Effortless Instant Pot Chicken and Dumplings From Scratch

Craving a bowl of soul-warming comfort? This **Instant Pot Chicken and Dumplings From Scratch** recipe is your go-to solution for a quick, easy, and undeniably delicious meal. Forget about shortcuts like **Bisquick**, **canned biscuits**, or that ubiquitous **cream of mushroom soup**. We’re talking about a truly **homemade soup** or stew, crafted with simple, standard pantry ingredients that elevate the flavor to new heights. If you’ve been dreaming of that classic, rich, and creamy texture reminiscent of **Cracker Barrel comfort food**, prepare to be amazed. The Instant Pot dramatically cuts down on simmering time, allowing you to enjoy this hearty dish faster than ever before.

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This post was originally published in 2019 and has since been updated with enhanced details and cooking tips.

The Magic of Instant Pot Chicken and Dumplings

There’s something uniquely comforting about a bowl of chicken and dumplings. It’s a dish that evokes warmth, family gatherings, and simple pleasures. Traditionally, this Southern staple involves hours of slow simmering to achieve that deep, savory broth and tender chicken. However, with the advent of the Instant Pot, you can replicate that slow-cooked goodness in a fraction of the time, making it an ideal choice for busy weeknights without compromising on flavor or texture.

Our recipe focuses on creating every component from scratch, ensuring a fresh, vibrant taste that packaged alternatives simply can’t match. From the tender, melt-in-your-mouth chicken to the fluffy, pillowy dumplings, every element contributes to a symphony of flavors and textures that will transport you straight to grandma’s kitchen.

What Exactly Are Dumplings?

For those unfamiliar, a dumpling in the context of Southern chicken and dumplings is quite distinct from Asian-style dumplings. These are essentially tender, pillowy pieces of biscuit dough, cooked directly in the savory chicken broth. Growing up, this was a staple in my family’s kitchen, often made entirely from scratch, or occasionally swapped out for homemade egg noodles depending on preference.

Traditional Southern dumplings typically feature a simple mixture of flour, shortening, milk, and butter. In this recipe, I’ve opted to use solely butter instead of shortening. This choice not only simplifies the ingredient list but also imparts a richer, more familiar flavor that most people love. While there’s nothing inherently “healthy” about this classic comfort food, it’s a dish I love to revisit from my roots – a reminder that sometimes, pure indulgence is exactly what the soul needs.

Crafting Homemade Dumplings From Scratch

Making your own dumplings from scratch is surprisingly simple and incredibly rewarding. The fresh, tender texture far surpasses any store-bought alternative. Here’s a detailed guide to creating perfect biscuit-style dumplings:

1. Prepare the Liquid Base: In a microwave-safe bowl, combine the milk and butter. Heat for about 30 seconds until the butter is softened and warm, then stir until well combined. This ensures the butter is evenly distributed and helps activate the baking powder later.
2. Combine Dry Ingredients: In a separate, larger mixing bowl, whisk together the flour, baking powder, and salt. These dry ingredients form the structure of your dumplings.
3. Form the Dough: Pour the warm butter and milk mixture into the dry ingredients. Stir gently until just combined. You’re aiming for a cohesive dough that resembles a soft biscuit dough, not overly sticky. If the dough feels too sticky, add a small amount of extra flour, a teaspoon at a time, and mix until it reaches the desired consistency. Overmixing can lead to tough dumplings, so mix just enough.
4. Knead and Prepare: Lightly dust a clean, flat surface (like a countertop or large cutting board) with about a teaspoon of flour. Transfer the dough to this floured surface and gently knead it a few times with your hands. This helps bring the dough together without overworking it.
5. Roll Out the Dough: Using a floured rolling pin, roll out the dough to an even thickness. I recommend rolling it to about ¼ inch thick. This thickness ensures that the dumplings cook through properly and have a delightful chew without being too dense.
6. Cut into Strips: Take a pizza cutter or a sharp knife and make vertical cuts across the dough, creating strips approximately 1 inch wide. The uniformity helps them cook evenly.
7. Final Cuts: Then, cut horizontally across these strips to create dumpling pieces about 3 inches in length. Feel free to adjust the length to your preferred dumpling size – some prefer smaller, bite-sized pieces, while others enjoy larger, more substantial dumplings.
8. Set Aside: Once cut, gently transfer the dumplings to a plate and set them aside while you prepare the soup base.

Preparing Chicken and Dumplings in the Instant Pot

The Instant Pot makes quick work of this classic dish, transforming raw chicken and vegetables into a rich, flavorful base in minutes. Here’s how to create the perfect chicken and dumpling soup:

1. Sauté Aromatics: Begin by setting your Instant Pot to the “Sauté” function. Once hot, add the olive oil, allowing it to shimmer slightly. Then, add the chopped onions. Sauté for 2-3 minutes, stirring occasionally, until they become translucent and fragrant, releasing their sweet aroma. This step is crucial for building a strong flavor foundation.
2. Add Mirepoix: Next, incorporate the minced garlic, chopped carrots, and celery. Stir these vegetables into the pot and cook for an additional 1-2 minutes. This classic trio, known as a mirepoix, adds depth and sweetness to the broth.
3. Introduce Chicken and Broth: Pour in the chicken broth, then carefully place the skinless chicken breasts into the pot. Add your chosen herbs and spices, including the bay leaf, and the optional (but highly recommended) Better Than Bouillon chicken flavor for an extra boost of savory goodness.
4. Layer the Dumplings: Gently arrange the homemade dumplings directly on top of the chicken and broth mixture. It’s important to **avoid stirring** at this stage. Stirring could cause the dumplings to stick to the bottom of the pot or break apart during pressure cooking.
5. Pressure Cook: Secure the Instant Pot lid, ensuring the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 10 minutes on High Pressure.
6. Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to perform a Natural Pressure Release (NPR) for 10 minutes. This gradual release helps the chicken become exceptionally tender and prevents the broth from foaming excessively. After 10 minutes, carefully switch the sealing valve to “Venting” for a Quick Release (QR) of any remaining pressure.
7. Shred Chicken: Open the pot and carefully remove the bay leaf. Transfer the cooked chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
8. Thicken and Finish: Return the Instant Pot to the “Sauté” function. Stir in the heavy cream and frozen peas. In a separate small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this slurry into the soup while stirring continuously until the soup thickens to your desired consistency.
9. Combine and Serve: Finally, add the shredded chicken back into the pot and stir to combine all the delicious elements. Serve immediately and savor every comforting spoonful!

Optimizing Cook Time for Perfection

The precise cooking time in the Instant Pot is key to achieving perfectly tender chicken and fluffy dumplings. For this recipe, we recommend a pressure cooking time of **10 minutes** on “Manual” or “Pressure Cook” (High Pressure). This duration is ideal for cooking raw chicken breasts thoroughly while also allowing the homemade dumplings to expand and cook through without becoming mushy.

Equally important is the **Natural Pressure Release (NPR)** step. After the 10-minute cooking cycle, let the steam release naturally for an additional **10 minutes**. This slow, gradual release of pressure helps tenderize the chicken further, making it easier to shred, and also prevents a sudden temperature drop that can sometimes cause thinner liquids to foam up. After 10 minutes of NPR, you can safely perform a Quick Release (QR) for any remaining pressure.

Leveraging Rotisserie Chicken for Speed

If you’re in a real time crunch, using pre-cooked **rotisserie chicken** is an excellent shortcut. This significantly reduces your overall cooking time, as the primary reason for pressure cooking in this recipe is to cook the raw chicken. When using rotisserie chicken, you won’t need the pressure cooking function at all.

Instead, follow these adjusted steps:

1. Shred the rotisserie chicken first.
2. Use the “Sauté” function to cook the aromatics (onions, garlic, carrots, celery) as directed.
3. Add the chicken broth, herbs, spices, and the shredded rotisserie chicken to the pot. Bring it to a simmer.
4. Gently place the homemade dumplings on top.
5. Cover the Instant Pot with a lid (not sealed for pressure) or a regular pot lid, and simmer on “Sauté” (or “Less” setting if available) for about 10-15 minutes, or until the dumplings are cooked through and fluffy.
6. Proceed with thickening the soup with heavy cream and cornstarch slurry as usual.

This method allows you to enjoy homemade chicken and dumplings in even less time, perfect for those truly hectic evenings.

Can You Use Frozen Dumplings in This Recipe?

While this recipe emphasizes homemade dumplings for superior flavor and texture, you might be wondering about using frozen varieties. It’s crucial to distinguish between types: the frozen dumplings commonly found in stores are often Asian-style, filled with meat or vegetables, which are fundamentally different from the biscuit-style dumplings used in this Southern comfort food recipe.

If you can source **frozen biscuit-style dumplings** (which are less common but do exist), you absolutely can use them as a substitute. Be aware, however, that their cook time might vary. You may need to extend the simmering phase during the final steps (when adding cream and thickener) to ensure they are fully cooked and tender. Always check the package instructions for specific cooking guidance, and adjust accordingly until they reach that desirable soft, pillowy consistency.

Essential Recipe Tips for Success

• Canned Biscuits for Convenience: If making dumplings from scratch isn’t an option, canned biscuit dough can be a decent substitute. Simply slice the biscuit dough into desired dumpling shapes (1-inch wide, 3-inch long strips work well) and use the same cook time as the homemade dumplings. The texture will be slightly different but still delicious.
• Dumpling Size Variations: Don’t stress about making each dumpling perfectly uniform in size. In fact, I often make mine a little larger. Remember that during pressure cooking, they will soften considerably and tend to morph into slightly smaller, more integrated pieces as you stir the soup. Imperfection often adds to the charm of homemade cooking!
• Thickening with “Cream Of” Soups: While this recipe avoids them, if you prefer the traditional method or simply enjoy the flavor, you can use “cream of” soups (like cream of chicken or cream of celery) as a thickener. Just remember they will add their own distinct flavor profile.
• Adding Potatoes: If you love potatoes in your chicken and dumplings, be mindful of their cooking time. Potatoes typically cook much faster (around 4 minutes) than chicken. To prevent overly mushy potatoes, consider adding them towards the end of the pressure cooking cycle (if doing a manual addition) or cooking them separately and stirring them in at the end. Alternatively, use a variety that holds its shape well, like red or Yukon Gold potatoes.
• Enhancing Flavor with Better Than Bouillon: The “Better Than Bouillon” chicken flavor is a secret weapon for an incredibly rich and deep chicken broth. While optional, it makes a significant difference. If you don’t have it, regular bouillon cubes can also be used, adjusting for saltiness.
• Thickener Alternatives: Cornstarch is used here for a smooth, glossy finish, but you can certainly substitute all-purpose flour for thickening the soup if that’s what you have on hand or prefer. Just ensure it’s mixed with water into a slurry first to prevent lumps.
• Traditional Dumpling Fat: My recipe uses butter, but the old-school Southern method often incorporates shortening along with milk and butter for a specific tenderness. Feel free to experiment if you’re aiming for a very traditional texture.

Storage and Freezing Guidelines

This Instant Pot Chicken and Dumplings recipe makes a generous batch, perfect for meal prep or enjoying leftovers. Proper storage is essential to maintain its quality.

In the Refrigerator:

Leftover soup will last for **3-4 days** when stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of chicken broth or milk if the soup has thickened too much in the fridge.

Freezer Friendly Options:

Yes, this soup is freezer-friendly, but with a slight recommendation for optimal results. It’s best to freeze the dumplings separately from the soup if possible. The dumplings can sometimes change texture slightly when frozen and reheated within the soup, becoming a bit softer. Freeze the cooked dumplings in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. Freeze the soup itself in an airtight container.

The soup, when frozen separately, will last for several months in the freezer. When you’re ready to enjoy, thaw the soup overnight in the refrigerator, then reheat gently. Add the frozen or thawed dumplings to the simmering soup for the last few minutes of reheating until they are warmed through. You can read more about How to Freeze Chicken and Dumplings for additional tips.

More Hearty Instant Pot Soup Recipes

If you love the convenience of making soups in your Instant Pot, explore these other delicious recipes:

• Instant Pot Broccoli Cheddar Soup
• Instant Pot Gumbo
• Instant Pot French Onion Soup
• Instant Pot Split Pea Soup
• Instant Pot Chicken Tortilla Soup
• Instant Pot Black Bean Soup
• Instant Pot Zuppa Toscana Soup
• Instant Pot Butternut Squash Soup
• Instant Pot Baked Potato Soup

Click here for a full listing of Instant Pot Recipes.

Here is a link to the Onion Chopper used in the recipe for quick prep.

Instant Pot Chicken and Dumplings From Scratch

By Brandi Crawford

This Instant Pot Chicken and Dumplings From Scratch recipe offers a truly quick and easy way to enjoy a classic, **homemade soup** or stew using your **pressure cooker**. Forget processed ingredients; this recipe utilizes standard pantry staples to create an authentic, comforting dish with tender chicken and fluffy, made-from-scratch dumplings.

Average rating 5 out of 5 stars based on 6 votes.

★★★★★

5 from 6 votes

Print Recipe
Pin Recipe

Prep Time
15 mins

Cook Time
20 mins

Natural Release
10 mins

Total Time
45 mins

Course
Dinner, Lunch

Cuisine
American

Servings
8

Calories
307 kcal

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Equipment

• Instant Pot
• Freezer Soup Molds (optional, for storage)
• Rolling Pin
• Pizza Cutter (or sharp knife)

Ingredients

• 1 tablespoon olive oil
• 3 stalks chopped celery
• 1 cup chopped onion (white onion recommended)
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 2-3 skinless chicken breasts (approx. 1.5 pounds total)
• 5 cups chicken broth
• 1 teaspoon Better Than Bouillon Chicken Flavor (optional, but highly recommended for depth of flavor)
• 1 cup frozen peas

Aromatic Herbs and Spices

• ½ teaspoon ground sage
• ½ teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste

For the Perfect Homemade Dumplings

• 1 ¼ cup all-purpose flour (plus extra for dusting)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons unsalted butter, melted
• ½ cup milk

Thickening the Soup

• ½ cup heavy whipping cream
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

Preparing Your Homemade Dumplings

1. Combine milk and melted butter in a bowl. Microwave for 30 seconds to warm slightly, then stir.
2. In a separate mixing bowl, whisk together flour, baking powder, and salt. Add the butter-milk mixture to the dry ingredients.
3. Stir until the ingredients are just combined and form a cohesive, non-sticky biscuit-like dough. Add more flour if necessary, one teaspoon at a time, to achieve the right consistency. Avoid overmixing.
4. Lightly flour a flat surface. Turn out the dough and knead briefly with your hands.
5. Using a floured rolling pin, roll out the dough to about ¼ inch thick.
6. With a pizza cutter or knife, make vertical cuts to create 1-inch wide strips.
7. Then, cut horizontally across the strips to form dumplings approximately 3 inches in length (or your preferred size).
8. Set the prepared dumplings aside.

Assembling the Chicken and Dumplings Soup

8. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil and chopped onions.
9. Sauté for 2-3 minutes until onions are translucent and fragrant.
10. Add the minced garlic, chopped carrots, and celery. Stir and cook for 1-2 minutes.
11. Pour in the chicken broth, then add the chicken breasts, Better Than Bouillon (if using), herbs, spices, and the bay leaf.
12. Carefully arrange the homemade dumplings on top of the chicken and broth. **Do not stir.**
13. Secure the Instant Pot lid, ensuring the sealing valve is set to “Sealing.” Select “Manual” or “Pressure Cook” (High Pressure) and set the cooking time for 10 minutes.
14. After the cooking cycle, allow for a 10-minute Natural Pressure Release (NPR) before carefully performing a Quick Release (QR) for any remaining pressure.
15. Open the pot and remove the bay leaf. Transfer the chicken breasts to a cutting board and shred them using two forks.
16. Set the Instant Pot back to “Sauté” function. Stir in the heavy cream and frozen peas.
17. In a small separate bowl, combine cornstarch and water to create a slurry. Add this slurry to the soup while stirring continuously until the soup thickens to your desired consistency.
18. Return the shredded chicken to the pot and stir to combine.
19. Serve hot and enjoy!

Video

Watch our step-by-step video for visual guidance on making perfect Instant Pot Chicken and Dumplings!

Notes

• For a shortcut, use canned biscuits cut into dumpling shapes; cooking time remains similar.
• Dumpling size can vary; larger dumplings will soften and slightly shrink when pressure cooked.
• “Cream of” soups can be used as a thickener if preferred, but will alter the flavor.
• If adding potatoes, cook them separately to avoid mushiness, as their cook time is shorter (approx. 4 minutes).
• Better Than Bouillon greatly enhances flavor but is optional. Bouillon cubes can be used as an alternative.
• You can substitute all-purpose flour for cornstarch to thicken the soup, ensure it’s mixed into a slurry first.
• Traditional Southern dumplings sometimes use shortening; this recipe opts for butter for a cleaner flavor.

Nutrition

Serving: 1 serving
Calories: 307 kcal
Carbohydrates: 21g
Protein: 21g
Fat: 14g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate it with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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