Instant Pot chicken and dumplings
A quick and comforting chicken dish made in the Instant Pot, perfect for busy weeknights. Tender chicken coated in a flavorful sauce, ready in under 30 minutes.
I’ve made this Instant Pot chicken from a Julia McCutcheon pin on busy weeknights, and it’s become a go-to for nights when I want something healthy, fast, and reliably comforting. The pressure cooker turns boneless chicken into tender, flavorful bites in under 30 minutes total, and the sauce reduces down into a cozy coating that kids and adults both love. If you enjoy one-pan, low-fuss dinners, you might also like the spinach-stuffed chicken breasts recipe I often pair it with for a fancier weekend meal: spinach-stuffed chicken breasts.
Why you’ll love this dish
This Instant Pot chicken is perfect for weeknight dinners because it’s fast, hands-off, and forgiving. The pressure and steam lock in moisture so even lean chicken breasts don’t dry out. It’s also easy to adapt — use thighs for richer flavor, swap herbs for a different profile, or make it saucier to spoon over grains.
Reasons to try it:
- Speed: ready in about 25–35 minutes from start to table.
- Budget-friendly: uses simple pantry staples and affordable chicken cuts.
- Healthy: can be made with minimal oil and lots of veggies if you add them.
- Versatile: serves as an entree, sandwich filling, or salad topper.
The cooking process explained
Before you reach for the Instant Pot: you’ll brown the chicken briefly (optional), deglaze the pot, add aromatics and liquids, pressure-cook, then finish the sauce by releasing pressure and simmering briefly if needed. This sequence ensures deep flavor with simple steps and helps avoid the “burn” message on electric pressure cookers.
- Brown chicken (optional) to develop flavor.
- Add aromatics (onion, garlic) and spices; deglaze with broth or chicken broth.
- Cook under high pressure for 6–10 minutes depending on cut/thickness.
- Allow a short natural release, then finish sauce on sauté if thicker texture is desired.
What you’ll need
- 1.5–2 lbs boneless skinless chicken breasts or thighs (thighs = juicier)
- 1 tbsp olive oil (for browning; optional)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth (or vegetable broth)
- 2 tbsp tomato paste or 1/2 cup crushed tomatoes (for body)
- 1–2 tsp dried herbs (thyme, oregano, or Italian seasoning)
- 1 tbsp soy sauce or Worcestershire (umami boost)
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
- 1–2 tsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)
- Fresh parsley or lemon zest to finish
Ingredient notes/substitutions:
- Frozen chicken: OK — add 4–6 minutes to pressure time (see FAQs).
- Dairy-free: this recipe is naturally dairy-free; finish with a splash of coconut milk for a creamy twist.
- Low-sodium cooks: use low-sodium broth and adjust seasoning at the end.
Step-by-step instructions
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Select Sauté on the Instant Pot. Add oil and brown chicken 1–2 minutes per side until golden. Work in batches if needed. Transfer chicken to a plate.
- Add sliced onion to the pot and sauté 2–3 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Stir in tomato paste (or crushed tomatoes), herbs, and soy sauce. Pour in broth and use a wooden spoon to scrape any browned bits from the bottom — this prevents a burn alert.
- Return chicken to the pot, nestling pieces in the liquid. Seal the lid and cook on High Pressure: 6 minutes for thin breasts, 8 minutes for average breasts/thighs, 10 minutes for larger pieces or bone-in cuts.
- Let the pot rest for 5–10 minutes (natural release) to preserve juiciness, then carefully quick-release remaining pressure.
- Remove chicken to a serving dish. If you want a thicker sauce, switch to Sauté and stir in the cornstarch slurry; simmer 2–3 minutes until glossy. Taste and adjust seasoning.
- Finish with fresh parsley or lemon zest and serve.
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
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0 OF 8 DONE03Recipe notes
- 01Serve over rice, quinoa, or pasta. For lighter meals, top with greens. Store leftovers in an airtight container up to 3-4 days in the fridge or freeze for up to 3 months. Thaw overnight before reheating.
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Best ways to enjoy it
Serve this chicken over steamed rice, quinoa, or tossed with whole-wheat pasta. For a lighter meal, slice and add to a green salad or grain bowl with roasted vegetables. I like shredding the chicken and stuffing it into warm tortillas with avocado and cabbage slaw for easy lunches.
Pairing idea: serve alongside a simple side like roasted broccoli or a cozy bowl of soup. For an easy weeknight menu that balances richness, try a light slow-cooked soup or chili as a starter — this slow-cooker chili recipe makes a great hearty companion if you’re feeding a crowd.
How to store & freeze
Refrigerate: Cool leftovers within 2 hours and store in an airtight container up to 3–4 days.
Freeze: Place cooled chicken and sauce in a freezer-safe container or bag for up to 3 months. Freeze flat for easier storage.
Thawing/Reheating: Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat with a splash of broth, or microwave in 30-second intervals, stirring between cycles until 165°F (74°C). Always reheat to an internal temp of 165°F for safety.
Creative twists
- Mediterranean: swap tomato paste for crushed tomatoes, add olives and oregano, finish with crumbled feta.
- Lemon-herb: use lemon juice and zest, lots of fresh parsley and oregano for a bright finish.
- Creamy mushroom: sauté mushrooms with the onions and stir in a little cream or coconut milk at the end.
- Low-carb: serve over cauliflower rice or spiralized zucchini.
- Spicy: add 1 tsp chili flakes or a splash of sriracha to the cooking liquid for heat.
Common questions
Can I use frozen chicken in the Instant Pot?
A: Yes. Increase pressure time by about 4–6 minutes depending on thickness and use a 10-minute natural release when possible. Check internal temp to ensure 165°F.
How do I keep the chicken from falling apart?
A: Reduce cooking time by a couple of minutes for firm slices and use a shorter natural release. Overcooking and a long natural release will turn it into shredded chicken.
Can I double the recipe?
A: You can, but don’t overfill the pot. Keep total volume below the “max fill” line and cook times generally stay the same — you may need a minute or two extra to come to pressure.
How do I make a gluten-free version?
A: Use gluten-free soy sauce (tamari) and ensure any broth or condiments are labeled gluten-free.
Is this healthy for meal prep?
A: Yes. High-protein, adjustable sodium and fat levels, and it reheats well for lunches.
Conclusion
If you want a fresh, vibrant side to balance this Instant Pot chicken, try the recipe for Sweet Potato Kale Salad – Julia’s Album — its textures and bright dressing pair beautifully. Both are lovely complements to the simple, homey flavors of this Instant Pot chicken.
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