Nothing says cozy comfort food like a bowl of Instant Pot chicken and dumplings. This creamy, hearty recipe is the perfect one-pot meal when you’re craving something warm and satisfying but don’t have hours to spend in the kitchen. With tender chunks of chicken, soft biscuit dumplings, and a flavorful broth, Instant Pot chicken and dumplings is a quick and easy way to enjoy a classic homemade favorite any night of the week.

Instant Pot Chicken and Dumplings

The best part is how easy it is to pull together. You can sauté your veggies, cook the chicken, and simmer the dumplings all right in your Instant Pot. No need for multiple pans or hours at the stove. If you enjoy this kind of easy pressure cooker comfort food, you might also like Instant Pot Pot Roast, Instant Pot Green Bean Casserole, or Instant Pot Lemon Chicken Orzo Soup. These kinds of meals are all about minimal effort with maximum flavor.

This recipe uses canned biscuits to keep things super simple and beginner-friendly, but it still tastes homemade. The dumplings puff up in the creamy broth and soak up all the savory goodness from the chicken and vegetables. It’s the kind of meal that’s hard to stop eating — you’ve been warned.

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

Handy tip: Prepare Ahead!

What You Will Love About This Recipe

Perfect for busy weeknights or cozy weekends

Made in one pot for easy cleanup

Classic comfort food flavor in a fraction of the time

Uses easy store-bought shortcuts without sacrificing taste

Family-friendly and filling

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.

Tips & Tricks

Cut each biscuit into small even pieces so they cook evenly and don’t clump together.
Stir the dumplings gently and often once they go in to prevent sticking.
Let it sit for a few minutes after cooking — the sauce will continue to thicken.
Feel free to swap in leftover rotisserie chicken to save even more time.

FAQs

Yes, you can! Just be sure the dough is cut into small, uniform pieces and added the same way.

Absolutely. A frozen veggie mix with carrots, peas, and corn works great here.

Yes, boneless thighs work well and add a bit more richness to the final dish.

Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth or milk if it thickens too much.

Instant Pot Chicken And Dumplings

Name: Instant Pot Chicken And Dumplings
Prep time: 20 min
Total time: 20 min
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

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

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 it 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.

Notes

Adapted from: Pillsbury

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 119mgSodium: 704mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 31g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Instant Pot Chicken and Dumplings Made Easy and Comforting