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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Easy Homemade Chicken 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 olive 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 carrots and celery 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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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.
Chicken and Dumplings Recipe
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.) After you close the lid, 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.
Incredibly flavourful! Even our picky 9 year old ate a bowl! I think I would use an entire can of biscuits, just because we really liked them. It didn’t thicken as much as we thought, so I might adjust how much cornstarch I add next time. This will definitely go into our rotation!
Hi Liv,
I’m so glad you liked it. You can always either increase the amount of the cornstarch slurry, and/or use the SAUTE feature to heat the Chicken and Dumplings more to cook down the liquid some if you need to.
Thanks,
Michele
I made your chicken & dumplings tonight. It was delicious. Could I add more biscuits?
Of course.
I made this tonight, it was flavorful and delicious !
Hi Deb,
I’m glad you liked it! Thanks for letting me know.
Michele
Just finished making this. Amazingly yummy!! I doubled the recipe and then I also made an extra batch of dumplings. I made the dumplings vs using the canned biscuit. I’m not sure how that one is, but this is perfect! Thank you!
I’ve made this recipe more than once and it’s so easy and fast and we love it!! I always add extra dumplings because my kids love them. I also do extra broth and I dip my dumplings in flour to thicken it a little.
Hi Laura,
I’m so glad you love the recipe. That is a great tip to dip the dumplings in flour. Thanks for visiting. Be sure to check out our other Instant Pot recipes as well!
Thanks,
Michele
Oh my this was/is delicious and perfect for this cold week we are having here in Texas. I made my dumplings so my soup thickened nicely and I doubled so we could enjoy it for a couple nights. Flavor is great. I used homemade chicken broth and rotisserie chicken. So yummy!!! Thank you for the recipe!
Thank you for the recipe it looks delicious, however I just made it as said but it looks like some of the dumplings didn’t cook all the way… can ones how can I cook it a lil more
Hi Nicole,
You can select SAUTE and that will continue to cook the soup some more. If they are extremely underdone, then you can pressure cook some more. Maybe try 3 more minutes on High pressure.
Let me know how it works out.
Thanks,
Michele
Can you make this with frozen chicken?
If you make it with frozen chicken then I would cook the chicken soup first for about 15 minutes (without the dumplings.). Then you can add the dumplings afterward and heat the dumplings until cooked using sauté function.
Everything about this was good…the texture, consistency. Except for the seasoning. My husband & I both felt that 2 tsp of Italian seasoning was too much. It completely overpowered everything (and my husband is all about seasoning). Maybe we just weren’t used to the Italian flavor with dumplings. Will definitely make it again, just without that. I also thought the thickness was perfect, without having to add cream or cornstarch.
This was super easy to do but I do not have a lot of dumplings. Or my dumplings were not dumplings just mushy globs. Still tastes great. How do I perfect this?
Hi Gina,
If your dumplings were thick, they may not have cooked through. Try making them a little thinner next time and that will allow them to cook faster and cook all the way through.
Hello! Can you tell me what the serving size is I didn’t see that listed in the nutrition facts. This is one of my family’s favorites thank you for sharing!
This recipe was delicious but I had to throw out the biscuits and last minute make a batch in the oven. I have tried twice now making chicken and dumplings in the IP and both times the biscuits didn’t cook properly and were mush and very dark brown in color??? The only thing I did different is I used Bisquick instead of flour.
I just made this and really like the soup part and made the dumplings like the recipe said but they weren’t anting like I expected and they turned have brown as looked more like a wheat flour than the white flour dumplings. I think next time I will make the soup part then transfer into a pot on the stove and make the old fashioned dumplings to go in it that are light and fluffy.
Hello! Can you tell me if I can just use frozen peas and carrots? I don’t have any fresh but have a bag of the frozen.
Hi Gally,
Yes, you can use frozen peas and carrots.
Thanks,
Michele