Instant Pot Chicken and Dumplings From Scratch

Instant Pot Chicken and Dumplings From Scratch is the best, quick and easy pressure cooker recipe that will show you how to make this classic, homemade soup or stew. No need for Bisquick, canned biscuits, or cream of mushroom soup, you can use standard pantry ingredients. 

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This post was originally published in 2019. It has since been updated.

Are you craving the Cracker Barrel comfort food version of chicken and dumplings? You have come to the right place. You can save all of the excess time it takes to simmer the chicken on the stove, and get right to fast cooking using the Instapot.

What Are Dumplings?

I grew up eating southern, old-fashioned chicken and dumplings. My family would make the dumplings from scratch, and sometimes we would substitute them for egg noodles.

A dumpling is essentially biscuit dough. The old school way is to make them using flour, shortening, milk, and butter. I substituted the shortening for butter in this recipe, but you can use what you like.

This soup is the ultimate comfort food dish, there’s really nothing healthy about it. Just in case you’re wondering why you found it on my site! I like to take recipes back to my roots from time to time.

How to Make Dumplings From Scratch

1. Combine the milk and butter in a bowl. Microwave for 30 seconds to soften and warm the butter. Stir.
2. Add the flour, baking powder, and salt to a mixing bowl. Stir. Add in the butter and milk.
3. Stir the mix until it is fully incorporated and resembles biscuit dough. You don’t want a sticky dough. If it’s sticky, add in a little more flour and mix.
4. Sprinkle a flat surface with a teaspoon of flour. Spread the dough onto the flat surface and knead the dough with your hands.
5. Use a floured rolling pin and roll out the dough. I roll out my dough so that it’s 1/4 of an inch thick.
6. Use a pizza cutter to make vertical cuts in the dough. Cut the dough into 1 inch wide strips.
7. Cut across and make the cuts about 3 inches in length.

How to Make Chicken and Dumplings in the Instant Pot

1. Place the Instant Pot on Saute function. Add the olive oil and onions.
2. Sautee for 2-3 minutes until the onions are translucent and fragrant.
3. Add the garlic, carrots, and celery and stir. Cook for 1-2 minutes.
4. Add in the chicken broth, chicken, and herbs and spices.
5. Place the dumplings on top. Do not stir. Place the lid on the pot and seal.
6. Pressure Cook.
7. Open the pot and remove the bay leaf. Remove the chicken breasts and shred.
8. Place the Instant Pot on the saute function and add the heavy cream to the pot.
9. In a separate bowl, combine the cornstarch and water and stir. Add it to the soup and stir to thicken the soup.
10. Add the shredded chicken back to the pot.

How Long to Cook/Cook Time

Cook for 10 minutes on Manual > Pressure Cooking. When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of doing a quick release.

How to Use Rotisserie Chicken

Instant Pot chicken and dumplings with rotisserie chicken will save you a lot of time. In fact, you won’t really need to use the pressure cooking function because it’s needed in order to cook the chicken.

If you want to use rotisserie chicken, I recommend just using the saute function and follow the remaining steps listed.

Can You Use Frozen Dumplings?

The frozen dumplings I see in stores are usually Asian style and loaded with meat on the inside. These are totally different than what is used in this recipe.

If you can find frozen dumplings that are biscuit style, go for it and use them! You may need to allow the dumplings to cook longer during the last cooking steps when the peas, slurry, and cream are added.

Recipe Tips

• If you do not want to make dumplings from scratch, you can use canned biscuits. Slice the biscuit dough into the shape of dumplings. Use the same cook time.
• I would not worry about making sure each of your dumplings are the same exact size. I like to make mine larger, overall, because when they pressure cook they will become really soft and will morph into smaller dumplings as you stir the soup.
• You can use “cream of” soups as a thickener if you wish. 
• If you choose to add potatoes, keep in mind potatoes have a cook time of 4 minutes, which is less than the 10 minutes it will take to cook the chicken. I would consider cooking them separately unless you do not mind potatoes that have become super mushy.
• Better than Bouillon is used in this recipe for optimal flavor, it is optional. You can also use Bouillon cubes if you wish.
• You can substitute cornstarch for flour when thickening the soup if you wish.

Is the Soup Freezer Friendly?

I recommend freezing the dumplings separate from the soup. Freeze the dumplings in a sealable bag. Freeze the soup in an airtight container. The soup will last a few months in the freezer. You can read more about How to Freeze Chicken and Dumplings here.

How Long it Will Last in the Fridge

The soup will last for 3-4 days in the refrigerator.

More Instant Pot Soup 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.