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white bowl of chicken and dumplings
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4.93 from 13 votes

Instant Pot Chicken and Dumplings

This hearty, old-fashioned chicken and dumplings recipe is always a family-pleasing meal and is ready quickly which makes it a great weeknight dinner option!
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Main Course
Cuisine: American
Keyword: chicken and dumplings, instant pot chicken recipe
Servings: 4 - 6 servings
Calories: 725kcal

Ingredients

SOUP

  • 2 Tbsp unsalted butter
  • 1 small yellow onion diced
  • 1 cup carrots finely chopped
  • 1 cup celery finely chopped
  • 3-4 cloves garlic minced
  • 2 tsp fresh rosemary chopped
  • 1-2 tsp fresh sage chopped
  • 1 tsp kosher salt
  • 1/2 - 1 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp poultry seasoning
  • 3 cups chicken broth reduced sodium is preferred
  • 1 1/2 cups baby red or gold potatoes chopped (about 5-6 potatoes)
  • 1 lb. frozen chicken breasts
  • 1 cup frozen peas

DUMPLINGS

  • 1 1/2 cups + 2 Tbsp all purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp kosher salt
  • 3 Tbsp cold butter cubed
  • 3/4 cup buttermilk

Instructions

MAKE THE DUMPLINGS

  • Add flour to a medium mixing bowl. Add cubed and chilled butter to the flour. Use a pastry cutter (or two forks) to cut the butter into the flour. When pea-sized pieces appear, add in the butter milk and mix with a spatula until a loose dough forms. Set aside.

MAKE SOUP

  • Add butter to Instant Pot and select "Saute". Once butter is melted, add onion, carrot and celery and cook, stirring occasionally, for 2-3 minutes.
  • Add garlic, salt, pepper, paprika, poultry seasoning, sage and rosemary and cook another 2-3 minutes.
  • Pour in half the chicken broth and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Browned bits on the bottom can result in a BURN notice from the Instant Pot.
  • Add remaining chicken broth, potatoes and chicken and gently stir.
  • Add the dumplings by dropping 1 Tbsp of the dough into the pot at a time. I like to use a small cookie scoop for this, but a spoon works as well.
  • Turn off "Saute". Close Instant Pot lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 9 minutes.
  • When finished cooking, let the pressure release on it's own for about 5 minutes. Then carefully turn the valve to "venting" to remove any remaining pressure. When the steam has all escaped, and the pin has dropped, remove the lid.
  • Add the frozen peas and stir gently. Cover with lid, not securing it, just covering it gently, and let sit about 2-3 minutes.
  • Serve hot and enjoy!

Notes

  1. Whole milk can be used in place of buttermilk.
  2. If using thawed raw chicken, decrease pressure cooking time by 1 minute.

Nutrition

Calories: 725kcal | Carbohydrates: 94g | Protein: 40g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 1972mg | Potassium: 1437mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6356IU | Vitamin C: 35mg | Calcium: 254mg | Iron: 6mg