Budget Instant Pot Chicken Vegetable and Dumpling Broth

Name: Budget Instant Pot Chicken Vegetable and Dumpling Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into 1.5-inch pieces; 4 cups (950 ml) low-sodium chicken broth; 2 medium (200 g) carrots, cut into ½-inch rounds; 1 stalk (100 g) celery, cut into ½-inch pieces; 1 cup (150 g) frozen peas; 3 sprigs fresh thyme or 1 teaspoon dried thyme; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 1 cup (125 g) all-purpose flour; 1½ teaspoon (7 g) baking powder; ¼ teaspoon (1½ g) kosher salt; 2 tablespoon (30 g) cold unsalted butter, cut into small cubes; ½ cup (120 ml) buttermilk; 2 tablespoon (8 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A comforting one-pot meal made in the Instant Pot with tender chicken thighs, fresh vegetables, and fluffy biscuit dumplings cooked in a savory broth. The quick pressure cooking keeps chicken thighs juicy and affordable, while homemade drop dumplings add heartiness without extra steps. Ready in under 45 minutes from start to finish.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 2 cups per bowl)

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Ingredients

4 servings

For the broth
1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into 1.5-inch pieces
4 cups (950 ml) low-sodium chicken broth
2 medium (200 g) carrots, cut into ½-inch rounds
1 stalk (100 g) celery, cut into ½-inch pieces
1 cup (150 g) frozen peas
3 sprigs fresh thyme or 1 teaspoon dried thyme
½ teaspoon (3 g) kosher salt
¼ teaspoon (1.3 ml) freshly ground black pepper
For the dumplings
1 cup (125 g) all-purpose flour
1½ teaspoon (7 g) baking powder
¼ teaspoon (1.5 g) kosher salt
2 tablespoon (30 g) cold unsalted butter, cut into small cubes
½ cup (120 ml) buttermilk
2 tablespoon (8 g) fresh flat-leaf parsley, chopped (optional)

Equipment (6)

6-quart Instant Pot or similar pressure cooker
Trivet (metal rack that comes with Instant Pot)
Medium bowl
Whisk
Measuring cups and spoons
Knife and cutting board

Steps

Before you start

Read the full recipe; the dumplings are made while the broth cooks, so timing is key
Have all ingredients prepped and within reach before starting the Instant Pot
If using frozen vegetables, no thawing needed—add them directly

1
Make dumpling dough
- While the Instant Pot will heat up, combine 1 cup (125 g) flour, 1.5 teaspoons (7 g) baking powder, and 0.25 teaspoon (1.5 g) salt in a medium bowl.
- Add 2 tablespoons (30 g) cold butter cubes and rub between your fingertips until the mixture resembles coarse breadcrumbs.
- Pour in 0.5 cup (120 ml) buttermilk and stir with a fork until a soft, shaggy dough forms.
- Do not overmix.
- Set aside at room temperature—the dough will be sticky and that is correct.
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Ready when: dough is shaggy and comes together without overmixing
Tip: Cold butter is essential for fluffy dumplings; don't let the dough sit too long or the baking powder will activate before cooking.
2
Sauté chicken and aromatics
- Set the Instant Pot to the sauté function on medium-high heat.
- Add the 1.5 lb (680 g) chicken pieces (patted dry) and cook for 3–4 minutes, stirring occasionally, until the outside is lightly browned.
- Do not fully cook the chicken—you are just developing color.
- Add the carrots and celery and cook for 1 minute, stirring.
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Ready when: chicken is light golden; vegetables are softened slightly
Tip: Browning the chicken adds depth of flavor even though the broth is the main cooking liquid.
3
Build the broth
- Pour in 4 cups (950 ml) chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add 3 sprigs fresh thyme (or 1 teaspoon dried), 0.5 teaspoon (3 g) salt, and 0.25 teaspoon black pepper.
- Stir to combine.
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Ready when: broth is mixed and there are no stuck bits on the pot bottom
Tip: Do not overfill the pot; the broth should not come above the fill line to leave room for the dumplings.
4
Pressure cook
- Cancel sauté mode.
- Place the trivet (metal rack) in the bottom of the pot.
- Lock the lid and set to high pressure for 8 minutes.
- The pot will take about 2–3 minutes to reach pressure.
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Ready when: float valve rises and locks; timer counts down
Tip: The trivet keeps the dumplings from sinking to the bottom when you add them in the next step.
5
Quick release and add dumplings
- When the timer beeps, carefully perform a quick release by moving the steam valve to the venting position.
- Let the steam clear for about 30 seconds.
- Open the lid and stir in the 1 cup (150 g) frozen peas.
- The broth should be steaming and the chicken mostly cooked through.
- Remove the thyme sprigs.
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Ready when: steam clears and peas are still partially frozen
Tip: Do a quick release to stop the cooking immediately so the dumplings won't become mushy.
6
Drop dumplings into broth
- Set the Instant Pot back to sauté mode on medium heat (do not cover).
- Using two spoons, drop spoonfuls of the dumpling dough (about 1–1.5 inches each) directly into the simmering broth, spacing them evenly.
- You should have about 12–16 dumplings.
- Work quickly so the broth stays at a gentle simmer.
- Avoid stirring; the dumplings will float to the top as they cook.
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Ready when: all dumplings have been added and are simmering gently
Tip: Wet spoons make it easier to release the sticky dough without tearing.
7
Simmer dumplings until cooked
- Simmer uncovered for 8–10 minutes.
- The dumplings are ready when they have floated to the top and feel firm to the touch when gently nudged; they should not feel gummy or raw on the outside.
- The broth should be gently bubbling, not a rolling boil.
- Taste and adjust salt and pepper as needed.
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Ready when: dumplings are floating and firm; no raw flour taste or gumminess
Tip: If dumplings sink back down, they may not be done yet; give them another minute or two. Do not cover the pot during this step.
8
Finish and serve
- Cancel sauté mode.
- Stir in 2 tablespoons (8 g) fresh parsley if using.
- Ladle the broth, chicken, vegetables, and dumplings into four bowls (about 2 cups per serving).
- Serve hot with crusty bread on the side if desired.
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Ready when: soup is piping hot; parsley is distributed
Tip: The dumplings will continue to absorb broth as it sits; serve immediately for the best texture.

Good to know

Tips

Instant Pot models vary slightly in pressure strength; if your dumplings feel slightly underdone after the simmer, give them an extra 1–2 minutes on sauté mode before serving.
For a deeper, richer broth, replace up to 1 cup (240 ml) of chicken broth with low-sodium beef broth or add 1 tablespoon (15 ml) soy sauce in step 3.
If you don't have buttermilk on hand, the vinegar-and-milk substitution works perfectly and is commonly kept on pantry shelves.
This recipe doubles easily: use a 10-quart Instant Pot and increase all ingredients by 1.5× (for example, 2.25 lb chicken, 6 cups broth, 2 cups dumpling dough); increase pressure cook time to 10 minutes and dumpling simmer time to 10–12 minutes.

Make ahead

The dumpling dough can be made up to 2 hours ahead and kept covered at room temperature. The broth components (chicken, vegetables, broth, and seasonings) can be prepped and held in separate containers for up to 1 day in the refrigerator; simply combine them in the Instant Pot and proceed with step 4.

Storage & reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. The dumplings will absorb more broth and become slightly softer. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed. Freezer: Freeze the cooled soup in freezer bags or containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop; do not use the microwave as it may toughen the dumplings.

Substitutions

buttermilk → 0.5 cup (120 ml) whole milk mixed with 0.5 teaspoon (2.5 ml) white vinegar or lemon juice; let sit 5 minutes before using. Creates a similar tang and lift for the dumplings.
boneless, skinless chicken thighs → boneless, skinless chicken breasts (1.25 lb / 570 g, cut into 1.5-inch pieces). Breasts are leaner but may dry out slightly; reduce pressure cooking time to 6 minutes and check internal temperature (165 °F / 74 °C).
frozen peas → 1 cup (100 g) frozen corn or diced frozen green beans. Adds similar color and sweetness; no change to cooking time.
cold unsalted butter → 2 tablespoon (30 ml) vegetable oil or lard. Maintains fluffiness and texture in the dumplings.