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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
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 taste so good! This recipe makes a fantastic one-pot meal.
This is a recipe that has been in my family forever. I did bump up the flavors a little though. 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 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!
Now that I’m a Nana I will hopefully be remembered for my pressure cooker chicken and dumplings recipe, among other things!
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
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Instant Pot Simple Potato Soup
Instant Pot Creamy Chicken Gnocchi Soup
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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.
Resources to Make Instant Pot Chicken and Dumplings Recipe
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I just love this pot chicken and fluffy dumplings so does my husband and its do easy a real favourite. Certain this recipe will be a regular. Thank you Sandy.
We love this recipe! Does anyone know if/how the time needs to be adjusted when doubling the recipe? We never have leftovers and I’d love to make a double batch next time!
Keep cook time the same when doubling, but let it naturally release a few minutes longer.
First off this recipe is amazing! To add to the question about doubling (we don’t have leftovers either 😋), would you double all ingredients, including the homemade dumplings?
Probably not the dumplings as they would be buried. Maybe make a few more, bit not doubled.
Sandy,
Have got to say this recipe is out of this world delicious. Followed it to the T. I have never made this before, but that has all changed. Will make this on chicken nights. I used the homemade biscuit dough.
Thanks again for posting.
Best chicken and dumplings EVER!!! And so quick. I did the biscuit dumplings just because they are easier. I find I don’t cook if I don’t boil the recipe down to the most simple and easy method. Thank you so much for you delicious recipe. I am excited to try more recipes on your website.
Made this last night. Delicious!
Thanks. I’m going to make this today and leave out the cream. Perfect rainy, cold weather for it ……..
Made this last night with no subs/additions (besides a little more salt to taste) with the homemade dumplings. It’s not very often my husband, 2 year old son, and I give the same dinner a stamp of approval, but this one did. Extremely flavorful and came out perfect. Thanks!
Tried this recipe last night, and it came out great. This recipe is definitely a keeper, and will be a go-to in the chilly winter months!
Very good! I try not to consume a lot of dairy, so I only did about 2 tbsp of heavy cream and did the rest with cashew milk. It was awesome! Loved the overall flavor!
I decided I needed to make more than rice in my instant pot. I found your recipe from another blog. This was the best. Much better than rice. Lol! Even my picky kids and husband loved it. Definitely will add to my rotation. Loved the fluffy biscuits also. I used butter instead of shortening and they are amazing. Thank you for posting!
Delicious and easy recipe – thank you! Would you recommend freezing the leftovers?