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Instant Pot Chicken and Dumplings

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Instant Pot chicken and dumplings are loaded with juicy chicken and vegetables which are then topped with refrigerated biscuits. This dish is hearty and screams the ultimate comfort dish and is ready in about 20 minutes. 

Instant Pot Chicken and Dumplings

As soon as fall hits I start craving hearty comfort dishes that are filling and easy! This homemade Instant Pot chicken and dumplings check all the boxes on all those things! With just a few minutes of prep, and less than 20 minutes of cooking you will be serving your family a delicious meal in no time. This is the perfect weeknight meal that your family will love. 

Instant Pot Chicken and Dumplings

If you are looking for a crockpot version, try our crockpot chicken and dumplings recipe. 

Ingredients

2 tablespoons butter

1 onion, diced

3 stalks of celery, diced

1 cup diced carrots

1 teaspoon poultry seasoning

Salt and black pepper, to taste

2 cups chicken broth

1 pound boneless, skinless chicken breast, cut into bite size pieces

1 (10.2 ounce) can of refrigerated biscuits, cut into pieces

½ cup heavy cream

How to Make Instant Pot Chicken and Dumplings

  • Set the electric pressure cooker to saute and heat until “hot.” Add the butter and the vegetables. Cook for about 6 minutes or until softened. Stir in the seasonings.

  • Deglaze the liner with chicken broth, scraping the bottom with a wooden spoon to remove any cooked on pieces. 
  • To the contents of the pressure cooker liner, add the chicken.

  • Cover and set to “pressure cook” or “manual” for 2 minutes. Perform a quick release of the steam.
  • Cancel the “keep warm” cycle and program the “saute” mode. 

  • Cut each biscuit into 9 pieces and drop them into the pot. As you drop the biscuit pieces into the pressure cooker, stir often to keep the biscuits from sticking together.

  • Stir in the cream and continue cooking for 5 to 6 minutes or until the biscuits are cooked through and the broth has thickened.
Instant Pot Chicken and Dumplings

Tips Tricks and FAQs

  • Feel free to add in extra vegetables. My family loves it when I add peas to this dish. If adding frozen peas you will want to do this when you stir in the cream. 
  • While this dish calls for chicken breasts you can use chicken thighs. This will create a little more flavor, and the tender will be a little juicier. Whichever you decide, be sure that it is boneless. 
  • You want to oil the pot prior to cooking the chicken to make sure the chicken does not stick to the bottom of the Instant Pot. 
  • Be sure the pot displays the word “hot” prior to cooking the heat. This helps prevent sticking as well. 
  • Check to ensure the chicken reaches an internal temperature of 165 degrees. 
  • You want to make sure when you add the biscuits you do this in pieces in the hot liquid to prevent them from clumping together. 
Instant Pot Chicken and Dumplings

Storage

Store your leftover chicken and dumplings in the fridge in an airtight container for up to 4 days. 

Instant Pot Chicken and Dumplings

Reheating 

Reheat your desired amount of Chicken and dumplings in the microwave until your desired temperature is reached. 

instant pot chicken and dumplings pin
Instant Pot Chicken and Dumplings

Instant Pot Chicken And Dumplings

Prep Time: 20 minutes
Total Time: 20 minutes

Instant Pot chicken and dumplings are loaded with juicy chicken and vegetables which are then topped with refrigerated biscuits. This dish is hearty and screams the ultimate comfort dish and is ready in about 20 minutes.

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1 cup diced carrots
  • 1 teaspoon poultry seasoning
  • Salt and black pepper, to taste
  • 2 cups chicken broth
  • 1 pound boneless, skinless chicken breast, cut into bite size pieces
  • 1 (10.2 ounce) can refrigerated biscuits, cut into pieces
  • ½ cup heavy cream

Instructions

  1. Set the electric pressure cooker to saute and heat until “hot.” Add the butter and the vegetables. Cook for about 6 minutes or until softened. Stir in the seasonings.
  2. Deglaze the liner with chicken broth, scraping the bottom with a wooden spoon to remove any cooked on pieces. 
  3. To the contents of the pressure cooker liner, add the chicken.
  4. Cover and set to “pressure cook” or “manual” for 2 minutes. Perform a quick release of the steam.
  5. Cancel the “keep warm” cycle and program the “saute” mode. 
  6. Cut each biscuit into 9 pieces and drop it into the pot. As you drop the biscuit pieces into the pressure cooker, stir often to keep the biscuits from sticking together.
  7. Stir in the cream and continue cooking for 5 to 6 minutes or until the biscuits are cooked through and the broth has thickened.

Notes

Adapted from: Pillsbury

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 345Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 119mgSodium: 704mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 31g

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