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Instant Pot Chicken and Cornbread Dumplings

Chicken, corn, and vegetables in a perfectly seasoned chicken broth, topped with cornbread dumplings. This Instant Pot Chicken and Cornbread Dumplings recipe is a fun twist on a classic favorite!
Prep Time10 mins
Cook Time25 mins
Pressure Build Up and Release35 mins
Course: Dinner
Cuisine: Soup
Keyword: Chicken and Cornbread Dumplings
Servings: 8 servings
Calories: 326kcal


  • Pressure Cooker



  • 1.5 pounds boneless skinless chicken breasts
  • 1 medium sized sweet onion diced
  • 1 cup celery diced
  • 2/3 cup carrots diced
  • 2 cups corn
  • 1/3 cup yellow bell pepper diced
  • 4 cloves fresh minced garlic
  • 2 tbsp butter
  • 3 tbsp all purpose flour
  • 6 cups chicken broth I do NOT used reduced sodium
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon kosher salt


  • 1 8.5 ounce box Jiffy Corn Muffin Mix
  • 5 tbsp milk


  • Turn Instant Pot to sauté mode and melt butter. Add celery, carrots, corn, and bell pepper. Sauté until vegetables are softened, about 5 minutes. Add garlic and sauté for another minute.
  • Sprinkle flour over vegetables and stir until all vegetables are coated. Turn Instant Pot off.
  • Add chicken, chicken broth, black pepper, paprika, cumin, and oregano to pot. Stir well.
  • Cook on high pressure for 10 minutes. Let natural release for 10 minutes.
  • Remove chicken from pot and shred with two forks or an electric mixer. Return shredded chicken to pot and stir well.
  • In a small bowl stir together corn muffin mix and milk. Use a tablespoon to drop batter on top of soup.
  • Cover and cook on high pressure for 5 minutes. Let natural release for 5 minutes.


Calories: 326kcal | Carbohydrates: 34g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 336mg | Potassium: 529mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2120IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 2mg