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It’s a day for Instant Pot Chicken and Dumplings! Thick, cozy, creamy chicken and vegetable stew with moist dumplings baked right on top, this is comfort at its best.

A bowl of healthy Instant Pot chicken and dumplings

Like Chicken and Biscuits (a casserole-style baked version), chicken and dumplings is a hug-you-from-the-inside classic that never goes out of style.

Crockpot Chicken and Dumplings is its slow cooker cousin; make it when you have your planning life together or want to get the bulk of your cooking done earlier in the day, and make stovetop Chicken Dumpling Soup when you have the time!

When you need dinner faster—or want one less pan to wash since the Instant Pot is an all-in-one situation—today’s pressure cooker chicken and dumplings is here for you.

A bowl of Instant Pot chicken and dumplings with vegetables

How to Make Homemade Instant Pot Chicken and Dumplings

Sometimes the best comfort is from-scratch, and this recipe is no exception.

  • I left out the cream of chicken soup, thickening the chicken and dumplings with a cornstarch slurry instead.
  • For the dumpling dough, I adapted my easy Drop Biscuits, which only take a few extra minutes and are well worth it.
A pressure cooker of chicken and dumplings


If you don’t have a moment to spare, save time by making this Instant Pot chicken and dumplings with biscuits from a can. See the recipe notes for more info on how to swap canned biscuits.

The Ingredients

  • Chicken Thighs. Tender, flavorful, and healthy, chicken thighs are the ideal choice for this dish. They’re packed with protein and essential nutrients like iron and zinc.
  • Veggies. Carrots, celery, and onion help build deep flavor right from the start. I also tossed in some frozen peas for an additional easy and healthy veggie.
  • Poultry Seasoning. A robust blend of herbs and spices that imparts woodsy, peppery, flavor into the stew.
  • Chicken Broth. Using chicken broth as the liquid for this dish gives it a deeper flavor.
  • Potato. Adding a potato to the stew helps thicken it and sneaks in an extra veggie. Potatoes are also rich in fiber and antioxidants.
  • Fresh Thyme. Adds an earthy, herby flavor to the dish.
  • Cornstarch Slurry. Helps thicken the stew.
  • Dumplings. A topping of soft, pillowy dumplings solidifies this recipe’s comfort food status. The homemade dumplings recipe I used is easy and lightened-up with Greek yogurt and whole wheat flour.

The Directions

  1. Dice and season the chicken.
Dough in a clear mixing bowl
  1. Make the dumpling dough.
Vegetables in a pressure cooker
  1. Sauté the carrot, celery, onion, poultry seasoning, and salt in the Instant Pot.
Ingredients for Instant Pot chicken and dumplings
  1. Add the chicken.
Vegetables and meat in a pressure cooker
  1. Pour in the broth and scrape the bottom of the pot. Stir in the thyme and potato.
An Instant Pot with broth and dumplings
  1. Drop the dumplings by the spoonful on top.
Dumplings in a pressure cooker
  1. Close the lid, then cook Instant Pot chicken and dumplings on HIGH for 3 minutes, then let the pressure release naturally for 15 minutes.
A bowl of dumplings
  1. Remove the dumplings to a plate.
A roux being poured into a pot
  1. Mash the potatoes. Stir in the peas and cornstarch slurry. Turn the Instant Pot to sauté and let the stew thicken. Return the dumplings to the Instant Pot. ENJOY!
A white bowl of Instant Pot chicken and dumplings

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Up to 1 day in advance, prepare the dumpling dough as directed. Cover and refrigerate the dough until you’re ready to finish the recipe. You can also dice the chicken and chop the carrots, celery, and onion up to 1 day in advance. Refrigerate each ingredient in a separate airtight storage container.

What to Serve with Instant Pot Chicken and Dumplings

Easy Instant Pot chicken and dumplings in a bowl
  • Instant Pot. Perfect for making this recipe.
  • Rubber Spatula. My go-to spatula for baking, stirring, scraping, and more.
  • Mixing Bowls. A set of mixing bowls is critical in every kitchen.

Fuzzy slippers, flannel shirts, and Instant Pot chicken and dumplings—it’s time for full-on cozy mode!

Frequently Asked Questions

Can I Make Instant Pot Chicken and Dumplings Gluten Free?

Yes, you can make this recipe gluten free. Swap both flours for a 1:1 gluten free baking flour blend. Double-check that your cornstarch and baking soda are gluten free too.

Can I Use Chicken Breasts Instead of Thighs?

While you could try swapping the chicken thighs for boneless, skinless chicken breasts, know that they do overcook more easily. If you decide to experiment with chicken breasts, pay extra close attention to how long you saute the chicken in Step 4.

Instant Pot Chicken and Dumplings

5 from 4 votes
Cozy Instant Pot chicken and dumplings feature juicy chicken and veggies in a creamy sauce with homemade biscuits on top. Easy comfort!

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes

Servings: 6 servings



  • 1 1/2 pounds boneless, skinless chicken thighs
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1 tablespoon extra-virgin olive oil
  • 3 medium carrots scrubbed and cut into 3/4-inch pieces (about 3 cups)
  • 2 stalks celery chopped (about 1 cup)
  • 1 small or ½ large yellow onion chopped (about ¾ cup)
  • 3/4 teaspoon poultry seasoning
  • 2 (14.5-ounce) cans low sodium chicken broth
  • 4 springs fresh thyme
  • 1 medium Yukon gold or russet potato peeled and diced
  • 1 cup frozen peas no need to thaw
  • 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
  • Chopped fresh parsley optional for serving


  • 2 tablespoons unsalted butter
  • 1 cup unbleached all-purpose flour
  • 1 cup white whole wheat flour whole wheat pastry flour, or additional all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 cup plain nonfat Greek yogurt
  • 1/3 cup milk
  • 1 large egg


  • With paper towels, pat the chicken thighs dry. Dice into 1-­inch pieces. Season with ½ teaspoon of the salt and 1/4 teaspoon pepper.
  • Prepare the dumpling dough: Melt the butter in a medium bowl and let cool to room temperature. In a separate, large bowl, whisk together the all-purpose flour, wheat flour, baking soda, sugar, and salt. To the bowl with the butter, add the yogurt and milk and stir to combine (the butter will form some small clumps). Whisk in the egg. Pour the wet ingredients into the dry ingredients. With a rubber spatula, stir just until the ingredients are combined and the batter starts to pull away from the sides of the bowl.
  • Return to the chicken stew: In a 6-quart or larger Instant Pot, add the olive oil and turn to sauté. Add the carrot, celery, onion, poultry seasoning, and remaining ¼ teaspoon salt. Sauté until the vegetables being to take on color, about 5 minutes.
  • Add the chicken pieces and sauté until the edges start to take on color, about 3 minutes.
  • Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the thyme springs and potato.
  • Turn the Instant Pot off. With a greased tablespoon, scoop a level amount of the batter, then drop it on top of the stew, using your finger or another spoon to push it off (the dumplings will double in size). Repeat with the remaining batter, placing the dumplings snugly beside each other (there will be some overlap).
  • Pressure cook on HIGH for 3 minutes, then allow the pressure to release naturally for 15 minutes. Gently vent to release any remaining pressure and turn off the Instant Pot. Uncover the Instant Pot and use a fork to gently break apart any dumplings that have stuck together.
  • With a slotted spoon, transfer the dumplings to a plate (don't worry if some of the vegetables cling to them).
  • With the back of the spoon, mash the potatoes in the stew to help it thicken. Stir in the peas, then stir in the cornstarch slurry. Turn the Instant Pot to sauté and let cook a few minutes to thicken further. Carefully taste (it's hot!) and adjust the seasoning as desired. Return the dumplings to the Instant Pot. Sprinkle with fresh parsley and enjoy hot.



  • *If you’re short on time and don’t want to make homemade dumplings, you can swap them for refrigerated biscuit dough. Slice 5 of the biscuits into about 8 pieces (roughly the size of 1 tablespoon). Scatter the pieces of dough over the top of the other ingredients in the Instant Pot and cook as directed in the recipe. 
  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 6)Calories: 448kcalCarbohydrates: 48gProtein: 35gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 147mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 5536IUVitamin C: 19mgCalcium: 102mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi Erin

    I love all of your recipes, have made so many! Question: I am one of the few who have not bought into the Instant pot, how can i adapt your recipe so we can enjoy the Chicken and dumplings, sounds perfect on a chilly day, thanks so much! Lisa

    1. Hi Lisa! Here is my recipe for the crockpot: Hope you enjoy it!

  2. Hello Erin,
    I don’t have an instant pot. Do you have any ideas for crockpot times for this recipe?

    Yesterday I served two of your recipes at the same time for dinner: Butternut squash soup and olive oil bread! Everyone loved the combination and I am planning on doing this weekly throughout the fall.
    I just pulled your zucchini cake ( muffins) recipe out of the oven and the kids are looking forward to a yummy breakfast treat!
    I absolutely love your recipes and your cookbook! Thank you:)
    I homeschool and I love to cook. As my time is valuable it’s nice to be able to use your recipes and know they will turn out delicious the first time!
    A mom who loves to cook

    1. Hi Hannah! So glad you are enjoying the recipes!! THANK YOU! Here is my recipe for the crockpot:

  3. Definitely saving this recipe. It was a whole-family pleaser.

    Our only issue was the dumplings were way more dense than what we’ve had in the past. But they’re still tasty.5 stars

  4. Hi there! We love your recipes, but something went wrong with the dumplings for us – they came out super dense, tough, hard, and uncooked in the middle. Do you know what could have caused this? Thanks for any help :)

    1. So sorry to hear that you had trouble with the recipe, Sophie. I know how frustrating it can be to try a new recipe and it not turn out for you. It’s hard to know what was wrong without being in the kitchen with you. My only question would be is how well did the instant pot pressurize? Was there any vapor escaping when it was coming up to pressure because this will affect the result of the dish? Thank you for following along and giving your feedback.

  5. I was not impressed with this at all.
    I also used the Grand Pillsbury Biscuits which looked ugly when done. Everything just turned me off.

    1. Hi Jackie, I’m sorry to hear that. I didn’t test this recipe with the biscuits which is why your results might of differed from mine.

  6. Just a general comment/ request: could you please include both Sodium and Added Sugar values for your recipes? Kidney stone patients would appreciate this. Thanks.

    1. Hi MAPS! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). As far as the added sugar values, I’ve never heard of the before. I know this is something you can find when buying a product in a grocery store but I’ve never seen it on recipe site. I hope that helps!