I don’t know about you, but when it gets cold out, I don’t want chicken noodle soup like some people. I want classic chicken and dumplings. But – classic chicken and dumplings are so much work. I turned to my instant pot and thought… Surely there’s a way to make this quicker and still as tasty. And so this instant pot chicken and dumplings recipe was born.
- chopped yellow or white onions
- salt and pepper to taste
- chopped celery
- chopped peeled carrots (optional, I did not use)
- chicken broth
- boneless skinless chicken breasts, cut in 1-inch pieces
- a package of premade dumplings or Grands!™ Southern Homestyle Buttermilk Biscuits
- garlic powder (also optional, we like it in ours)
Start With Saute
Chop your onion, it can be white or yellow. Turn the instant pot to saute and melt the butter. Add the onion and saute till mostly translucent. Now add the broth, chicken that’s been cut into 1inch by 1inch squares, salt and pepper, and carrots if you’re using them.
Some folks like to use peas. I don’t care for them, but feel free to add them in now if you choose.
Add More Ingredients
Now you fill the pot with the broth and chicken. Set the lid and turn on the pressure. When it’s done, quick-release and carefully remove the lid.
You can make your own dumplings and cook them in the instant pot if you want to. But I didn’t want to take the time to do that. Using my instant pot means I want to do it as quickly as I can, so I bought a package of premade noodle-shaped dumplings made by ——-. Let them thaw on the counter and then pull them apart and add them to your instant pot. Set the lid and pressure cook your noodles for at least 10 minutes. If you found round ones, or you made round dumplings yourself, you will need closer to 30 minutes of pressure cooking time. When the cooker is done, quick-release the pressure and check the inside of the dumplings to be sure they cooked through. If not, set the lid back and add another 10 minutes.
If you want to make your own dumplings, here’s a recipe you can use:
- 1 cup all-purpose flour
- ½ cup buttermilk (whole milk works too, but gives a different flavor)
- 1 teaspoon baking powder
- 2 tablespoons cold unsalted butter
- ½ teaspoon salt (Optional)
Mash the butter into the flour so that it becomes like a paste and set it to the side. Combine the flour and baking powder into a bowl. Take the mashed-up butter mix and mix it into the flour till you get a texture that is similar to cornmeal (grainy and still kinda lumpy). Now add the buttermilk/whole milk to the mix. Stir until combined. Pro Tip – use a small ice cream scoop to get equal size drop dumplings.
Chicken and Dumplings in The Instant Pot
- 2 tbsp unsalted butter
- 1 package premade dumplings
- 1 lb boneless and skinless chicken breast cut into 1 x 1 squares
- 4 cups low sodium chicken broth
- 1 cup diced onion
- 1 cup sliced celery
- Salt and pepper to taste
- Add butter to the instant pot. turn on saute function – saute cut onions until translucent. (If you have frozen dumplings, set them out to start thawing if you didn't already.
- Add chicken broth and cubed chicken. Add the celery and any other veggies you choose. Secure the lid and set the pressure to high for 10 minutes.
- Release the pressure and carefully remove the lid. Add your dumplings. Secure the lid again and set the pressure to high for another 10 minutes. If you made drop style or have balls of dough you will need 20 – 30 minutes additional cooking time.
- When the timer is done, release the pressure and carefully remove the lid. Check the dumplings to be sure they cooked through. If they did not, use your best judgment for how much longer to cook for.
- Garnish with crunchy celery pieces or some fresh ground black pepper. Enjoy!
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