Okay, so let's talk chicken and dumplings (Instant Pot style!)

I'm not saying this is the only dinner that soothes my soul after a wild Tuesday, but... you know what, actually? It really might be. There was this time (don’t laugh) where my neighbor Barb popped in right as I was elbow-deep in dumpling dough — and instead of being horrified by the flour storm on my counter, she just grabbed a spoon. That’s kinda the vibe of this dish: messy, homey, and absolutely irresistible when you want something that tastes like a hug. Sometimes my husband jokes that this chicken and dumplings recipe practically cooks itself in the Instant Pot (false) — but it is wildly easy. Especially if you’re distracted by a text from your mom every five minutes, as tends to happen right when I get the flour out.

The Best Instant Pot Chicken and Dumplings Recipe

Why I Actually Love Making This

I make this when everyone’s feeling a bit grumpy or the weather’s turned all blustery — or, honestly, whenever I can’t handle the idea of takeout again. My family goes a little bananas for it, especially since the dumplings are fluffy (none of that “hockey puck from the freezer” business here). The other night my eldest asked if he could have the leftovers for breakfast, which, to be fair, is exactly what I did with the last batch. And (confession) I used to burn the bottom in my old slow cooker all the time, but with the Instant Pot it’s mostly all smooth sailing.

What You'll Need (and Where You Can Wing It)

1–1.5 lbs of boneless, skinless chicken thighs — or breasts, if that’s all you’ve got. The thighs give you that deeper flavor, but breasts work in a pinch. Actually, I once made it with leftover rotisserie and it was grand.
1 large yellow onion, diced — Sweet onions are fine too. My gran swore by Vidalia but honestly, whatever’s rolling around the veggie bin is fine.
3–4 carrots, chopped into quarter moons — Sometimes I toss in a handful of frozen peas instead, if I’m truly out of patience (or carrots).
2–3 celery stalks, chopped
3 cloves garlic, minced — Or a generous squeeze of the jar stuff. Who has time for mincing every day?
4 cups chicken broth — Homemade is dreamy; boxed is real life.
1 teaspoon dried thyme — Fresh is nice, but, eh, who’s judging?
1 teaspoon salt (adjust to taste)
1 teaspoon pepper
½ teaspoon smoked paprika (optional, but adds a nice touch)
3 tablespoon butter — Margarine works if that’s all you’ve got (but it’s less comforting somehow).
½ cup heavy cream — Milk or half and half are fine and a little lighter.
For the dumplings:

1 cup all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
2 tablespoon melted butter (or veg oil, in a pinch)
½ cup milk (ish — add more if it’s too dry, trust your gut here)
Chopped herbs (parsley or dill — totally optional, but it makes me feel fancy)

Here's How I Throw It Together

Fire up your Instant Pot on Sauté and melt the butter. Toss in the chopped onion, celery, and carrot. Stir a bit, savor the good smells, and let them soften for about 4-5 minutes. This is where I usually sneak a taste of the carrot—no shame.
Dump in the garlic and give it 30 seconds (don't let it burn... that's happened to me too many times). Sprinkle in the thyme, smoked paprika, salt, and pepper. Stir again.
Layer the chicken over the veggies. Pour in the broth, scraping the bottom a bit to catch any good caramelized bits. If it looks messy here, don’t panic. It always sorts itself out.
Cancel sauté mode. Pop the lid on (make sure the vent thingy is sealing—can’t tell you how many times I’ve forgotten that), set it to Pressure Cook (or Manual) for 10 minutes.
While it’s doing its thing, stir together your dumplings. In a mixing bowl, whisk flour, baking powder, and salt. Add butter, then the milk, and mix 'til it just comes together. If it's too sticky, add a sprinkle of flour. If it's dry, toss in more milk—it should be a shaggy, sticky dough. Stir in some herbs if you want to show off.
When the Instant Pot beeps, let it sit for 5 minutes (natural release); then do a quick release. Careful, the steam is wild. Shred the chicken right in the pot — two forks and some elbow grease. Don’t stress over making it perfect.
Dollop spoonfuls of dumpling dough onto the stew. They don’t have to be pretty, honestly the lumpy ones are the best. It’s rustic, okay? Set the lid back on (but don’t seal! — just leave it sitting loose, weird I know). Set to Sauté and cook another 7–9 minutes, or until dumplings are puffed and cooked through. You wanna poke one and check it's not gooey in the middle.
Stir in the cream (or milk), give it a little taste test, season if you need to. Letting it sit a minute helps thicken things up.

Some Notes (I've Messed This Up So You Don't Have To)

If your dumplings sink, it’s okay. Still tastes great. They’re not biscuits, after all.
I used to thicken with a cornstarch slurry, but honestly, I like it a bit more soupy these days. If you want it thicker, just whisk in a tablespoon of cornstarch with the cream.
If you forget to add the garlic (been there), just toss in some garlic powder at the end—no one will know but you!

Ways I've Tweaked This (Some Worked, Some... Not So Much)

Added frozen peas or corn at the end. Totally good.
Used turkey instead of chicken — actually, it was kind of brilliant after Thanksgiving.
Tried cheddar cheese in the dumplings once. Didn’t love it, honestly. But maybe you will?
One time I used almond milk in the dumplings and they got super dense. Would not recommend. But hey, experimentation's half the fun, right?

Equipment: What You Really Need (Or How To Fake It)

Obviously, an Instant Pot (mine’s a 6qt, no frills). If you’ve only got a regular slow cooker, you could try, but I find the dumplings don’t quite cook the same. Still tasty though—just different. Oh, and if you don’t have a biscuit cutter or scoop for the dough, just use two spoons (or your hands, but it gets sticky—ask me how I know).

How I Store Leftovers (When There Are Any)

Technically, you can keep leftovers in an airtight container in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day. If you do manage to stash some away, the dumplings soak up the broth, which I think makes it taste better the next day. Just add an extra splash of broth or milk when reheating—it thickens up a lot overnight.

Serving Ideas (What We Do at Home)

I’ll admit, we don’t really get fancy with sides for this. Maybe some super-crusty bread if I’m feeling generous. Sometimes a quick green salad for balance. But we almost always serve it up family style, big ladles and mismatched bowls — it’s tradition (and less dishes, if we’re honest).

Some Pro Tips (Learned the Hard Way)

Don’t overmix the dumplings—or they get tough. I tried rushing this step once and, trust me, rubbery dumplings are not what you want.
Let the pressure release for at least 5 minutes, otherwise the broth splatters everywhere. I definitely learned that the messy way.
If you taste and it feels bland, a squeeze of lemon right at the end honestly perks it up. Not sure why but it works!

Questions Folks Ask Me (And How I Usually Answer)

Can I use biscuit mix for the dumplings?: Yes! I’ve done it when I was in a pinch; just don’t tell your grandma if she’s a purist. They’re a bit chewier but totally delicious.
What if I don’t have an Instant Pot?: So, you can do it on the stovetop or in a slow cooker (low and slow), but the dumplings won’t be quite as pillowy. Still, it works, and no judgment if you end up with a crunchy dumpling once or twice.
Can I freeze leftovers?: Eh, the dumplings get a bit weird and soggy after freezing. I’d probably, maybe, eat it — but it’s way nicer fresh or reheated just once from the fridge.
How do you know when the dumplings are cooked?: I just poke one in the middle. If it’s dry and fluffy, it’s ready. Still gooey? Give it another minute — or two, if you lose track time like me!
Do I have to use heavy cream?: Nope. Milk’s fine. Even skipped it entirely once (ran out, whoops), and no one complained.

And that’s it. Oh! Quick side note — once, I made this while listening to my favorite true crime podcast and completely lost track of time. Dumplings still turned out perfect, which I think means this recipe is pretty sturdy. Give it a try and let me know if your family licks the bowls clean, too.

The Best Instant Pot Chicken and Dumplings Recipe for Real Life

Okay, so let's talk chicken and dumplings (Instant Pot style!)

Why I Actually Love Making This

What You'll Need (and Where You Can Wing It)

Here's How I Throw It Together

Some Notes (I've Messed This Up So You Don't Have To)

Ways I've Tweaked This (Some Worked, Some... Not So Much)

Equipment: What You Really Need (Or How To Fake It)

How I Store Leftovers (When There Are Any)

Serving Ideas (What We Do at Home)

Some Pro Tips (Learned the Hard Way)

Questions Folks Ask Me (And How I Usually Answer)

The Best Instant Pot Chicken and Dumplings Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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