The first chilly evening of the season jetted me straight back to my grandma’s cozy kitchen, where the savory scent of chicken and dumplings filled the air. The comforting hug of warm, fluffy dumplings resting atop rich, savory broth is sheer perfection for a cool night. With my Instant Pot by my side, this nostalgic dish becomes a modern marvel, effortlessly transforming simple ingredients into a wholesome meal that warms the heart.
After a long day, there’s something remarkable about coming home to a kitchen that smells like a warm embrace, with tender chicken and soft dumplings waiting to be savored. This recipe not only honors beloved traditions but also turns weeknight dinners into effortless celebrations. Whether you’re a seasoned chef or just starting out, these Instant Pot Chicken and Dumplings will quickly become a go-to favorite, perfect for gathering around the table with loved ones. So grab your apron, and let’s bring the comfort of home cooking back to your weeknight routine.
Why Love Instant Pot Chicken and Dumplings?
Comforting, this dish brings back the nostalgia of home-cooked meals while simplifying the process with the Instant Pot. Flavor-packed, each bite is brimming with tender chicken and savory broth, paired perfectly with fluffy dumplings. Quick to prepare, you can have a hearty meal on the table in no time, making it a fantastic option for busy weeknights. Crowd-pleaser status means even picky eaters will be reaching for seconds! Transform your dinner with this easy chicken recipe that guarantees cozy family nights.
Instant Pot Chicken and Dumplings Ingredients
Prepare to delight your family with this warm and comforting dish that captures the essence of home cooking!
For the Chicken
- 2 pounds bone-in, skin-on chicken thighs – this cut is juicy and flavorful, perfect for creating a rich broth.
- Kosher salt – essential for seasoning the chicken and enhancing its natural flavors.
- Freshly ground black pepper – adds a touch of warmth and depth to the chicken.
For the Vegetables
- 1 small yellow onion, diced – it brings a sweet aroma and a savory base to the broth.
- 3 celery stalks, diced – adds crunch and depth to the dish.
- 2 medium carrots, peeled and sliced ¼ inch thick – contributes sweetness and color to the pot.
- 3 garlic cloves, peeled and smashed – imparts an aromatic punch that makes the dish irresistible.
For the Base
- ¼ cup all-purpose flour – helps to thicken the broth and combine flavors seamlessly.
- 3 cups low-sodium chicken broth – use this for a savory, rich foundation that enhances the chicken flavor.
- 2 sprigs fresh thyme – add this to the pot for a fresh herbal tone.
For the Dumplings
- 1½ cups all-purpose flour – the main ingredient for fluffy dumplings that soak up the broth.
- 1½ teaspoons baking powder – ensures the dumplings rise and become light.
- ¼ cup finely chopped fresh chives or dill – infuses the dumplings with bright, fresh flavor.
- 1 teaspoon kosher salt (for dumplings) – necessary for flavor enhancement.
- ½ teaspoon freshly ground black pepper (for dumplings) – provides a gentle spice to the dumplings.
- ¾ cup buttermilk – adds moisture and a rich tang, making the dumplings tender.
- 1 large egg – helps bind the dumpling mixture together.
- 2 tablespoons unsalted butter, melted and cooled slightly – for richness that elevates the dumpling texture.
Each ingredient plays a vital role in making this Instant Pot Chicken and Dumplings an unforgettable family favorite, perfect for cozy evenings at home. Enjoy the warm embrace of home-cooked goodness!
How to Make Instant Pot Chicken and Dumplings
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Sauté the Chicken: Set your Instant Pot to Sauté mode. Pat the chicken thighs dry, season generously with salt, and place them skin side down. Cook for about 8 to 10 minutes until deeply golden brown, then flip and brown for another 5 minutes. Transfer to a plate once done.
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Cook the Vegetables: Drain all but 2 tablespoons of chicken fat from the pot. Stir in the diced onion, celery, carrots, garlic, and 1 teaspoon salt. Cook for 8 to 10 minutes until softened. Add flour and stir constantly for about 5 minutes until golden brown.
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Pressure Cook the Chicken: Pour in the chicken broth and add the thyme. Nestle the browned chicken thighs back into the pot, cover, and set to Pressure Cook on High Pressure for 13 minutes. Once finished, release the steam manually and transfer the chicken to a plate.
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Prepare the Dumplings: In a medium bowl, whisk together 1½ cups flour, baking powder, chives or dill, 1 teaspoon salt, and ½ teaspoon pepper. In another bowl, whisk buttermilk and egg together, then pour this mixture into the dry ingredients. Add melted butter and stir gently until just combined.
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Add the Dumplings: Using your fingers or a spoon, form ping-pong-size balls of the dumpling batter and drop them into the Instant Pot, evenly covering the surface. Cover the pot and set to Pressure Cook on High Pressure for 10 minutes.
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Shred the Chicken: While the dumplings cook, remove the chicken skin and bones, then shred the meat into bite-size pieces.
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Check Dumpling Cooked: Release the steam manually after the dumpling cook time. Cut into a dumpling to check if it’s fully cooked; if necessary, set the Instant Pot to Sauté and simmer until they are cooked through. Stir in the shredded chicken, taste, and adjust seasoning if needed.
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Serve: Divide the chicken and dumplings into bowls, garnishing with freshly chopped chives and ground black pepper before serving.
Optional: Serve with a warm, crusty bread for extra comfort!
Exact quantities are listed in the recipe card below.
Instant Pot Chicken and Dumplings Variations
Feel free to let your creativity shine by customizing this comforting dish to suit your taste buds!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a tummy-friendly option without sacrificing flavor.
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Herb-Infused: Enhance the dumplings by adding a tablespoon of finely chopped fresh rosemary or parsley for a vibrant twist.
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Spicy Kick: Mix in a pinch of red pepper flakes or diced jalapeño into the broth for a heat-infused version that warms from the inside out.
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Vegetable Boost: Toss in frozen peas or spinach just before serving, balancing the dish with a pop of color and nutrients. You’ll enjoy the extra freshness!
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Creamy Variation: Stir in a half cup of heavy cream or sour cream after pressure cooking for a rich, velvety broth that tantalizes your taste buds.
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Rotisserie Chicken Shortcut: Swap in store-bought rotisserie chicken to cut down on cooking time. Just shred and add in at the end!
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Dairy-Free Dumplings: Use almond milk or oat milk instead of buttermilk and coconut oil in place of butter to create a delightful dairy-free dumpling.
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Asian Twist: Add soy sauce and a hint of sesame oil to the broth, and top with green onions for an Asian-inspired version that’s sure to surprise!
Embrace your inner chef and make this dish your own—each variation offers a new way to experience the heartwarming flavors of Chicken and Dumplings!
How to Store and Freeze Instant Pot Chicken and Dumplings
Fridge: Store leftover chicken and dumplings in an airtight container for up to 3 days to maintain freshness. Make sure to cool the dish completely before sealing.
Freezer: For longer storage, freeze portions in airtight containers or freezer bags for up to 3 months. Make sure to label them with the date for easy tracking.
Reheating: Thaw the frozen chicken and dumplings overnight in the fridge before reheating. Warm gently on the stovetop or in the microwave, adding a splash of chicken broth to maintain moisture.
Leftover Utilization: Consider using any leftovers creatively by transforming them into a hearty soup or mixing with pasta for a different flavor experience!
Make Ahead Options
These Instant Pot Chicken and Dumplings are perfect for busy home cooks looking to save time! You can prepare the chicken and vegetable base (steps 1 and 2) up to 24 hours in advance; simply cool the mixture, transfer it to an airtight container, and refrigerate. The dumpling batter can also be made a day ahead and stored separately in the fridge. When you’re ready to serve, reheat the chicken base in the Instant Pot on Sauté until warm, then add fresh dumplings and pressure cook for the final 10 minutes. This method ensures your dish remains just as delicious while significantly cutting down on dinner prep!
What to Serve with Chicken and Dumplings?
The warmth of homemade chicken and dumplings is best complemented by a touch of vibrant sides and delightful drinks.
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Garlic Bread: Perfect for sopping up the savory broth, this crispy, buttery delight adds an irresistible crunch.
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Steamed Green Beans: Bright, fresh green beans bring a refreshing contrast to the rich comfort of the chicken and dumplings.
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Caesar Salad: Crisp romaine and tangy dressing create a luscious balance of flavors, providing a delightful contrast to the dish’s richness.
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Mashed Potatoes: Creamy and fluffy, these are a classic side that pairs beautifully for an extra comforting plate.
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Roasted Vegetables: Seasoned medleys of seasonal veggies add a pleasing sweetness and hearty texture, making your meal more colorful.
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Apple Crisp: For dessert, warm apple crisp offers sweetness and warmth, echoing the nostalgic warmth of the chicken and dumplings.
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Sparkling Cider: This refreshing beverage complements the savory flavors and adds a touch of celebration to your family dinner.
These pairings will create a fulfilling meal around your Instant Pot Chicken and Dumplings, making every bite a heartwarming experience!
Expert Tips for Instant Pot Chicken and Dumplings
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Season Generously: Always season your chicken thighs well with salt and pepper before cooking. This enhances flavor in the broth and meat itself.
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Perfect Dumpling Texture: Don’t overmix the dumpling batter; stir until just combined for fluffy, tender dumplings that melt in your mouth.
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Check Dumpling Doneness: After cooking, cut a dumpling to ensure it’s cooked through. If it’s not fully set, simply use Sauté mode to simmer until they’re done.
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Use Low-Sodium Broth: Opt for low-sodium chicken broth to control salt levels while still achieving a rich taste in your Instant Pot Chicken and Dumplings.
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Herb Infusions: Fresh herbs like thyme or dill add a bright flavor to your dish. Don’t skip this step—herbs elevate the whole experience!
Instant Pot Chicken and Dumplings Recipe FAQs
How do I choose the right chicken thighs for this recipe?
Absolutely! Look for bone-in, skin-on chicken thighs as they provide the richest flavor and juiciness. Avoid any that look discolored or have dark spots. Fresh chicken should have a pink hue and minimal odor.
What is the best way to store leftover chicken and dumplings?
To store, place leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing to avoid extra moisture. I often portion it out for easy reheating during the week—such a time-saver!
Can I freeze Instant Pot Chicken and Dumplings?
Yes, you can! Freeze portions in airtight containers or freezer bags for up to 3 months. Be sure to label with the date. When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stovetop, adding a splash of chicken broth to keep it moist.
My dumplings didn’t cook through. What should I do?
Very often, this can happen if the dumpling batter is too thick or the Instant Pot is opened prematurely. After the initial cooking time, check the dumplings; if they’re undercooked, simply set the Instant Pot to Sauté mode and simmer for a few more minutes until they’re fully cooked. Don’t worry, they’ll be fluffy and delicious in no time!
Are there any dietary considerations I should keep in mind?
If you have food allergies or dietary restrictions, this recipe can be easily adapted! For gluten-free options, substitute the all-purpose flour with a gluten-free blend. Ensure your chicken broth is low-sodium and free from allergens. Always check labels if serving to kids or pets!
How long does chicken last in the fridge before going bad?
Cooked chicken can stay safe and tasty in the refrigerator for 3 to 4 days. Always give it a sniff and check for any off-color before using leftovers. If in doubt, throw it out—it’s better to be safe!
Instant Pot Chicken and Dumplings for Cozy Family Nights
Ingredients
Equipment
Method
- Set your Instant Pot to Sauté mode. Pat the chicken thighs dry, season generously with salt, and place them skin side down. Cook for about 8 to 10 minutes until deeply golden brown, then flip and brown for another 5 minutes. Transfer to a plate once done.
- Drain all but 2 tablespoons of chicken fat from the pot. Stir in the diced onion, celery, carrots, garlic, and 1 teaspoon salt. Cook for 8 to 10 minutes until softened. Add flour and stir constantly for about 5 minutes until golden brown.
- Pour in the chicken broth and add the thyme. Nestle the browned chicken thighs back into the pot, cover, and set to Pressure Cook on High Pressure for 13 minutes. Once finished, release the steam manually and transfer the chicken to a plate.
- In a medium bowl, whisk together 1½ cups flour, baking powder, chives or dill, 1 teaspoon salt, and ½ teaspoon pepper. In another bowl, whisk buttermilk and egg together, then pour this mixture into the dry ingredients. Add melted butter and stir gently until just combined.
- Using your fingers or a spoon, form ping-pong-size balls of the dumpling batter and drop them into the Instant Pot, evenly covering the surface. Cover the pot and set to Pressure Cook on High Pressure for 10 minutes.
- While the dumplings cook, remove the chicken skin and bones, then shred the meat into bite-size pieces.
- Release the steam manually after the dumpling cook time. Cut into a dumpling to check if it's fully cooked; if necessary, set the Instant Pot to Sauté and simmer until they are cooked through. Stir in the shredded chicken, taste, and adjust seasoning if needed.
- Divide the chicken and dumplings into bowls, garnishing with freshly chopped chives and ground black pepper before serving.