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!
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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 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
- 1 cup Frozen Peas (or mixed vegetables)
- ½ cup Heavy Cream
- 6 jumbo Canned Buttermilk Refrigerator Biscuits* (16 oz pkg contains 8)
- 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
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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.
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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.
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Stir the milk (and chives, if using) in and combine, until just moistened. Set aside.
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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.
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Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
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Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the herbs & spices become fragrant.
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Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
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Add the potato and chicken and stir.
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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.
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Cancel the Sauté function.
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Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
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Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to select 7 minutes.
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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.
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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.
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Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through for 3-5 minutes.
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Taste and adjust salt, if needed.
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Serve.
*If using refrigerated biscuits: You don't have to flatten them, you can cut them in half or quarter them and add them to the pot like that.
Resources to Make Instant Pot Chicken and Dumplings Recipe
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Jason Titcomb
Great recipe for sure, been in the restaurant business for years. Would love to share recipes.
Rob Keesee
I got my Instant Pot for Christmas as I had expected and will probably make this as one of my first recipes. However, on rereading the recipe it occurred to me that when you say "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." You don't say anything about how LONG to let it sit and heat through. That, at least to me, is a very important part of information for the recipe.
Sandy
Bob, sorry about that. 3-5 minutes is all.
Rob Keesee
Thanks, Sandy. That is what I needed to know. I admit, considering they are frozen vegetables, I thought 3 - 5 minutes will be enough time for them to heat them through -- but you are the expert.
I appreciate your reply and I will let you know how it turns out for me when I make it.
Rob
Rob Keesee
I know I am going to be getting an Instant Pot for Christmas and I think this will probably be one of the first recipes I make. My partner and I are both big fans of chicken -- especially thighs and drumsticks, so this will work perfectly. I also like the choice of packaged biscuits for the dumplings or homemade.
I tried to give this recipe five stars because of good this sound and I think it is going to be but it would not let me.
Janice Gartner
Delicious and savory with the herbs. I used bonecutter in chicken thighs and increased the cooking time to 10 minutes. I cut the rosemary amount to 1/2 tsp. dried and the sat to 1/2 tsp. since I wasn't using low-sodium broth. I finished it with 1/4 cup half and half and 1/4 cup low fat milk.
Charlene
This is the best chicken and dumpling recipe I ever had. My family who is not a big fan loved this recipe. Will make again. The recipe is very easy and the directions are easy to follow.
Wendy
This was AMAZING and now will be in my rotation of meals. my parents loved it as well and put in an order for there freezer. I'm hoping it freezes and reheats well.
Dianna White
I give this a 5 star rating, but the stars wouldn't let me click them. This was delicious. I only tweaked it a little because of allergies. I left out the rosemary - don't like it- and didn't have sage so I used more poultry seasoning. Instead of mixed veggies, I used just corn. Hubby of 65 years said this was a keeper.