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Instant Pot Chicken and Dumplings is 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
Homemade Chicken and Dumplings
Instant Pot Chicken and Dumplings taste so good! This recipe makes a fantastic one-pot meal.
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 fluffy dumplings. My husband likes the flattened biscuits (he thinks they are more like noodles).
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. Thanks to my Instant Pot. Love you Mom!
Instant Pot Taco Soup
Instant Pot Easy Tomato Soup
Instant Pot Simple Potato Soup
Instant Pot Creamy Chicken Gnocchi Soup
Instant Pot Chicken and Dumplings
Ingredients
- 2 teaspoons Olive Oil
- 1 Tablespoon 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 Garlic Cloves, pressed or minced (about 1 Tbsp)
- 1 teaspoon Salt (more to taste)
- ½ teaspoon Black Pepper
- ¼ teaspoon Poultry Seasoning
- ½ teaspoon Sage, dried
- 4 sprigs Fresh Thyme, 2 tsp leaves (or ½ tsp dried)
- 1 4″ sprig Fresh Rosemary, 2 tsp leaves, minced (or 1 tsp dried & crushed)
- 4 cups Chicken Broth, low sodium
- 1 large Potato, chopped
- 1 ½ lbs Chicken Thighs, and/or Breasts, cubed
To Finish
- 1 cup Frozen Peas (or mixed vegetables)
- ½ cup Heavy Cream
Quick Dumplings
- 6 jumbo Canned Buttermilk Refrigerator Biscuits* (16 oz pkg contains 8)
Homemade Dumplings
- 1 ½ cups Flour
- ¾ tsp Salt
- 2 teaspoons Baking Powder
- 3 Tablespoons Shortening (such as Crisco®) or Cold Butter
- ¾ cup Whole Milk (or buttermilk)
- ¼ cup Chives, finely chopped (fresh or dried) – Optional
Instructions
Choose the Type of Dumplings You Want to Make, and Prepare Them
Prepare Canned Dumplings
- 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 cut them and not roll them flat.6 jumbo Canned Buttermilk Refrigerator Biscuits*
Prepare Homemade Dumplings
- Put all ingredients except milk and chives in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.1 ½ cups Flour, ¾ tsp Salt, 2 teaspoons Baking Powder, 3 Tablespoons Shortening
- Stir the milk (and chives, if using) in and combine, until just moistened. Set aside.¾ cup Whole Milk, ¼ cup Chives,
Prepare the Chicken and Sauce
- 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.2 teaspoons Olive Oil, 1 Tablespoon Butter, 1 small Onion,, 1 Bay Leaf
- Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).1 cup Carrots,, 1 cup Celery,, 3 large Garlic Cloves,
- Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the herbs & spices become fragrant.1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Poultry Seasoning, ½ teaspoon Sage,, 4 sprigs Fresh Thyme,, 1 4″ sprig Fresh Rosemary,
- Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.4 cups Chicken Broth,
- Add the potato and chicken and stir.1 large Potato,, 1 ½ lbs Chicken Thighs, and/or Breasts,
- 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. You may need to push the dumplings aside if you made the fluffy kind.1 cup Frozen Peas
- Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through for 3-5 minutes.½ cup Heavy Cream
- Taste and adjust salt, if needed.
- Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Perfect for the cold weather we’ve been having. The whole family loved it…of course, I needed to double the recipe. I sautéed the thighs in a separate, larger pan, and then transferred it to my InstantPot. I rolled out and sliced the biscuits…great idea!
Great, Donna! Thanks for letting me know!
FYI for those doubling the receipe. It will not fit in a 6-quart IP. Found out the hard way…
I LOVE this recipe. I made it tonight and it was a success in my household. So delicious and easy to make. I will definitely make it again!
That’s great, Erina! Thank you for your review!
It’s in the pot now and it’s so easy to make. I haven’t had homemade dumplings in years. Looking forward to supper tonight. It smells amazing!!
That’s great! Please let me know how you like it!
Can’t wait to try this recipe tonight. I have all the ingredients on hand with the exception of shortening. Is there a substitute you’d recommend?
You can try some very cold butter cut into small chunks.
I used coconut oil and it came out nicely.
Freeze butter and then grate it. Works like a charm!
After a lifetime of eating and making chicken and dumplings, I figured I would try this recipe out with the new Instant Pot. I am glad that I did. It was an absolute hit in the house and will be the go to recipe from now on. Thank you for sharing!!
That’s great, James! I’m so happy you all like this recipe! Thank you for your review!
Made this tonight and it was absolutely scrumptious!! Got the thumbs up from my hubby & kids and they asked it we can have it again tomorrow ?. I only did minor changes, I doubled the recipe, did not use the heavy cream and used canned biscuits that were semi flattened and cut into squares, then dipped in flour so they wouldn’t stick. Thanks for a delicious IP chicken and dumplings recipe!
Hi Deana, thank you for your nice review! I’m happy to hear that the whole family liked this recipe!
Truly is easy and tasty
I normally follow a Paleo diet but I was craving something warm and filling on a chilly autumn night…so I attempted this recipe using Pamela’s gluten free biscuit and scone mix and omitted the heavy cream and instead used a bit of arrowroot which thickened the gravy perfectly. O.M.G….SOOOOOOO good! My 8 year old had seconds and requested leftovers for tomorrow’s lunch. Hubby and 3 year old gobbled this up and commented multiple times on how good it was. This recipe will now be a part of our normal chilly weather rotation 🙂 Thank you Sandy!!!!!
Megan, I’m so happy the family liked it! Great adaptations for your diet! Thank you for your review.
Made this for the second time yesterday. I was missing a few things the first time I made it and I used canned biscuits for the dumplings. This time I followed the recipe completely and made the dumplings. OMG It was great before. Last night it was fantastic. My only regret was that I didn’t use all the dough because I was afraid it wouldn’t fit. now I think they would have. lol
Can’t wait to try some more of your recipes. 🙂
Awesome, Kim! I love the homemade dumplings, too! I’m so happy you liked this recipe! Thank you for the nice review!
This looks delicious! Have you ever made it as a freezer meal? If so how did you modify it? Thanks!
Hi Rebecca, no I haven’t made this into a freezer meal. My guys gobble it up too fast!