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Instant Pot Chicken and Dumplings From Scratch

Instant Pot Chicken and Dumplings From Scratch is the best, quick and easy pressure cooker recipe that will show you how to make this classic, homemade soup or stew. No need for Bisquick, canned biscuits, or cream of mushroom soup, you can use standard pantry ingredients. 

instant pot chicken and dumplings from scratch in a white bowl

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.

This post was originally published in 2019. It has since been updated.

Are you craving the Cracker Barrel comfort food version of chicken and dumplings? You have come to the right place. You can save all of the excess time it takes to simmer the chicken on the stove, and get right to fast cooking using the Instapot.

What Are Dumplings?

I grew up eating southern, old-fashioned chicken and dumplings. My family would make the dumplings from scratch, and sometimes we would substitute them for egg noodles.

A dumpling is essentially biscuit dough. The old school way is to make them using flour, shortening, milk, and butter. I substituted the shortening for butter in this recipe, but you can use what you like.

This soup is the ultimate comfort food dish, there’s really nothing healthy about it. Just in case you’re wondering why you found it on my site! I like to take recipes back to my roots from time to time.

flour, melted butter and milk, and baking powder in bowls

How to Make Dumplings From Scratch

  1. Combine the milk and butter in a bowl. Microwave for 30 seconds to soften and warm the butter. Stir.
  2. Add the flour, baking powder, and salt to a mixing bowl. Stir. Add in the butter and milk.
  3. Stir the mix until it is fully incorporated and resembles biscuit dough. You don’t want a sticky dough. If it’s sticky, add in a little more flour and mix.
  4. Sprinkle a flat surface with a teaspoon of flour. Spread the dough onto the flat surface and knead the dough with your hands.
  5. Use a floured rolling pin and roll out the dough. I roll out my dough so that it’s 1/4 of an inch thick.
  6. Use a pizza cutter to make vertical cuts in the dough. Cut the dough into 1 inch wide strips.
  7. Cut across and make the cuts about 3 inches in length.
collage photo of homemade dumplings from scratch on a cutting board with a rolling pin

How to Make Chicken and Dumplings in the Instant Pot

  1. Place the Instant Pot on Saute function. Add the olive oil and onions.
  2. Sautee for 2-3 minutes until the onions are translucent and fragrant.
  3. Add the garlic, carrots, and celery and stir. Cook for 1-2 minutes.
  4. Add in the chicken broth, chicken, and herbs and spices.
  5. Place the dumplings on top. Do not stir. Place the lid on the pot and seal.
  6. Pressure Cook.
  7. Open the pot and remove the bay leaf. Remove the chicken breasts and shred.
  8. Place the Instant Pot on the saute function and add the heavy cream to the pot.
  9. In a separate bowl, combine the cornstarch and water and stir. Add it to the soup and stir to thicken the soup.
  10. Add the shredded chicken back to the pot.
raw chicken breasts on a cutting board with chicken broth and spices and herbs
collage photo of carrots, onions, and celery being cooked in an Instant Pot

How Long to Cook/Cook Time

Cook for 10 minutes on Manual > Pressure Cooking. When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of doing a quick release.

collage photo of Instant Pot chicken and dumplings being prepared

How to Use Rotisserie Chicken

Instant Pot chicken and dumplings with rotisserie chicken will save you a lot of time. In fact, you won’t really need to use the pressure cooking function because it’s needed in order to cook the chicken.

If you want to use rotisserie chicken, I recommend just using the saute function and follow the remaining steps listed.

instant pot chicken and dumplings from scratch in an Instant Pot

Can You Use Frozen Dumplings?

The frozen dumplings I see in stores are usually Asian style and loaded with meat on the inside. These are totally different than what is used in this recipe.

If you can find frozen dumplings that are biscuit style, go for it and use them! You may need to allow the dumplings to cook longer during the last cooking steps when the peas, slurry, and cream are added.

instant pot chicken and dumplings from scratch with a wooden spoon in an Instant Pot

Recipe Tips

  • If you do not want to make dumplings from scratch, you can use canned biscuits. Slice the biscuit dough into the shape of dumplings. Use the same cook time.
  • I would not worry about making sure each of your dumplings are the same exact size. I like to make mine larger, overall, because when they pressure cook they will become really soft and will morph into smaller dumplings as you stir the soup.
  • You can use “cream of” soups as a thickener if you wish. 
  • If you choose to add potatoes, keep in mind potatoes have a cook time of 4 minutes, which is less than the 10 minutes it will take to cook the chicken. I would consider cooking them separately unless you do not mind potatoes that have become super mushy.
  • Better than Bouillon is used in this recipe for optimal flavor, it is optional. You can also use Bouillon cubes if you wish.
  • You can substitute cornstarch for flour when thickening the soup if you wish.
instant pot chicken and dumplings from scratch in a white bowl

Is the Soup Freezer Friendly?

I recommend freezing the dumplings separate from the soup. Freeze the dumplings in a sealable bag. Freeze the soup in an airtight container. The soup will last a few months in the freezer. You can read more about How to Freeze Chicken and Dumplings here.

How Long it Will Last in the Fridge

The soup will last for 3-4 days in the refrigerator.

More Instant Pot Soup Recipes

Instant Pot Broccoli Cheddar Soup
Instant Pot Gumbo
Instant Pot French Onion Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Zuppa Toscana Soup

Instant Pot Butternut Squash Soup
Instant Pot Baked Potato Soup

Click here for a full listing of Instant Pot Recipes.

instant pot chicken and dumplings from scratch in a white bowl

Here is a link to the Onion Chopper used in the recipe.

instant pot chicken and dumplings from scratch in 2 white bowls
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5 from 2 votes

Instant Pot Chicken and Dumplings From Scratch

Instant Pot Chicken and Dumplings From Scratch is the best, quick and easy pressure cooker recipe that will show you how to make this classic, homemade soup or stew. No need for Bisquick, canned biscuits, or cream of mushroom soup, you can use standard pantry ingredients. 
Course dinner, lunch
Cuisine American
Keyword Instant Pot chicken and dumplings, Instant Pot Chicken and Dumplings From Scratch
Prep Time 15 minutes
Cook Time 20 minutes
natural release of steam 10 minutes
Total Time 45 minutes
Servings 8
Calories 307kcal

Ingredients

Herbs and Spices

Homemade Dumplings from Scratch

Soup Thickener

  • 1/2 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

Homemade Dumplings

  • Combine the milk and butter in a bowl. Microwave for 30 seconds to soften and warm the butter. Stir.
  • Add the flour, baking powder, and salt to a mixing bowl. Stir. Add in the butter and milk.
  • Stir the mix until it is fully incorporated and resembles biscuit dough. You don't want sticky dough. If it's sticky, add in a little more flour and mix.
  • Sprinkle a flat surface with a teaspoon of flour. Spread the dough onto the flat surface and knead the dough with your hands.
  • Use a floured rolling pin and roll out the dough. I roll out my dough so that it's 1/4 of an inch thick.
  • Use a pizza cutter to make vertical cuts in the dough. Cut the dough into 1 inch wide strips.
  • Cut across and make the cuts about 3 inches in length (or whatever length you like your dumplings).
  • Set the dumplings aside.

Chicken and Dumplings Soup

  • Place the Instant Pot on Saute function. When hot, add the olive oil and onions.
  • Sautee for 2-3 minutes until the onions are translucent and fragrant.
  • Add the garlic, carrots, and celery and stir. Cook for 1-2 minutes.
  • Add in the chicken broth, chicken, Better than Bouillon, and spices, and bay leaf.
  • Place the dumplings on top. Do not stir. Place the lid on the pot and seal.
  • Cook for 10 minutes on Manual > High Pressure Cooking. When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of doing a quick release.
  • Open the pot and remove the bay leaf. Remove the chicken breasts and shred the chicken using forks.
  • Place the Instant Pot on the saute function and add the heavy cream and peas to the pot.
  • In a separate bowl, combine the cornstarch and water and stir. Add it to the soup and stir to thicken the soup.
  • Add the shredded chicken back to the pot.
  • Serve.

Video

Notes

  • If you do not want to make dumplings from scratch, you can use canned biscuits. Slice the biscuit dough into the shape of dumplings. Use the same cook time.
  • I would not worry about making sure each of your dumplings are the same exact size. I like to make mine larger, overall, because when they pressure cook they will become really soft and will morph into smaller dumplings as you stir the soup.
  • You can use “cream of” soups as a thickener if you wish. 
  • If you choose to add potatoes, keep in mind potatoes have a cook time of 4 minutes, which is less than the 10 minutes it will take to cook the chicken. I would consider cooking them separately unless you do not mind potatoes that have become super mushy.
  • Better than Bouillon is used in this recipe for optimal flavor, it is optional. You can also use Bouillon cubes if you wish.
  • The old school way is to dumplings is to use flour shortening, milk, and butter. I substituted the shortening for butter in this recipe, but you can use what you like.
  • You can substitute cornstarch for flour, when thickening the soup if you wish.
  •  
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 307kcal | Carbohydrates: 21g | Protein: 21g | Fat: 14g
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Recipe Rating




Lindsey

Tuesday 3rd of November 2020

This was SO DELICIOUS. I was a little worried about making the homemade dumplings but they were great and super easy to make! I did some fresh carrots and then a whole bag of frozen veggie medley. I think next time I might even add some spinach for some added greens. Everyone in my house ate seconds!

staysnatched

Saturday 7th of November 2020

Love to hear this! I'm glad you enjoyed it.

AJ

Thursday 20th of August 2020

Love this recipe Brandi! Love all your recipes!!

staysnatched

Thursday 20th of August 2020

Thank you! So glad you enjoyed it!

Kathi

Monday 18th of May 2020

Love your recipe only thing I would change is nix on the peas and substitute dice green beans. Just can not do peas,

staysnatched

Monday 18th of May 2020

Thanks for sharing!

Sam sandra

Thursday 16th of January 2020

Will these burn in pressure pot? Worried because of dumplings sticking to bottom

I made dumplings for years mother's recipe, never thought took long to cook. Let me know

staysnatched

Friday 17th of January 2020

No, in the instructions it states that you do not stir in the dumplings. You can also see in the recipe video for this post that the dumplings do not go to the bottom.