Easy Instant Pot Chicken and Dumplings Soup Recipe You’ll Love
Easy Instant Pot Chicken and Dumplings Soup Recipe | Instant pot recipes chicken and dumplings, Instant pot dinner recipes, Instant pot chicken thigh is my answer to those nights when everyone is hungry, the kitchen is a mess, and I just want something cozy without babysitting a pot for an hour. If you have ever stood in front of the fridge hoping dinner would magically appear, this one is for you. It tastes like comfort food, but it fits into real life. The Instant Pot does the heavy lifting, and you get tender chicken, a creamy broth, and fluffy dumplings all in one bowl. Let me walk you through how I make it at home, the easy way. 
What Makes This The Best Instant Pot Chicken and Dumplings?
I have tried a few versions over the years, and this is the one I keep coming back to because it is simple and it works. The chicken comes out juicy, the soup is thick enough to feel satisfying, and the dumplings cook right on top so you do not have to dirty another pan.
Here is why I think this version wins:
It is truly weeknight friendly. I can start it, tidy up a little, and dinner is basically handled.
You can use what you have. Chicken thighs, chicken breast, leftover rotisserie chicken, frozen veggies. It is flexible.
The flavor is cozy without being complicated. A few basics like onion, garlic, thyme, and a good broth go a long way.
Also, if you are in a big soup mood lately, you might like this roundup of cozy bowls too: best creamy soup recipes for cozy nights. I pull inspiration from lists like that when I get stuck in a dinner rut.
One more thing I love: this Easy Instant Pot Chicken and Dumplings Soup Recipe makes great leftovers. The next day tastes even better, like the flavors had time to hang out and get to know each other.
How To Make Instant Pot Chicken And Dumplings
This is the part where you realize it is not fussy at all. I am going to share my exact flow, and then you can tweak it based on what you like.
Ingredients I use most often
- Chicken: 1.5 to 2 pounds boneless skinless thighs (or breasts)
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 to 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt (start here and adjust later)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or Italian seasoning)
- 1 cup frozen peas (optional, but I love the color)
- 1/2 cup heavy cream or half and half (optional but very cozy)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional thickener)
- Dumplings: store bought biscuit dough cut into pieces, or use the homemade dumpling section below
Here is how I do it:
1) Set the Instant Pot to sauté. Add oil or butter, then onion, carrot, and celery. Cook for about 3 to 4 minutes so it starts smelling like real dinner.
2) Add garlic and stir for 20 seconds. You do not want it to burn.
3) Add chicken, broth, salt, pepper, and thyme. Scrape the bottom with a spoon to avoid the burn notice.
4) Pressure cook on High for 10 minutes (12 minutes if your chicken pieces are thick). Let it naturally release for 5 minutes, then quick release the rest.
5) Pull out the chicken and shred it. It should shred easily. Put it back in the pot.
6) If you want it thicker, stir in the cornstarch slurry and use sauté for 2 to 3 minutes until it looks like a creamy soup.
7) Add peas and cream if using. Then it is dumpling time.
8) Add dumplings on top of the soup. Do not stir them in. Put the lid back on and pressure cook for 3 minutes. Quick release, then let sit 5 minutes so dumplings finish setting.
That is it. Ladle it up, and try not to burn your tongue because you will want to taste it immediately.
Tips For Perfect Instant Pot Chicken and Dumplings
I learned these the hard way, so you do not have to.
Do not stir the dumplings into the broth before cooking. Keep them on top. If they sink and break up, you can end up with dumpling paste instead of fluffy bites.
Season in layers. Salt your base, then taste again after shredding the chicken. Broth brands vary a lot, so tasting is your best friend.
Natural release matters. Even 5 minutes helps keep the soup from bubbling over and keeps the chicken more tender.
If you use chicken breast, watch the cook time. Breasts can go from perfect to dry quickly. Thighs are more forgiving, which is why I reach for them most of the time.
And here is a real note from a friend who tried it after I would not shut up about it:
I made this after soccer practice and my kids actually asked for seconds. The dumplings were fluffy and the broth tasted like it had been simmering all day.
If you are trying to sneak in more veggies on the side, I also love easy greens recipes. This list is a good one: cabbage and greens recipes for healthy eating. Something fresh next to a creamy soup is a nice balance.
I keep coming back to this Easy Instant Pot Chicken and Dumplings Soup Recipe because it is reliable. It is the kind of dinner that makes the house feel calmer, even if the day was chaos.
Best Side Dishes To Serve With Chicken And Dumplings
This soup is filling, so you do not need much. But I do like having something on the side for crunch or freshness.
Some favorites from my kitchen:
Simple green salad with a tangy dressing. It cuts the richness.
Roasted broccoli or green beans with lemon and salt.
Warm bread if you are feeding big appetites. Not required, but nobody complains.
A light potato side when I want extra comfort. If you are looking for ideas that are not heavy, this is a good browse: healthy potato recipes for plant based meals.
Honestly, sometimes the side dish is just extra black pepper on top and calling it a day. That counts.
Easy Homemade Chicken Dumplings
You can absolutely use canned biscuit dough, and I still do when life is a lot. But if you have 5 extra minutes, homemade dumplings are so worth it. They are soft, a little tender, and they soak up the broth in the best way.
My quick dumpling mix
In a bowl, stir together:
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon melted butter (optional, but tasty)
1/2 to 3/4 cup milk (add slowly until it looks like a thick batter)
Then drop spoonfuls of dough right onto the top of the hot soup. Same rule applies: do not stir. Pressure cook for 3 minutes, quick release, rest 5 minutes.
If you want dumplings with a little extra flavor, add a pinch of garlic powder or chopped parsley. Nothing fancy, just enough to make you feel like you did something special.
Common Questions
Can I use frozen chicken?
Yes. Add 2 to 4 minutes to the pressure cook time depending on thickness. I still prefer thawed because it is easier to shred, but frozen works in a pinch.
Why are my dumplings gummy?
Usually it is because they were stirred into the liquid or overcooked. Keep them on top and let them rest a few minutes after pressure cooking.
Can I make it dairy free?
Yep. Skip the cream and use a cornstarch slurry to thicken. It will still taste cozy and hearty.
How do I store and reheat leftovers?
Store in the fridge up to 3 days. Reheat gently on the stove or in the microwave. Add a splash of broth if it thickened up.
Can I cook dumplings without pressure?
Yes. After the chicken is cooked, switch to sauté, bring the soup to a gentle simmer, drop dumplings on top, and cover. Simmer about 10 minutes until set.
A cozy bowl you will come back to
This Easy Instant Pot Chicken and Dumplings Soup Recipe is one of those meals that makes dinner feel taken care of, even when your day was a lot. You get tender chicken, a creamy broth, and dumplings that feel like a warm blanket. If you want to compare versions, I have also bookmarked this helpful Instant Pot Chicken and Dumplings Recipe – Pinch of Yum for extra ideas. Make it once, tweak it to your taste, and I bet it ends up in your regular rotation. Let me know if you are team thighs or team breasts because I have opinions. 
