Instant Pot Chicken and Dumplings with Herbs
A comforting one-pot chicken and dumplings made in the Instant Pot, featuring tender chicken thighs, fluffy drop dumplings, and a savory broth enriched with potatoes, celery, onion, and peas and carrots. The dumplings are made from scratch with buttermilk and herbs like rosemary and sage, creating a hearty meal that balances tender proteins with soft vegetables. Serve this to family on weeknight dinners or when craving classic comfort food. This version uses the Instant Pot for efficiency while hand-dropped dumplings add homemade character.
Ingredients
- 2 tablespoon olive oil, divided
- 2 cup all-purpose flourwhole wheat flour1:1whole grain
use slightly more buttermilk if dough is dry
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup buttermilkregular milk + 1 tbsp lemon juicelet sit 5 minutes before usedairy substituteFull guide →
- 2 tablespoon unsalted butter, melted
- 1 ½ pound chicken thighs, boneless or bone-in
- 1 small yellow onion, diced
- 3 rib celery, diced
- 1 tablespoon garlic, minced
- 2 bay leaves
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon ground sage
- 1 teaspoon Worcestershire sauce
- 4 cup chicken broth, divided
- 2 medium russet potatoes, chopped
- 12 ounce frozen peas and carrots, thawed, or 1 cup eachfresh1:1fresh vegetables
add during final saute
Instructions
- 1
Heat oil in Instant Pot on saute function set to more.
- 2
Combine flour, baking powder, and salt in a bowl.
- 3
Warm buttermilk in microwave, then mix with melted butter and remaining oil.
- 4
Combine wet and dry dumpling ingredients until just mixed; do not overwork.
- 5
Brown chicken thighs in pot for 3-4 minutes per side until lightly golden, working in batches if needed.
- 6
Remove chicken to cool, then shred into small pieces.
- 7
Saute diced onion and celery for 3 minutes.
- 8
Add garlic and cook until fragrant, about 30 seconds.
- 9
Stir in bay leaves, salt, pepper, paprika, rosemary, and sage; saute 1 minute.
- 10
Deglaze pot with broth and Worcestershire sauce, scraping bottom.
- 11
Add potatoes, remaining broth, and shredded chicken with juices.
- 12
Drop generous teaspoons of dumpling dough into broth.
- 13
Seal lid and pressure cook on high for 3 minutes.
- 14
Allow 15 minutes natural pressure release, then gradual venting.
- 15
Transfer dumplings to a bowl using a spoon.
- 16
Add frozen peas and carrots to broth and simmer on saute for 2 minutes.
- 17
If desired, thicken broth with flour slurry added gradually.
- 18
Return dumplings to pot, stir, and serve.
Tips
Do not overmix dumpling dough; handle gently to avoid tough dumplings. Combine wet and dry ingredients just until no dry streaks remain.
Reserve cooked dumplings in a separate bowl during the final simmer to prevent them from breaking apart or becoming mushy.
For thicker broth, add flour slurry gradually and stir constantly; repeating small additions prevents lumps and allows better control of consistency.
Good to Know
Cover and refrigerate for up to 4 days. Dumplings soften with storage; reheat gently on stovetop over medium heat with a splash of broth.
Prepare dumpling dough up to 4 hours ahead; cover and refrigerate. Prepare all vegetable cuts and measure spices. Do not drop dumplings until ready to pressure cook.
Ladle into bowls with broth, dumplings, vegetables, and chicken. Serve with crusty bread or biscuits. Optional garnish with fresh parsley or chives.
Common Mistakes
Overmixing dumpling dough to avoid dense, tough dumplings that will not float or remain tender.
Skipping the natural pressure release to avoid breaking dumplings and deflating their structure.
Adding vegetables too early to avoid mushy potatoes and overcooked peas and carrots by the end.
Substitutions
Dairy-Free Swaps
General Alternatives
add during final saute
FAQ
Can I make this on the stovetop without an Instant Pot?
Yes. Brown chicken and vegetables in a Dutch oven, add broth and potatoes, simmer covered 20 minutes. Drop dumplings and simmer 12-15 minutes uncovered until cooked through. Add peas and carrots last, heating 2 minutes.
What if my dumplings sink or become mushy?
Overmixed dough or overcooking causes this. Mix minimally until just combined, do not knead. Keep dumplings separate after cooking and add back just before serving. High pressure for 3 minutes is sufficient.
How long can I keep leftovers and can I freeze this?
Refrigerate covered up to 4 days. Freezing is not recommended; dumplings become soggy and texture suffers. Freeze broth and chicken separately if needed, then make fresh dumplings when reheating.