Instant Pot Chicken and Dumplings are a comforting, delicious homestyle meal that you can make in about an hour. I think you will enjoy this pressure cooker chicken and dumplings recipe. I have included instructions for both biscuit and homemade dumplings!
Originally published on 1/25/18
Instant Pot Chicken and Dumplings
Growing up at my house, one of the best things we ate was our mom’s Chicken and Dumplings. She made hers in a cast iron dutch oven. And sometimes I do, too. Instant Pot Chicken and Dumplings are so much faster to make, and so good! This recipe makes a fantastic one-pot meal.
This is a recipe that has been around forever. I’m sure that most cultures have a version of this that someone’s mom, nana, or even a dad or grandpa made for them.
Meals like this bring back warm and happy memories of spending time with those we care about, even when they are not right here with us. Food can do that.
Start with getting all of your ingredients gathered together and prepared. Or as the French say. “Mise en place” (everything in place).
Decide which style of dumplings you want to use, and prepare them, too. I was asked which are my favorite. I like the homemade fluffier dumplings. My husband likes the flattened biscuits (he thinks they are more like noodles, and less doughy tasting).
Whichever style you choose will be easy to make, and will taste great!
Instant Pot Chicken and Dumplings is a pretty quick meal, considering how delicious and hearty it comes out. Much faster than my mom’s. I wish she had lived to see me use my Instant Pot. <3 Love you Mom.
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Instant Pot Chicken and Dumplings are the classic comfort food many of us grew up with. You can make this delicious one-pot wonder in your electric pressure cooker.
- 2 tsp Olive Oil
- 1 Tbsp Butter
- 1 small Onion, diced
- 1 Bay Leaf
- 1 cup Carrots, chopped (about 2 or 3 carrots)
- 1 cup Celery, chopped (2 stalks)
- 3 large cloves Garlic, pressed or minced (about 1 Tbsp)
- 1 tsp Salt (more to taste)
- 1/2 tsp Pepper
- 1/4 tsp Poultry Seasoning
- 1/2 tsp Sage, dried
- 4 sprigs Fresh Thyme, 2 tsp leaves (or 1/2 tsp dried)
- 1 4" sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
- 4 cups Chicken Broth, low sodium
- 1 large Potato, chopped
- 1 1/2 lbs Chicken Thighs, and/or Breasts, cut in slightly larger than bite sized pieces
- 1 cup Frozen Peas (or mixed vegetables)
- 1/2 cup Heavy Cream
- 6 jumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8)
- 1 1/2 cups Flour
- 3/4 tsp Salt
- 2 tsp Baking Powder
- 3 Tbsp Shortening (such as Crisco)
- 3/4 cup Whole Milk (or buttermilk)
- 1/4 cup Chives, finely chopped (fresh or dried) - Optional
For the canned biscuits, roll each one flat and cut into 6 equal slices. Do this to all 6 and set aside in a bowl. You can also just cud them and not roll them flat.
Put all ingredients except milk in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.
Stir the milk (and chives, if using) in and combine, until just moistened. Set aside.
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and bay leaf. Stir.
Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the spices become fragrant.
Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Add the dumplings.
Homemade: Drop heaping teaspoonfulls into the broth (not too large as they need to cook through, and they expand).
Biscuits: Add the sliced biscuits into the broth and gently stir to distribute them.
Cancel the Sauté function.
Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to select 7 minutes.
When the cooking cycle has finished, do a Controlled Quick Release of the steam/pressure. Start by using a wooden spoon or other long handled utensil to turn the steam release knob towards Venting, and start letting the steam out gradually.
Do this several times, and back off if any of the sauce starts to spew out with the steam. Then open it all the way when you feel certain only steam will be coming out. It will take a couple of minutes to fully vent.
When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas or mixed vegetables.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through.
Taste and adjust salt, if needed.
Resources to Make Instant Pot Chicken and Dumplings Recipe
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