Instant Pot Chicken And Dumplings Recipe

It’s 5 PM. You’re tired. The family is hungry. The thought of a long, slow-cooked meal feels impossible.

But what if I told you the ultimate comfort food was 30 minutes away? No kidding. Your pressure cooker is about to become your weeknight hero, perfect for dishes like this creamy white chicken Alfredo lasagna soup.

This Instant Pot Chicken And Dumplings recipe is your ticket out of dinner stress. It gives you all the flavor of the all-day version. In a fraction of the time. Let’s get that cozy, delicious dinner on the table.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 20 minutes (plus pressure build/release)
• Total Time: About 40 minutes
• Servings: 4-6

Ultimate Guide to Instant Pot Chicken And Dumplings

Why is this guide different? Because I’m a busy cook, just like you. I need recipes that work. Fast.

This one delivers tender chicken, fluffy dumplings, and a rich broth. All in one pot. No babysitting. No extra dishes. It’s the fast dinner you’ll make again and again.

The Simple Ingredients

I love this because it’s mostly pantry staples. You might already have everything. Check your fridge and let’s go!

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup frozen peas
• 1/4 cup heavy cream or half-and-half (optional, for creaminess)

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons melted butter or oil

Let’s Get Cooking! (The Step-by-Step)

Follow these steps. It’s easier than you think. I promise.

1. Saute the veggies. Set your Instant Pot to “Saute.” Add the oil. Cook onion, carrot, and celery for 4-5 minutes until they start to soften. Add garlic and cook for 1 more minute.
2. Build the base. Pour in the chicken broth. Use your spoon to scrape up any bits from the bottom. This adds big flavor. Add the thyme, bay leaf, salt, and pepper.
3. Cook the chicken. Place the chicken thighs right into the broth. Secure the lid. Make sure the valve is set to “Sealing.” Cook on HIGH pressure for 8 minutes.
4. Quick release. When the timer beeps, do a quick pressure release. Carefully turn the valve to “Venting.”
5. Shred the chicken. Remove the chicken to a plate. Shred it with two forks. It will be perfectly tender. Discard the bay leaf.
6. Make the dumpling dough. While the chicken cooks, mix the dumpling ingredients in a bowl. Stir just until combined. Don’t overmix.
7. Thicken the stew (optional). For a thicker broth, mix 2 tablespoons of flour with 1/4 cup cold water. Stir this slurry into the hot broth in the pot. Set to “Saute” again and let it bubble for 2 minutes.
8. Add the final touches. Stir the shredded chicken and frozen peas into the pot. If using, stir in the cream for a rich texture similar to a creamy white chicken Alfredo lasagna soup.
9. Cook the dumplings. Drop spoonfuls of the dumpling dough on top of the stew. They should not be submerged. Place the lid back on, but do not seal it. Set the cooker to “Steam” or “Low Pressure” for 5 minutes. The valve can be venting. This steams the dumplings to fluffy perfection.
10. Serve and enjoy! Carefully open the lid. The dumplings will be puffed and cooked through. Scoop into bowls and dig in!

What to Serve With This Dish

This is a full meal in a bowl. But a simple side can make it even better.

A crisp green salad is my go-to. It adds a fresh crunch.

Some crusty bread is great for soaking up the last bits of broth. That’s all you need for a complete, fast dinner.

Make This Recipe Your Own (Quick Swaps)

Use what you have! This recipe is very forgiving.

No chicken thighs? Use breasts. Just add 1-2 minutes to the pressure cook time.

Want more veggies? Toss in some green beans or corn with the peas.

For herb-packed dumplings, add a tablespoon of chopped fresh parsley or chives to the dough.

How to Store Leftovers (If You Have Any!)

Let the stew cool completely. Store it in an airtight container in the fridge.

It will keep for 3-4 days. The dumplings will soak up broth over time, but it still tastes amazing.

Reheat gently in the microwave or on the stovetop. Add a splash of broth if it seems too thick.

NUTRITION INFORMATION

• Calories: ~450
• Carbohydrates: 35g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 8g
• Fiber: 4g
• Sugar: 6g

*This is an estimate per serving. Values will vary with your specific ingredients.

FREQUENTLY ASKED QUESTIONS

Can I use canned biscuits for the dumplings?

Yes! Cut refrigerated biscuit dough into quarters. Drop them in at the dumpling step. Cook the same way.

Why do my dumplings sometimes fall apart?

Don’t overmix the dough. Stir just until the flour is wet. Lumps are okay. Also, don’t submerge them in the broth.

Can I make this without the cream?

Absolutely. The cream just adds extra richness. The broth will still be delicious without it.

There you have it. A classic comfort food dinner, rescued from the “too long to make” list. Your pressure cooker just made you a weeknight winner.

This is the kind of one pot meal that makes everyone happy. With very little effort from you. That’s a win in my book. If you loved this, you should definitely try our ultimate creamy white chicken Alfredo lasagna soup for another easy comfort food fix.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!