Pressure cooker, Sunday dinner
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Instant Pot Chicken and Dumplings

Two bowls of chicken and dumplings, with an Instant Pot in the background, on a gray table
Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings. A comforting one-pot meal from my pressure cooker.

I need comfort food. I need chicken and dumplings.

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.

Recipe: Instant Pot Chicken and Dumplings

Inspired by: Salsa Verde Chicken and Dumplings, Perfect One-Dish Dinners, Pam Anderson

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Two bowls of chicken and dumplings, with an Instant Pot in the background, on a gray table

Instant Pot Chicken and Dumplings

  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x


Instant Pot Chicken and Dumplings. A comforting one-pot meal from my pressure cooker.


  • 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


  • 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


  1. Season and brown the chicken pieces 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!


  • Join us on the dark side: 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.


  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Chicken and Dumplings, Pressure Cooker Chicken and Dumplings

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Quick Chicken Thighs
Instant Pot Chicken Cacciatore
Instant Pot Greek Chicken Thighs With Tomatoes and Herbs
My other Instant Pot Pressure Cooker Recipes

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  1. Says the guy who has a recipe blog. Hopefully my long-term readers are picking up on the techniques behind my recipes.

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Filed under: Pressure cooker, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. 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…

  2. 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.

  3. JRGordon says

    Most excellent, thank you!! (I ate the leftovers for breakfast…)

  4. 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❤️

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