Let Me Tell You About My Favorite Cozy Dinner

If I had a dime for every time my little one asked, “Is it chicken and dumplings night?”—well, I’d take us all out for ice cream. Or, let’s be honest, probably just buy fancier butter. This Instant Pot chicken and Dumplings recipe is my go-to when it’s chilly, I’m hungry, and the world outside looks about as welcoming as a sock full of ice cubes. The first time I made this, my husband hovered like a hawk waiting to pounce, and the kitchen smelled so good I couldn’t help but sneak a taste or three (don’t tell!). On cold nights in particular, this stew is like a big, edible hug—plus, you can make it in less time than it takes an old sitcom rerun to finish.

Why You’ll Want to Make This (Trust Me)

I drag out my Instant Pot for this recipe when I need something both homey and fast. My family polishes off the whole pot, even my pre-teen who claims she “doesn’t like things that touch” (except, apparently, if they’re in this bowl). Maybe it’s the dumplings—so pillowy!—or the fact that the veggies actually taste like something. And I have to admit, before the Instant Pot entered my life, making chicken and dumplings was a marathon that started with a big sigh around noon. Now it’s more of a quick jog with a snack at the end; even on weeknights. And hey, if you’ve ever been driven slightly mad by figuring out if your chicken’s done, join the club—this thing pretty much solves it for you.

What You’ll Need (Give or Take)

1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier; sometimes I use both if that’s what’s on hand!)
2 cups chicken broth (homemade is dreamy, but look, boxed is fine, too)
1 cup carrots, sliced (if you’ve only got baby carrots, just chop ‘em up; works fine)
1 cup celery, chopped
1 small onion, diced (red or yellow—don’t stress, nobody’s grading you)
2 cloves garlic, minced
1 tsp dried thyme (or mixed Italian herbs, honestly)
Salt and black pepper to taste
3 tbsp butter (my grandmother swears by salted Kerrygold, but whatever you use won’t ruin it)
For the dumplings:

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk (I use 2 percent, but any dairy works—almond milk is a bit… odd, but not undrinkable, if that’s your thing)
2 tbsp butter, melted
A small handful of fresh parsley, chopped (optional, good for color and pretending it’s healthy)

How I Make Instant Pot Chicken and Dumplings (Most Days)

Hit SAUTE on the Instant Pot. Toss in butter. Once it’s melted, in go onions, celery, and carrots. Stir while you check if there’s an actual clean spoon (no shame in using a fork—been there).
Add garlic when the veggies soften a little. It’s fine if the veggies start coloring; that’s flavor, not failure.
Chicken time: Lay in the thighs, sprinkle salt, pepper, and thyme. Pour over your broth. Give everything a gentle stir—it’s going to look a bit like weird chunky soup, but that’s how it goes.
Pressure cook on HIGH for 8 minutes. (Seal the valve, obviously. I’ve forgotten and wondered why dinner didn’t happen. Oops.)
Meanwhile, mix up the dumplings: Stir the flour, baking powder, and salt in a bowl. Then the milk and melted butter go in. Fold in that parsley if you like green bits; I think they jazz it up a bit.
Once the time is up, do a quick release (watch out for the hissing; I half expect the pot to hiss out, “Dinner’s ready!” one of these days).
Shred or chop the chicken right in the pot. (Forks work, or whatever you’ve got handy. An immersion blender is a step too far, trust me—I tried once and made a weird puree.)
Scoop ball-shaped blobs of dumpling dough on top of the soup. I aim for golf ball-ish chunks—this isn’t a science class though.
Lid back on. Set to HIGH again, 3 minutes is enough. Quick release when it beeps. I sometimes peek just to be sure the dumplings aren’t raw—sometimes they need a minute longer. On second thought, poke one with a fork if you’re not sure.
This is the taste test zone. I sprinkle some extra pepper; my husband likes a dash of hot sauce. Up to you. It’s all pretty forgiving here. Serve right away, or let it sit if you want it even thicker. (Oddly, I think it tastes a bit better after a rest, but I almost never have leftovers anyway.)

Notes From Too Many Bowls

Actually, I find it works better if I pull the chicken out to shred, then return it—it comes apart easier that way.
If your dumpling dough seems stiff, add a splash more milk; too runny, just toss in a bit more flour. I mean, who measures exactly every time? Not me.
Sometimes I add frozen peas after pressure cooking, just for color and a little sweetness. Totally optional, but not bad.

Things I’ve Tried (Open to Suggestions)

I swapped half the flour in the dumplings for whole wheat once—not my best idea, sort of reminiscent of chewing soft cardboard. Maybe try a third, max.
If you’re out of parsley, dill works for a different vibe. My cousin did rosemary and, well, it tasted like Christmas tree, but some folks like that!
You could throw in a handful of corn—you know, the classic “sweeter is better” theory, and it actually worked out pretty tasty.

What If I Don’t Have All the Gear?

Look, you need an Instant Pot, obviously, but if you’ve got a different multicooker, odds are the settings are roughly the same. Once, my neighbor—shoutout to Beth—made this in an old stovetop pressure cooker and just winged the timings. (Apparently, that thing is indestructible.) As for mixing the dumplings, a fork is fine, no need for a stand mixer. Honestly, you could probably use a spatula, your hands, or even that big wooden spoon your aunt gave you for your wedding.

Can You Save Leftovers?

Yes, technically this will keep in the fridge for about 2 days in an airtight tub, and I guess you can freeze it, too. Dumplings get a tad denser after freezing but it’s not inedible. But, honestly, it’s gone within a day here—so that might be more theoretical than practical in my house. If you do reheat it, microwave low and slow, or the dumplings turn into little rubber hockey pucks. Meh.

How We Like to Serve It

I usually just spoon this into big bowls. Sometimes we make a game of seeing who gets the biggest dumpling. If my sister’s visiting, we serve it with a heap of extra parsley and those tiny sour pickles (don’t ask, it’s a family thing). Oh! And a knob of butter melting over the top—probably unnecessary but why not? Wine on the side if it’s been that kind of day.

Stuff I Wish Someone Had Told Me (Before I Messed Up)

Don’t rush the initial veggie sauté; the flavor really builds here. One time I just dumped it all in and hit pressure, and it tasted like bland hospital fare. Not great.
If the dumplings look undercooked, they probably are. Give them another minute, even if you’re starving.
Resist cramming in more dumpling batter thinking “more is better”—I did this and ended up with one giant blob. Not my proudest bowl.

FAQ (Real-Life Edition)

Can I make this dairy-free? Yep, but swap the butter for a good olive oil or dairy-free spread; and use a non-dairy milk for the dumplings (though, let’s be honest, the taste is a tad different, but still filling). I know Minimalist Baker has some good dairy-free swap suggestions if you want more ideas.
My Instant Pot is smaller, will this fit? If you’ve got the 3-quart size, maybe cut everything by about a third. And check your max line—trust me; I learned the hard way after cleaning up a geyser of soup. Here’s an Instant Pot size guide I found handy.
Can I use rotisserie chicken? I have, in a pinch! I just skipped the sauté and pressure-cook the base for 5 minutes first, then stir in shredded cooked chicken before the dumplings. Works like a charm and saves loads of time.
Dumplings too gooey? Try making ‘em smaller. And, maybe let them rest with the lid off for a couple minutes right after cooking—learned this from a British friend, and it does help!
How thick is the broth supposed to be? It’s sort of personal. I like mine more stew-ish (thicker), so I sometimes stir in a tablespoon of flour at the end. Or, leave it be and call it “rustic.” That works too.
Can I double the recipe? Well, you can, but you might be pushing the fill line. I tried once, and things got dicey—maybe just make another batch after if you need lots.

Honestly, chicken and dumplings is the kind of meal you keep tinkering with. Some people add corn, others peas; a few swear by half a can of cream-of-something soup to thicken the broth (I personally don’t, but hey, if it’s part of your family tradition, go wild). The real secret? Don’t sweat the details and make it your own. If you want more dinner ideas for busy nights, I’ve used Pressure Cook Recipes for inspiration more than once—definitely worth a look.

So there you go. One big pot, one cozy meal, loads of love (and just a couple dishes to clean—plus maybe a spoon or two if you, uh, taste test as much as I do). Enjoy! And tell me if you crack the code for dumplings that reheat perfectly—still working on that one.