30-Minute Instant Pot Chicken and Dumplings is a recipe that’s almost too easy! The Instant Pot brings the delicious, savory flavors of homemade chicken and dumplings right to your table in the just minutes.
30-Minute Instant Pot Chicken and Dumplings Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
My family loves Chicken and Dumplings made from scratch. I was thrilled to learn how easy it is to make homemade chicken and dumplings right in my Instant Pot – talk about FAST. (I’m always in a hurry, it seems.)
My boys say these Instant Pot Chicken and Dumplings are even better than the ones they order at the Cracker Barrel, which thrills their Mamma to death – such a compliment.
Loads of Instant Pot Meals!
We enjoy a lot of speedy Instant Pot meals at our house. Currently, we’ve been enjoying two new electric pressure cooker recipes – Instant Pot Fried Chicken Gizzards (with dipping sauce!) and Instant Pot Baked Potato Soup.
If your family is crazy for roast beef like we are, I bet you’ll enjoy Instant Pot Lazy-Butt Beef Subs and also Instant Pot Barbacoa Shredded Beef with Corn Salsa.
So What Are Dumplings, Anyway?
Great question! Dumplings are just pieces of dough (made mostly from flour and liquid) that are dropped into hot broth and simmered until cooked throughout, such as in this recipe.
Plain dumplings, like in this recipe, are not to be confused with Chinese dumplings. Chinese dumplings are also made from dough but they are then wrapped around a filling that’s typically made from meat, fish, cheese, vegetables, fruits or sweets. Equally delicious, cut not the same by any means.
What ingredients will I need to make this recipe?
Chicken – You can make chicken and dumplings with boneless, skinless chicken breasts or chicken thighs, or a mixture of both.
Thyme, Oregano, Poultry Seasoning, Black Pepper, Turmeric – These are the spices you will use for making homemade chicken and noodles.
Yellow Onion, Celery, Carrots – These are the aromatics for this dish, providing the flavor foundation for building the chicken and dumplings on. If you don’t have onions or celery on hand, you can substitute dehydrated onion flakes and dehydrated celery flakes.
Chicken Broth – This is the liquid needed for cooking the chicken and dumplings.
Frozen Corn and Baby Peas – These are the vegetables that are stirred at the end of the cooking time since they will cook very quickly.
Whipping Cream – Adding whipping cream to the soup at the end of the cooking process is what makes the chicken and dumpling broth extra creamy. This ingredient is optional.
Baking Mix and Milk – Baking mix and milk are combined to make the dumpling mixture that is dropped into the broth to cook.
Flour, Baking Powder, Salt, Sugar, Oil – These ingredients are what is combined to make the homemade baking mix.
How to Make Instant Pot Chicken and Dumplings
**Print the full recipe from the RECIPE CARD at the bottom of this post
Brown the chicken pieces in a bit of butter using the saute setting on the Instant Pot. Add the spices, onion, celery, and carrots, along with the chicken broth, stirring to combine. Bring this mixture to a low boil.
Lock the Instant Pot lid into place, cooking the contents for 7 minutes under high pressure. When the timer sounds, perform a quick release to remove all pressure from the Instant Pot.
Combine the baking mix (such as Bisquick) with just enough milk to make the dumpling dough. Drop the prepared dumpling dough by spoonfuls into the simmering soup. Using the saute setting on the Instant Pot, let the dumplings simmer for 10 minutes to cook through, then stir in the corn, peas and cream. Serve at once.
How to Make Your Own Baking Mix (such as Bisquick)
Place all the dry ingredients into the food processor bowl; pulse the food processor to combine the ingredients. With the motor running, pour in the oil; process just until the oil is incorporated into the dry ingredients. Store in an air tight container. **I like to store mine in the fridge to make the shelf life longer.
Answers to Common Questions Asked About This Recipe
Which Tools Are Helpful When I’m Making 30-Minute Chicken and Dumplings from Scratch?
If you want to make homemade chicken and dumplings in just 30 minutes, you definitely need an Instant Pot. I prefer the 6-Quart Instant Pot, but an 8-Quart Instant Pot is an option, as well, if you’re consistently cooking for bigger groups of people.
Making homemade biscuit mix (such as Bisquick) is a whole lot faster and easier if you can use a food processor.
Can I make Chicken and Dumplings using rotisserie chicken?
Yes! This is a great idea. If you opt to use cooked, rotisserie chicken instead of cooking the chicken pieces as this recipe instructs, chop the rotisserie chicken into bite-size pieces and stir it in at the same time that you add the peas and carrots.
Can I leave the dumplings out of this recipe and have this dish just be a chicken soup if I need to go gluten-free?
I’m so glad you asked. Yes, you can leave the dumplings out of this recipe and just enjoy chicken soup, or use a gluten-free flour to make the dumplings. I’m sure there are lots of recipes available using alternative flours to make dumplings, as well.
If I don’t want to make dumplings, can I just use the frozen egg noodles I have on hand?
Yes, though you may have to simmer them a bit longer than 10 minutes (as this recipe for dumplings instructs) in order to get the noodles fully cooked and tender. If you’re looking for an easy homemade noodle that makes a small batch, click here.
Do chicken and dumplings freeze well?
Yep, if you have leftovers, you can freeze them and reheat later. To be honest though, they will never taste quite as good as when they are made and eaten fresh.
More Favorite Recipes to Enjoy –
Printable 30-Minute Instant Pot Chicken and Dumplings Recipe
30-Minute Instant Pot Chicken and Dumplings
Chicken and Noodles
- 2 Tbs. unsalted butter
- 1 1/2 - 2 lbs. boneless, skinless chicken thighs, cut into 1 1/2" chunks (feel free to sub chicken breasts), seasoned to taste with salt and pepper
- 1/2 tsp. each: thyme, oregano, poultry seasoning, black pepper
- 1/4 tsp. turmeric
- 1 medium yellow onion, diced
- 3 ribs celery, diced
- 2 cups baby carrots, or 3-4 large carrots, sliced or chopped
- 6 cups chicken broth
- 1-2 cups frozen corn, as desired
- 1 cup frozen peas
- 1/4 cup heavy cream
- 1 3/4 cups baking mix, such as Bisquick, see below for a recipe to make your own
- 1/3 - 2/3 cup milk
Baking Mix (like Bisquick)
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. kosher salt
- 1 tsp. granulated sugar
- 1/4 cup vegetable oil
Make the Chicken and Dumplings
- Using the saute setting on the Instant Pot, add the butter to the pot; when the butter is sizzling, add the seasoned chicken pieces, working in batches, until all the chicken is browned, removing each batch to a plate. Return all the browned chicken pieces to the Instant Pot, along with all the spices, stirring to combine well; add the onion, celery, and carrots, along with the chicken broth, stirring to combine; bring this mixture to a low boil.
- Once the soup in the Instant Pot is boiling, lock the Instant Pot lid into place, choosing the high pressure setting for 7 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot; unlock and carefully remove the lid.
- Meanwhile, combine the Bisquick mix with just enough milk to make the dumpling dough. Using the saute setting on the Instant Pot once more, drop the prepared dumpling dough by spoonfuls (about 1 1/2" in size) into the simmering soup; let the dumplings cook for 10 minutes. Turn off the saute setting; stir in the corn, peas and cream. Adjust the seasonings as desired.
Make the "Bisquick" Mix
- In the bowl of a food processor, place all the dry ingredients; pulse the food processor to combine. With the motor running, pour in the oil; process just until the oil is incorporated into dry ingredients. Store in an airtight container. Recipe can be easily doubled or tripled to keep more on hand.
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Let’s Get You Cookin’,
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