Instant Pot Classic Chicken and Dumplings

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Comfort food; there’s a reason we’re all so attracted to it. It warms you up on cold, winter days, and it makes you feel better from the inside out. When I’m having a bad day, I always reach for a bowl of chicken and dumplings, macaroni and cheese, or a cheesy casserole. What do all these foods have in common? They’re delicious, no doubt, but they’re not exactly healthy. This Instant Pot Classic Chicken and Dumplings recipe changes everything. It has all the comforting nature of the original, but only 500 calories per serving. Plus, since we make it in an electric pressure cooker, it takes significantly less time to make!

Instant Pot Classic Chicken and Dumplings

What makes chicken and dumplings taste so good? It all starts with a good chicken broth and juicy, tender chicken. If you don’t nail those two things, you will miss out on the base of this amazing comfort food. The broth is the part that warms you up from the inside out, and the chicken fills you up with protein. Using an Instant Pot is a great way to get both of those things. The pressure inside infuses the chicken broth with extra flavor from all your tasty vegetables, and the chicken stays nice and tender.

The part of this Instant Pot Classic Chicken and Dumplings that really makes you crave it time and time again are the dumplings. Those pillowy, soft balls of dough that float to the top of the bowl taste like a biscuit but melt in your mouth like a noodle. To make our version healthier than the original, we use whole wheat flour to make our dumplings. This wholesome flour makes each bite more nutrient-dense than dumplings made with all-purpose flour.

So what are you waiting for? Give this healthier version of chicken and dumplings a try! Since it’s so easy to make, you can whip it up for an easy weeknight dinner.

Instant Pot Classic Chicken and Dumplings

Enjoy this warming comfort food without the guilt! This Instant Pot recipe makes it delicious and easy to make.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Chinese
Keyword: Instant Pot, Quick and Easy
Servings: 4
Calories: 350kcal


For the Dumplings:

  • 1/2 cup milk
  • 2 teaspoons apple cider vinegar
  • 1 cup whole wheat flour
  • 1 egg lightly beaten
  • 2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt

For the Soup:

  • 1 tablespoon olive oil
  • 1 large carrot peeled and chopped
  • 2 stalks celery chopped
  • 1 large yellow onion chopped
  • 1/2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme (not ground thyme)
  • 2 bay leaves
  • 6 cups chicken broth
  • 2 chicken breast boneless and skinless
  • 1/2 cup peas frozen
  • 2 tablespoons fresh parsley lightly chopped


For the Dumplings:

  • In a small bowl, combine the milk and vinegar. Set aside.
  • Combine all ingredients, except the milk mixture and lightly mix just until the ingredients begin to come together. Gradually add the milk just until the dough is sticky. You may not use all of the milk mixture, that's ok! Set the dough aside.

For the Soup:

  • Set the Instant Pot to the saute mode, high. Add the olive oil, once the oil is hot add the carrot, celery, and onion. Cook just until the onions begin to turn translucent. Add the salt, pepper, and dried thyme, cook for about 1 more minute or just until the mixture becomes fragrant. Stir in the chicken broth and place the chicken breast in the pot. Drop the dumpling dough by the spoonful on top of the soup.
  • Place the lid on the Instant Pot with the valve in the sealed position. Change the mode to manual with high pressure and set the timer for 7 minutes. Once time is up, let the Instant Pot sit for 10 minutes before manually releasing the pressure and removing the lid. Remove the chicken from the pot and shred. Return the chicken to the pot.
  • Return the Instant Pot to the saute setting and add the peas. Simmer for about 2 minutes and add the fresh parsley. Stir and serve.


Calories: 350kcal | Carbohydrates: 33g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 2049mg | Potassium: 1211mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2998IU | Vitamin C: 39mg | Calcium: 183mg | Iron: 3mg
SmartPoints (Freestyle): 6

Looking for more Instant Pot recipes? Check out or Pinterest page and browse through our favorites!

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