Nothing beats a warm bowl of chicken and dumplings when you’re craving comfort food. But making it from scratch can be time-consuming—unless you have an instant pot.
This recipe transforms a Southern favorite into an easy, one-pot meal that’s ready in about an hour. It’s rich, creamy, and loaded with tender chicken and soft, homemade dumplings.
Whether you’re feeding the family on a busy weeknight or indulging in some nostalgic flavors, this dish is a winner.
Why the Instant Pot Is Perfect for This Recipe
Traditional chicken and dumplings require hours of simmering to develop flavor and achieve tender meat. With the instant pot, you can achieve the same rich taste in a fraction of the time.
The pressure cooking process locks in flavors, while the sauté function allows you to build depth with aromatics before sealing everything in.
The best part? You don’t have to babysit a stovetop pot. Once the ingredients are in, the instant pot does all the work. That means less effort and more time to enjoy your meal.
The Secret to Perfect Dumplings
Dumplings are the heart of this dish, and making them from scratch is easier than you think. Unlike biscuit-style dumplings, this recipe uses rolled dumpling strips. They resemble homemade noodles and cook up beautifully in the broth.
Here are a few tips for success:
- Don’t overwork the dough. Mix it just until it comes together for a soft texture.
- Roll it thin. Keeping it at ⅛ inch ensures they cook evenly and don’t get too thick.
- Dust with flour. This prevents sticking and helps thicken the broth as they cook.
These dumplings soak up the flavorful broth, giving the dish that signature rich and creamy consistency.
Flavor Boosters You Shouldn’t Skip
The key to an unforgettable bowl of chicken and dumplings is layering flavors. These simple ingredients elevate the dish:
- Cooking sherry: Adds depth and a subtle sweetness.
- Poultry seasoning: Enhances the savory notes of the broth.
- Dried sage and thyme: Brings warmth and a classic homestyle flavor.
These seasonings work together to create a broth that tastes like it simmered all day—without the wait.
Customizing for Dietary Needs
This recipe is easily adaptable, making it perfect for different diets:
- Gluten-free: Swap all-purpose flour with a gluten-free blend for the dumplings.
- Dairy-free: Use plant-based butter and a dairy-free cream alternative.
- Low-carb: Skip the dumplings and add more vegetables like mushrooms or cauliflower.
No matter your preference, the instant pot makes it simple to adjust the recipe to your needs.
How to Serve & Store Leftovers
Serve this dish hot, straight from the pot, with a sprinkle of fresh herbs for a pop of color. If you have leftovers, store them in an airtight container in the fridge for up to three days.
The dumplings may absorb more broth as they sit, so you might need to add a little extra liquid when reheating.
For a cozy, comforting meal that’s ready in no time, this instant pot chicken and dumplings recipe is a must-try. It’s a modern twist on a beloved classic—perfect for bringing warmth to your table.
Instant Pot Chicken & Dumplings Recipe
Ingredients
For the Chicken
- 4 tbsp (½ stick) salted butter
- 1 yellow onion diced
- 2 large carrots peeled and diced
- 3 ribs celery sliced (leafy tops reserved)
- 3 cloves garlic minced or pressed
- 6 cups chicken broth
- 1 whole chicken 4-5 pounds, quartered
- 3 bay leaves
- ½ cup cooking sherry
- 1½ tsp seasoned salt
- 1½ tsp poultry seasoning
- 1½ tsp black pepper
- 1½ tsp dried sage
- 1 tsp dried thyme
For the Dumplings
- 1¼ cups all-purpose flour plus extra for dusting
- 2 tsp baking powder
- 1 tsp salt
- ½ cup whole milk
- 2 tbsp ¼ stick salted butter, melted
- 3 tbsp cornstarch
- ½ cup heavy cream or half-and-half
Instructions
Prepare the Chicken
- Set the Instant Pot to Sauté (More/High setting) and melt the butter. Add the diced onion, carrots, and celery, then sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.
- Pour in the chicken broth and stir. Submerge the quartered chicken in the broth, ensuring it is fully covered. Add the bay leaves.
- Secure the lid, set the valve to Sealing, and select Manual or Pressure Cook on High for 10 minutes. Once done, quick release the pressure.
- Use tongs to remove the chicken and set aside to cool slightly. Discard the bay leaves.
Season the Broth
- Stir in the cooking sherry, seasoned salt, poultry seasoning, black pepper, dried sage, dried thyme, and the reserved leafy celery tops.
Make the Dumplings
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- Warm the milk and butter in a microwave-safe bowl for about 45 seconds until the butter melts. Stir the mixture into the dry ingredients with a fork until a dough forms. Knead gently for 1 minute.
- Lightly flour a surface and roll the dough out to ⅛ inch thickness (no thicker, as dumplings will puff up). Cut into 1-inch-wide strips and then into 2-inch pieces. Dust with additional flour to prevent sticking.
- Prepare a cornstarch slurry by mixing the cornstarch with 3 tbsp cold water and set aside.
Cook the Dumplings
- Set the Instant Pot to Sauté (More/High) and bring the broth to a bubble. Stir in the cornstarch slurry and immediately drop in the dumpling strips one by one. Stir gently to prevent sticking.
- Place the lid on the Instant Pot but do not seal it completely—just rest it slightly off-kilter so steam escapes. Let the dumplings simmer, covered, for 10 minutes.
Shred the Chicken & Finish the Dish
- While the dumplings cook, shred the chicken, discarding the bones, skin, and cartilage.
- After 10 minutes, turn off the Instant Pot and stir in the shredded chicken and heavy cream. Let sit for 5 minutes before serving.
Notes
- Rolling the dumplings thin ensures they cook evenly and do not become doughy.
- For extra richness, swap the heavy cream for half-and-half or evaporated milk.
- For a thicker stew, let the broth reduce for an extra 5 minutes before adding the dumplings.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.