Instant Pot Chicken & Dumplings

OMG where has this invention been my whole life?! Instant Pot is a total game-changer. Especially for busy working gals and mamas. My mother-in-law bought us an Instant Pot for Christmas and I was finally able to break it in with homemade chicken and dumplings. One of my favorite comfort foods during the winter!

I was a bit nervous to try the fancy pressure cooker since I’ve only ever used a crockpot, stove or oven. This was new territory, but it was seriously so easy to use. And I’m happy to report that this recipe turned out to be AMAZING!



Instant Pot – DUH!

rolling pin

dry & liquid measuring cups

pizza cutter (optional but makes it easier)

For the Chicken

3 boneless chicken breasts (about 2 lbs)

7 cups chicken broth

1 package of frozen mixed veggies (I used a 15 oz. steam bag)

2 stalks of celery, broken in half

1/2 onion, cut into large chunks

1 tablespoon garlic powder

salt & pepper to taste

For the Dumplings

3 cups all-purpose flour

1 tablespoon baking powder
1 1/4 teaspoon salt
1 cup + 2 tablespoons milk




Cut each chicken breast in half and place pieces in insert pot of Instant Pot.


Add chicken broth, celery, and onion on top of the chicken breasts. Place the insert pot into the Instant Pot.


Place lid onto Instant Pot and set vent to “sealed.” Use the manual meat setting to select cook time of 3 minutes.


While chicken is cooking, prepare the dumplings by mixing flour, baking powder, salt and milk until combined. Take your dough ball and turn it onto a floured surface.


You’ll want roll the dough out flat to about 1/4 inch thickness. Use a pizza cutter to cut into strips about 1-2 inch strips or squares.


After the cook time for the chicken has finished, perform a quick pressure release. Make sure you watch our for your fingers and the steam.


Once pressure has released and valve has dropped, carefully remove lid. Remove and discard chunks of onion and celery. Remove chicken and place on a plate.


Carefully add dough strips and frozen mixed veggies to broth and stir well.


Use the Saute function to simmer the broth and dumplings. Simmer until dumplings are cooked and broth has begun to thicken. This should take about 15-20 minutes.


While the dumplings are cooking, shred the chicken and return it to the insert pot, stirring to combine. Add salt and pepper to taste. Enjoy!

NOTE: The broth will thicken as it cools down so don’t worry!


I was able to get about 3 full meals for me and my hubby with this recipe. Yay for leftovers! Click to PIN THE RECIPE!

– B –

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