Chicken and dumplings used to be a weekend thing at our house, because who has hours to babysit the stovetop on a Tuesday? This Instant Pot Chicken and Dumplings fixed that for us. Tender chicken thighs, sweet carrots, celery, and kale go into a savory broth, then get topped with fluffy homemade drop dumplings. The pressure cook time is just 3 minutes. Most of it can be prepared in advance.
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Amy’s Notes
If your family wants comfort food but your week says otherwise, this is the one to make. My 8-quart Instant Pot earned its spot on my counter back when I was feeding three hungry teen boys, and this pressure cooker chicken and dumplings went into dinner rotation. Here’s why you’ll love it:
- Made completely from scratch using simple, wholesome ingredients you probably already have in your kitchen.
- Blazing fast cook time: It cooks up in just 3 minutes on high pressure, plus natural release. That’s less time than it takes to assemble sandwiches.
- One-pot cleanup: Everything is sautéed right in the pot, and the whole stew pressure cooks together.
- Freezer friendly: Leftovers keep in the fridge or freezer for busy weeknights ahead.
Make Crusty French Bread as a simple side dish to soak up some of the liquid.
Key Recipe Ingredients
- Boneless, skinless chicken thighs: So much more flavorful and tender than chicken breasts, and they soak up all that savory broth.
- Baby carrots: A massive time-saving hack. Just slice them in half and skip the tedious peeling and chopping.
- Low-sodium chicken broth: Lets you control the salt, since the soy sauce adds some too.
- Tamari soy sauce: Our secret ingredient. Just 2 teaspoons add savory depth you can taste, and it turns the broth a nice golden brown.
- Fresh kale: Adds color and a little texture, and it softens right into the stew without taking over.
Substitutions and Variations
- Chicken breasts: They work. Cut them into 1-inch pieces and expect them to be a little less juicy than thighs.
- Frozen peas instead of kale: Stir in 1 cup right after you open the lid. The hot stew warms them through in a minute.
- Dried onion and garlic: Short on time? Dried chopped onion and dried minced garlic work better than powders here.
- Dairy-free dumplings: Use plant milk and dairy-free butter. A reader makes it this way and loves it.
- Paler dumplings: Stir in the soy sauce after pressure cooking instead of before.
Step-by-Step Recipe Instructions
- Pat your chicken dry, season with salt and pepper, and sauté in olive oil inside your Instant Pot just until lightly browned. Remove and set aside.
- Add the remaining oil, then sauté the onions, carrots, and celery for 2 to 3 minutes. Stir in the garlic, tomato paste, thyme, broth, flour, and soy sauce, and scrape up any browned bits on the bottom so you don’t get a burn notice.
- Return the chicken to the pot along with the kale. Drop heaping teaspoonfuls of your prepared dumpling dough directly over the top of the stew.
- Lock the lid tightly and cook on High Pressure for 3 minutes, followed by a 15-minute natural release before serving.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Make the dumpling dough ahead: You can mix the dumpling dough a few hours in advance, cover it tightly, and let it sit for up to 1 hour on the counter or up to 4 hours in the fridge.
- Chop the veggies early: Dice your onions, celery, and halve your baby carrots the morning of (or the night before) so dinner comes together in a flash.
- Storage: Cover leftovers airtight and refrigerate for up to 3 days. You can also freeze them airtight for up to 2 months.
Instant Pot Chicken and Dumplings
Tender chicken, sweet carrots, kale, and fluffy homemade dumplings in a savory broth, with just 3 minutes of pressure cook time. You’ll make this one again and again.
Servings 8 servings
Calories 547kcal
Equipment
- 8-Quart Instant Pot 7-in-1 (we love this way more than the smaller ones)
Ingredients
For the Dumplings:
- 1 ¾ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup milk whole or lowfat
- 4 tablespoons butter melted and cooled to room temp
For the Stew
- 3 pounds chicken thighs boneless, skinless, cut into 1-inch pieces
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 4 tablespoons olive oil divided
- 2 medium yellow onions chopped
- 2 cups baby carrots cut in half (or thirds, if they’re larger)
- 3 whole celery stalks sliced to 1/2-inch pieces
- 6 cloves garlic chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 5 cups low-sodium chicken broth
- ¼ cup all purpose flour
- 2 teaspoon low-sodium soy sauce or Tamari soy sauce (preferred)
- 2 cups chopped kale excess moisture removed
Instructions
- Make Dumpling Dough: In a bowl, use hand whisk to combine flour, baking powder, and salt. Gently add milk and liquid butter, stirring to incorporate but not over-mix. Cover airtight and set aside at room temp while you make the stew.
- Use paper towels to pat off excess moisture from the chicken pieces. Sprinkle with kosher salt and freshly ground black pepper, stirring to combine well. Set aside.
- Add 2 tablespoons olive oil to your Instant Pot and turn it to saut̩ mode. Once oil is hot, add chicken and stir just until browned Рdoes not have to be fully cooked through. Transfer chicken to a container and set aside.
- Heat remaining 2 TB olive oil in Instant Pot, still on Sauté mode. Once oil is hot, add onion, carrots, and celery. Stir for 2-3 minutes. Add garlic and stir another minute until fragrant.
- Add tomato paste, thyme, chicken broth, flour, and soy sauce. Stir well to ensure flour is fully incorporated into the stew. Add kale and chicken. Turn Sauté mode off.
- Quickly form heaping teaspoonfuls of your prepared dough for dumplings, placing them into the stew. Tip: To avoid a sticky mess, keep your palms oiled, as it makes forming dumplings easier.
- Place lid tightly onto Instant Pot, move the steam release nozzle to appropriate position if needed, and it for 3 minutes on High Pressure Cook.
- Let Instant Pot do a natural release, typically about 15 minutes. Carefully open lid and serve.
Notes
- If you prefer your dumplings to stay pale, add the soy sauce at the end of cooking. Otherwise, add the soy sauce as instructed. The dumplings will soak in some of the extra flavor (delicious!) and may turn a bit more golden brown.
- If you have a 6-quart Instant Pot, start with 4 cups of broth so you stay under the max fill line.
- Make the dumpling dough ahead: You can mix the dumpling dough a few hours in advance, cover it tightly, and keep it on the counter until you’re ready to drop it into the hot stew.
- Storage: Cover leftovers airtight and refrigerate for up to 3 days. You can also freeze them airtight for up to 2 months.
- We love these Sweet Corn Muffins for soaking up the broth.
- This dish is part of our Instant Pot recipe collections.
hearing from you!
Join our Free Recipe Club and get my newest, best recipes each week! → Sign up hereNutrition
Calories: 547kcal | Carbohydrates: 34g | Protein: 30g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 868mg | Potassium: 598mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5362IU | Vitamin C: 11mg | Calcium: 189mg | Iron: 4mg
What to Serve With Instant Pot Chicken and Dumplings
Vegetables
- Air Fryer Broccoli has the perfect crispy, charred edges and is a fresh green side to balance the rich stew.
Potatoes & Grains
- Because you can never have too many potato elements on a chilly night, these Instant Pot Baby Potatoes are a quick and delicious addition.
- Make this Instant Pot Lemon Risotto to add a bright, citrusy contrast to balance out the comfort food.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Oh, you can, but I really, really beg you to stick with thighs. Breasts tend to dry out quickly under pressure, whereas chicken thighs stay melt-in-your-mouth tender no matter what.
Can I freeze Instant Pot chicken and dumplings?
You bet! It freezes wonderfully for up to 2 months in an airtight container. Just keep in mind the dumplings might soften up a bit more once thawed and reheated.
Why do I need to add soy sauce?
It’s our little top-secret umami hack. Just a couple of teaspoons build incredible depth of flavor and give the stew that rich, savory backbone.
Why did my Instant Pot show a burn notice?
Usually it’s flour or browned bits stuck to the bottom. After you add the broth, scrape the bottom really well with a wooden spoon before the dumplings go in.
What if my dumplings turn out gummy?
That usually happens from over-mixing the dough or making the dumplings way too big. Keep them to about 1 heaping teaspoon per piece and gently stir the milk and butter just until combined.
Can I add frozen peas instead of kale?
Absolutely. If your crew isn’t a kale fan, toss in a cup of frozen peas right at the very end before pressure cooking.
Will this fit in a 6-quart Instant Pot?
It’s snug. Start with 4 cups of broth so you stay under the max fill line.
More to Cook and Eat
- Instant Pot Bolognese: Rich, meaty, and tastes as if it simmered all day long on the stove.
- Instant Pot Super Moist Turkey Breast: Your ultimate weeknight answer to stress-free poultry.
- Instant Pot Beef Stroganoff: Comfort food made effortless in your pressure cooker.
- Instant Pot Chili: Craving another hearty meal? All you need are simple ingredients to make this homemade chili.
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