Name: Instant Pot Chicken and Dumplings - Instantpot Chicken Recipes Made Easy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, diced; 3 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 1/2 pounds boneless skinless chicken thighs; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon turmeric (optional, for color); 5 cups chicken broth; 1/4 cup heavy cream; 1 tablespoon cornstarch; 1 tablespoon water; 2 cups all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup cold unsalted butter, cubed; 3/4 cup whole milk

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Some days just call for something warm, hearty, and unapologetically comforting. That’s exactly what this Instant Pot Chicken and Dumplings delivers. It’s a bowl of everything we crave when the sky turns grey and the to-do list gets longer. The chicken? Oh, it’s tender. The dumplings? Soft with just enough bite. And the broth? Rich and silky, like it simmered all day—but spoiler, it didn’t. This beauty comes together fast, with the Instant Pot doing most of the heavy lifting. We use simple, real ingredients that turn into a hug in a bowl. This recipe ticks a lot of boxes: it’s one of those Instant Pot Chicken Recipes that hits the mark for flavor and ease. Whether you’re after a Homemade Chicken and Dumplings Recipe or just trying to survive the week with a solid meal, this one’s a keeper. Got Boneless Skinless Chicken Thighs? Great. Craving something like Baked Chicken but easier? You’re covered. And if you love 3 Ingredient Crockpot Recipes and classic Crockpot Meals, you’ll feel right at home here—only quicker.

1) Key Takeaways
2) Easy Instant Pot Chicken and Dumplings Recipe
3) Ingredients for Instant Pot Chicken and Dumplings
4) How to Make Instant Pot Chicken and Dumplings
5) Tips for Making Instant Pot Chicken and Dumplings
6) Making Instant Pot Chicken and Dumplings Ahead of Time
7) Storing Leftover Instant Pot Chicken and Dumplings
8) Try these Main Course recipes next!
9) Instant Pot Chicken and Dumplings
10) Nutrition

1) Key Takeaways

Instant Pot cuts cooking time while keeping flavor deep and rich
This recipe uses boneless skinless chicken thighs for maximum tenderness
Homemade dumplings are quick, fluffy, and made with pantry staples
Perfect comfort food that tastes like it simmered all day
Great for leftovers, meal prep, or cozy weekend dinners

2) Easy Instant Pot Chicken and Dumplings Recipe

Instantpot Chicken Recipes like this one are lifesavers when hunger hits and time feels short. With just one pot and a little prep, you can make a cozy bowl of chicken and dumplings without babysitting the stove. No need to simmer for hours—this one has that same cooked-all-day richness but in under an hour. Really.

When I made this for the first time, my kitchen smelled like I’d been cooking for a crowd, and yet, I’d barely broken a sweat. The broth comes out creamy without drowning the flavor. The dumplings? Light, fluffy, and a bit rustic in the best way. And let’s not skip over the chicken—boneless skinless chicken thighs hold up so well in the Instant Pot that I actually stopped using breast meat for this one.

If you’re a fan of Crockpot meals or love the ease of 3 ingredient crockpot recipes, this might just become your next go-to. And don’t worry, it tastes like it came out of Grandma’s pot—only without the wait.

3) Ingredients for Instant Pot Chicken and Dumplings

Unsalted Butter: Adds richness and helps soften the vegetables at the start without overpowering the dish.

Onion: A medium yellow onion gives just the right sweetness once cooked down. It’s the flavor base you need here.

Carrots and Celery: These two bring crunch, sweetness, and that old-school chicken soup vibe. Slice them up for an even cook.

Garlic: You only need a few cloves, but they bring depth. Toss them in last while sautéing so they don’t burn.

Boneless Skinless Chicken Thighs: They’re tender, hard to overcook, and they soak up all the flavor. I go with thighs every time here.

Salt, Pepper, and Thyme: These seasonings work quietly in the background. Don’t skip the thyme—it’s low-key essential.

Turmeric (Optional): Not for taste, but for color. Adds a golden hue that just looks good on a cold day.

Chicken Broth: Go with low-sodium if you like to control the salt. It ties the whole bowl together.

Heavy Cream: This makes the broth silky and a little indulgent. Don’t overdo it—a splash is enough.

Cornstarch and Water: Used for thickening. Mix it first or you’ll end up with lumps.

All-Purpose Flour, Baking Powder, Salt, Pepper: These make your dumpling base. Nothing fancy, just pantry basics doing good work.

Cold Butter: This is the secret to flaky dumplings. Keep it cold so it stays crumbly.

Whole Milk: Brings it all together. It softens the dough without making it sticky.

4) How to Make Instant Pot Chicken and Dumplings

Step 1: Set the Instant Pot to sauté and melt the butter. Add chopped onions, carrots, and celery. Let them cook for 5 minutes, stirring often.

Step 2: Add the garlic and stir for a minute—just until fragrant. Then add the chicken thighs, salt, pepper, thyme, and turmeric.

Step 3: Pour in the chicken broth. Close the lid and set it to high pressure for 10 minutes. Let it do its thing.

Step 4: While it cooks, make your dumplings. Mix the flour, baking powder, salt, and pepper. Cut in the cold butter until crumbly. Stir in the milk to form a dough.

Step 5: When the timer’s up, quick-release the pressure. Open the lid and pull out the chicken. Shred it with forks and set it aside.

Step 6: Turn the pot back to sauté. Add the cream and cornstarch-water mixture. Stir until it starts to thicken.

Step 7: Drop small spoonfuls of the dumpling dough into the pot. Cover loosely (don’t seal) and simmer for 15 minutes.

Step 8: Return the shredded chicken to the pot. Stir gently and serve warm.

5) Tips for Making Instant Pot Chicken and Dumplings

Start with fresh veggies if you can. Frozen carrots or celery tend to get mushy. A little chopping goes a long way.

If you’re new to Instantpot Chicken Recipes, don’t stress. The sauté and pressure cook functions are easy to master. It’s like your electric assistant who doesn’t talk back.

When dropping dumplings in, don’t overcrowd. They need a little space to puff up. Keep the lid just resting on top while they cook. No sealing this time—unless you want a dumpling volcano.

6) Making Instant Pot Chicken and Dumplings Ahead of Time

You can prep this one ahead without sacrificing the flavor. I often make the base (chicken and broth part) a day early and store it in the fridge.

For dumplings, mix the dough fresh. But if you must, keep it chilled and covered tightly in the fridge. Just give it a stir before dropping it in later.

Reheat on the stove or right back in the Instant Pot. It’ll thicken a bit after chilling, so add a splash of broth or water if needed.

7) Storing Leftover Instant Pot Chicken and Dumplings

Keep leftovers in a sealed container in the fridge for up to 4 days. Dumplings will soften a bit, but they still hold up well.

To reheat, warm it gently over the stove or microwave. Add a little broth to loosen things up. Stir well so the dumplings don’t stick to the bottom.

This recipe also freezes okay, though I’d freeze the base without the dumplings and make a fresh batch when reheating.

8) Try these Main Course recipes next!

9) Instant Pot Chicken and Dumplings