Instant Pot chicken and dumplings are a quick comforting meal your whole family will love. This creamy chicken and dumpling recipe is hearty dinner that tastes like it’s simmered all day but can be on your table in minutes.
Chicken and dumplings is one of those cozy comfort foods that I just adore.
Growing up, it was one of my favorite meals, and it still is. In fact, I order it anytime I’m out and find it on a menu.
Not only is it one of my favorite comfort foods, but it’s the perfect meal to satisfy all my hungry boys. They all gobble it up, making it a dinner I love to make.
Shortcuts for Classic Chicken and Dumplings
Traditional chicken and dumpling recipes can be a bit labor intensive. Most recipes call for scratch made biscuits and slowly simmering the chicken and biscuits on the stove top.
Even in quarantine, I just don’t have time for that so we’re are making a couple adjustments that will allow you to put together this recipe quickly and easily.
First we are skipping the stove top cooking method in favor of using an Instant Pot.
You can make this whole delicious meal right in the Instant Pot and shave over an hour off the cooking time.
Second, instead of making dumplings from scratch, this recipe uses a half a package of frozen dumplings.
Can’t find frozen dumplings? No problem. Use canned biscuits or go ahead and make dumplings from scratch.
How to Make Instant Pot Chicken and Dumplings
This chicken recipe is so easy to make that it’s perfect for Instant Pot beginners.
To make it, turn the pot on saute mode with the inner liner in the pot. Add the butter and let it melt.
Once the butter has melted, add the chopped onions, carrots and celery. Let them cook, stirring occasionally for 5 minutes or until the onions are soft and translucent.
Stir in the garlic and cook everything for an additional minute. Then hit the cancel button to turn the Pot off of saute mode.
Now that you’ve sauteed your veggies, add the chicken breasts to the pot.
Pour in the broth, making sure the broth fully covers the chicken. Then add the bay leaves.
Put the lid on the Pot, making sure it is locked into place and the vent is set to sealing. Set the Pot to pressure cook on high pressure for 10 minutes.
Once the Pot beeps, open the valve to do a quick release. Then carefully remove the lid and use tongs to take the chicken out of the Pot and set it on a waiting plate.
At this point, add the remaining ingredients except for the dumplings, cornstarch, water and cream into the Pot.
Set the lid on the Pot to cover it but don’t seal the lid on. You just want the flavors to have a chance to come together without doing any cooking.
After a couple minutes, remove the lid and stir. Then hit the saute button until the Pot is set on more.
While you wait for the mixture to come up to a bubble mix together the cornstarch and water to form a slurry.
When the ingredients come to a simmer, add the slurry to the Pot to thicken the mixture. Then gently add the dumplings. Make sure to stir it to prevent the dumplings from sticking.
Let everything simmer for 8-10 minutes with the lid on the Pot but the valve set to vent. Hit the keep warm button.
Then remove the lid and shred the chicken. Stir in the chicken and the cream and then ladle into bowls to serve. Enjoy!
Tips and Tricks to Making the Best Instant Pot Chicken and Dumplings
This recipe results in delicious, comforting chicken and dumplings and following these tips will make sure it turns out perfectly each time you make it.
- Season this dish with salt and pepper each time you add a batch of ingredients. It may seem like you are over-seasoning but the Instant Pot dilutes flavors so this just ensures everything comes out tasty.
- Stir, stir, stir! Stirring prevents things from sticking, don’t skimp on the stirring.
- Don’t have sherry? No sweat, substitute in white wine or just add more chicken broth if you’d prefer not to use alcohol.
Other Cozy Instant Pot Chicken Recipes You Might Enjoy
This Instant Pot chicken and dumplings recipe is one of my favorite Instant Pot comfort foods. Make it today and watch your hungry family gobble it up!
Looking for other comforting Instant Pot chicken recipes? Try these:
- Instant Pot Creamy Chicken & Noodles
- Instant Pot Chicken & Mushrooms
- Instant Pot Chicken & Rice Soup
If you’ve tried this INSTANT POT CHICKEN & DUMPLINGS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Chicken & Dumplings
- 3-4 chicken breasts
- 4 tbsp butter
- 1 onion diced
- 2 large carrots peeled & diced
- 3 stalks celery thinly sliced
- 1 tbsp minced garlic
- 7 cups chicken broth
- 3 bay leaves
- 1/8 cup sherry wine
- 1/2 tbsp seasoned salt
- 1/2 TBSP poultry seasoning
- 1 tsp dried thyme
- pinch oregano
- salt & pepper to taste
- 1/2 pkg frozen old fashioned dumplings pulled apart and torn in half
- 3 tbsp cornstarch
- 3 tbsp water
- 1/2 cup heavy cream
- Turn the pot on by hitting the saute button. Add the butter. Once melted add the chopped onions, carrots, & celery. Cook them, stirring occasionally, for 5 minutes. Stir in the garlic, and cook the mixture for one minute more. Hit the cancel button.
- Add the chicken breasts to the pot, then pour in the broth making sure the chicken's covered. Add the bay leaves.
- Secure the lid and make sure the vent is set to seal. Hit the pressure cook button until it's at high pressure, and then set it for ten minutes.
- Once the timer goes off, carefully open the valve to perform a quick release. Carefully open the lid, and using tongs remove the chicken to a waiting plate. Set aside.
- Add the remaining ingredients to the pot. Set the lid to cover, but don't seal. This will allow all the flavors to merry & meld without any actual cooking.
- Remove the lid, stir the contents of the pot, and hit the saute button until it's on the 'more' setting.
- In a small bowl, whisk together the cornstarch and water until smooth. Once the mixture's bubbled, stir in the slurry mixture. Then plop the dumplings in, stirring to prevent sticking.
- Allow the mixture to simmer for 8-10 minutes, with the lid on the pot but set to vent. Hit the keep warm button, so that it stops cooking but (obviously stays warm.
- Using clean hands, or two forks, shred the chicken. Stir the chicken into the pot.
- Add the cream, and stir until evenly combined.
- Ladle the soup into bowls, and enjoy!