Cozy Chicken And Dumplings In Instant Pot

There’s a moment every November when the first real chill sneaks under the door, the dog refuses to leave his blanket, and my children start asking for “something steamy in a bowl.” That’s my cue to pull out the Instant Pot and make the chicken and dumplings that carried me through graduate-school nights, new-baby fog, and every flu season of the last decade. The recipe has evolved—store-bought biscuit dough gave way to a quick herbed drop version, and I traded sodium-heavy soup cans for a from-scratch broth that the pressure cooker creates in minutes—but the feeling I get when I lift the lid and see those puffy dumpling clouds hasn’t changed one bit. If you’re looking for the culinary equivalent of a fleece sweatshirt and a crackling fire, you’ve found it.

Ingredients You'll Need

Great chicken and dumplings starts with the bird. I prefer bone-in, skin-on thighs for their collagen and flavor insurance, but a whole cut-up chicken works too; just avoid boneless breasts alone—they’ll give you thin broth and dry meat. Look for air-chilled poultry if possible; the flavor is cleaner and there’s less retained water to dilute your base.

For the sofrito, I combine yellow onion, two ribs of celery, and a large carrot. Dice them small so they cook evenly and almost melt into the gravy. A full tablespoon of fresh thyme leaves (or 1 tsp dried) is non-negotiable; it’s the high-note perfume that lifts all that richness.

Butter plus olive oil may feel indulgent, but the combo raises the smoke point and gives you the best fond on the chicken skin. You’ll deglaze with a splash of dry white wine; use anything you’d happily drink, but skip oaky Chardonnay—it can turn bitter under pressure.

Low-sodium chicken stock is the back-up singer here, not the star. My rule: if the liquid tastes flat going in, it will taste flat going out, so season assertively with kosher salt and freshly cracked black pepper before sealing the lid.

Heavy cream stirred in at the end rounds the edges, but half-and-half or whole milk are perfectly fine. Need dairy-free? Swap in full-fat coconut milk; the subtle sweetness plays nicely with thyme.

Finally, the dumplings: all-purpose flour, a touch of whole wheat for nuttiness, baking powder, cold butter, sharp cheddar (trust me), and a shower of fresh parsley. Drop by heaping tablespoonfuls directly onto the bubbling stew, lock the lid again, and let the steam work its magic.

How to Make Cozy Chicken And Dumplings In Instant Pot

Expert Tips

Variations to Try

• Herb Swap: Replace thyme with rosemary and add ½ tsp poultry seasoning for a more traditional Southern profile.
• Gluten-Free Dumplings: Substitute cup-for-cup gluten-free flour blend and add an extra 2 Tbsp milk; rest dough 5 minutes before dropping.
• Veggie Boost: Fold in 2 cups baby spinach and 1 cup corn kernels after shredding chicken; simmer 1 minute before adding dumplings.
• Spicy Comfort: Add ¼ tsp cayenne to the dumpling dough and stir 1 chipotle in adobo into the stew for a smoky kick.
• Low-Carb Option: Skip dumplings and serve over cauliflower mash; thicken stew with 1 tsp xanthan gum instead of cornstarch.
• Turkey Twist: Use leftover Thanksgiving turkey; add during the thicken phase so it stays tender.

Storage Tips

Refrigerator: Cool completely, then store stew and dumplings separately in airtight containers up to 4 days. Dumplings will continue to absorb liquid; revive by dunking briefly in simmering broth before serving.

Freezer: Freeze only the chicken base (without dumplings) for up to 3 months. Thaw overnight in the fridge, reheat to a gentle simmer, and cook fresh dumplings as directed. Frozen dumplings become tough and waterlogged.

Make-Ahead Dumpling Dough: Mix dry ingredients with butter and cheese; keep in a zip bag refrigerated up to 2 days. When ready, stir in milk and proceed.

Reheating: Warm stew in a saucepan over medium-low, stirring often and splashing in broth or milk to loosen. Microwave dumplings 20–30 seconds with a damp paper towel to restore fluffiness.

Frequently Asked Questions

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Cozy Chicken And Dumplings In Instant Pot

(4.9 from 127 reviews)

Prep

15 min

Cook

30 min

Servings

6

Ingredients

• 2 Tbsp butter
• 1 Tbsp olive oil
• 2 ½ lb bone-in skin-on chicken thighs (about 6)
• 1 tsp kosher salt + more to taste
• ½ tsp freshly ground black pepper
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 2 tsp minced garlic
• 1 Tbsp tomato paste
• ½ cup dry white wine
• 3 cups low-sodium chicken stock
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 2 Tbsp cornstarch
• ½ cup heavy cream
• 2 cups all-purpose flour
• 2 tsp baking powder
• 4 Tbsp cold unsalted butter, diced
• ¾ cup shredded sharp cheddar
• 2 Tbsp chopped fresh parsley
• ¾ cup cold milk

Instructions

1. Sear Chicken: Using SAUTÉ-HIGH, brown seasoned chicken in butter/oil 4 minutes per side; set aside.
2. Sauté Veggies: Cook onion, carrot, celery 3 min. Add garlic & tomato paste 1 min. Deglaze with wine.
3. Pressure Cook: Add stock, Worcestershire, bay, thyme & chicken. Seal and cook MANUAL-HIGH 12 min; natural release 10 min.
4. Shred & Thicken: Remove chicken; discard skin/bones. Whisk cornstarch with water; stir into simmering broth along with cream.
5. Make Dumplings: Combine flour, baking powder, salt, pepper. Cut in butter, add cheddar & parsley. Stir in milk just until moistened.
6. Steam Dumplings: Return shredded chicken to pot. Drop dough by spoonfuls onto simmering stew. Seal and cook MANUAL-HIGH 5 min, quick-release. Serve hot.

Recipe Notes

For extra flavor, add 1 tsp soy sauce with the stock—it boosts umami without tasting Asian. Dumplings are best the day they are steamed, so only cook what you’ll eat.

Nutrition (per serving)

567

Calories

38g

Protein

35g

Carbs

28g

Fat