This Easy Instant Pot Chicken and Dumplings is the ultimate comfort food, ready in just over an hour. Tender chicken, fluffy dumplings, and a rich, savory broth come together in a dish that feels like a warm hug. The Instant Pot works its magic, locking in flavors and creating a velvety texture that’s impossible to resist.
With only 20 minutes of prep and 25 minutes of cooking, this recipe is perfect for busy weeknights. Each bite offers a delightful mix of creamy broth, hearty vegetables, and pillowy dumplings. It’s a satisfying, soul-soothing meal that’s as easy to make as it is delicious to eat.
Ingredients for Easy Instant Pot Chicken and Dumplings
- 2 teaspoons olive oil
- 1 Tablespoon butter
- 1 small onion, diced
- 1 cup celery, diced (about 2 stalks)
- 1 cup carrots, diced (about 2-3 carrots)
- 1 large russet potato, chopped
- 3 large cloves garlic, pressed or minced (about 1 Tbsp)
- 1½ pounds chicken breasts, cut into slightly larger than bite-sized pieces
- 4 cups chicken broth, divided
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 cup frozen peas (or mixed vegetables)
- ½ cup heavy cream
- 6 jumbo canned buttermilk refrigerator biscuits (from a 16-ounce package; you’ll only need 6)
Step-by-Step Instructions
- Press the SAUTE button on the Instant Pot. Once hot, add the olive oil and butter.
- Add the onion and celery to the pot and sauté for 2-3 minutes until softened. Stir in the carrots and potatoes.
- Add the garlic and cook for 1 minute, scraping the bottom of the pot to deglaze any browned bits.
- Add the chicken and 2 cups of chicken broth. Continue scraping the bottom to prevent burning.
- Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for 30 seconds to let the spices become fragrant.
- Place the lid on the Instant Pot, move the valve to SEALING, and press the PRESSURE COOK or MANUAL button. Set the timer for 15 minutes.
- While the food cooks, prepare the biscuits. Roll each biscuit flat and cut into 6 equal pieces. Set aside.
- When cooking time is done, perform a QUICK RELEASE of the pressure and remove the lid.
- Add the remaining 2 cups of chicken broth to the pot. Carefully place the biscuit pieces on top of the liquid, spreading them out evenly. Do not stir.
- Press CANCEL, then place the lid back on and lock it. Turn the valve to SEALING. Press PRESSURE COOK or MANUAL and set the timer for 10 minutes.
- Once done, perform a QUICK RELEASE. Open the lid and carefully stir in the frozen peas and heavy cream.
- Let sit for 1-2 minutes to thicken. Taste and adjust salt and pepper if needed. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This hearty Instant Pot Chicken and Dumplings recipe is a complete meal on its own, but you can elevate it with a few simple sides. Serve it with a crisp green salad or steamed green beans for a fresh contrast. A slice of crusty bread is perfect for soaking up the creamy broth. For a cozy dinner, pair it with a glass of white wine or a warm cup of herbal tea.
Storing and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid microwaving, as it can make the dumplings rubbery. If you’d like to freeze it, skip the dumplings and cream, then add them fresh when reheating for the best texture.
Recipe Variations to Try
Switch things up by using boneless chicken thighs for extra richness or adding a cup of corn for a pop of sweetness. For a vegetarian twist, swap the chicken for mushrooms and use vegetable broth. If you’re short on time, skip rolling the biscuits flat—just cut them into pieces and drop them in. You can also use homemade drop dumplings instead of canned biscuits for a more rustic feel.
Time-Saving Tips for Busy Cooks
Prep your veggies and chicken the night before to cut down on prep time. Use pre-diced onions, celery, and carrots from the grocery store for even faster cooking. If you’re in a rush, skip the second pressure cooking step and let the residual heat cook the dumplings while you stir in the peas and cream. It’ll still taste delicious!
Common Questions Answered
Can I use frozen chicken? Yes! Just add 5 minutes to the pressure cooking time. What if I don’t have poultry seasoning? A mix of rosemary, marjoram, and a pinch of nutmeg works well. Can I use fresh herbs? Absolutely—double the amount of dried herbs listed for fresh. Why not stir the dumplings? Stirring can break them apart, so let them sit on top to cook evenly and stay fluffy.
Easy Instant Pot Chicken and Dumplings Recipe
Equipment
- Instant Pot
Ingredients
- 2 teaspoons olive oil
- 1 Tablespoon butter
- 1 small onion, diced
- 1 cup celery, diced (2 stalks)
- 1 cup carrots, diced (about 2 or 3 carrots)
- 1 large russet potato, chopped
- 3 large cloves garlic, pressed or minced (about 1 Tbsp)
- 1½ pounds chicken breasts, cut in slightly larger than bite sized pieces
- 4 cups chicken broth, divided
- 1 teaspoon salt (more or less to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 cup frozen peas (or mixed vegetables)
- ½ cup heavy cream
- 6 jumbo canned buttermilk refrigerator biscuits (a 16 ounce package contains 8, but you will only need 6 of them)
Instructions
- Press the SAUTE button on the Instant Pot.
- When the pot is hot, add the olive oil and the butter.
- Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
- Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
- Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
- Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
- Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
- While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
- When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
- Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
- Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together – leave the biscuits sitting on top of the liquid.
- Press the CANCEL button.
- Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
- When the cooking cycle has finished, do a QUICK RELEASE.
- Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.