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The Best Instant Pot Chicken And Dumplings Recipe

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Creamy, comforting chicken and dumplings made easy with your Instant Pot! Tender chicken, fluffy dumplings, and a rich broth—all in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Scale

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

  • Sauté the veggies: Start by pressing the sauté button on your Instant Pot. Add the oil and wait until the display reads “Hot” before tossing in the onions. This ensures a nice sizzle and softens the onions just right. After about 5 minutes, add the celery, carrots, and garlic. Stir occasionally so nothing burns. You want the garlic to be fragrant but not browned.Tip: I’ve learned the hard way that garlic can burn fast in an Instant Pot, so keep an eye on it and stir often!
  • Add the chicken: Toss in the diced chicken and cook it with the vegetables for about 5 minutes. This helps the chicken develop some flavor before the broth goes in.
  • Build the broth: Add the chicken broth, black pepper, poultry seasoning, Italian seasoning, and salt. Give it all a good stir to make sure the spices are evenly distributed.
  • Drop in the dumplings: Slice your refrigerated biscuits into 8 pieces each, just like cutting a pizza. Drop them into the pot. They’ll float at first, but don’t worry—they’ll cook perfectly under pressure.
  • Pressure cook: Hit cancel to stop the sauté function, then close the lid. Set your Instant Pot to high pressure and cook for 7 minutes. Once it’s done, let the pot naturally release pressure for about 10 minutes before venting. (Trust me, rushing the venting can cause soup to sputter everywhere—I’ve been there.)
  • Finish with cream and peas: Stir in the peas and heavy cream. If the soup looks a little thin, mix the cornstarch and cold water, then stir it in to thicken the soup.

Notes

How to serve and make it look pretty

When serving chicken and dumplings, I like to ladle it into wide bowls so the dumplings sit on top, surrounded by that creamy broth. A sprinkle of fresh parsley or cilantro adds a pop of color, and a side of crusty bread or a simple green salad makes it feel like a complete meal. If you’re feeling fancy, garnish with a drizzle of extra cream or a dash of smoked paprika.

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes (plus 10 minutes for pressure release)
  • Category: Dinner

Find it online: https://savoryrecipe.com/the-best-instant-pot-chicken-and-dumplings-recipe/