Instant Pot Chicken and Dumplings for Soul-Warming Comfort

There’s nothing quite like curling up with a steaming bowl of Instant Pot chicken and dumplings when the winter wind howls outside. This recipe became my go-to comfort food during those first chaotic years of motherhood – when I needed dinner on the table fast but still wanted that homemade hug in a bowl. My secret? The Instant Pot works its magic in half the time of traditional stovetop versions, yet delivers that same soul-warming goodness. The dumplings turn out perfectly fluffy every single time, and the creamy broth soaks into every bite. It’s the kind of meal that makes everyone pause mid-bite to say “Mmm…” before diving back in.

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Why You’ll Love This Instant Pot Chicken and Dumplings

Trust me, this recipe will become your cold-weather lifesaver. Here’s why:

• Weeknight magic: From fridge to table in 30 minutes flat – even my picky eaters can’t complain about waiting.
• No babysitting: The Instant Pot does all the hard work while you fold laundry (or sip wine, no judgment).
• Comfort in a bowl: Fluffy dumplings floating in creamy broth taste like childhood memories, but better.
• Winter warrior: One bite of that steaming, herby goodness and you’ll forget all about the snowstorm outside.

Seriously – it’s like getting hugged from the inside out. Tag me on Instagram when you do – I live for those cozy dinner success stories.

Ingredients for Instant Pot Chicken and Dumplings

Gather these simple ingredients – I promise you probably have most in your pantry already. The magic happens when these humble basics come together:

• 1 lb chicken breast, cut into 1-inch cubes (thighs work great too for extra richness)
• 2 cups chicken broth (homemade if you’ve got it, but boxed works perfectly)
• 1 cup heavy cream – this is where the luxurious texture comes from
• 1 cup diced carrots – about 2 medium, peeled and chopped small
• 1 cup diced celery – 2-3 stalks, leafy tops included for extra flavor
• 1 cup diced onion – yellow or white, nothing fancy needed
• 1 tsp each salt & black pepper – adjust to taste later
• 1 tsp garlic powder – my secret flavor booster
• 1 cup all-purpose flour, lightly packed – spoon it in, don’t scoop.
• 2 tsp baking powder – make sure it’s fresh for fluffy dumplings
• 1/2 cup whole milk – the fat helps the dumplings stay tender
• 2 tbsp butter – real butter only, please.

See? Nothing complicated – just good, honest ingredients that turn into pure comfort.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this. Just grab:

• Your trusty 6-quart Instant Pot (or any pressure cooker)
• A mixing bowl for the dumpling dough
• Measuring cups and spoons – eyeballing never works with dumplings.
• A wooden spoon for stirring (or silicone if you’re fancy)

That’s it – now let’s get cooking.

How to Make Instant Pot Chicken and Dumplings

Okay, let’s dive in. This recipe comes together so easily – just follow these simple steps and you’ll have the coziest bowl of comfort ready before you know it.

Step 1: Sauté the Vegetables and Chicken

First, grab your Instant Pot and hit that “Sauté” button. Drop in your butter and let it melt until it’s just starting to bubble – you’ll know it’s ready when your kitchen smells like heaven. Toss in your onions, carrots, and celery (I like to call this the “holy trinity” of comfort food). Let them cook for about 3 minutes, stirring occasionally, until the onions turn translucent and everything gets slightly softened.

Now add your cubed chicken – don’t crowd the pot. You want each piece to get some color. Sprinkle in the salt, pepper, and garlic powder. Cook just until the chicken loses that raw pink look (about 2-3 minutes). Don’t worry about cooking it through completely – the pressure cooker will handle that.

Step 2: Pressure Cook the Base

Pour in your chicken broth and heavy cream – the cream will make everything rich and luxurious. Give it a good stir, scraping up any tasty browned bits from the bottom of the pot (that’s flavor gold right there).

Now comes the magic part – lock that lid on tight and make sure the valve is set to “Sealing.” Hit “Manual” or “Pressure Cook” (depending on your model) and set it for 10 minutes on high pressure. The Instant Pot will take about 5 minutes to come to pressure – perfect time to make your dumplings.

Step 3: Prepare the Dumplings

While the pot works its magic, whisk together your flour and baking powder in a mixing bowl. Slowly pour in the milk, stirring as you go – the dough should come together into a shaggy, slightly sticky mass. Don’t overmix. Lumps are totally fine (I promise they’ll cook out). If it seems too dry, add a splash more milk; too wet, sprinkle in a bit more flour. You want it to hold together when you scoop it.

Step 4: Finish and Serve

When the timer beeps, do a quick pressure release (careful – that steam is hot). The broth should be bubbling and fragrant. Now drop spoonfuls of your dumpling dough right on top – I use a tablespoon measure for perfect little clouds. Don’t stir them in, Just let them sit on the surface.

Hit “Sauté” again and let everything cook uncovered for about 5 minutes – this firms up the dumplings beautifully. You’ll know they’re done when a toothpick comes out clean. Ladle into bowls immediately – those dumplings are at their absolute fluffiest when served piping hot.

Tips for Perfect Instant Pot Chicken and Dumplings

After making this recipe more times than I can count (my family begs for it weekly), I’ve picked up some foolproof tricks:

• Thicken it up: If your broth seems too thin after pressure cooking, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in before adding dumplings.
• Thighs over breasts: Swap chicken thighs for extra rich flavor – they stay juicier under pressure too.
• Don’t peek: Resist lifting the lid during pressure cooking – every peek adds 5-10 minutes to your cook time.
• Fresh herbs: Toss in a sprig of fresh thyme or rosemary with the broth for next-level aroma.

These little tweaks take good chicken and dumplings to absolutely incredible. If you enjoy easy weeknight meals, check out this quick skillet chicken and broccoli recipe.

Variations for Instant Pot Chicken and Dumplings

Once you’ve mastered the basics, try these fun twists to keep things interesting:

• Veggie boost: Toss in frozen peas or corn during the last sauté – they add pops of color and sweetness.
• Herb garden: Stir in a handful of fresh parsley or chives right before serving for brightness.
• Creamy dreamy: Swap half the broth for cream of chicken soup when you’re craving extra richness.
• Biscuit magic: No time for dumplings? Drop in refrigerated biscuit dough pieces instead – lazy cook’s delight.

Mix and match to make it your own. For another cozy, hearty meal idea, consider trying this Instant Pot beef stew recipe.

Serving Suggestions

This cozy chicken and dumplings deserves the perfect sides. I love it with a crisp green salad to balance the richness, or crusty bread for dunking in that creamy broth. On extra chilly nights, add roasted carrots – they complement the flavors beautifully. You can find more inspiration for cozy meals on our Pinterest page.

Storage and Reheating Instructions

Leftovers? Lucky you. Store cooled chicken and dumplings in an airtight container in the fridge for 3-4 days. The broth might separate a bit – just give it a good stir when reheating. For best results, warm it gently on the stove over medium-low heat, adding a splash of broth if needed. The microwave works too (stir every 30 seconds), but the dumplings lose a bit of their fluff. Pro tip: The flavors actually deepen overnight – it might be even better the next day. If you are looking for other meals that reheat well, this slow cooker white chicken chili is a great option.

Nutritional Information

Each steaming bowl of this Instant Pot chicken and dumplings packs about 450 calories, making it a satisfying meal that doesn’t leave you hungry an hour later. You’re looking at roughly 20g fat (that rich cream does its job), 35g carbs from those heavenly dumplings, and a solid 30g protein to keep you full. Now, these numbers can dance around a bit depending on your chicken cut or how generous you are with the cream – my husband’s “extra creamy” portions definitely skew higher. As always, use this as a guide, not gospel.

Frequently Asked Questions

Final Thoughts

Now go make this Instant Pot chicken and dumplings and watch your family’s faces light up. Tag me on Instagram when you do – I live for those cozy dinner success stories. Happy pressure cooking.