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, and I have many, like Instant Pot Chicken Thighs, 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 on Amazon.com (affiliate link) that I used for this recipe.
How To Make Instant Pot Chicken And Dumplings
This gives an overview of how to Make Instant Pot Chicken And Dumplings. For a list of all the ingredients with specific amounts and detailed instructions, scroll down to the bottom of the post to the printable recipe card.
Before you start, gather your ingredients, including:
- 1 pound boneless, skinless chicken thighs or breasts
- About 1 cup each of chopped onions, celery, and carrots,.
- 1 Tablespoon minced garlic
- 32 ounces (or 4 cups) chicken broth (I like to use the low salt or no salt added.)
- Seasoning: Salt, Pepper, Poultry Seasoning, and Italian Seasoning (See recipe card at bottom of post for amounts.)
- 5 uncooked biscuits (either canned or homemade – see recipe below for homemade.)
- 1 cup frozen peas
- 1/2 cup cream
- Cornstarch
- Water
- Chopped parsley
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 the list of all the ingredients, and 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.
Pin To Save
Other Similar Recipes You May Like
Slow Cooker Chicken Enchilada Soup – made with red enchilada sauce, is an easy, healthy, deliciously flavorful soup with a kick.
Instant Pot Chicken Thighs – An easy and delicious way to cook chicken thighs that could be then used in this Chicken and Dumplings recipe.
Instant Pot Sausage Tortellini Soup – A hearty, rich and creamy sop with Italian Sausage and tortellini for a warm and comforting soup on a cool evening.
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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Instant Pot Chicken and Dumplings
Ingredients
Chicken Soup
- 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
- 1/2 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)
Homemade Dumplings
- 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
Instructions
Chicken Soup
- Press the SAUTE button. Add oil. When the front of the Instant Pot says "Hot" then add the onions and saute the onions for 4 or 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, 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.
- Press CANCEL to cancel the Saute function. Close the Pressure Cooker lid. (See instructions for your specific pressure cooker.) Press "Pressure Cook" or Manual (depending on your model), and select High Pressure, and adjust the time to 7 minutes, to pressure cook with 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.After the steam has been released, and the pin has dropped, or after 10 minutes of a natural pressure release, move the sealing knob to the VENTING position. 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.
Instructions For Homemade Dumplings
- 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.
Video
Notes
- If you double the recipe, do NOT increase the time.
- I recommend doing a quick release, moving the pressure release valve to the VENTING position, after 10 minutes of naturally releasing pressure.
I made this and made my own dumplings. The flour I used was an organic flour that was unbleached. I think it was King Arthur. The dumplings turned out brown. Does anyone know if it’s because of the flour type? It tasted good, but the color was a turn off to my picky kids.
Soup is delicious but my dumplings turned brown too?! Thought that I did something wrong but double checked the recipe and seems all correct.
My dumplings did not turn brown, but some people have reported them turning brown. They will absorb liquid while they cook, so that may cause a change in color. Did you use canned biscuits or did you make the dumplings from scratch?
I had the same thing happen, dumplings turned brown and were kind of rubbery!! Will try a different dumpling recipe next time and add after the pressure cook.
I would like to double this recipe. How would I adjust the cook time?
Hi Stephanie, you don’t adjust the time. It will likely take more time to come up to pressure and likely take longer to release pressure.
I thought the spices were perfect. This was so delicious, thank you!
Hi Brittany,
I’m so glad you liked it. Thank you for the nice comment.
Michele
Hello,
I am new to The Instapot family.
I am wondering if it was ok to use frozen thighs and I am not sure on the buttons. I was told anything with meat use the meat/stew button. Also do to being frozen will the time be longer?
Hi Samantha, welcome to the Instant Pot family! I typically always use the Pressure (or Manual button depending on model). I have not tested it with frozen chicken thighs, but yes, you would need to increase the time. I would estimate to increase it to 15 minutes high pressure and then natural release. However, the problem is that will likely overcook the dumplings in that time, so you might need to cook the dumplings separately. Like I said, since I have not tested this myself, I can’t promise perfect results. Try it and see how it turns out.
I did everything according to the recipe & my dumplings were very undercooked. I started it again for another 5 minutes hoping that will do they trick. I have a manual mode, but there is nothing for high vs low manual. Maybe that was the problem? Hoping things are better in a few minutes!
Hi Abbey, I’m sorry they turned out undercooked. Did you use canned biscuits or make the dumplings from scratch? Your model of Instant Pot could be different. Most models have the option for High Pressure or Low Pressure. If it was cooked on low pressure then that could explain why they were undercooked.
We doubled all the ingredients and used an 8 quart Instant Pot. After seven minutes at high pressure, we let the pot vent manually but got impatient after about 20 minutes (the float valve seemed to have dropped not at all) and used the quick release to vent the remaining steam. Very tasty, but we ended up with what seemed like a lot of broth and relatively little in the way of solid ingredients (seemed to have been reduced quite a lot). Did we do something incorrectly? To much time, too little time at the venting stage? Thanks!
Hi Jim, when you double the recipe, it will take longer to come up to pressure and to depressurize since it has much more liquid. I made mine in a 6-quart Instant Pot Duo as specified in the recipe, so half of what you made so it did not take as long to depressurize. 20 minutes of depressurization would probably be too long. If you decide to make it again, I would recommend doing a quick release after 10 minutes of natural pressure release, which will reduce about 10 minutes of cooking time since the recipe cooks the entire time it is depressurizing. Thanks for sharing your experience.
Got it — that explanation makes sense. We’ll try again. Thank you!
Excellent followed the recipe and could not have been better
Hi Stacy, I’m so glad you liked it. Thanks for letting me know.
Michele
Do you use regular or jumbo biscuits?
Is it 7 minutes at high pressure for canned or homemade biscuits?
That was for canned biscuits.
I received an Instant Pot last Christmas and have been trying a few recipes off the internet and found this one to be the best yet! I used Bisquick for the dumplings and they turned out great. Thank you for the easy to follow recipe and reminding me of my childhood!
Hi Faith,
Thank you so much for the nice comment. I’m so glad you like the recipe. Be sure to try our other recipes as well. I especially recommend making the Instant Pot Beef Stew.
Thanks,
Michele
I made this tonight using chicken stock from a previous chicken I’d cooked in my Instant Pot. The recipe was delicious. My container of biscuits had 8 biscuits instead of 5. I’m new to instant pot cooking, so I only added 5, because I didn’t want to mess up the recipe. I think adding all 8 would be fine. I’ll definitely make this again.
I used Cup 4Cup flour and it was the 1st time I ever made biscuits. Mine turned brown too but tasted great. I thought it was because the poultry and Italian seasoning was mostly floating on top. Either way it was absolutely delicious. My 16yr old grandson loved it and ate the leftovers the next night. My husband is also a big fan. Saving this in my favorites!
Hi Sue,
I’m so glad you liked it. Be sure to check out our other recipes as well.
Thanks,
Michele
Tried this chicken and dumpling recipe for the first time. I followed it exactly and it tasted great except for one thing…..The five biscuits i cut up into 8 pieces each from the tube of Pillsbury refrigerated biscuits I used completely disappeared when the cooking time was finished! What happened to the dumplings and why did they dissolve into the sauce?
Hi Richard, I’m so sorry that happened. I didn’t have that happen when I made it. That typically means that it probably cooked too long for those biscuits. All Instant Pots are different and there are many models. Next time you can try shortening the cook time, or maybe try adding them after it has pressure cooked and turn it on the saute mode and cooking the biscuits while you are also thickening the chicken and dumplings. Then you can watch the biscuits and monitor them.
I hope that helps. Thank you for visiting Flavor Mosaic and trying our recipe.
Michele
This recipe was AMAZING! I HIGHLY recommend it. In fact, I just shared it with my sister. I did a double batch but only used 6 cups of chicken stock instead of 8. I also did 1 and a half times the amount of cornstarch and water to thicken it up. I thought it was fine but my husband said it was a little soupy and next time I probably will double everything accept the chicken stock.
Hi Monique,
Thank you so much. I’m so happy you and your family liked it. Be sure to check out our other Instant Pot recipes too.
Thanks,
Michele
Love this! My kids even ate it and one of them is very picky and never finishes his food. Added a little more veggies than the recipe called for and also some potatoes and at the end a few egg noodles and a few tablespoons of cream cheese to make it extra hearty.
Hi Kendra,
I’m so glad that you and the kids loved it. It is a great recipe for sneaking in some more vegetables. I bet it was nice and creamy with the cream cheese. Yum! Thanks for sharing.
Michele