Super cozy Instant Pot Chicken and Dumplings filled with tender chicken and vegetables and topped with cushy whole-grain dumplings. If you ever need a soup that will bring comfort to the mind, body, and soul, this one is it!
How much do I adore a big bowl of Chicken and Dumplings?
I love the classic flavors of a creamy chicken base so much (remember this Chicken Pot Pie recipe), and this version with fluffy clouds of dumplings on top just might be my all-time favorite.
Truth be told, before creating this soup, it had been A LONG TIME since I had this soup. In fact, I think it was in college and it came from a can and the dumplings were more slimy than fluffy, and STILL my soul rejoiced.
My incredible neighbor (who has had the job of helping me with grammar edits and taste testing my recipes,) made the request last year that I recreate her favorite Chicken and Dumpling Soup for the Instant Pot and I've had it on my to-do list ever since.
Now, this was not an easy nut to crack. It took me several tries to find a good balance between making it simple to execute while still delivering on a sensational bowl of soup for my fabulous neighbor.
An irresistible “cooked all day on the stove”-type soup with a few extra steps that I feel are 100% worth your time.
Trust me, I love a mindless, lazy day soup as much as the next person, but sometimes if you want to eat “amazing” there's a little bit more effort required.
Saying that, I've included shortcut tips and tricks that will still deliver a great soup for anyone who just wants comfort without the work. I got you.
WHY YOU WILL LOVE INSTANT POT CHICKEN AND DUMPLINGS
- COZY TO THE MAX: Just you wait for that glorious moment when you get to sink your spoon through a fluffy dumpling into a creamy base of chicken and veggies. Better throw on your cozy slippers for this one!
- ONE POT, ONE COOK: Several recipes I looked at called for cooking the soup, then adding the dumplings and simmering to cook them through. But guess what, this soup cooks the soup and dumplings all under pressure and at the same time. That alone is worth making it in the Instant Pot!
- HEALTHIER: This soup tends to be a heavy, high-calorie soup, so I pulled out a few tricks to lighten it up. Instead of cream I use a roux to thicken the soup, I go heavy on the veggies, and I use part whole-wheat flour in the dumplings. You'll never guess it's been lightened up, I promise!
HOW TO MAKE CHICKEN AND DUMPLINGS IN THE PRESSURE COOKER
- Mix up the dumpling dough
- Brown the chicken; set aside
- Sauté the vegetables with the seasonings
- Add the broth, chicken, and potatoes to the pot
- Top with the scoops of the dumpling dough; pressure cook (you'll make the roux on the stovetop while this cooks)
- Once cooked, the dumplings will expand and cover the top of the soup
- Set dumplings and chicken aside on a plate
- Add the roux and simmer for a minute to thicken the soup
- Shred the chicken and return it to the soup
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- #1 TIP – MISE EN PLACE: This soup is going to feel hectic if you don't have everything chopped and ready before you start cooking. Take 20 minutes to make sure you have everything chopped and ready to go before you begin. It will make it feel seamless as you cook. Once you start browning the chicken, things are gonna move fast.
- CHICKEN OPTIONS: I definitely prefer chicken tenderloins for this recipe because they cook up tender, shred with ease, and don't lend a lot of grease. Chicken thighs are great (but more greasy). Chicken breast will also work as long as you pound them thin. A thick-cut breast is going to be chewy and bland (at least from my experience).
- BROWN ONE SIDE OF THE CHICKEN: When I want to build flavor, but want to do it quickly, I brown only one side of the meat. It works so well!
- FLOUR OPTIONS: I use white whole wheat flour for the roux but all-purpose will also work. In the dumplings, I use a mix of white whole wheat flour and all-purpose flour. You can definitely go with all of one or the other, but I feel the taste and texture is best with a mix.
- THOUGHTS ON THE ROUX: I know it's an extra pan and an extra step, but it's an easy step with few ingredients and I love the richness it brings to the soup. If you want to skip it for a more broth-like soup, you definitely can!
- HOW TO SERVE: Once the soup is thickened with the roux you have the choice of returning the dumplings back to the soup or serving them on the side. We prefer to serve them on the side so we can easily add as much or as little as we want to our bowls of soup.
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Cool leftovers then store in a sealed container for up to 4 days. The soup can be stored with the dumplings or you can store them in separate containers.
- REHEAT: The easiest way to reheat is to warm just the soup in the microwave, stir, then add the dumplings and heat for another 30 seconds.
- FREEZE: I have not frozen this soup (we never have leftovers), but I think it's worth a try. I suggest freezing the soup and dumplings separately in a freezer safe container for up to 3 months. When ready to eat, let it thaw in the fridge overnight then reheat as directed above.
MAKE AHEAD TIPS
Chop the vegetables up to 3 days in advance. However, wait until right before you start cooking to chop the potato.
If using chicken breast, pound thin if they are thick.
Mix up the dry ingredients for the dumpling dough and store in an air-tight container or bag. This can be done several days in advance.
WHAT TO SERVE WITH CHICKEN AND DUMPLINGS
This soup has the bread, protein, and veggies all in one pot, so if I serve a side dish it's typically a simple salad (using whatever veggies and dressings I have on hand) or fruit.
- LAZY DAY CHICKEN AND DUMPLINGS: As promised, here is a simple way to make this soup. Simply throw the chicken, vegetables, and broth into the pot. Top with chopped-up biscuit dough from a can. Pressure cook as directed in the recipe. Skip the roux, if you like, for a thinner soup or add a swirl of cream for richness.
- MORE VEGGIES: Cauliflower, broccoli, chopped spinach, diced sweet potatoes, etc. all taste amazing in the soup!
The day I perfected this I scooped up a serving for my neighbor, dropped it off at her house with a cheesecake and told her to report back.
I'm happy to tell you that she said: “You nailed it!” She praised the soup up and down for its depth of flavor and yummy dumplings.
These moments are everything to me. Now, every time I enjoy this soup it reminds me of her and all she's done for me to make a better person, a better mom, and a better writer.
That's the power of food, my friends. Isn't it wonderful? 🙂
I know you will love this one.
MORE INSTANT POT CHICKEN SOUP RECIPES
- Buffalo Chicken Soup
- Spring Soup with Chicken Ricotta Meatballs
- Thai Coconut Chicken Soup
- Golden Chicken Soup
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT CHICKEN AND DUMPLINGSPrint
Instant Pot Chicken and Dumplings
The epitome of comfort food — Instant Pot Chicken and Dumplings, made easier with the pressure cooker.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
FOR THE DUMPLINGS:
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1 cup warm milk (skim, 1%, or 2%)
- 2 tablespoons butter, melted
FOR THE SOUP:
- 1 tablespoon oil
- 1 – 1 1/2 pounds boneless skinless chicken breast, pounded to an even ¼ – ½ inch thick, or substitute chicken tenderloins
- 4 medium carrots, cut into a 1/2-inch dice
- 3 medium celery ribs, cut into a 1/2-inch dice
- 1 small yellow onion
- 2 garlic cloves, minced
- 2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium Yukon gold potato, peeled and cut into a 1/2-inch dice
- 1 14-ounce can low-sodium chicken broth
- 2 tablespoons butter
- 1/4 cup all-purpose or white whole-wheat flour
- 2 cups milk (skim, 1%, or 2%)
- 1 cup frozen peas
Chopped fresh parsley or thyme optional for serving
- Mix up Dumpling Dough: Combine both flours, baking powder, salt, and garlic powder in a large bowl. In another bowl or large measuring cup, combine warm milk and melted butter. Pour into the flour mixture and stir with a spoon to combine. The mixture will be thick; that’s okay. Set aside to rest.
- Preheat the pressure cooker by selecting sauté and add oil. When oil is hot, add chicken. Brown on at least one side, 2 – 3 minutes, then set aside on a plate.
- To the pot add carrots, celery, and onion; sauté until softened, about 3 minutes. Add garlic, poultry seasoning, salt, and pepper; stir for 1 minute. Turn off sauté mode.
- Add a splash of chicken broth to scrape the bottom of the pot, then add the potatoes. Place chicken in a single layer on top of the potatoes. Pour in the remaining broth.
- Using a spoon or cookie scoop, place heaping tablespoons of the dumpling dough over the top. It will be covered.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
- Prepare the roux: While the soup cooks, melt 2 tablespoons butter in a medium saucepan. Add flour and stir for 1 – 2 minutes until lightly browned. Add about a half cup of milk and whisk until mostly smooth. Add remaining milk, whisking constantly to smooth out any lumps. Bring to a light boil and continue to whisk until it thickens and bubbles, about 2 minutes. Take off the heat and set aside. Note: if the roux isn’t completely smooth, don’t panic! It will all work out once it’s added to the chicken mixture.
- When pressure cooking is complete, allow the pressure to release naturally, or for at least 15 minutes.
- Use a spoon to scoop out the dumplings and set them aside on a plate.
- Remove chicken to a plate as well.
- Select sauté; stir in peas.
- Add the roux and whisk to combine. Simmer until everything is hot and thick, about 1-2 minutes.
- Shred chicken and stir back into the soup.
- Season with extra salt and pepper as needed.
- Dumplings can be returned to the soup or served on the side.
- This soup can feel like a lot if you don’t have your ingredients ready. I STRONGLY suggest having all of your ingredients out and prepared before you start cooking. Once you start browning the chicken and sautéing the vegetables, it goes fast so it really helps to have your mise en place.
- I like using chicken tenderloins because they cook up so tender. If using chicken breast, pound it thin and it will work great.
- The reason I say to “brown at least one side of the chicken” in step 2 is because it’s faster and it’s enough to get that extra depth of flavor in the entire soup.
- The dumpling dough is thick; I promise it’s okay. You want it thick so it doesn’t completely fall apart when pressure cooked.
- If you’re feeling really lazy, go ahead and skip the steps of browning the chicken and sautéing the veggies. The flavor won’t be quite as deep, but it’s still delicious.
- You can use all-purpose or white whole wheat flour interchangeably in the recipe.
- The roux is essential for that thick, cozy chicken soup vibe. If you want to skip it you can or you could try whisking a cornstarch slurry into the soup to thicken instead.