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Instant Pot Chicken and Dumplings

This hearty, old-fashioned chicken and dumplings recipe is always a family-pleasing meal and is ready quickly which makes it a great weeknight dinner option!
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Servings 4 - 6 servings
Calories 652



  • 2 Tbsp butter
  • 1 small yellow onion - diced
  • 1 cup carrots - finely chopped
  • 1 cup celery - finely chopped
  • 3-4 cloves garlic - minced
  • 2 tsp fresh rosemary - chopped
  • 1-2 tsp fresh sage - chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp poultry seasoning
  • 3 cups chicken broth - reduced sodium is preferred
  • 1 1/2 cups yellow or red potatoes - chopped (about 5-6 potatoes)
  • 1 lb. frozen chicken breasts
  • 1 cup frozen peas


  • 1 1/2 cups + 2 Tbsp self rising flour
  • 3 Tbsp butter - chopped and chilled
  • 3/4 cup buttermilk



  • Add flour to a medium mixing bowl. Add cubed and chilled butter to the flour. Use a pastry cutter (or two forks) to cut the butter into the flour. When pea-sized pieces appear, add in the butter milk and mix with a spatula until a loose dough forms. Set aside.


  • Add butter to Instant Pot and select "Saute". Once butter is melted, add onion, carrot and celery and cook, stirring occasionally, for 2-3 minutes.
  • Add garlic, salt, pepper, paprika, poultry seasoning, sage and rosemary and cook another 2-3 minutes.
  • Pour in half the chicken broth and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Browned bits on the bottom can result in a BURN notice from the Instant Pot.
  • Add remaining chicken broth, potatoes and chicken and gently stir.
  • Add your dumplings by dropping 1 Tbsp of the dough into the pot at a time. I like to use a small cookie scoop for this, but a spoon works as well.
  • Turn off "Saute". Close Instant Pot lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 8 minutes.
  • When finished cooking, let the pressure release on it's own for about 5 minutes. Then carefully turn the valve to "venting" to remove any remaining pressure. When the steam has all escaped, and the pin has dropped, remove the lid.
  • Add the frozen peas and stir gently. Cover with lid, not securing it, just covering it gently, and let sit about 2-3 minutes.
  • Serve hot and enjoy!


  1. If using all purpose flour, add 2 tsp baking powder, and 1/4-1/2 tsp kosher salt.
  2. Whole milk can be used in place of buttermilk.
Author Amanda B.
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