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Instant Pot Chicken and Dumplings is a hearty, thick soup filled with tender chicken, soft homemade dumplings, and a creamy, savory broth. It is easy enough for a weeknight dinner, yet has the classic comfort food flavor of a soup that simmered all day.
I adapted my Papa's famous chicken and dumplings soup for the Instant Pot so you can get that same comfort in just over 30 minutes. The dumplings are still homemade and the flavor stays true to the original. This is the kind of recipe that feels special but fits into busy family life.
Kristen's Keys for Instant Pot Chicken and Dumplings
Pay attention to the following, as these few small details make a big difference.
- Don't skip sautéing the chicken and vegetables. Those few extra minutes build flavor you simply can't add later.
- Wine is optional, but encouraged. I love deglazing the inner pot with a bit or dry white wine, such as a Pinot Grigio or Riesling, as it's acidity balances the soup beautifully, without making the wine taste like wine. But feel free to use additional chicken stock in its place.
- Natural pressure release is not optional. This will ensure the chicken and dumplings stay tender AND that you won't have a huge mess to clean up by forcing a quick release which will cause hot liquid to spew all over your kitchen.
5-Star Reader Review
This was so simple and delicious! I've always been intimidated about making dumplings, but this worked beautifully. Even my fussy eaters enjoyed it. Thank you, Kristen!! -Luann
How to Make Instant Pot Chicken and Dumplings
This step-by-step section will help you to make chicken and dumpling soup in the Instant Pot regardless if you are just learning how to use an Instant Pot or are a seasoned pro!
Step One: Prepare Dumplings
It is best to prepare the dumpling dough before beginning the soup, as giving it just a few minutes to rest helps keep the dumplings fluffy and tender. The dough comes together as easily as folding milk and butter into a mixture of flour, salt, and baking powder.
Step Two: Sauté Chicken and Vegetables
Using the sauté function, cook the chicken, onions, and celery in a bit of oil until the chicken is slightly browned and the onions and celery are softened. Add the garlic and let toast for just 30-60 seconds to lightly toast without burning.
Step Three: Deglaze Inner Pot
Pour in the white wine (or additional chicken stock) and scrape up every browned bit from the bottom. Those bits equal flavor and prevent a burn notice. Let this mixture cook for a minute or two for the wine to reduce and the flavors to concentrate.
Step Four: Layer Ingredients
Add in the stock, potatoes, carrots, and seasonings and stir to combine. Drop spoonfuls of the dumpling dough right on top of the soup. A small cookie scoop or two spoons makes the process faster and less messy.
Step Five: Pressure Cook
Set to cook on high pressure for 5 minutes. But once the cook time has elapsed, let pressure release naturally for at least 15 minutes. This keeps the dumplings and chicken light and tender.
What does a natural pressure release mean? This simply means leaving the Instant Pot alone after it beeps to signal the cook time has ended. Most models automatically switch to keep warm and begin counting up. As the pressure releases on its own, the lid will unlock when it's safe to open.
Step Six: Add Cream and Peas
Once the pressure has released naturally and the lid has unlocked, remove the lid and if desired stir in cream and peas. Let simmer for a few minutes using the sauté function, until warmed through.
Serving Suggestions
Instant Pot Chicken and Dumpling soup is so hearty and cozy, I find you don't need any side dishes to make dinner complete. That said, a side salad, such as Copycat Olive Garden Salad or Greek Salad, is never a bad idea.
Recipe Modifications
- Omit the Wine: If you would rather not cook with alcohol, simply use additional chicken stock in place of the wine.
- Use Canned Biscuit Dough: Instead of using homemade dumplings, you can use 5 refrigerated canned biscuits, each cut into 8 pieces and add to the inner pot right before pressure cooking as directed.
- No Seasoned Salt? Replace it with ½ teaspoon kosher salt and ¼ teaspoon each of garlic powder, onion powder, and paprika.
- Doubling the Recipe: This recipe can be doubled if using an 8-quart Instant Pot.
- Using a 3-Quart Instant Pot: If you are using a 3-quart Instant Pot, it is best to cut the recipe in half but leave the cooking time the same.
More Instant Pot Chicken Soup Recipes
Looking for more Instant Pot Soup Recipes? After you enjoy this Instant Pot Chicken and Dumpling Soup, put one of the following on your must-make list:
Instant Pot Chicken and Dumplings
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 small yellow onion, minced
- 2 stalks celery, finely chopped
- 1 pound boneless, skinless chicken breasts or thighs, cubed in 1-inch pieces
- 1 teaspoon minced garlic
- ½ cup dry white wine, optional
- 6 cups low-sodium chicken stock
- 3 large carrots, peeled and cut into slices
- 3 medium russet potatoes, peeled and cut into 1 inch cubes (about 3 loosely packed cups)
- 1 dried bay leaf
- 2 sprigs fresh thyme, or ½ teaspoon dried thyme leaves (not ground thyme!)
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- ½ cup heavy cream, or whole milk
Homemade Dumplings
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 3 tablespoons unsalted butter, melted
- ¾ cup milk
Instructions
Homemade Dumplings
- In a medium mixing bowl, mix together 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder together. Make a well in the middle of the mixture and pour in the ¾ cup milk and 3 tablespoons unsalted butterStir with a wooden spoon until the mixture just comes together. Set aside to add to the soup before pressure cooking.
Instant Pot Chicken and Dumpling Soup
- Turn the Instant Pot on by hitting the Saute button. Add in ½ tablespoon extra virgin olive oil to the inner pot and let it heat. Once heated, add minced onion, diced celery, and cubed chicken. Sauté until the chicken is seared and the onions have softened, 4-5 minutes, stirring often. Add 1 teaspoon minced garlic and sauté for another 30 seconds to lightly toast the garlic.
- Add ½ cup dry white wine (or an additional chicken stock) to the inner pot and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot. Let the wine cook off for 1-2 minutes and then hit CANCEL to turn off the instant pot.
- Add 6 cups low-sodium chicken stock, sliced carrots, cubed potatoes, 1 dried bay leaf, 2 sprigs fresh thyme, 1 teaspoon seasoned salt, and ½ teaspoon black pepper to the inner pot and stir to evenly combine all the ingredients.
- Drop the homemade dumpling dough into the soup by about 1 heaping tablespoon portion. Once all the dumplings have been portioned out into the soup, gently push the dumpkings into the broth to submerge.
- Place the lid on the Instant Pot and be sure the venting knob is sealed. Using the pressure cook or manual button, set to cook on High Pressure for 5 minutes.
- Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. Then carefully release any remaining pressure and open the lid of the instant pot.
- Hit cancel to turn off Instant Pot and then hit the Saute button.. Add in 1 cup frozen peas and ½ cup heavy cream and stir. While stirring, look for the bay leaf and thyme springs and remove them from the soup. Let the soup simmer for 3-5 minutes or until warmed through and slightly thickened. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely Amazing!
I have enjoyed all of your instapot recipes so far and this has been added to the list! We are just now cooling off for a couple of days, in CO and this was perfect to make after work. I did use a family pack of chicken thighs and a little extra spices, but the same amount of liquid and dumplings. Savory, seasoned and great with a slice of crusty bread to dip in the sauce. Thank you so much Jennifer
You are so welcome, Jennifer! It is a great meal to warm up with 🙂 And I appreciate you taking the time to leave a review.