Instant Pot Chicken and Dumplings Recipe

The coziest thing you can make in a pressure cooker. This Instant Pot Chicken and Dumplings for two is written for the Instant Pot Mini, but it can be doubled and prepared in a 6-quart or 8-quart Instant Pot as well.

You’ll love this Chicken and Dumpling Instant Pot Recipe

I’m a big fan of dumplings. I didn’t grow up with them, but I learned to love them later and now prefer them wet and fluffy—flecked with fresh parsley and cooked quickly. This recipe gives you traditional comfort with the speed and convenience of the Instant Pot.

Chicken and Dumplings (Instant Pot) ingredients

• Butter – 1 1/2 tablespoons for searing the chicken and building flavor.
• Chicken Thighs – 2 bone-in, skin-on thighs for a rich broth. Double to 4 thighs for a larger Instant Pot.
• Flour – 2 tablespoons to form a roux with the butter and rendered chicken fat to thicken the soup.
• Carrot – 1 small, peeled and sliced into half-moons.
• Celery – 1 stalk, thinly sliced.
• Onion – 1 small white or yellow onion, diced (about 1 cup).
• Parsley – 1 teaspoon minced fresh parsley (or 1/2 teaspoon dried).
• Chicken Stock – 1 quart. Homemade stock is recommended for best flavor, but a high-quality store-bought bone broth works as well.

For the dumplings:

• All-purpose flour – 3/4 cup.
• Fine cornmeal – 1/4 cup to help keep dumplings tender but not gummy.
• Baking powder – 1 teaspoon for lift.
• Parsley – 2 teaspoons chopped fresh (or dried), optional.
• Salt & pepper – to taste in the dumpling dough.
• Melted butter – 1 tablespoon.
• Milk – 1/2 cup (whole milk preferred, 2% acceptable).

How to make Chicken and Dumplings in the Instant Pot

This small-batch Chicken and Dumplings is one of my favorite Instant Pot Mini recipes. I like to buy chicken thighs in bulk, portion and freeze them so a meal like this is easy to pull together on a weeknight.

Unlike some pressure-cooker recipes that are pure dump-and-go, this one benefits from a quick sear. Use the Sauté setting to brown the chicken skin-side down in butter—this renders fat and deepens the broth flavor. After removing the thighs, stir a little flour into the pan fat to form a simple roux, then add the vegetables and cook briefly to develop flavor.

Bone-in, skin-on thighs give the best depth of flavor for dumpling soup; they produce a richer broth than boneless, skinless pieces. If you use boneless chicken, expect a lighter broth and a slightly different texture.

Scaling down recipes for the Instant Pot Mini

Converting a standard Instant Pot recipe to the 3-quart Instant Pot Mini requires more than simple ingredient scaling. The cooking times must often be reduced to avoid overcooking. This recipe has been adapted and tested for the Mini so the chicken stays tender and the dumplings cook through without turning gummy or tough.

Follow the steps below for best results—sear first, make a roux, pressure-cook the chicken briefly, then finish by cooking the dumplings in the hot broth for a short pressure cycle.

How to serve this Chicken and Dumpling Instant Pot Recipe

This dish is a satisfying, complete meal on its own. Serve it into bowls with a sprinkle of fresh parsley on top for color. If you want a light side, a crisp green salad or simple steamed vegetables complements the rich broth and dumplings nicely.

How to store Instant Pot Chicken and Dumplings

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze in freezer-safe containers with about an inch of headspace for up to 6 months. Thaw overnight in the refrigerator before reheating.

Instant Pot Chicken and Dumplings Recipe FAQs

Yield: 2 bowls

Chicken Dumplings (Instant Pot Recipe)

Comforting small-batch chicken and dumplings made quickly in the Instant Pot Mini.

Prep Time
40 minutes

Cook Time
25 minutes

Total Time
1 hour 5 minutes

Ingredients

• 1 1/2 tablespoons unsalted butter
• 2 bone-in, skin-on chicken thighs
• 2 tablespoons flour (for the roux)
• 1 small carrot, diced
• 1 stalk celery, diced
• 1 small onion, diced
• 1/2 teaspoon salt (plus more as needed)
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh parsley
• 1 quart chicken stock

For the dumplings:

• 3/4 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1 teaspoon baking powder
• 2 teaspoons chopped fresh parsley (or dried)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon melted butter
• 1/2 cup milk

Instructions

1. Turn the Instant Pot Mini to Sauté. Add the butter and let it sizzle.
2. Add chicken thighs skin-side down and sear until golden brown, about 4–5 minutes per side. Remove chicken and set aside.
3. Add the flour to the pot and stir to make a light paste with the fat. Cook briefly.
4. Add carrot, celery, onion, salt, pepper, and parsley. Cook while stirring for about 2 minutes to soften the vegetables.
5. Add the chicken stock and return the chicken to the pot.
6. Cancel Sauté, set to Pressure Cook (High) for 8 minutes. Close the lid and set the steam valve to SEAL. The pot will take several minutes to reach pressure.
7. When the cook time ends, allow a natural pressure release. Do not open the pot until the valve drops.
8. Remove the chicken and let it cool slightly while you prepare the dumplings.
9. Whisk together dumpling dry ingredients (flour, cornmeal, baking powder, parsley, salt, pepper). In a separate bowl, whisk melted butter and milk, then combine with dry ingredients. Mix until just combined—do not overmix.
10. Drop tablespoon-sized dumpling portions into the hot broth in the Instant Pot. Replace the lid, set to Pressure for 2 minutes. The dumplings will cook during pressurization and the short timed cycle.
11. After 2 minutes, perform a quick release (careful of steam). Remove lid, shred the chicken, and return it to the pot or divide between bowls.
12. Ladle broth and dumplings into bowls and serve immediately with extra parsley if desired.

Nutrition Information

Calories: 501
Total Fat: 21g
Carbohydrates: 53g
Protein: 25g