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Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings

This easy Instant Pot Chicken and Dumplings recipe is packed with flavor. It's perfect to make on a busy night because it comes together quickly, with most of the time, being hands-off time. I've included a shortcut for the dumplings that makes things even easier.

Course Main Course, Soup
Cuisine American
Keyword Chicken
Prep Time 12 minutes
Cook Time 8 minutes
Pressurizing/Natural Release Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Heather @ thecookstreat.com

Ingredients

For Chicken Soup:

  • 2 ½ to 3 pounds boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 2 tablespoons neutral flavored oil avocado, canola, etc
  • 4 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried basil
  • 1 teaspoon chicken bouillon see note
  • ½ teaspoon ground black pepper
  • 6 cups water
  • 2 cups diced carrots about 3 to 4 large carrots

For Dumplings (see note for a premade dumpling option):

  • 1 ½ cups (7.5 ounces) all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 1 ¼ cup buttermilk
  • 4 teaspoons neutral flavored oil
  • ¼ cup all-purpose flour for powdering dumplings

For serving:

  • 2 cups frozen peas
  • ½ cup heavy whipping cream

Instructions

  1. Pat chicken dry with paper towels and cut into 1-inch cubes. Sprinkle with salt and pepper, to taste.

  2. Select sauté function on Instant Pot and press until red light indicates "more" setting (which is the browning setting). Add 1 tablespoon of oil to pressure cooker insert and heat until simmering. Add ½ the diced chicken to pot and sauté until chicken is brown on outside (it will not be cooked through in this step). Remove chicken and set aside. Then add remaining chicken and sauté until brown.

  3. Hit cancel. Then add all of the browned chicken, the carrots, oregano, onion powder, garlic powder, basil, chicken bouillon, and ground pepper to the pot. Add water and stir well.

For Dumplings (see note for a premade dumpling option):

  1. In a medium bowl, whisk together the dry ingredients. Add the buttermilk and oil. Stir just until combined, being careful not to overmix.

  2. Add ¼ cup of flour to a small bowl and drop teaspoon-sized amounts of dumpling dough (I use a #60 small cookie scoop) into bowl. Roll each dumpling into flour and place them on the surface of the soup, being careful not to submerge them. Keep the dumplings fairly small and even in size. Cover the entire surface, trying not to overlap them.

For Cooking and Serving:

  1. Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” set to HIGH Pressure and dial up or down to 8 minutes.

  2. When time is up, let the pressure release naturally for 10 minutes and then quick release the remaining pressure.

  3. Add the frozen peas and cream to the pot and stir thoroughly, being careful not to break apart the dumplings. Serve immediately.

Recipe Notes

1. For this recipe I use this homemade chicken bouillon substitute in place of the chicken bouillon.

2. For a really easy option for the dumplings, you can use a can of refrigerated Pillsbury Southern Homestyle Grands biscuits, cut into quarters and coated with flour.