Multi Pot: Chicken and Dumplings

I’ve updated my Chicken and Dumpling recipe for the Instant Pot/Multi-Pot version.

Creamy Chicken & Dumplings

  • 2 boneless chicken breasts*
  • 4 boneless chicken thighs*
  • 1 tbsp olive oil
  • 2 sprigs of parsley
  • 2 stalks of celery, chopped, w/leaves
  • 8 oz carrots
  • 1 small onion, chopped
  • 2 tsp salt
  • ½ tsp pepper
  • 32 oz chicken broth or water
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 cup milk or cream

Instant pot (I have a Multi-Pot)

Cut chicken into large pieces. Heat oil with the saute feature, add chicken and brown. Add remaining ingredients (except flour, butter & milk). Set to soup setting and pressure cook for 20 minutes.  Let pressure release naturally.

In a saucepan, create a light roux with flour, butter and cream.  Stir flour and butter on medium heat until flour has turned golden. Whisk in milk until smooth , adding more milk if needed.  Open the depressurized pot. Turn saute on, add roux mixture and whisk in as chicken returns to boil.


Add dumplings below.


  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 2 tbsp vegetable oil

Mix together dry ingredients, add milk and oil, stir just to moisten. Drop by spoonful into boiling chicken mixture (do this lightly, so they sit on top). Cover and simmer for 12-15 minutes (I turned off my saute feature, covered, but did not seal and it bubbled for the full 15-minutes). Remove dumplings with a slotted spoon. Serve immediately.

*if you use bone-in, skin-on chicken and then remove the skin and bones, your dish will have more flavor. But in the interest of time, I’ve suggested boneless.