When your wife is craving your chicken and dumplings soup, what do you do? You risk ruining the whole batch because you want to test out your Instant Pot Chicken and Dumplings Soup!

Because, you know.. content.

Luckily for me this ended up being one of the best batches that I’ve made!

So I’m still on the fence about this contraption they call Instant Pot. My experience with it so far, is it’s not as instant as it seems to lead on. Sure you can cook it all in one pot, and its a pressure cooker, so it does definitely cook it faster than if you were traditionally cooking it.

But if you’re not a seasoned IPer, one piece of advice – just because the time on the Instant Pot says 15 minutes, doesn’t meant it’ll be done in 15 minutes!

It takes time for the Instant Pot to get up to pressure, then more time to release said pressure. There also seems to be a correlation between the time taken to build up pressure with the time to release the pressure. So plan accordingly!

Instant Pot Chicken and dumplings is a good way for me to get Brayden to help out. He’s so fascinated by anything sizzling in the pan, helping prepare food, and then getting to stir. Now that he’s getting a little older and understanding what he’s doing its actually kind of nice to get another hand in the kitchen too!

One thing I absolutely love about making chicken and dumpling soup in the instant pot, is how different the texture is of the dumplings. They’ve got this density to them that is super hearty. And they hold up the next day for leftovers like it was just fresh off the stove.

And the chicken is SUPER tender, like slow cooked all day tender, yet firm. It doesn’t just fall apart, which again, for leftovers and reheating is exactly what you want! If you have an instant pot, you’re going to need to make these real soon! Who cares if its 80 degrees out right now.. pretend its fall!

Don’t have an instant pot? head over here to see how I make chicken and dumplings soup the traditional way

Instant Pot Chicken and Dumplings Soup

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 40 minutes

Servings: 8 people

Calories: 193kcal

Print Recipe

Ingredients

FOR THE CHICKEN

• 3 halves boneless, skinless chicken breast
• 1/2 cup white flour
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

FOR THE SOUP

• 2 stalks celery
• 2 whole carrots
• 1 small yellow onion
• 1 clove garlic
• 1 tbsp kosher salt
• 1/2 tbsp black pepper
• 3 cup sodium free chicken broth
• 1 cup water
• 4 sprigs fresh thyme chopped
• 1 whole bay leaf

FOR THE DUMPLINGS

• 2 cups white flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp butter cold
• 2/3 cup whole milk

Instructions

• Set your Instant Pot to Saute. While its heating up, chop your celery, carrots, onion, and garlic. Season chicken in salt and pepper, then lightly coat in flour.
• Cook down vegetables in olive oil in the instant pot for about 3 minutes. then add chicken; stir occasionally until saute cycle is complete. Pour in chicken broth, water. Add salt pepper, chopped thyme and bay leaf.
• In a large bowl, mix flour, baking powder, salt and pepper. cut in butter until it's evenly incorporated, then stir in milk. It should be a thick dough. If too liquidy add more flour, if it seems too dry add a little more milk.
• Drop in medium, to large spoonful sized chunks of dough into the Instant Pot. Close the lid, and set to Pressure Cook for 5 minutes. Let the pressure release naturally (aka do nothing, and wait till the floating valve drops). This will take a while. Once done, you're ready to serve. Enjoy!

Notes

For added flavor, use skin-on chicken, and remove the skin before serving.

Nutrition

Sodium: 1703mg | Calcium: 95mg | Vitamin C: 1.9mg | Vitamin A: 240IU | Sugar: 1g | Fiber: 1g | Potassium: 264mg | Cholesterol: 9mg | Calories: 193kcal | Saturated Fat: 2g | Fat: 4g | Protein: 5g | Carbohydrates: 33g | Iron: 2.2mg