Chicken and dumplings is a classic Southern comfort food, and the Instant Pot makes it incredibly easy to get that slow-simmered flavor in a fraction of the time. This recipe yields tender chicken, a rich and creamy broth, and light, fluffy dumplings that cook right on top of the stew. It’s a one-pot meal that’s perfect for a cozy weeknight dinner.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 100 g)
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (plus more to taste)
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (120 ml) heavy cream or whole milk
- For the dumplings:
- 1 1/2 cups (190 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp (15 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) buttermilk or whole milk
- 2 tbsp (30 ml) chopped fresh parsley (for garnish, optional)
Instructions
- Turn the Instant Pot to Sauté mode (high). Add the olive oil and heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed) and brown on all sides, about 3-4 minutes per batch. Transfer the chicken to a plate and set aside.
- Add the onion, carrots, and celery to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic, thyme, parsley, black pepper, and 1/2 tsp salt. Cook for 1 minute more until fragrant.
- Add the chicken broth and water. Scrape the bottom of the pot with a wooden spoon to release any browned bits (this prevents a burn warning). Return the chicken to the pot.
- Lock the lid on the Instant Pot and set the valve to SEALING. Cook on HIGH pressure for 10 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully turn the valve to VENTING to release any remaining pressure.
- While the stew cooks, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the buttermilk and stir just until a soft dough forms. Do not overmix.
- After the pressure is fully released, open the lid. Turn the Instant Pot to Sauté mode (low). In a small bowl, whisk the 1/4 cup flour into the heavy cream until smooth. Stir this mixture into the stew. Simmer for 2-3 minutes, stirring constantly, until the broth thickens slightly.
- Drop the dumpling dough by rounded tablespoons onto the surface of the simmering stew. Do not stir the dumplings into the liquid; they should rest on top. Cover the Instant Pot with a glass lid (or a regular lid if you have one that fits) and let the dumplings steam for 12-15 minutes, or until a toothpick inserted into the center of a dumpling comes out clean.
- Serve immediately, garnished with fresh parsley if desired. Ensure the chicken reaches a safe minimum internal temperature of 165°F (74°C) as verified with a food thermometer before serving.
Tips
- Don’t skip browning the chicken. This step adds deep flavor to the broth. If you’re short on time, you can skip it, but the stew will be less rich.
- Use a glass lid for steaming. The Instant Pot lid locks, which would build pressure and overcook the dumplings. A glass lid (from a sauté pan or Dutch oven) lets you see the dumplings and steam them gently.
- Make it gluten-free. Use a 1:1 gluten-free all-purpose flour blend for both the stew thickener and the dumplings. The dumplings will be slightly more delicate, so drop them gently and avoid stirring.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb liquid and soften; see reheating notes below.
Serving Suggestions
Serve this chicken and dumplings as a hearty main course. It pairs well with a simple green salad dressed with vinaigrette to cut the richness, or with steamed green beans. For a more filling meal, add a side of crusty bread or cornbread to soak up the extra broth.
Variations
- Use chicken breasts. Substitute boneless, skinless chicken breasts for thighs. Cook at high pressure for only 8 minutes instead of 10, as breasts cook faster and can dry out.
- Add vegetables. Stir in a cup of frozen peas or green beans during the last 5 minutes of simmering with the dumplings. They’ll warm through without becoming mushy.
- Make it spicier. Add a pinch of cayenne pepper or a diced jalapeño to the sautéed vegetables for a subtle heat.
- Herb dumplings. Add 1 tablespoon of chopped fresh dill or chives to the dumpling dough for extra flavor.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3 days. The dumplings will continue to absorb liquid, so the stew will thicken. When reheating, add a splash of chicken broth or water to thin it to your liking. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the stew is bubbling and the chicken reaches 165°F (74°C). You can also reheat single servings in the microwave in 1-minute intervals, stirring in between. Freezing is not recommended, as the dumplings become mushy and the cream-based broth may separate.
Frequently Asked Questions
Can I use frozen chicken? Yes, you can use frozen chicken thighs or breasts. Add 5 minutes to the pressure cooking time (15 minutes total for thighs, 13 for breasts). Make sure the chicken reaches 165°F (74°C) before serving.
Why did my dumplings turn out doughy in the middle? Doughy dumplings usually mean they weren’t steamed long enough, or the dough was overmixed (which develops gluten and makes them tough). Ensure the stew is simmering when you add the dumplings, cover with a glass lid, and steam for the full 12-15 minutes. Test one with a toothpick before serving.
Can I make this in a slow cooker instead? Yes. Brown the chicken and sauté the vegetables in a skillet, then transfer everything to a slow cooker with the broth. Cook on low for 6-8 hours or high for 3-4 hours. Thicken the broth as directed on the stovetop, then add the dumplings and cook on high with the lid on for 30-45 minutes, or until a toothpick comes out clean.
How do I get a thicker broth? The flour-cream slurry should thicken the broth nicely. If you prefer an even thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in after the dumplings are done. Simmer for 1-2 minutes until thickened.
Can I use a rotisserie chicken? Yes, to save time. Shred the meat and skip the browning step. Sauté the vegetables, add the broth, and pressure cook for 5 minutes. Then proceed with thickening and dumplings. The flavor will be slightly less deep, but it’s a great shortcut.
Why did my Instant Pot say “Burn”? This usually happens if the bottom of the pot isn’t scraped well after sautéing, or if the broth doesn’t cover the ingredients enough. Make sure to deglaze thoroughly and use the full amount of liquid. If you still get a burn warning, add an extra 1/2 cup of water.
Related
- Instant Pot Chicken and Biscuit Dumplings Recipe
- Super Easy Weeknight Meals: 5 Quick Dinners
- Japanese Egg Salad Sandwich Bread Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).