Instant Pot Chicken and Dumplings

Instant Pot chicken and dumpling soup in a white bowl with a spoon

4.5 from 2 reviews

The epitome of comfort food Instant Pot Chicken and Dumplings, made easier with the pressure cooker.




  • 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



  • 1 tablespoon oil
  • 11 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


  1. 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.  
  2. 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. 
  3. 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.   
  4. 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. 
  5. Using a spoon or cookie scoop, place heaping tablespoons of the dumpling dough over the top.  It will be covered.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 3 minutes.
  7. 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.
  8. When pressure cooking is complete, allow the pressure to release naturally, or for at least 15 minutes. 
  9. Use a spoon to scoop out the dumplings and set them aside on a plate.
  10. Remove chicken to a plate as well. 
  11. Select sauté; stir in peas.
  12. Add the roux and whisk to combine.  Simmer until everything is hot and thick, about 1-2 minutes.
  13. Shred chicken and stir back into the soup.  
  14. Season with extra salt and pepper as needed.
  15. 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.

Keywords: Instant Pot Chicken and Dumplings, Chicken Soup, Healthy Soup