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Never-Fail Chicken and Dumplings in the Instant Pot (+Video)

Never-Fail Chicken and Dumplings will show you how to prepare the perfect chicken and broth for homemade dumplings in an Instant Pot. Directions for mixing the dumplings in a food processor and rolling them out are also included.

Never-Fail Chicken and Dumplings -- in pot ready to serve

Why you need this recipe

Is it cold where you are?

If so, you must give these easy Never-Fail Chicken and Dumplings a try.  I can think of no better way to chase away goosebumps.

Now don’t be thinking this recipe is just too much trouble.  For one thing, the noodles don’t have to be perfect. Handmade equals character!

Not only is the broth easy with an Instant Pot, but it can be prepared ahead of time. In fact, it’s better that way so you can easily remove the fat layer from the chilled stock if desired.

Never-Fail Chicken and Dumplings

What can I use instead of making my own dumplings?

Try cutting flour tortillas into squares. Or cut up some canned biscuits and drop them in the broth.

Even if you prefer fluffy biscuit type dumplings or the ease of cut-up flour tortillas, you must try this method for cooking a whole chicken.  The seasoning is simple but divine.

This recipe will work for any recipe calling for cooked chicken such as this Rotisserie Chicken and Mushroom Chowder or casseroles such as Cheese-Crusted Creamed Chicken and Chips. The broth is perfect for egg noodles.

How to cook a whole chicken in an Instant Pot

Pouring broth over whole chicken in the Instant Pot
  1. Place a rack with handles inside your Instant Pot, then whole 4-5 lb. chicken. Pour 4 cups chicken broth over chicken.
Squeezing a lemon over the chicken.

2. Squeeze a lemon over the chicken.

Adding seasonings to whole chicken

3. Season chicken with lemon pepper and salt.

Settings on Instant Pot

4. Set Instant Pot to 35 minutes (40 minutes if chicken weighs more than 4.5 pounds). When finished, allow for natural release of pressure for at least 15 minutes.

picking the chicken off the bones

5. Remove chicken from Instant Pot and pick the chicken off of the bones. Using exam gloves will allow you to do this without letting the chicken cool first. Good if you are in a hurry. (Who isn’t?)

6. If you have kitchen shears, use them to cut up the chicken in smaller pieces. It’s quicker than getting out your chopping board or shredding by hand.

How to mix dumpling dough in a food processor

  1. Measure dry ingredients into your food processor bowl.

2. Add eggs and butter to dry ingredients. Pulse 4-5 times to cut in butter.

3. Pour water into the processor bowl.

4. Process until you can mash dough with your fingers and it sticks together. It should not be sticky. If sticky, add another tablespoon of flour and pulse several times. Check consistency.

5. Gather dough into a small disk shape and flatten. Wrap in plastic wrap and allow to relax for 10 minutes (longer is OK).

How to cut dumplings:

Never-Fail Chicken and Dumplings--How to cut up dumplings
1. Roll out dough very thin and let the sheet of dough dry for about 20 minutes. Cut into smaller squares. A pizza cutter makes fast work of cutting the dough.

2. Set Instant Pot on the Sauté setting until broth comes to a rolling boil. Drop dumplings into broth and allow to cook about 10 minutes.

3. Add chicken and continue to cook until heated through. Serve hot. Garnish with chopped parsley for a fresh taste and visual appeal.

More recipes for your Instant Pot

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at

Thank you for visiting!

Never-Fail Chicken and Dumplings -- in pot ready to serve

Instant Pot Chicken and Homemade Dumplings (+Video)

Yield: 10 servings
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Perfect chicken and broth for homemade dumplings you can make in an Instant Pot


Chicken and Broth

  • 1 4-5 pound chicken
  • 3 cups of water
  • 1 tablespoon chicken bouillon
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon pepper seasoning
  • 1 teaspoon onion flakes
  • 1 teaspoon celery seed
  • 1 teaspoon salt


  • 1 1/2 cups flour
  • 1 egg, beaten
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 5 tablespoons water


  • 1 tablespoon parsley, chopped


Cooking a Whole Chicken and the Broth

  1. Clean chicken inside and out thoroughly.
  2. Place rack with handles into the bottom of Instant Pot. Then place chicken onto rack.
  3. Stir warm water and bouillon together. Pour over chicken.
  4. Sprinkle remaining ingredients over the chicken and set to cook on HIGH pressure for 35-40 minutes. (Use 40 minutes if chicken is 5 pounds.)
  5. Allow pressure to release naturally for 15 minutes.
  6. Open pot and remove chicken to cool. As soon as you can handle chicken, take the meat off the bones and tear in bite-size pieces. (Optional: If you have time, chill the chicken broth and remove excess fat.)


  1. Add all ingredients to a food processor (my preference) or use an electric mixer. Mixture may look like coarse cornmeal or could be soft dough depending on weather conditions, humidity, size of egg you used, etc. If dough does not come together, press it into a ball with your hands. If it still will not stick together add water a few drops at a time. Once you can press it into a ball, you're good.
  2. Form ball of dough into a flat disc, cover and allow to rest for 10 minutes.
  3. Roll out dough very thin (12 x 14" rectangle or larger) on a floured surface and let the dough dry for about 20 minutes. (Hint: I use a pastry cloth or tea towel covered generously with flour instead of the counter to roll out my noodles. Clean-up is easier when you can throw the pastry cloth in the washer and the dough doesn't stick as easily.)
  4. Turn on the Sauté function on the Instant Pot and bring broth to a rolling boil.
  5. Cut dough into small strips and drop in boiling, rich chicken broth. Cover pot and simmer about 10 minutes. Add chicken and continue cooking until hot.


If you are not planning to eat your chicken and dumplings immediately, you will need to add water to make a soupy consistency. Just like any pasta dish, the pasta absorbs the liquid as sits in the broth.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 588Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 235mgSodium: 822mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 57g

Did you make this recipe?

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Sunday 17th of February 2013

Super excited to try!

If I don't have a Dutch oven, what do you suggest? And what should oven baking temp be set to for that 2.5-3hrs?


Sunday 17th of February 2013


Use any large pot big enough to hold your chicken. I don't bake it. I simmer it on top of the stone on low to med-low heat. I've never done it in the oven. Maybe set it on 300? Just an idea.


Friday 17th of August 2012

I'm new to the site, and loving it so far! I don't have a dutch oven. Is there another way to make the chicken? In a stock pot?


Friday 30th of September 2011

What temperature do you cook with on for the chicken in the dutch oven?


Sunday 14th of February 2010

well I said I would get back about my attempt at the chicken and dumplings. I definitely need some more practice. As good as the chicken smelled cooking in that rich broth for the dumplings later, it was toooo salty. For one thing I used beef not chicken bouillon and that jarred kind you recommended in the hearty beef and ham stew. Opps! My dumplings after tasting them fully cooked were doughy. To change the subject do you have a yummy dip for vegetables? Thank you so much for all the good recipe ideas Paula!


Thursday 11th of February 2010

I wanted to cook some of those wonderful comfort food recipes you gave us Paula. I am noticing that you don't have the size of chicken you use for this recipe. 3-5 lb. ? I will let you know how mine turns out. It is a beautiful snowy day the Lord has made! Looking forward to eating this. Love, Susan


Thursday 11th of February 2010

Good question Susan, I don't really think the size matters all that much. You will have more chicken if you go large. I've never paid attention but the next time I make this, I will and note it on the recipe.