This is the best Instant Pot chicken and dumplings soup recipe – heavy on the dumplings. It’s a hearty creamy soup that is super flavorful and comforting. If you don’t have an Instant Pot, fear not, I’ve included how to make chicken and dumplings in a dutch oven / stovetop.
I know chicken and dumplings soup recipes can vary wildly, and I think it’s because it’s such a personal dish/ Plus, it is so easily customizable.
For example, if you have some extra veggies like carrots/celery/onion/or even peas you want to add, feel free. My kids do not like ‘green stuff’ (what they call parsley) so if you want to finish the dish with a sprinkle of parsley, definitely feel free to do so.

Ingredients needed to make chicken and dumpling soup:
For the dumplings:
- All purpose flour
- Baking powder
- Salt
- Cold butter
- Milk
- Egg
For the soup:
- Extra virgin olive oil
- Chicken breasts
- Oregano
- Yellow onion
- Butter
- Carrots
- Celery stalks/ribs
- Garlic cloves
- Salt
- Chicken broth
- Heavy cream or half and half
- Squeeze of lemon (optional)
I always make it in the Instant Pot, just because you don’t have to mess with it, you can just open the lid and voila, but it doesn’t necessarily save time in the Instant Pot because the Instant Pot has to come to pressure. So, I’ve included stovetop instructions too if you don’t have an Instant Pot.
This recipe is heavy on the dumplings, they’re like drop style biscuit dumplings noodles where you make a batter, then drop them on top of the soup, and they cook while the soup cooks, resulting in tender delicious dumplings!
Can you make dumplings in an Instant Pot?
- The answer is yes! And that is part of what makes this soup so easy to make in an Instant Pot. Check out how below.

How do you make dumplings?
- Make the dumpling batter/dough by combining flour, baking powder and salt. Using a fork, stir in the cold butter, pressing it down into the flour with the fork, leaving pieces of butter – it doesn’t need to be incorporated. Add in the milk and egg and stir to combine, set aside.
This is Ben’s favorite recipe I make. If you ask him what he wants for a special meal, he says mom’s chicken and dumpling soup. It just warms my heart. And it’s not just a one time thing he’s said. He did really good at school and Nick asked what he wanted for dinner, he said he could have anything – from a restaurant or homemade, and this is what he requests!!

I’ve been making this chicken and dumplings soup recipe over and over, working on perfecting it, and it’s just right. No matter how many times I make it, it’s just perfection!

How to make instant pot chicken and dumplings?
- Make the dumpling batter/dough. Combine flour, baking powder and salt. Using a fork, stir in the cold butter, pressing it down into the flour with the fork, leaving pieces of butter – it doesn’t need to be incorporated. Add in the milk and egg and stir to combine, set aside.
- Set Instant Pot to sauté for 10 minutes. Add EVOO and chicken, cook for 5 minutes, stirring occasionally. Add the oregano, onion, butter, carrots, celery, garlic and salt and sauté for remaining 5 minutes.
- Into the Instant Pot, pour chicken broth and 1/4 cup heavy cream and a squeeze of lemon (if using), stir.
- Using two spoons, drop spoonfuls of the dumpling batter around the top of the soup. I make 1-2 tablespoon sized dumplings.
- Secure the lid with the pressure release valve to sealing. Set manual pressure to 8 minutes. When the timer goes off, move the pressure release valve to venting and perform a quick release.
- Remove lid and stir/break up the dumplings up a little bit. Add remaining 1/4 cup heavy cream and stir, then serve.
Note: I’ve found that if you put a kitchen towel over the valve, it keeps slutters to a minimum – or at least contained – for quick releases.

If you loved this Instant Pot chicken and dumplings soup recipe and are looking for more great Instant Pot soup recipes, check these out:

Instant Pot Chicken and Dumplings Soup
This is the best Instant Pot chicken and dumplings recipe - heavy on the dumplings. It's a hearty creamy soup that is super flavorful and comforting. If you don't have an Instant Pot, fear not, I've included how to make chicken and dumplings in a dutch oven / stovetop.
Print RateServings: 4 people
Equipment
Ingredients
For the Dumplings
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tablespoons cold butter cut into small pieces/cubes
- 3/4 cup milk
- 1 egg slightly whisked
For the soup
- 1 Tablespoon extra virgin olive oil
- 1 pound chicken breasts cut into 1 inch cubes
- 1 teaspoon oregano
- 1 yellow onion small, chopped
- 1 Tablespoon butter
- 3 carrots medium, chopped
- 3 celery stalks/ribs medium, chopped
- 2 garlic cloves finely minced
- 1 teaspoon salt
- 3 cups chicken broth
- 1/2 cup heavy cream or half and half divided
- squeeze of lemon optional
Instructions
- Start by making dumpling batter/dough. Combe flour, baking powder and salt.
- Using a fork, stir in the cold butter, pressing it down into the flour with the fork, leaving pieces of butter - it doesn't need to be incorporated.
- Add in the milk and egg and stir to combine, set aside.
Instant Pot Cooking Instructions
- Set IP to saute for 10 minutes. Add EVOO and chicken, cook for 5 minutes, stirring occasionally, then add the oregano, onion, butter, carrots, celery, garlic and salt and saute for remaining 5 minutes.
- Into the Instant Pot pour chicken broth and 1/4 cup heavy cream and a squeeze of lemon (if using), stir.
- Using two spoons, drop spoonfuls of the dumpling batter around the top of the soup.I make 1-2 tablespoon sized dumplings.
- Secure the lid with the pressure release valve to sealing. Set manual pressure to 8 minutes. When the timer goes off, move the pressure release valve to venting and perform a quick release.
- Remove lid and stir/break up the dumplings up a little bit, add remaining 1/4 cup heavy cream and stir, then serve.
- Note: I've found that if you put a kitchen towel over the valve, it keeps slutters to a minimum - or at least contained - for quick releases.
Dutch Oven Cooking Instructions
- In a dutch oven over medium-high heat saute EVOO and chicken, cook for 5 minutes, stirring occasionally, then add the oregano, onion, butter, carrots, celery, garlic and salt and saute for another 5 minutes.
- Pour in 1/4 cup heavy cream and a squeeze of lemon, stir.
- Into the Dutch Oven pour chicken broth and 1/4 cup heavy cream and a squeeze of lemon (if using), stir. Cook until the liquid comes to a boil (about 5 minutes).
- Reduce heat to low.
- Using two spoons, drop spoonfuls of the dumpling batter around the top of the soup.
- Put a lid on the pot and cook for 20 minutes.
- Remove lid and stir/break up the dumplings a little bit, add remaining 1/4 cup heavy cream and stir, then serve.
Notes
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.
Nutrition
Calories: 629kcal | Carbohydrates: 55g | Protein: 35g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 2040mg | Potassium: 997mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8658IU | Vitamin C: 20mg | Calcium: 266mg | Iron: 4mg
Kim says
Question, I suppose you never have leftovers…. we did and when I reheated it it didn’t thin out again, I used the half and half and some water, heated slow and it just stayed a big clump:( Any suggestions if you have reheated this?
Sweetphi says
I’m so sorry, you’re right, we never really have leftovers. I usually just add broth and water and then break up the dumplings. Hope you loved the soup!
Denise L says
I just made this last night and it was a huge hit with the whole family. Thanks for the great recipe!
Sweetphi says
I’m so happy to hear this amazing feedback and so glad you liked it! Thanks again for taking the time to come back and leave a comment, it means the world to me!
Roseann says
Omg. I have never made any chicken and dumpling soup before, but saw this on your instagram page and had to try it. I made it with chicken stock instead of broth, but followed the recipe exactly. It’s amazing! The one thing I’d say is absolutely cover the vent with a towel at the end when venting! This will become a regular on my dinner rotation. Thanks for creating the recipe!
Sweetphi says
THANK YOU so so much for this lovely comment and feedback! I’m so glad you enjoyed this recipe. I just made it again this week too (towel over the vent is a lifesaver!)
Tamara B. says
My favorite comfort food is chicken noodle soup. My grandmother use to make the most delicious chicken noodle soup all from scratch. Cook the chicken in a big pot, pull it out to let it cool, then strip it, skim the water and use that for the broth, chop big chunks of carrots, onion, celery. Then she added big broad thick noodles, then the chicken. She also use to make us corn bread in the cast iron corn molds, they always came out crispy on the outside, soft in the middle and shaped like an ear of corn for go with the soup.
Sweetphi says
Wow – this sounds so delicious!!
Kim says
Anything pasta or homemade chicken soup
Sweetphi says
Agreed, so comforting!!
Denise Lloyd says
I love pastina (teeny pasta) in a homemade chicken broth, just like my Nonna used to make for me. Use less broth and add butter and cheese and you have a creamy bowl of comfort.
Sweetphi says
Wow, your beautiful description made me feel like I was right there with your Nonna. I want to try this for sure!!
Amy Cooley says
I love food so much that it all seems comforting, but my favorites are probably mashed potatoes and stuffing.
Sweetphi says
I know, right? I anything can be a comfort food lol! But yum, mashed potatoes and stuffing – always makes me think of thanksgiving 🙂
Judy Mushrush says
The video of Ben’s chicken & dumplings meltdown is hysterical! He knows what is good and your version looks quite yummy. P.S. Do you have any easy, low sodium recipes you can highlight? Thanks.
Sweetphi says
Thank you – I’m so glad you enjoyed that clip, his meltdown was glorious lol. And thank you, this soup is so good!
As for the low sodium recipes, 2 quick comments I wanted to make 1-have you tried pink Himalayan salt? it contains less sodium so any recipes that call for salt, that could be used. And 2. I recently discovered miso paste as a flavoring without salt https://sweetphi.com/5-ingredient-tilapia-recipe-with-miso-butter/ – it’s quite amazing and versatile. Please message me any time Phi@sweetphi.com if you have a particular question about a recipe or if you’re looking for specific recommendations (like chicken or breakfast or snacks or whatever 🙂 )
Mary W says
I have been making Classic Irish Boiled soup – ham, potatoes and cabbage. It is frequently requested at our house because it’s super easy to make and tastes so darned good! I use cabbage that I grow in my garden- we live in the South – spiral cut ham slices and potatoes. This soup is fast, easy, tasty and so restorative!
Sweetphi says
Wow, that sounds absolutely delicious, thank you for sharing!
Alison Peterson says
My favorite comfort dish is meatloaf and mashed potatoes 🙂
Sweetphi says
Yum, I love a good meatloaf too!
Jeffrey says
My favorite comfort dish is homemade Mac & Cheese!
Sweetphi says
Who can resist a delicious homemade mac and cheese? YUM!
Monica says
My favorite comfort food during the winter months, is probably homemade Chili. I like to make a batch in the slow cooker, and let it simmer all afternoon. If I am really ambitious, I’ll make some homemade corn bread muffins to go with. YUM!!!
Sweetphi says
Sounds amazing – and chili and cornbread, such a delicious combination!