Instant Pot Chicken and Dumplings - Chef Abbie Gellman MS, RD, CDN

Instant Pot Chicken and Dumplings

Chef Abbie Gellman RD

Dinner will get to your table much quicker with my Instant Pot Chicken and Dumplings! This is one of my ultimate comfort foods, and this recipe makes it so easy, affordable and healthy.

The idea of “comfort foods” may conjure thoughts of artery clogging, unbuckle your belt indulgence. But not with this Instant Pot Chicken and Dumplings recipe! It is full of fresh vegetables, lean protein, and whole grains.

Instant Pot Chicken and Dumplings

To make my simple Instant Pot Chicken and Dumplings start by prepping all the vegetables.  This dish, like many soups/stews, get its deep, well-rounded flavor from aromatic vegetables.  The Instant Pot Chicken and Dumplings starts with onion, celery and carrots, what the French call Mirepoix.1

The French stress that Mirepoix should be chopped into a small dice, which creates more surface area and releases more of that deeply aromatic flavor. A smaller dice will take more time, so do not stress if you do not chop it this small!  The flavor base is completed with the aromatic herbs (sage and thyme), garlic and spices (black pepper).

Add all the vegetables except the garlic. Garlic cooks quick and tends to burn, so add it after 5 or so minutes. Add the herbs and the tablespoon of flour (to help thicken the stew). Next, deglaze the pan with white wine and let it reduce to half the original volume. Then, follow the rest of the steps listed below and you will have Instant Pot Chicken and Dumplings in less than 20 minutes!


Deglazing is just a fancy term for pouring cold liquid into a hot pan to remove hunks of browned food.  This residue is called fond, which will dissolve and release so much flavor into our Instant Pot Chicken and Dumplings! Wine is ideal for deglazing because it can dissolve both oil- and water-soluble compounds.2

Cooking with Wine

I use only a half-cup of white wine in my Instant Pot with Chicken and Dumplings. The wine pulls out the aromas and flavors of the chicken, vegetables and dumplings.  The French say, “The better the wine, the better the dish.” So cook with wine that you would drink! It does not have to be expensive, but it should be drinkable.

My favorite wine is Sauvignon Blanc so it’s my preferred wine to cook with.  I recommend avoiding supermarket “cooking wine,” it is typically high in salt, sugar and preservatives and typically not much cheaper.3  Most of the alcohol from the wine evaporates in high heat.  Make sure the wine volume has reduced in half, this will ensure that most of the alcohol has evaporated.


The dumpling part of my Instant Pot Chicken and Dumplings are simple and turn out consistently delicious.  I have eaten way too many stovetop dumplings that were flat and hard like a hockey puck.  This dumpling recipe has only 6 ingredients (two of which are herbs) and can be prepared in just minutes while you are sautéing the vegetables in the Instant Pot.

To avoid hockey puck dumplings, do not over mix the dough. Repeat – do not over mix the dough! Over mixing develops the gluten (wheat protein) in the flour leading to a tough dumpling. That is why I also use whole wheat pastry flour, which has less gluten. Since it is whole wheat it will still have fiber and other nutrients!

Dumplings are the same dough as biscuits, but the butter is melted first.  We use cold butter in biscuits and pastry dough to create a flaky, delicious-in-its own-way texture, but the perfect dumplings are pillowy clouds of goodness.

Dumplings are cooked by steam in a hot savory liquid, compared to biscuits that are cooked in the dry heat of the oven.  The dumplings absorb the liquid from the chicken and vegetables and end up with a scrumptious flavor.  Instant Pot Chicken and Dumplings are made with high pressure steam, something that cannot be mimicked on the stovetop! Leading to the ultimate dumplings.


I highly recommend including herbs in this Instant Pot Chicken and Dumplings. Fresh herbs are the best because they have a brighter taste and appearance. Dried herbs can work in a pinch, but use half the amount called for since they are dehydrated and their flavor is concentrated.

Sage and thyme are my go to favorites for this Instant Pot Chicken and Dumplings.  Other herbs like oregano, rosemary and dill would also be delicious.

Let’s Get Cooking!

The ability to make a well-rounded, complete meal with one piece of equipment in less than an hour is one of the many reasons I love my Instant Pot.  Go ahead and make it tonight!

Similar Pages

Looking for more Instant Pot recipes? Try my Easy Baked Beans, Instant Pot Shredded Chicken or Instant Pot Vegan Sorghum.


  1. The First Step to Great Flavor – How-To. FineCooking. February 1999. Accessed February 16, 2020.
  2. How Cooking With Wine Transforms Food | Wine Enthusiast. Accessed February 13, 2020.
  3. Why You Should Cook with Good Wine | James Beard Foundation. Accessed February 13, 2020.



Instant Pot Chicken and dumplings

Instant pot chicken and dumplings

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Print Pin Rate
Course: Main Course
Keyword: chicken, chicken and dumplings, healthy poultry, pressure cooker
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD


  • 1 tablespoon baking powder
  • 1 ¾ cups plus 1 tablespoon all-purpose flour or whole wheat pastry flour divided
  • 1 1/2 teaspoon kosher salt divided
  • 3 tablespoon fresh thyme divided
  • 3 tablespoon fresh sage minced, divided
  • 2 tablespoons unsalted butter melted
  • 1 cup whole milk
  • 1 tablespoon canola oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 potato diced
  • 2 cloves garlic minced
  • ¼ teaspoon ground black pepper
  • 2 cups no salt added chicken stock
  • ½ cup white wine
  • 1 ½ pounds boneless skinless chicken thigh and/or breast, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1/3 cup parsley chopped


  • In a bowl, mix together baking powder, 1 ¾ cups flour, ¼ teaspoon kosher salt, 1 tablespoon thyme, and 1 tablespoon sage. Stir in butter and milk and mix until combined well.
  • Set an Instant Pot to saute and add oil. Add the onion, carrot, celery, potato, pepper, and remaining ¾ teaspoon kosher salt and cook, stirring occasionally, for 4-5 minutes. Add garlic and saute 30 seconds. Add the remaining thyme, sage, and 1 tablespoon flour and cook, approximately 30 seconds. Add stock and wine and stir, deglazing the pot and scraping up any brown bits. Add the chicken and peas and turn off the Instant Pot.
  • Carefully drop the dough in 2-tablespoon-sized mounds (similar to a golf ball) into the pot, spacing evenly. There should be approximately 8-9 dumplings.
  • Lock the lid and set the Instant Pot to pressure cook on high for 3 minutes. Quick release pressure. Spoon dumplings and soup into bowls and garnish with parsley.







Not sure how long it takes to get to “high pressure” but think 20 is about right.

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