There are certain smells that can stop you right in your tracks. For me, it’s the scent of onions softening in a little oil, the gentle hum of broth beginning to simmer, and that unmistakable, cozy aroma of poultry seasoning drifting through the kitchen. Those smells don’t just mean dinner is on the way — they mean comfort, familiarity, and memories that stretch back further than you can count.
Chicken and dumplings has always been one of those recipes.
Growing up, this dish meant something special. It wasn’t fancy food or holiday food. It was care-for-you food. The kind of meal that showed up when someone had a cold, when the weather turned cold, or when life just felt heavy and needed softening around the edges. It was the meal my grandmother made when she wanted everyone to sit down, slow down, and feel taken care of.
Back then, chicken and dumplings took time. Real time. A whole afternoon sometimes. A big pot on the stove, steam fogging up the windows, a wooden spoon resting against the side. You didn’t rush it — and nobody expected you to.
But life looks a little different now.
That’s where this Instant Pot Chicken and Dumplings comes in. It keeps everything we love about the old-fashioned recipe — the rich broth, the tender chicken, the soft, pillowy dumplings — but brings it into today’s world. You still get that deep, simmered-all-day flavor, but without needing to actually simmer all day.
And somehow, miraculously, it still tastes like home.
Why Chicken and Dumplings Will Always Feel Like Home
Chicken and dumplings is one of those dishes that almost every family makes a little differently, but everyone recognizes instantly. It’s deeply American, deeply Southern, and deeply comforting.
In many homes, especially across the South, chicken and dumplings wasn’t written down. It was learned by watching. By standing next to the stove. By being told, “That looks about right,” or “You’ll know when it’s ready.”
Some families rolled their dumplings thin and flat. Others dropped spoonfuls of dough straight into the pot. Some made it thick like stew, others left it brothy and light. No matter the version, it was always filling, always warming, and always meant to be shared.
This recipe honors all of that tradition — while also respecting the fact that most of us don’t have a free afternoon and a slow-simmering pot anymore.
The Beauty of Making It in the Instant Pot
I’ll admit it — the first time I made chicken and dumplings in an Instant Pot, I was skeptical. Could something that usually takes hours really be made in under thirty minutes?
The answer is yes. And not just “yes,” but shockingly well.
The Instant Pot does something wonderful here. By sautéing the vegetables and chicken right in the same pot, every bit of flavor stays exactly where it belongs. When the broth goes in, it lifts up all those little browned bits from the bottom — the same way Grandma’s pot did after hours on the stove.
Pressure cooking locks all of that flavor together quickly, tenderizing the chicken and allowing the dumplings to cook through without falling apart. The result is a soup that tastes like it’s been tended to all afternoon, even though it hasn’t.
It’s the best of both worlds: old-fashioned comfort with modern ease.
A Few Words About the Seasoning
Traditional chicken and dumplings can sometimes be… bland. Comforting, yes — but bland if you’re not careful.
That’s why I always add a little extra black pepper, poultry seasoning, and Italian seasoning. These aren’t meant to overpower the dish — they’re there to wake it up. To give the broth warmth, depth, and that savory richness that makes you want to go back for seconds.
It still tastes classic. It just tastes better.
Try Also:
Ingredients (Simple, Honest Pantry Staples)
For the Chicken and Dumplings Soup
1 tablespoon oil
½ large onion, chopped
2 stalks celery, chopped
1 cup carrots, chopped
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs or breasts, diced
4 cups low-sodium chicken broth
½ teaspoon black pepper (or to taste)
2 teaspoons poultry seasoning
2 teaspoons Italian seasoning
Salt, to taste
5 refrigerated canned biscuits, cut into 8 pieces
1 cup frozen peas
½ cup heavy cream
Optional Thickener
2 tablespoons cornstarch
¼ cup cold water
Optional Garnish
Fresh parsley or cilantro
Homemade Dumplings (If You Want to Go the Old-Fashioned Route)
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons butter
¾ cup milk
How to Make Instant Pot Chicken and Dumplings (Step by Step)
Step 1: Start with the Aromatics
Turn your Instant Pot to SAUTE and add the oil. Once it reads “Hot,” add the chopped onion. Let it cook slowly for about 4 to 5 minutes, stirring occasionally, until it softens and turns fragrant. This step sets the tone for the entire dish.
Step 2: Add the Vegetables
Stir in the celery, carrots, and garlic. Let them cook for another minute or two. You’re not trying to brown them — just soften them and release their flavor.
Step 3: Add the Chicken
Add the diced chicken and stir it into the vegetables. Let it cook for about 5 minutes, just until the outside of the chicken turns opaque. It doesn’t need to be fully cooked yet — the pressure cooker will take care of that.
Step 4: Build the Broth
Pour in the chicken broth, then add black pepper, poultry seasoning, Italian seasoning, and salt. Give everything a good stir, making sure nothing is stuck to the bottom of the pot.
Step 5: Add the Dumplings
Cut each refrigerated biscuit into 8 pieces — the easiest way is like slicing a pizza. Drop them gently into the broth, spreading them out so they don’t clump together.
Step 6: Pressure Cook
Press CANCEL to stop sautéing. Secure the lid, set the valve to sealing, and cook on High Pressure for 7 minutes.
Step 7: Natural Release
Once cooking is done, allow the Instant Pot to release pressure naturally for about 10 minutes. This helps the dumplings set properly.
Step 8: Finish the Soup
Carefully vent any remaining pressure, open the lid, and stir in the frozen peas and heavy cream.
Step 9: Thicken (Optional)
If you like your chicken and dumplings thicker, mix the cornstarch with cold water and stir it into the soup. Let it sit for a few minutes to thicken.
Step 10: Garnish and Serve
Sprinkle with fresh parsley or cilantro and serve hot.
Making Homemade Dumplings (Just Like Grandma)
If you want to go fully old-fashioned, homemade dumplings are a beautiful touch.
Mix the dry ingredients together, cut in the butter until crumbly, then stir in the milk just until combined. Drop spoonfuls of dough directly into the broth after adding the chicken and broth. They’ll cook up soft, tender, and wonderfully rustic.
Little Tips From My Kitchen to Yours
Chicken thighs give the richest flavor, but breasts work just fine
Don’t over-stir once dumplings are added
Season generously — dumplings soak up flavor
Let the soup rest a few minutes before serving
Storing and Reheating
This dish stores beautifully.
Refrigerate for up to 3 days
Reheat gently on the stove or microwave
Add a splash of broth if needed
When to Serve Chicken and Dumplings
This is the meal you make when:
The weather turns cold
Someone isn’t feeling well
You want a no-fuss family dinner
You’re craving comfort food
It doesn’t need a special occasion — it is the occasion.
A Final Thought From My Heart
Chicken and dumplings isn’t just food. It’s care in a bowl. It’s warmth when you need it most. It’s the reminder that simple ingredients, treated kindly, can turn into something deeply meaningful.
This Instant Pot version doesn’t replace the old way — it honors it. It lets us keep those comforting traditions alive, even on the busiest of days.
I hope when you make this recipe, it fills your kitchen with the same warmth it fills mine — and that when you sit down with a bowl, you feel just a little more at home.
FAQ – Instant Pot Chicken and Dumplings
1) Can I use chicken breasts instead of chicken thighs?
Yes. Chicken breasts work well and keep the soup lighter, but chicken thighs stay juicier and add more richness to the broth. If you use breasts, be sure to dice them evenly so they don’t overcook.
2) Can I use rotisserie chicken?
Absolutely. Skip the step where you sauté raw chicken. Sauté the vegetables as written, add broth and seasonings, pressure cook without chicken for 5 minutes, quick release, then stir in shredded rotisserie chicken and dumplings. (If using biscuit pieces, cook on sauté until dumplings are done.)
3) Why are my dumplings gummy or dissolving?
This usually happens when the pot is stirred too aggressively after adding dumplings, or when the dumplings cook too long in very thin broth. Add them gently, stir only once or twice to separate, then let them cook undisturbed.
4) Can I make homemade dumplings instead of biscuit dough?
Yes! Homemade drop dumplings are wonderful here. Mix your dumpling dough just until combined (don’t overmix), then drop spoonfuls into the hot soup after pressure cooking. Use sauté to simmer gently until dumplings are cooked through.
5) How do I thicken chicken and dumplings?
The easiest method is a cornstarch slurry: mix 2 tablespoons cornstarch with ¼ cup cold water, stir it in, then simmer a few minutes until thickened. You can also let the soup sit uncovered for 5–10 minutes to naturally thicken.
6) Can I make this without heavy cream?
Yes. Swap heavy cream for half-and-half, whole milk, or evaporated milk. Add dairy at the end and keep the heat gentle to prevent curdling. For a dairy-free option, use full-fat coconut milk (it adds a mild sweetness).
7) Can I freeze chicken and dumplings?
You can, but dumplings tend to soften and get a little mushy after thawing. If you want the best texture, freeze the soup base without dumplings, then add fresh dumplings when reheating.
8) Can I cook the dumplings from frozen biscuits?
It’s better to thaw first so they cook evenly. If you must use frozen biscuit dough, cut them while still firm but not rock-hard, and be prepared to simmer a little longer after pressure cooking to ensure they’re cooked through.
9) What’s the best way to reheat leftovers?
Reheat gently on the stovetop over medium-low heat with a splash of broth. Microwave works too, but stir halfway through so the dumplings heat evenly.
10) I got a “burn” warning—what happened?
Usually this means something stuck to the bottom after sautéing. Before pressure cooking, scrape the bottom well after adding broth to lift all browned bits. Also avoid dumping flour/cornstarch directly into the pot before pressure cooking.