Why This Recipe Works

One-Pot Wonder: Everything—from searing the chicken to steaming the dumplings—happens in the same insert, so dishes stay minimal.
Weeknight Fast: Total hands-on time is 10 minutes; the Pot does the rest while you help with homework or fold laundry.
Layered Flavor: A three-minute sauté of onions, garlic, and tomato paste creates a fond that tastes like the stew simmered all afternoon.
Freezer-Friendly Chicken: You can drop frozen thighs straight in—no thawing—and still end up with shreddable meat.
Cloud-Soft Dumplings: A touch of cornstarch in the batter keeps them light, while pressure-steaming prevents the gummy texture stovetop versions sometimes deliver.
Flexible Veggies: Use the produce drawer odds-and-ends you already have—potatoes, parsnips, even a handful of spinach.
Comfort Without the Calories: Skinless chicken and a modest ¼ cup cream keep each serving under 400 calories.

Ingredients You'll Need

Great chicken and dumplings starts with great chicken. I prefer bone-in thighs for their collagen; it melts into the broth and gives that silky, coats-your-spoon body. If you only have breasts, swap away—just trim the cook time to 8 minutes. The onion, carrot, and celery trinity is traditional, but a diced fennel bulb or a cup of corn kernels will happily join the party. For the liquid, low-sodium chicken stock lets you control salt; homemade is gold, but I’ve tested against every grocery brand under the sun and found that 4 cups of Swanson with 1 cup water plus 2 teaspoons soy sauce rivals anything from my own stockpot. The soy’s glutamates amplify the chicken-ness without screaming “take-out.”

Now the dumplings: Self-rising flour is the shortcut, but if you only have all-purpose, add 1½ teaspoons baking powder and ¼ teaspoon salt per cup. Keep the butter cold—little flecks steam in the pressure cooker and create micro-pockets, the secret to fluff. Buttermilk adds tang; no buttermilk? Stir 1 tablespoon lemon juice into regular milk and wait five minutes. Finally, a whisper of poultry seasoning in the dough perfumes every bite and ties the dish together.

How to Make Easy Instant Pot Chicken and Dumplings for Comfort

Prep the Produce

Dice 1 medium onion, slice 3 carrots on the diagonal, and chop 3 celery ribs. Mince 3 garlic cloves and peel 2 small Yukon Gold potatoes (optional but lovely). Keep everything in one bowl; speed matters.

Sauté for Fond

Set the Instant Pot to Sauté—High. Add 2 tablespoons olive oil and, when shimmering, scatter in the onions. Cook 2 minutes until edges brown. Stir in garlic and 2 teaspoons tomato paste; cook 45 seconds. The paste will darken and caramelize on the insert bottom—do not skip this; it’s the flavor backbone.

Build the Base

Add carrots, celery, potatoes (if using), 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon dried thyme. Stir to coat. Pour in 1 cup stock and scrape every browned bit loose; this prevents the “Burn” warning.

Add Chicken

Nestle 2 pounds skinless bone-in thighs (4–5 pieces) on top. Pour remaining 3 cups stock around, not over, the meat to keep seasoning intact. Add 1 bay leaf but no cream yet; dairy can scorch.

Pressure-Cook

Lock the lid, set the valve to Sealing, select Manual/Pressure Cook on High for 12 minutes (8 for breasts). The Pot takes ~10 minutes to pressurize. When the timer beeps, let natural release 10 minutes, then quick-release remaining steam.

Shred & Thicken

Remove thighs to a plate; discard bay leaf. Stir ¼ cup cornstarch with ¼ cup cold water and whisk into the bubbling broth. Hit Sauté—Low for 2 minutes; the liquid will tighten to a light gravy. While it simmers, shred chicken with two forks, discarding bones.

Make the Dumpling Dough

In a bowl, whisk 1 cup self-rising flour, ½ teaspoon poultry seasoning, and 1 tablespoon cornstarch. Cut in 2 tablespoons cold unsalted butter until pea-size. Fold in ½ cup cold buttermilk just until combined; over-mixing toughens dumplings.

Return Chicken & Add Cream

Slide shredded chicken back into the pot. Stir in ¼ cup heavy cream (or half-and-half) for body. Taste and adjust salt; the stew should be slightly under-seasoned because dumpling dough adds more flour.

Drop & Steam

Increase heat to Sauté—Medium. Using a greased 1-ounce scoop or two spoons, drop 12 dumplings onto the surface. They will puff and nearly touch; that’s fine. Immediately lock the lid, valve Sealing, and select Steam for 8 minutes. Quick-release when done; dumplings are ready when a toothpick comes out clean.

Rest & Serve

Let the pot stand uncovered 5 minutes; the dumplings set and the stew thickens slightly. Ladle into wide bowls, shower with parsley, and crack fresh pepper. Serve hot with buttered cornbread or a simple green salad.

Expert Tips

Use a 6-Quart or Larger Pot

The dumplings expand; a smaller insert may clog the steam valve and undercook the tops.

Keep Dumplings Uniform

A small cookie scoop ensures even cooking and picture-perfect rounds.

Deglaze Thoroughly

After sautéing, splash that first cup of stock in and scrape until the insert is spotless; it’s insurance against the dreaded “Burn” notice.

Don’t Peek

During the Steam cycle, lifting the lid collapses dumplings. Trust the timer.

Lighten It Up

Swap evaporated skim milk for heavy cream; you’ll save 6 g fat per serving without sacrificing mouthfeel.

Make It Gluten-Free

Replace flour dumplings with a gluten-free biscuit mix; add 1 extra tablespoon liquid because GF blends are thirsty.

Variations to Try

Mushroom-Herb: Add 8 oz sliced creminis with the onions and swap thyme for rosemary.
Buffalo-Style: Replace ½ cup stock with Buffalo wing sauce and finish with crumbled blue cheese.
Slow-Cooker Sunday: Assemble everything except dumplings; cook on Low 6 hours. Add dumplings 30 minutes before serving.
Vegetarian Comfort: Trade chicken for canned chickpeas and use vegetable broth; reduce cook time to 4 minutes.
Spicy Southwest: Add 1 chipotle in adobo, 1 cup corn, and swap parsley for cilantro; serve with lime wedges.

Storage Tips

Refrigerate: Cool completely, transfer to airtight containers, and chill up to 4 days. The stew will thicken; thin with a splash of stock when reheating. Dumplings continue to absorb liquid, so store them separately if you like fluffy texture.

Freeze: Freeze stew (no dumplings) up to 3 months. Thaw overnight in the fridge, then bring to a simmer and add fresh dumplings as directed. Frozen dumplings become dense; make them fresh for best results.

Make-Ahead: Chop vegetables and measure spices the night before; store in a zip bag. In the morning, dump everything into the insert, refrigerate, and start dinner the minute you walk in the door.

Frequently Asked Questions

Yes. Reduce pressure time to 8 minutes; breasts have less connective tissue and cook faster.

Over-mixing develops gluten. Stir wet into dry just until no dry pockets remain; lumps are okay.

In an 8-quart Pot, yes. Do not exceed the ⅔-max line; increase dumpling steam time by 2 minutes.

Deglaze thoroughly and add liquids before tomatoes or cream. Layering matters.

Yes. Cut each biscuit into quarters, layer on top, and Steam 6 minutes instead of 8.

Almost. Replace butter with chilled coconut oil and use oat milk laced with ½ teaspoon lemon juice for buttermilk.

Easy Instant Pot Chicken and Dumplings for Comfort

Why This Recipe Works

Ingredients You'll Need