodium version so you can control saltiness. Store-bought or homemade both work here.

Heavy cream — adds richness to the broth. Half-and-half works for a lighter finish, though the broth will be thinner.

All-purpose flour — the base for the drop dumplings. Measure by spooning into the cup and leveling off for the right texture.

Baking powder — makes the dumplings puff up soft. Older baking powder loses potency, so check the date before using.

Poultry seasoning — a blend of thyme, sage, and marjoram. It gives the broth that classic warm, herby flavor without multiple jars.

Cornstarch — thickens the broth after pressure cooking. Mix it with cold water first to prevent clumps.

How to Make Instant Pot Chicken And Dumplings

1. Set the Instant Pot to sauté mode. Melt 2 tablespoons butter in the pot.
2. Add chopped onion, celery, and carrots. Cook for 4 minutes, stirring occasionally, until softened.
3. Add poultry seasoning, garlic powder, salt, and black pepper. Stir for 30 seconds.
4. Place chicken breasts in the pot. Pour in chicken broth and 1 cup water.
5. Secure the lid. Set vent to sealing. Cook on high pressure for 15 minutes.
6. Quick release the pressure carefully when cooking is done.
7. Remove chicken to a cutting board. Shred with two forks. Return shredded chicken to the pot.
8. Mix cornstarch with 2 tablespoons cold water in a small bowl. Stir the slurry into the pot.
9. Pour in heavy cream. Stir to combine.
10. Set the pot to sauté mode. Bring broth to a gentle simmer.
11. In a medium bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.
12. Stir in milk and melted butter until just combined. Do not overmix.
13. Drop tablespoon-sized portions of dumpling batter onto the simmering broth surface.
14. Cover the pot with a glass lid or foil. Cook for 12 minutes until dumplings are cooked through.
15. Serve hot directly from the pot.

Instant Pot Chicken And Dumplings Variations

Crockpot Version

Cook chicken breasts with vegetables and broth on low for 6 hours. Shred the chicken, add cream and thickener. Drop dumpling batter on top and cook on high with the lid on for 45 more minutes.

Gluten-Free Instant Pot Chicken And Dumplings

Use a 1:1 gluten-free flour blend for the dumplings. The texture is slightly denser but still fluffy. Make sure your baking powder is also certified gluten-free.

Bisquick Dumplings Version

Swap the homemade dumpling batter for 2 cups Bisquick mixed with 2/3 cup milk. The dumplings are slightly fluffier and even faster to prepare.

Dairy-Free Version

Replace heavy cream with full-fat coconut milk and use plant-based butter for both the broth and dumpling batter. Oat milk works as a milk substitute in the dumplings.

Tips for the Best Instant Pot Chicken And Dumplings

• I always quick release instead of natural release — it prevents the chicken from overcooking into dry strings.
• Do not overmix the dumpling batter — a few lumps are fine and result in lighter dumplings.
• Drop dumplings in a single layer so each one cooks evenly in the broth.
• Keep the sauté heat at medium-low during dumpling cooking. A hard boil breaks them apart.
• The broth thickens more as it cools — serve right away for the best consistency.
• For extra depth, add 1 tablespoon of Worcestershire sauce with the broth.

Make Ahead & Storage

This instant pot chicken and dumplings stores in the fridge for up to 4 days in an airtight container. The broth thickens overnight — add a splash of broth when reheating on the stove over medium heat.

Freeze the chicken and broth portion without the dumplings for best results. Dumplings turn soft and gummy after freezing. When ready to serve, thaw the broth, reheat, and add fresh dumpling batter. The broth keeps frozen for up to 3 months in a zip-top freezer bag.

Common Questions

Can I use frozen chicken breasts in the Instant Pot?

Yes. Add 5 extra minutes to the pressure cook time. Make sure the breasts are not stuck together — separate them before placing in the pot.

Why are my dumplings doughy in the middle?

The broth was not at a full simmer before you dropped the batter in. Bring it to a gentle bubble first. Also make sure the lid is on for the full 12 minutes — peeking releases the steam that cooks them through.

Can I make this with chicken thighs instead?

Yes. Boneless skinless chicken thighs work perfectly here. The cook time stays the same at 15 minutes. Thighs shred slightly easier and stay juicier than breasts.

How do I thicken the broth more?

Mix an extra tablespoon of cornstarch with a tablespoon of cold water. Stir it into the broth while it’s simmering on sauté mode. Repeat until you reach your preferred thickness.

Can I make this recipe without an Instant Pot?

Yes. Simmer chicken breasts in a large pot with vegetables and broth for 25 minutes. Shred, add cream, and drop dumplings on the simmering surface. Cover and cook for 15 minutes.

This easy instant pot chicken and dumplings recipe is the kind of comfort food that earns a permanent spot in your weeknight rotation. Save this recipe and pull it out whenever you need a satisfying meal fast.