This recipe for Instant Pot Chicken and Dumplings makes a Southern classic cook quickly

Virginia Willis

About the recipe

In this chicken and dumplings recipe, Virginia Willis uses the time-saving Instant Pot to create a recipe featuring all of the flavors of her grandma’s old-timey receipt, adding just enough chef inspiration to keep things interesting.

Many Instant Pot recipes call for cooking chicken on the bone and then pulling the meat. Instead, use boneless, skinless chicken thighs. They're less likely to dry out and save an additional step. Do not substitute boneless, skinless chicken breasts.

Serves: 4 to 6

Hands On Time: 45 minutes

Total Time: 1 hour and 15 minutes


2 1/2 pounds boneless skinless chicken thighs, cubed

Coarse kosher salt and freshly ground black pepper

2 tablespoons canola oil

1/4 cup dry white wine

2 onions, coarsely chopped

2 carrots, cut into 1/2-inch rounds

2 stalks celery, diced

2 1/4 cups all-purpose flour

4 garlic cloves, finely chopped

4 cups chicken stock, preferably homemade

2 cups water

1 tablespoon baking powder

1 teaspoon fresh thyme leaves, plus more for serving

1 cup milk

3 tablespoons unsalted butter


In a medium bowl, season the chicken with salt and pepper.

Turn an Instant Pot on the sauté setting. Add 1 tablespoon of the oil and let heat until shimmering. Add the chicken in two batches, without crowding, and cook until brown on all sides, about 5 minutes. Using a slotted spoon, transfer to a plate. Repeat with the remaining oil and chicken.

Add the wine and scrape to loosen the browned bits from the bottom of the pot. (This is known as fond in French cooking and holds tons of flavor.)

Add the onions, carrots, and celery. Cook, stirring frequently, until softened, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 1/4 cup of the flour and stir to combine. (The mixture will be thick.) Add the chicken stock and water; stir until well combined. Return the reserved chicken and any accumulated juices to the pot.

Meanwhile, in a second medium bowl, combine the remaining 2 cups flour, baking powder, thyme leaves, and 3/4 teaspoon salt. In a small saucepan or liquid measuring cup in the microwave, heat the milk and butter until the butter is melted; season with black pepper. Add the milk mixture to the dry ingredients and stir to combine.

Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the chicken mixture in the pot. Cover and cook on high pressure until the dumplings are cooked through and the vegetables are tender, about 15 minutes. Let the pressure release naturally. Taste and adjust for seasoning with salt and pepper.

Ladle into warmed bowls and garnish with additional thyme. Serve immediately.