This Instant Pot Chicken and Dumplings is an easy one-pot comfort food meal that can be ready in 30 minutes by using your Instant Pot!
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Instant Pot Chicken And Dumplings
As mentioned previously, my husband got me an Instant Pot for Christmas, and this Chicken and Dumplings recipe, besides being one of my favorite chicken recipes, is also my favorite of all the Instant Pot recipes so far!
After my husband ate 2 bowls of this Chicken and Dumplings, he exclaimed that he had not had chicken and dumplings that good since his grandma made them when he was a kid!
If you want to go directly to the printable recipe for Instant Pot Chicken and Dumplings, just scroll down to the bottom of the blog post.
What Are Chicken and Dumplings?
Chicken and dumplings are made with a chicken broth-based soup with chicken, vegetables, cream, and biscuits as the dumplings. It is a very hearty, rich and comforting soup that makes a perfect fall or winter soup. It is a very popular soup in the United States, especially in the Southern states.
What Makes This The Best Instant Pot Chicken and Dumplings?
The chicken and vegetables are all cooked together, sauteed in the same Instant Pot. This allows the chicken flavor to infuse flavor into the sauteed vegetables.
In addition, I add extra black pepper and poultry seasoning as well as other seasonings to the classic chicken and dumplings recipe.
Lastly, the Instant Pot cooks so fast and makes the recipe so easy. You can saute and cook everything in one Instant Pot. You have fewer dishes to wash and more time to spend with your family.
It tastes so incredibly delicious that I know you and your family will love this recipe. It is a family favorite in our family.
Why I Love Using The Instant Pot For This Recipe
It is pretty simple why I love using Instant Pot. It allows me this Chicken and Dumplings to be a truly one-pot meal, which helps save on clean-up.
It cooks so darn fast! It can cook foods in a fraction of the time.
The pressure cooking makes your food taste like you cooked it for hours! The pressure cooking method creates such flavorful foods that normally would have to cook much longer to fully develop the depth of flavor.
If you would like an Instant Pot, this is the 6-quart Instant Pot or Pressure Cooker that I used for this recipe.
How To Make Instant Pot Chicken And Dumplings
Before you start, gather all your ingredients, including the Chicken, chopped onions, celery, carrots, peas, and garlic.
I like to use boneless, skinless chicken thighs in this recipe because they generally have more flavor than chicken breasts and don’t dry out as easily. However, boneless, skinless chicken breasts would work as well, or you could use a mixture of both.
For more detailed instructions, please scroll down to the bottom of the post for the printable recipe card.
Press the Saute button on the Instant Pot and add a tablespoon of oil. Saute the onions in the oil for about 5 minutes.
After the onions have cooked for about 5 minutes or until they are softened add the celery, carrots, and garlic. Stir so they cook evenly and to keep the garlic from burning.
Add the chicken and cook with the vegetables for about 5 minutes.
Add the chicken broth and seasonings. (See the printable recipe below for all the specific seasonings.)
How To Make Dumplings For Chicken and Dumplings
You have two options for the dumplings. You can use canned biscuits, which is what I did for this recipe, or you can make your own biscuit dumplings from scratch.
Instructions For Canned Biscuit Dumplings
Remove 5 refrigerated canned biscuits and slice each biscuit into 8 pieces. The easiest way is to slice them like a pizza into 8 pieces. Then drop each of the pieces into the Instant Pot and cook for 7 minutes.
Instructions For Making Dumplings From Scratch
Homemade Dumpling Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 tablespoons butter
- 3/4 cup milk
In a medium bowl mix together all ingredients, except the butter and milk.
Cut in the butter and using a pastry cutter or fork mix together until you have coarse crumbs. Pour in milk and stir until everything is just moistened.
Drop teaspoonfuls of dumpling batter into the Instant Pot after you added the chicken and chicken broth.
How Long Do I Pressure Cook The Instant Pot Chicken and Dumplings?
Close the Pressure Cooker lid. (See instructions for your specific pressure cooker.)
Pressure Cook on high pressure for 7 minutes.
After 7 minutes, let the Instant Pot release go through the natural release cycle to release the steam. (See instructions for your specific model.) It may take about 10 minutes.
Carefully unlock and remove the lid.
Stir in the peas and heavy cream.
If you need to thicken the chicken and dumplings, combine 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the chicken and dumplings.
Add chopped parsley or cilantro for garnish.
Serve hot.
Tips For Perfect Instant Pot Chicken and Dumplings
- Use chicken thighs instead of chicken breasts for added flavor and moisture.
- Cut the chicken into bite-sized pieces. Make all the pieces roughly the same size so that the chicken cooks evenly.
- If your soup does not thicken up, mix together 2 tablespoons cornstarch with 1/4 cup cold water. Then pour the cornstarch mixture into the chicken and dumplings and stir.
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Video Instructions
Other Similar Recipes You May Like
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Chicken Noodle Soup – There is just something about those chicken pieces, noodles, and vegetables in a steaming broth that makes you feel all warm inside after you eat it.
Leftover Ham and Potato Soup -is an easy and delicious way to use up leftover ham and potatoes to make a creamy, comforting fall or winter soup.
Easy Lasagna Soup – is an easy cheesy and comforting soup that tastes like lasagna in a bowl, and can be on the table in 30 minutes.
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This Instant Pot Chicken and Dumplings is an easy one-pot comfort food meal that can be ready in 30 minutes by using your Instant Pot!
- 1 Tablespoon oil
- 1/2 large onion , chopped
- 2 stalks celery , chopped
- 1 cup carrots , chopped
- 1 tablespoons minced garlic (about 3 cloves)
- 1 pound boneless, skinless Chicken thighs or chicken breasts diced into 1" pieces
- 4 cups low sodium chicken broth
- 1 teaspoon black pepper (or to taste)
- 2 teaspoons poultry seasoning
- 2 teaspoons Italian Seasoning (Includes thyme, oregano, rosemary, basil, etc.)
- Salt to taste
- 5 refrigerated canned biscuits, each cut into 8 pieces (Or see below to make your own)
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 Tablespoons cornstarch , (optional to thicken soup)
- 1/4 cup cold water , (optional to thicken soup)
- 2 Tablespoons chopped fresh parsley or cilantro , (optional for garnish)
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 Tablespoons butter
- 3/4 cup milk
Saute the onions in a little oil in the Instant Pot using the saute setting.
After the onions have cooked for about 5 minutes or until they are softened add the celery, carrots, and garlic. Stir so they cook evenly and to keep the garlic from burning.
Add the chicken and cook with the vegetables for about 5 minutes.
Add the chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning.
Remove 5 refrigerated canned biscuits and slice each biscuit into 8 pieces. The easiest way is to slice them like a pizza into 8 pieces. Then drop each of the pieces into the Instant Pot.
Close the Pressure Cooker lid. (See instructions for your specific pressure cooker.) Pressure Cook on High for 7 minutes.
After 7 minutes, let the Instant Pot release go through the natural release cycle to release the steam. (See instructions for your specific model.) It may take about 10 minutes.
Carefully unlock and remove the lid.
Stir in the peas and heavy cream.
If you need to thicken the chicken and dumplings, combine 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the chicken and dumplings.
Add chopped parsley or cilantro for garnish.
In a medium bowl mix together all ingredients, except the butter and milk.
Cut in the butter and using a pastry cutter or fork mix together until you have coarse crumbs. Pour in milk and stir until everything is just moistened.
Drop teaspoonfuls of dumpling batter into the Instant Pot after you added the chicken and chicken broth.
Your picture shows peas but your recipe does not call for peas… Why?
Hi Chris, thanks for your comment. Actually, peas are listed in the ingredients of the recipe card and step 8 of the recipe card states to stir in the peas and cream. The peas are added at the end of the cooking process and not with the other vegetables because they cook faster and by adding them at the end, it prevents them from getting mushy.
Michele, this looks so tasty! I will have to try it soon. Looks like a wonderful comfort food for a cold winter night, and Texas is still having winter! I would personally garnish it with parsley since I much prefer it to cilantro. This looks easy to make and also delicious!
Made this tonight and it was alright. It seems like the inside of the dumplings are a brown color.. kind of seem raw but taste ok. Maybe they need to be in longer or something. Also, my gravy wasn’t very thick and I didn’t have cornstarch to try it that way. Will try this again and maybe adjust it.
Thanks!
Hi Stefani, did you use store-bought biscuits or make the dumplings from scratch? It is possible that the dumplings may have absorbed some of the chicken broth. If they were not cooked all the way by the time you finished cooking, next time extend the cooking time by 5 minutes. If you don’t have cornstarch, you can use flour instead, mixing the flour with cold water and adding it to the soup to thicken it.