This easy Instant Pot chicken and dumplings recipe is made with canned biscuits and perfect for when you need a bit of comfort food on a busy weeknight.
Chicken and dumplings is one of those classic southern comfort food dishes that everyone seems to love.
The only problem is that making chicken and dumplings from scratch is time-consuming. You have to boil the chicken, make the dumplings, create a hearty base using the chicken stock…
Forget all that.
With the Instant Pot, you can make a pot of chicken and dumplings in under an hour.
Okay, to be fair, this recipe does use canned biscuits. But, trust me. This is such a timesaver. Not to mention, clean-up will be so much easier.
If you want a hearty meal for a cold winter’s night, you’ll love this recipe for Instant Pot chicken and dumplings. Don’t miss our easy chicken and dumpling casserole recipe too!
How to Make Chicken and Dumplings in the Instant Pot
Begin by gathering your ingredients. For this recipe, you will need: boneless chicken breasts, canned biscuits, olive oil, butter, garlic, onion, celery, carrots, frozen peas, heavy cream, chicken broth, cream of chicken soup, and poultry seasoning.
Use a knife to cut each biscuit into quarters and set aside.
Now, set Instant Pot to sauté function.
Add butter and olive oil and allow to sizzle. Then, add garlic, onion and cook 1-2 minutes, or until onions are translucent, stirring occasionally.
Next, add the chicken, chicken broth, cream of chicken soup, heavy cream, celery and carrots. Stir to mix well.
Set Instant pot to high pressure for 10 minutes. Make sure venting is turned off and close lid. Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
Then, stir in the peas.
Top with quartered biscuits.
Set pot to Sauté again, close lid and turn off venting. Cook for 5 minutes and Allow pressure to release naturally for 15 minutes.
Finally, release remainder of pressure by venting Instant Pot.
Serve and Enjoy!
More easy Instant Pot dinner recipes:
- Instant Pot Beef Stew
- Copycat Panda Express Instant Pot Chicken Fried Rice
- Instant Pot Cheeseburger Casserole
- Crack chicken in the Instant Pot
- Instant Pot Shrimp Scampi
Instant Pot Chicken and Dumplings
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Print Pin Save RateIngredients
- 1 can of biscuits
- 1-2 pounds boneless chicken breasts, cut into 1” cubes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons diced garlic
- 1 small onion, diced
- 1 cup heavy cream
- 1 small can cream of chicken soup
- 2 cups chicken broth
- 1 tablespoon poultry seasoning
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 small bag of frozen peas
Instructions
- Cute each biscuit into quarters and set aside.
- Set Instant Pot to sauté function. Add butter and olive oil and allow to sizzle. Add garlic and onion; cook 1-2 minutes, or until onions are translucent, stirring occasionally.
- Add chicken and chicken broth to pot. Stir in cream of chicken soup and heavy cream. Add celery and carrots. Stir well to mix everything together.
- Set Instant pot to high pressure for 10 minutes. Make sure venting is turned off and close lid. Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
- Add peas and stir. Add biscuits to top of mixture.
- Set pot to Sauté again, close lid and turn off venting. Cook for 5 minutes and Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Pin for Later:
I love chicken and dumplings, I might try this recipe in a crock pot, which is what I have.
Is #6 supposed to say to set to sauté? Sauté doesn’t build pressure so I was a bit confused.
I followed the directions, but it was not good! The cream made the sauce look bad. To much sauce, tried to thicken but didn’t work.