Best Instant Pot Chicken and Dumplings

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My easy Instant Pot chicken and dumplings is made with tender chicken and fluffy dumplings in an flavorful and creamy sauce. It tastes like it was made from scratch but uses smart shortcuts to cook up in an under and hour.

Chilly days have me craving comfort food like stuffed peppers, chicken pot pie, and turkey chili. We also love to make these Instant Pot Chicken and Dumplings. It tastes like you've been cooking all day, but cokes together super quickly. If you've got rotisserie chicken, a few pantry staples and a pressure cooker you're good to go. This creamy comfort food tastes like it came from Grandmas kitchen! Serve with cornbread or biscuits or instant pot mashed potatoes to mop up all that extra delicious liquid.

Why This Recipe Is the Best: A Sprinkle of Food Science

• Use Better Than Bouillon Not Broth: The flavor is deeper and richer so it tastes homemade without the work.
• Add Sour Cream To the Dumplings: It relaxes the gluten in the flour leading to tender moist dumplings. Bonus: Its acid reacts with the baking soda so they are light and airy never dense.
• Add Worcestershire Sauce: It gives a hint of sweetness, salt, and acid that makes people wonder what that little something extra they are tasting is!
• Add Turmeric: It adds a light earthy flavor and classic yellow chicken soup color.

Ingredient Notes and Shopping Tips

• Cooked Chicken: I like using rotisserie chicken as its always juicy and flavorful. Costco is our favorite. However, leftover cooked chicken or even canned chicken can be used.
• Turmeric: I love the bright yellow color this spice gives, however I wouldn't buy it just for this recipe if you don't already have it in your pantry.
• Sour Cream: Use full fat for the best results.
• Worcestershire Sauce: Don't leave this out, it adds that little something extra. If you don't have any you could also use soy sauce.
• Better Than Bouillon: This is SO much better than broth. Look for it in the same aisle. Leftovers go great in my Instant Pot chicken noodle soup.
• Milk: I nearly always cook with whole milk. You could even use half and half for a little extra richness. Be sure to warm the milk for the dumplings. It gelatinizes the starch and helps them absorb less water.
  • You can also leave it out for a less creamy soup. I do this sometimes when cooking for my mom who is dairy free.
• Flour: Measure this by spooning it into the measuring cup and leveling with a knife. Dipping your cup into the flour will cause you to use too much.
• Baking Soda/Baking Powder: Do not get the measurements on these 2 confused. I did once and my dumplings tasted horrible and soapy!

Krystle's Tips: Steal My Culinary School Secrets

1. Don't Overmix: Overmixing overdevelops the gluten which makes the dumplings gummy or chewy. Mix until the flour just disappears.
2. Use a Quick Release Safely: This prevents the chicken from overcooking. I cover the vent with a towel and turn the valve with the handle of a wooden spoon to prevent any liquid from burning my hand or my cabinet.
3. Instant Pot Modes: Depending on what model or brand you have Manual may also be called pressure cook.

More Easy Comfort Food Dinners

Cheeseburger Tater Tot Casserole

Instant Pot Beef Roast

Instant Pot Crack Chicken

Spicy Fried Chicken

Potato Chip Chicken

Cheesy Chicken Noodle Casserolele

Ritz Cracker Chicken

Instant Pot Beef Stew

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