Name: Instant Pot Chicken and Dumplings Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 32 min
Cuisine: American
Ingredients: 8 refrigerated biscuits (I used Pillsbury); 1 tablespoon olive oil; 1 large onion, chopped; 1 large carrot, peeled and chopped; 2 stalks celery, chopped; ½ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); ⅓ cup all-purpose flour; 5 cups chicken broth; ½ teaspoon dried thyme; 1 chicken bouillon cube (or 1 teaspoon poultry seasoning); 2 bay leaves; 2 cups water; 1 pound boneless, skinless chicken breasts (about 2); ½ cup frozen peas; 2 tablespoons fresh parsley, chopped (for garnish)

This Instant Pot Chicken and Dumplings recipe is a quick and easy comfort food classic! Tender chicken, fluffy dumplings, and a flavorful broth come together in just minutes thanks to the magic of the Instant Pot. It’s a perfect weeknight meal for those busy days when you crave a warm and satisfying dinner without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick and Easy: This recipe utilizes the Instant Pot to cook the chicken and dumplings in just 7 minutes, significantly cutting down on the traditional cooking time. It’s a perfect meal for busy weeknights.
Comfort Food Classic: This dish delivers all the comforting flavors of traditional chicken and dumplings with a fraction of the effort. It’s a warm and satisfying meal that will please the whole family.
One-Pot Wonder: Everything cooks together in the Instant Pot, making cleanup a breeze. Fewer dishes, more happy!

Ingredients

Refrigerated biscuits: Use your favorite brand of refrigerated biscuits, such as Pillsbury Grands! We’ll flatten and cut them into strips to create the dumplings.
Olive oil: Used to sauté the vegetables.
Onion: Chopped onion adds a sweet and savory flavor base to the soup.
Carrot: Peeled and chopped carrot adds sweetness, color, and nutrients.
Celery: Chopped celery adds a subtle savory note and a bit of texture.
Salt and pepper: Enhances the overall flavor of the soup.
All-purpose flour: Used to thicken the soup and create a flavorful roux.
Chicken broth: Adds a rich flavor to the soup. You can use all chicken broth, all water, or a combination of both, depending on your preference.
Dried thyme: Adds a subtle earthy flavor.
Chicken bouillon cube or poultry seasoning: Enhances the chicken flavor. Vegeta seasoning is also a great option.
Bay leaves: Adds a subtle aromatic flavor to the broth.
Water: Used to create the broth or to thin the chicken broth, if desired.
Boneless, skinless chicken breasts: The protein for our soup. You can also use bone-in, skin-on chicken for a richer flavor.
Frozen peas: Adds a pop of sweetness, color, and nutrients.
Fresh parsley: Chopped fresh parsley adds a bright, fresh flavor and a pop of color as a garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Instant Pot Chicken and Dumplings

Step 1: Prepare the Dumplings

Open the can of refrigerated biscuits and flatten each biscuit with your fingers or a rolling pin. Cut each biscuit into 4 strips, or adjust the size as desired. Set aside.

Step 2: Sauté the Vegetables

Turn your Instant Pot to the sauté setting. Add the olive oil and heat until shimmering. Add the chopped onion, carrot, and celery and sauté for about 3 minutes, or until the onion softens and becomes translucent. Season with salt and pepper.

Step 3: Make the Roux

Whisk in the flour and cook for 1 minute, stirring constantly. Add 1 cup of chicken broth and whisk until the flour has absorbed all the liquid and a smooth roux forms.

Step 4: Add the Broth and Seasonings

Stir in the thyme, chicken bouillon cube (or poultry seasoning), and bay leaves. Add the remaining chicken broth and water, and stir to combine.

Step 5: Add the Chicken and Dumplings

Add the chicken breasts to the pot, then add the biscuit pieces, breaking them apart if needed.

Step 6: Pressure Cook

Close the Instant Pot lid and set the vent to “sealing.” Set the Instant Pot to the “soup” setting and set the timer for 7 minutes.

Step 7: Natural Release

Once the Instant Pot cycle is complete, allow the pressure to release naturally for about 10 minutes. If you’re in a hurry, you can perform a quick release according to your Instant Pot’s instructions.

Step 8: Shred the Chicken and Finish

Carefully unlock and remove the lid from the Instant Pot. Remove the chicken breasts from the pot and shred them with two forks. Set the Instant Pot to the sauté setting again. Add the shredded chicken and frozen peas back to the pot. Stir everything together. Taste for seasoning and adjust as necessary. Cook for 2 more minutes, or until the peas are heated through.

Step 9: Serve

Turn off the Instant Pot. Garnish with fresh parsley and serve warm.

Pro Tips for Making the Recipe

Dumpling Size: Adjust the size of the dumpling pieces to your liking. Smaller pieces will cook faster and be more tender, while larger pieces will be more substantial.
Chicken Variations: You can use bone-in, skin-on chicken for a richer flavor, or substitute with chicken thighs or drumsticks. You can even use frozen chicken, but adjust the cooking time accordingly.
Broth Options: Use all chicken broth, all water, or a combination of both for the broth, depending on your preference. If using only water, you may need to add more poultry seasoning for a richer flavor.

How to Serve

This Instant Pot Chicken and Dumplings is a hearty and satisfying meal on its own. You can also serve it with:

Side Salad: A simple green salad with a light vinaigrette complements the richness of the soup.
Crusty Bread: Crusty bread is perfect for dipping into the flavorful broth.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze this soup for up to 3 months. For best results, freeze the soup without the dumplings, as they can become mushy when thawed. Add fresh dumplings when reheating.

Reheating

Reheat leftover soup gently on the stovetop over medium heat or in the microwave. If reheating from frozen, thaw the soup completely in the refrigerator before reheating.

FAQs

1. Can I use a different type of biscuit?

Yes, you can use any type of refrigerated biscuit for this recipe.

2. Can I make this recipe without an Instant Pot?

Absolutely! You can find a stovetop version of this recipe online or in a cookbook.

3. Can I add other vegetables to this soup?

Yes, you can add other vegetables, such as corn, green beans, or potatoes.

4. How can I make this soup thicker?

If you prefer a thicker soup, you can whisk a tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk the slurry into the simmering soup until it reaches your desired consistency.