Instant Pot® Chicken and Dumplings


I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
50 mins
5 servings


  • ½ tablespoon olive oil

  • 1 cup diced onion

  • ½ cup diced carrot

  • ½ cup diced celery

  • 1 bay leaf

  • 4 cups low-sodium chicken broth

  • 1 pound boneless, skinless chicken thighs

  • 1 pound bone-in chicken breasts, skin removed

  • ½ teaspoon thyme (Optional)

  • ½ teaspoon dried marjoram

  • 1 teaspoon salt (Optional)

  • ¼ teaspoon freshly ground black pepper

  • 2 tablespoons unsalted butter, softened

  • 2 tablespoons all-purpose flour

  • salt and ground black pepper to taste (Optional)

  • ½ cup frozen petite peas

  • ½ cup frozen cut green beans


  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt (Optional)

  • 2 tablespoons cold unsalted butter

  • 1 tablespoon chopped fresh flat-leaf parsley

  • ½ cup buttermilk


  1. Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.

  2. Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.

  4. Mash butter with the flour to make a smooth paste; set aside.

  5. Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.

  6. Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.

  7. Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.

  8. Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

    close up view of Chicken and Dumplings soup in a brown bowl

Cook's Notes:

If you want to use this as a pot pie filling, decrease the chicken broth to 2 cups.

If you have a mini food processor, it's perfect for step 5. Transfer the flour-butter mixture to a bowl before proceeding.

Nutrition Facts (per serving)

467 Calories
20g Fat
29g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 467
% Daily Value *
Total Fat 20g 25%
Saturated Fat 9g 44%
Cholesterol 135mg 45%
Sodium 1055mg 46%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 41g
Vitamin C 6mg 30%
Calcium 131mg 10%
Iron 4mg 19%
Potassium 466mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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