Instant Pot Chicken and Dumplings. A comforting one-pot meal from my pressure cooker, with bone-in chicken to add depth to the broth, and homemade drop dumplings.
I need comfort food. I need chicken and dumplings.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
This recipe is a thank you to Pam Anderson. (Hi Pam!) Dad Cooks Dinner would not exist without her How to Cook Without a Book, which taught me how to cook, not just follow recipes.1 My chicken and dumplings are heavily influenced by a recipe in another one of her books, Perfect One Dish Dinners.
This recipe was also inspired by a dinner at my friend Rhonda's. (Hi Rhonda!) She served a fantastic chicken and dumplings. She makes hers with rolled dumplings. I'm a drop dumplings man myself; I prefer a bowl of batter and my trusty small cookie scoop. (Mainly because I'm lazy, and rolling out dough seems like extra work. Also, this gives Rhonda an excuse to tell me I'm doing it all wrong the next time we see each other.)
I may take the easy way out with the dumplings, but I want shredded chicken in my pot. So, after pressure cooking, I shred the chicken while the dumplings cook. You don't have to do that - you can serve the chicken pieces with dumplings on the side and the pot liquid as gravy. Either way, this is simple comfort food, thanks to my Instant Pot.
Why this recipe works
My Instant Pot makes this an easy one-pot meal, thanks to pressure cooking. The chicken comes out tender and shreddable, and adds extra flavor to the broth by cooking with its bones. Looking for an easy chicken and dumplings recipe? Give this one a try.
Instant Pot Chicken Dumplings and Variations
- Join us on the dark side (of the chicken): Instead of a cut-up whole chicken, use 8 chicken thighs. They're cheaper, have more flavor than breast meat, and stand up to high-pressure cooking better.
- Boneless, skinless chicken breasts (or thighs), fresh or frozen: You can substitute boneless chicken for the bone-in chicken; cut the pressure cooking time back to 10 minutes. (I think the bone-in chicken adds more flavor to the broth, but I understand the convenience of boneless, skinless chicken breasts.) Or, you can use individually frozen chicken breasts or thighs; increase the pressure cooking time to 15 minutes.
- Frozen chicken pieces, bone-in: If you have individually frozen chicken pieces, you can use them in this recipe; be careful in the browning step (frozen chicken splatters a lot more than fresh), and increase the pressure cooking time to 35 minutes.
- Drop Dumplings vs Rolled Dumplings: I use drop dumplings in this recipe, because they're easier to put together. I'm not patient enough to do the extra steps of rolling out the dumpling dough and cutting it into pieces. If you have a rolled dumpling dough of your own to use, go ahead! (My dumpling dough doesn't have enough shortening or fat in it to roll properly - it would just make a sticky mess.
- Other vegetables: I keep my chicken and dumplings simple, and just sauté some onions, carrots, and celery at the start. If you want to add other vegetables, like green beans, corn kernels, or peas (frozen or fresh), add them after pressure cooking and removing the chicken. (I will add 8 ounces of frozen mixed vegetables when I want a colorful batch of dumplings). Simmer until the vegetables are cooked through and tender (5-10 minutes depending on the vegetable), then continue with the "simmer the dumplings" step.
- Other herbs: I like thyme in my dumplings; I use dried, but fresh will work just as well. You can also go with a mix of other herbs - parsley and rosemary are good additions. Replace some or all of the thyme with your favorite herbs.
Inspired by: Salsa Verde Chicken and Dumplings, Perfect One-Dish Dinners, Pam Anderson
Print
Instant Pot Chicken and Dumplings Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Instant Pot Chicken and Dumplings. A comforting one-pot meal from my pressure cooker.
Ingredients
- 1 teaspoon vegetable oil
- 1 (3½ to 5½ pound) cut-up whole chicken (thighs, drumsticks, wings, breasts)
- 1 teaspoon fine sea salt
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 1 clove garlic, crushed
- 1 teaspoon dried thyme (or fresh thyme leaves)
- ½ teaspoon fine sea salt
- ½ cup white wine (or chicken broth or water)
- 2 cups chicken broth (preferably homemade, or substitute water)
- 1 teaspoon fine sea salt (if using homemade chicken broth)
- ½ teaspoon fresh ground black pepper
Dumplings
- 2 cups all purpose flour (250 Grams)
- 1 tablespoon baking powder (12 Grams)
- 1 teaspoon fine sea salt (5 Grams)
- 1 teaspoon dried thyme (or fresh thyme leaves)
- 1 cup half and half (250ml)
- 1 large egg, beaten
Instructions
- Season the Chicken Pieces and Brown Them in 2 Batches: Heat the oil in an Instant Pot set to Sauté mode adjusted to high until the oil is shimmering (use medium-high heat in a stovetop PC). While the oil is heating, sprinkle the chicken pieces with 1 teaspoon salt. Once the oil is shimmering, brown the chicken in two batches: Put the thighs and drumsticks in the pot, skin side down, and cook until the skin is golden brown, about 5 minutes. Move the browned pieces to a bowl, then brown the breasts and wings, skin side down, about 5 more minutes. Move remaining pieces of chicken to the bowl.
- Sauté the aromatics: If there is more than 1 tablespoon of chicken fat left in the pot, spoon off the excess, leaving 1 tablespoon of fat. Add the onion, celery, carrot, and garlic to the pot, and then sprinkle with 1 teaspoon of thyme and ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally with a flat-edged wooden spoon to loosen any browned bits of chicken. Pour in the white wine, bring to a simmer, and simmer for one minute to boil off some of the alcohol. Scrape the pot one last time, making sure there are no browned bits sticking to the bottom of the pot.
- Chicken in the pot: Add the chicken pieces and any juices in the bowl back into the pot, pour in the chicken broth, and sprinkle with 1 teaspoon of salt.
- Pressure cook the chicken for 30 minutes with a Quick Release: Lock the lid on the pressure cooker and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. (Use "Manual Mode" or "Pressure Cook" mode in an Instant Pot.) When the cooking time finishes, quick release the pressure in the pot.
- Mix the dumpling dough: While the chicken is pressure cooking, whisk the flour, baking powder, 1 teaspoon salt, and 1 teaspoon thyme in a small bowl. Make a hole in the center of the dry ingredients, pour in the half and half and the egg, and stir together until you get a thick batter.
- Simmer the dumplings and shred the chicken: When the Instant Pot is done releasing pressure, unlock the lid, tilting it away from you to avoid the hot steam. Move the chicken pieces to a platter with tongs or a slotted spoon, and set aside to cool. Set the Instant Pot to sauté mode set to medium (medium heat for a stovetop pc). Stir the ½ teaspoon of fresh ground black pepper into the pot. Scoop tablespoons of dumpling dough into the simmering broth in a tight, single layer - I use a small cookie scoop for this. Simmer until the dumplings are cooked through, about 10 minutes. While the dumplings are simmering, shred the chicken, discarding the skin, bones, and gristle. When the dumplings are cooked through, stir the shredded into the pot. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Nutrition
- Serving Size: 1.5 cups
- Calories: 338
- Sugar: 3.3 g
- Sodium: 1068.3 mg
- Fat: 10.3 g
- Carbohydrates: 30.6 g
- Protein: 27 g
- Cholesterol: 100.1 mg
Frequently Asked Questions
The broth is very thick after I cook the dumplings. I like a thin broth. What do I do?
Double the chicken broth - add 4 cups instead of 2. The thick broth is intentional; I like a thick chicken and dumplings.
Can I use leftover shredded chicken in this recipe?
Yes! Skip the "brown the chicken" step, add the shredded chicken in the "chicken in the pot" section, and cut the pressure cooking time back to 10 minutes. Don't bother removing it and shredding it after pressure cooking, just go straight to dropping the dumplings in the pot.
Can I halve this recipe? What about doubling it?
This recipe scales up or down easily. Cut the ingredients in half and it will fit in a 3-quart Instant Pot. (Just barely). If you want to scale up, you need an 8 quart instant pot, but then you can double all the ingredients. (It's too much stuff to fit in a 6-quart Instant Pot if it is doubled).
I can't/don't drink alcohol. What can I substitute for the wine?
You can skip the wine; add a little extra chicken broth instead. The wine adds extra finesse to the flavor, but it's not important enough to worry about. You'll still get great chicken and dumplings.
How do you drop dumpling batter? It keeps sticking to my tablespoons.
I use a cookie scoop - it is easy to scoop and drops into the pot with a push of the button.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Looking for some more Instant Pot Chicken? Try my Instant Pot Quick Chicken Thighs, Instant Pot Chicken Cacciatore, Instant Pot Greek Chicken Thighs With Tomatoes and Herbs, or Instant Pot Chicken Paprikash (with boneless chicken thighs).
Or, for more Instant Pot recipes, check out my Instant Pot (Pressure Cooker) Recipes Index
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.
Susan says
Made this last night and it was fantastic. I found that there wasn't enough broth. The dumplings sucked it all up once I added them. I will be doubling the broth and wine for the next batch.
My hubby is a huge fan of chicken and dumplings and said this was the best he's had. He loved his grandmother's version but found out as an adult that she used canned biscuits for the dumplings. So when I was making this, I showed him the bowl 🙂
Mike Vrobel says
Susan, I'm glad you enjoyed it! The smaller amount of broth was intentional - I like my chicken and dumplings thick. If you're looking for more broth in your dish, go right ahead and double the broth to 4 cups.
James N. says
Making this RIGHT NOW, seriously, I just heard the pressure valve seal on my IP.
Couple of subs since we're on lockdown, but I'm sure it's going to be good, smells wonderful.
Now, going to see what other recipes you've got...
Randal Moon says
I’ve probably made 85% of your IP recipes. Winners all !, Question: I have lots of frozen Sam’s Club rotisserie chicken. Can I use it in this recipe? Adjustments! Thank you. Randy. CHS Class of 1965.
Mike Vrobel says
Yes, you can! Leave it in the fridge overnight to thaw out before starting the recipe.
JRGordon says
Most excellent, thank you!! (I ate the leftovers for breakfast...)
Mike Vrobel says
You’re welcome!
Susan L Fletcher says
I saw this recipe on Facebook and needed to make it! It was so delicious and just what I wanted. Because you start with a whole chicken, the broth is so flavorful. The bit of wine is just what it needs. The dumplings where tender and fluffy. The thyme added just the right amount of herby goodness. ! Just so good! Thanks so much❤️
Mike Vrobel says
You're welcome - glad you enjoyed it!