Easy Instant Pot Chicken and Dumplings Recipe
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Instant Pot Chicken and Dumplings delivers all of the flavor in a fraction of the time. Make this easy recipe for dinner in just 30 minutes! The biscuit dumplings paired with the tender chicken make this one of the best recipes!
Fresh veggies, juicy poultry, and tender bites of biscuit all nestled in a creamy broth – my mouth is already watering just thinking about this chicken and dumplings Instant Pot recipe!
This might be my favorite Instant Pot chicken recipe because I love the fluffy dumplings and the simple prep time. It’s become a family favorite because of the flavor and ease – and I find that I keep the recipe card handy and close for when that craving strikes.
Out of all my Instant Pot chicken recipes, this one really brings the flavor. It’s the perfect comfort food!
Instant Pot Chicken and Dumplings
The best part about this pressure cooker chicken and dumplings recipe is that you only need one pot from start to finish.
Say hello to a delicious, comfort food meal without a big mess to clean afterward.
If you find this dish to be too rich and creamy for your taste, try my Cracker Barrel copycat recipe instead.
It’s a bit more work, but you’ll still end up with an incredible one pot meal.
Looking for more pressure cooker comfort food? You will love these incredible pork chops with gravy or my creamy mac and cheese.
And if you’ve got a potluck or special event coming up, or if you need to take some meals to a friend, make a big batch of pulled pork for sliders!
Chicken and Dumplings Instant Pot Tips
- Create biscuits from scratch! Refrigerated biscuits make this a low-prep meal, but a simple drop biscuit dough will work just as well. Just skip the scanned biscuits, and make your own from scratch.
Or, use the dumpling recipe from this version if you prefer thinner strips of dough. - Use dark meat. This Instant Pot chicken dumplings recipe is just as delicious with boneless, skinless thighs, and the cooking time should be the same.
You will need about 1 pound total. - Keep extra broth handy. Since the biscuit dough will thicken the dish quite a bit, feel free to add extra liquid as needed.
The mixture will also continue to thicken as it cools — just adjust accordingly. - Forgot to thaw? You can easily make Instant Pot chicken and dumplings with frozen breasts if needed!
Simply increase the pressurized cooking time to 10 minutes, then use a meat thermometer to ensure they are cooked through to 165°F. - Make it less creamy. The heavy cream adds a nice richness to this dish, but you can substitute milk or leave it out entirely if you prefer.
Chicken and Dumpling Instant Pot Serving Suggestions
While pressure cooker chicken with dumplings can be a meal all on its own, it never hurts to add a fresh green salad to the table.
For a full Southern spread, add some green beans, crispy brussel sprouts, or a corn casserole.
Chicken and Dumpling Instant Pot FAQ
Absolutely! Peas and carrots are the standard choices for Instant Pot chicken dumplings, but any mixed veggies would be delicious.
Keep in mind that they will be more tender than if you used fresh.
Heat any chicken and dumpling instant pot leftovers on the stove or in the microwave just until warmed through. Add additional broth as needed if it seems too thick.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
Yes! In fact, I have instructions specifically for making this meal in a slow cooker. It’s delicious with or without veggies, but you will need to make the biscuit dough from scratch.
Yep, you can make this pressure cooker chicken and dumplings with chicken thighs. Just make sure they are boneless and skinless. Try different types of chicken the next time that you make this recipe and see what you like the best.
You could also use shredded chicken as well to save on time. I told you that this easy Instant Pot chicken recipe was simple!
It’s a combination of a chicken pot pie, meets a chicken stew. The bite-size pieces of biscuit add texture and the chicken pieces are tender and delicious. Using canned biscuits can cause a different flavor than homemade dumplings but the texture and overall taste of this easy chicken recipe is the same.
You can add toppings like black pepper, fresh parsley, and even small pieces of cheese, if you’d like.
Enjoy!
With love, from our simple kitchen to yours.
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Other Instant Pot Dinners
Easy Instant Pot Chicken and Dumplings Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1 cup diced celery, (2-3 ribs)
- 1 cup sliced carrots
- 12 ounces boneless skinless chicken breasts, (approx. 2 breasts), fresh or frozen
- freshly cracked pepper and sea salt, to taste
- 4 cups chicken broth, you can add additional broth at the end to thin chicken and dumplings
- 16 ounces refrigerated buttermilk biscuit dough
- 1/4 cup heavy cream
- 1 teaspoon chopped parsley, for garnish
Instructions
- In the container of your instant pot, heat olive oil and diced onion on the saute function, stirring occasionally, until onion is soft and translucent.
- Add celery and carrots to the pot.
- Place the chicken breasts in a single layer over the vegetables and sprinkle with salt and pepper.
- Pour chicken broth into the pot.
- Place the lid on the pot and seal. Program the instant pot to pressure cook on HIGH for 6 minutes. *See Notes below if using frozen chicken breasts.
- While the mixture is cooking, cut the biscuits into 6-8 pieces each.
- Do a quick release of the pressure in the instant pot.
- Remove the chicken breasts and shred or cut into pieces, then return them to the pot.
- Stir in the heavy cream.
- Switch the instant pot back to the Saute function and bring the mixture to a simmer.
- Drop the biscuit pieces into the pot, one at a time, and simmer until the biscuits have puffed and mixture is thick.
- You can add additional chicken broth at this time for a thinner consistency.
- Serve with a sprinkle of chopped parsley.
Donna’s Notes
- Store, refrigerated, in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave just until warmed through. Add additional broth as needed to thin.
- Refrigerated biscuit dough is quick and easy to use as dumplings in this low-prep meal. You can also use simple drop biscuits or the dumpling recipe from our copycat Cracker Barrel Chicken and Dumplings recipe.
- The biscuits will thicken the soup quite a bit. You can use fewer biscuits or add additional chicken broth if you don’t want such a thick bowl of comfort food. Also note that the dish will thicken as it cools.
- The heavy cream really adds a nice richness and creaminess to the dish. You can substitute milk or skip it altogether if you wish.
- Frozen or fresh chicken breasts can be used – if chicken breasts are frozen through, increase the pressurized cook time to 10 minutes.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2022, updated and republished February 2024
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I love chicken and dumplings, and this made it a bit easier than my home method. It was so delicious too, such a great comfort meal!
I used Bisquick and thus turned out great!! Thank you for the recipe!
Hi Judy!
We’re glad you enjoyed!
TSRI Team Member,
Devlyn
This was absolutely delicious! My family loved it. Also, it was very quick and easy. I think the heavy cream added a nice depth of flavor. Thank you for posting this recipe!!
Hi Jill!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
I made the chicken and dumplings for dinner last night. So easy, quick and flavorful. The 6 minute time cooked everything just the way we like. The heavy cream was a wonderful addition. A keeper for sure!