This Instant Pot Chicken and Dumplings are made with juicy chicken, loads of vegetables in a rich creamy sauce and topped with easy homemade dumplings! The pressure cooker makes this an easy weeknight dinner.
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Comfort food season is in full swing and I’m back with another healthy, hearty meal to carry us through.
This Instant Pot Chicken and Dumplings is all of my favorite things in one recipe:
- it’s healthy — which to me means it’s got a good amount of protein, vegetables, carbs and healthy fats (including canola oil!). It’s well balanced!
- it’s easy to make — making this in the pressure cooker means there’s very little babysitting!
- only one pot is required — thanks to the saute function on the Instant Pot, we can do it all with fewer dishes
- it’s cozy and big on flavor — a comforting meal that the family loves!
What kind of chicken should I use in this recipe?
I prefer to use boneless, skinless chicken breasts for this recipe, but they can easily be swapped with boneless, skinless chicken thighs if you prefer and there’s no need to change the cook time.
I prefer not to use bone-in chicken for this recipe, simply because it won’t cook in the same time as the vegetables, meaning your chicken will be undercooked or your vegetables will be mushy.
How to make dumplings:
I know that some chicken and dumplings recipes call for canned biscuit dough, and I understand we all need a shortcut sometimes!
But homemade dumplings are surprisingly easy to stir together with just a spoon, and I promise you won’t regret it!
Rather than using melted butter in my dumplings, which is sometimes called for, I use canola oil which (a) saves me a step (no microwave!) and (b) provides my family with more of the healthy fats we need.
Canola oil is one of the healthiest oils there is! It is high in good fats (fatty acids) and low in bad fats (saturated and trans fats).
If you’re not convinced, check out this Dietary Fat Chart. It’s one of my favorite resources for understanding the available oils!
For these easy homemade dumplings, we just stir together some flour, baking powder, salt, Italian seasoning, milk and canola oil.
Variations on this Chicken and Dumplings:
- Dairy free: you can easily make this recipe dairy free by swapping the milk in the dumpling recipe with dairy-free milk or even water.
- Bump up the veggies: you can add even more vegetables to this recipe if you want, or leave out the chicken and sub in vegetable broth for a vegetarian meal. Just remember that not all vegetables require the same cook time — some should be added before pressure cooking, and some should be added after. Chopped spinach and extra frozen vegetables are a great way to bump up the veggie content just before serving.
- Thicken before serving: because thick and creamy sauces don’t pressure cook well, thickeners can only be added after pressure cooking is done. I wanted to create a recipe that didn’t require thickening and was ready to go when you crack the lid, so I used just enough broth to give us a nice thick and chunky base for our dumplings. If you prefer, you can always stir in a corn starch slurry (equal parts water and corn starch) and set the Instant Pot to saute for a few minutes to thicken further.
More Instant Pot Chicken recipes you’ll love!
If you enjoy this Chicken and Dumplings, you might enjoy these too!
- Instant Pot Chicken and Noodles
- Juicy Instant Pot Chicken Breasts
- Instant Pot Creamy Italian Chicken
- Instant Pot Honey Garlic Chicken
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Instant Pot Chicken and Dumplings
- 1 cup all purpose flour (or sub whole wheat)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ cup milk
- 2 tablespoons canola oil
Chicken and Dumplings
- 2 tablespoons canola oil
- 2 large carrots peeled and chopped
- ½ medium onion finely chopped
- 1 rib celery chopped
- 2 medium potatoes cut into 1/2" pieces (or 10 baby potatoes, quartered)
- 2 boneless skinless chicken breasts cut into 1/2" pieces
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups low sodium chicken broth
- ½ cup frozen peas
- ¼ cup cream
- 1 tablespoon corn starch (optional)
- In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
- Add milk and canola oil and stir just until combined. Set aside.
Chicken and Dumplings:
- Turn Instant Pot to saute.
- When the screen reads "hot", add the canola oil.
- Add the carrots, onion, celery and potatoes. Cook and stir for 3-4 minutes, until onion has softened.
- Stir in chicken and cook, stirring occasionally, until just white on the outside (it will finish cooking during pressure cooking).
- Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
- Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Turn the Instant Pot off.
- Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook).
- Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual on high pressure and set the cook time for 3 minutes.
- It will take about 10 minutes for the Instant Pot to build pressure and begin counting down. When the cook time is over, let the pressure release naturally for 5-10 minutes.
- Open the valve to release any remaining pressure, then open the lid.
- Stir in the frozen peas and cream. Serve. (Optional: if you wish to thicken your sauce, you can remove the dumplings to a bowl and whisk the corn starch into the cream before adding to the sauce. Then turn the Instant Pot to saute and simmer until thickened).
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