Easy Instant Pot Chicken and Dumpling Soup Recipe: 30-Minute Comfort That Tastes Like Grandma’s Weekend

You don’t need a free afternoon or a culinary diploma to crush dinner tonight. This Instant Pot chicken and dumpling soup is the cheat code: rich broth, tender chicken, fluffy dumplings—done in half an episode of your favorite show. It’s the kind of bowl that makes people go quiet, then ask for seconds.

Minimal chopping, zero drama, max comfort. If you can push a few buttons, you can make this happen.

What Makes This Recipe So Good

• Big flavor, tiny effort: Pressure cooking builds a deep, slow-simmered taste in minutes. No babysitting the pot.
• Fluffy drop dumplings: These aren’t dense hockey pucks.

  They’re soft, pillowy, and soak up broth like champs.

• One-pot cleanup: Sauté, pressure cook, simmer, all in the Instant Pot. Your sink will thank you.
• Weeknight-friendly: Start-to-finish in about 30–35 minutes. Faster than delivery and way better.
• Flexible: Use rotisserie chicken, frozen peas, or dairy-free swaps.

  It’s forgiving—like a good friend who also feeds you.

Ingredients Breakdown

• Olive oil or butter (2 tablespoons): For sautéing aromatics and building flavor.
• Yellow onion (1 medium), diced: Sweet, savory base.
• Carrots (2), diced: Adds color and gentle sweetness.
• Celery (2 stalks), diced: Classic backbone of any good chicken soup.
• Garlic (3 cloves), minced: Because we’re not amateurs.
• Boneless, skinless chicken thighs (1.5 pounds): Thighs stay juicy under pressure. Breasts work, but monitor cook time.
• Chicken broth (6 cups), low sodium: Lets you control the salt. Good stock = better soup.
• Bay leaf (1) and fresh thyme (3–4 sprigs) or 1 teaspoon dried: Cozy, herby depth.
• Frozen peas (1 cup): Pop of color and sweetness at the end.
• Heavy cream (1/2 cup) or half-and-half: Optional, for a silky finish.
• Salt and black pepper: Season to taste at the end, after pressure cooking.

For the Dumplings

• All-purpose flour (1.5 cups): The base of fluffy drop dumplings.
• Baking powder (2 teaspoons): Lift = softness.

  Don’t skip.

• Kosher salt (3/4 teaspoon): Flavor the dough, not just the broth.
• Whole milk (3/4 cup): Moisture for tender dumplings. Non-dairy works, but texture varies.
• Butter (3 tablespoons), melted: Richness and tenderness.
• Fresh parsley (2 tablespoons), chopped: Optional, but it makes you look like you tried.

How to Make It – Instructions

1. Sauté the aromatics: Set Instant Pot to Sauté (Normal). Add oil or butter.

   Cook onion, carrot, and celery for 3–4 minutes until slightly softened. Stir in garlic for 30 seconds until fragrant.

2. Add chicken and broth: Nestle in the chicken thighs. Pour in broth.

   Add bay leaf and thyme. Scrape the bottom with a wooden spoon to avoid the burn warning.

3. Pressure cook: Seal lid, set valve to Sealing. Pressure Cook (High) for 8 minutes.

   It will take ~8–10 minutes to come to pressure, FYI.

4. Make the dumpling dough: While it cooks, whisk flour, baking powder, and salt. Stir in milk, melted butter, and parsley until just combined. Do not overmix—lumpy is normal.
5. Quick release and shred: When time is up, quick release pressure.

   Remove chicken to a bowl and shred with two forks. Discard bay leaf and thyme stems.

6. Switch to Sauté: Return shredded chicken to the pot. Stir in peas.

   Taste the broth and season with salt and pepper. If you want it creamier, add heavy cream now.

7. Drop the dumplings: Keep the soup at a gentle simmer (Sauté, Low). Using a tablespoon or small scoop, drop dumpling batter onto the surface in small mounds, evenly spaced.

   Don’t stir.

8. Steam to cook dumplings: Switch Sauté off. Close the lid (no pressure setting needed) and let dumplings steam for 8–10 minutes on the Warm setting. They should be puffed and cooked through.
9. Final check: Open lid, gently nudge a dumpling—center should be set, not doughy.

   If needed, cover 2–3 more minutes. Adjust seasoning. Serve hot with extra parsley.

How to Store

• Refrigerator: Cool completely.

  Store in airtight containers for up to 3 days. Dumplings will continue to absorb liquid, so add a splash of broth or water when reheating.

• Freezer: Freeze the soup without dumplings for up to 3 months. Make fresh dumplings when reheating for best texture.
• Reheating: Warm gently on the stove over medium-low heat.

  If using microwave, heat in 45–60 second bursts, stirring between. Add extra broth if too thick.

Why This is Good for You

• Protein-packed: Chicken thighs offer complete protein and iron to keep you satisfied longer.
• Vegetable-forward base: Onion, carrot, and celery bring antioxidants, fiber, and micronutrients without trying too hard.
• Hydration + electrolytes: Warm broth can help with hydration; great when you’re under the weather or just cold and dramatic.
• Balanced comfort: Carbs from dumplings, protein from chicken, and optional healthy fats from dairy create a well-rounded meal, IMO.

Common Mistakes to Avoid

• Skipping the sauté: Raw veggies under pressure taste flat. A quick sauté unlocks flavor.
• Overmixing dumplings: This makes them tough.

  Stir just until combined; lumps are your friend.

• Boiling the dumplings: A roaring boil shreds them. Gentle simmer + lid on equals fluffy perfection.
• Adding cream before pressure: Dairy can curdle under pressure. Stir it in after cooking.
• Forgetting to deglaze: Not scraping the pot after sautéing can trigger the burn warning.

  Don’t test the Instant Pot’s patience.

Mix It Up

• Rotisserie hack: Use 3–4 cups shredded rotisserie chicken. Pressure cook the broth and veggies for 3 minutes, then add chicken and proceed with dumplings.
• Herb swap: Try dill, tarragon, or rosemary. Fresh herbs at the end = chef vibes.
• Veggie boost: Add chopped mushrooms, parsnips, or spinach.

  Stir leafy greens in at the end.

• Dairy-free: Use olive oil instead of butter and unsweetened almond or oat milk for dumplings. Skip the cream.
• Gluten-free: Use a 1:1 gluten-free flour blend for dumplings and thicken the soup with a cornstarch slurry if desired.
• Lemon-pepper twist: Finish with 1 tablespoon lemon juice and extra black pepper for brightness.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Pressure cook on High for 7 minutes instead of 8, and be careful not to overcook or the meat can dry out.

Shred gently and add back to the broth before dropping dumplings.

My dumplings are dense. What went wrong?

Likely overmixing or boiling too hard. Mix the dough until just combined and steam them with the lid on over a gentle simmer.

Also check your baking powder—expired leavening = sad dumplings.

How can I make the soup thicker?

Stir in 1/4 cup cream and 1–2 tablespoons cornstarch mixed with cold water. Simmer briefly on Sauté until slightly thickened. Or just reduce a few extra minutes before adding dumplings.

Can I make this without an Instant Pot?

Absolutely.

Use a Dutch oven: sauté aromatics, simmer chicken in broth for 20–25 minutes until cooked, shred, return to pot, and proceed with dumplings. Add 5–10 minutes to overall cook time.

Is there a way to cut the sodium?

Use low-sodium broth, season lightly at the end, and skip extra salt in the dumplings if needed. Fresh herbs and lemon juice can boost perceived saltiness without adding more sodium.

Do the dumplings reheat well?

They do, but they’ll soak up broth and soften further.

Reheat gently and add extra broth or water to loosen. Flavor will still slap, promise.

Final Thoughts

This Easy Instant Pot Chicken and Dumpling Soup Recipe turns a classic comfort dish into a weeknight power move. It’s fast, hearty, and wildly customizable—exactly what busy humans need.

Keep the ingredients on hand, and you’ve basically got a standing invitation to a cozy night in. Make it once, and it’ll be on repeat. And hey, if anyone asks for the recipe, tell them it took “hours.” Your secret’s safe with us.