If there’s one comforting meal that never fails to warm my soul (and fill my kitchen with nostalgia), it’s Instant Pot Chicken and Dumplings. This cheater’s take brings all the classic flavors—tender chicken, hearty veggies, fluffy dumplings—together in a fraction of the time, thanks to your trusty pressure cooker. Cozy, creamy, and brimming with flavor, this one-pot wonder is bound to become your new weeknight go-to.
Why You’ll Love This Recipe
- Ultimate Comfort Food: With tender chicken, savory broth, and pillowy dumplings, every bite will transport you straight back to grandma’s kitchen—minus all the effort.
- Lightning-Fast Cooking: The Instant Pot takes this traditionally slow-simmered classic and puts it on your table in about 30 minutes—yes, really!
- Fuss-Free Ingredients: Using store-bought refrigerated biscuits and pre-chopped veggies means less prep, less cleanup, and more time enjoying each spoonful.
- Endlessly Customizable: Whether you prefer herbs, extra veggies, or swapping in shredded rotisserie chicken, this recipe adapts to your cravings and what’s in your fridge.
Ingredients You’ll Need
You don’t need anything fancy or hard to find to create Instant Pot Chicken and Dumplings—just simple staples that come together to create pure magic. Each ingredient brings its own special flavor, color, or comforting texture to your bowl.
- Olive oil: Helps sauté the vegetables and keeps everything from sticking, plus adds a subtle richness.
- Mirepoix (celery, carrot, onion): The classic flavor base for hearty soups; you can grab a pre-chopped container to save time.
- Minced garlic: Adds a fragrant, savory backbone to the broth.
- Russet potato: Thickens the soup as it cooks and provides delicious, creamy bites in each spoonful.
- Chicken thighs: The beauty of thighs is their tenderness—even after pressure cooking, they stay juicy and shred easily.
- Poultry seasoning: A cozy blend of herbs that brings a classic “chicken and dumplings” aroma to your kitchen.
- Salt and pepper: Enhance and balance all the flavors—don’t forget to taste and season as you go.
- Chicken broth: The savory foundation that carries every other ingredient. Homemade or store-bought both work!
- Refrigerated biscuits: Little shortcut dumplings—just cut and drop them in for perfectly fluffy bites without extra work.
- Frozen peas: Pop them in at the end for a burst of color, sweetness, and nutrition.
- Optional fresh herbs (thyme, rosemary, parsley): Extra fresh flavor if you have them, but the dish still shines without.
Variations
One of the best things about Instant Pot Chicken and Dumplings is how easy it is to make it your own. Don’t be shy—mix and match ingredients to fit your family’s favorites, dietary needs, or what’s in your refrigerator tonight!
- Creamy Chicken and Dumplings: Stir in a splash of heavy cream or milk at the end for extra richness and a luscious, velvety broth.
- Veggie-Loaded Version: Toss in extra vegetables like corn, green beans, or diced bell peppers for more color and nutrition.
- Herbed Dumplings: Sprinkle a little dried thyme or parsley directly onto the biscuit pieces before cooking for herby, aromatic dumplings.
- Gluten-Free Option: Use gluten-free biscuits or homemade gluten-free dumplings—just ensure they’re pressure-cooker friendly!
- Light & Lean: Swap in boneless, skinless chicken breasts or even cooked rotisserie chicken for a lighter take on the classic.
How to Make Instant Pot Chicken and Dumplings
Step 1: Layer in the Ingredients
Start by adding the olive oil to your Instant Pot, then layer in the mirepoix (that’s your diced celery, carrot, and onion), minced garlic, and diced potato. Next, nestle in your chicken thighs and sprinkle everything with poultry seasoning, salt, and pepper. Pour in the chicken broth and, if you have them on hand, toss in any fresh herb sprigs for bonus flavor. Finally, scatter the cut-up biscuit pieces evenly across the top—no need to stir. This layering helps the biscuits stay pillowy and prevents too much sticking.
Step 2: Pressure Cook to Perfection
Secure the lid and make sure the valve is set to “sealing.” Set your Instant Pot to High Pressure for 7–10 minutes—7 for smaller chicken pieces, 10 if your thighs are on the thicker side. When the timer is up, let the pressure naturally release for about 10 minutes, then carefully use the quick release to vent any remaining steam. This combo gives you melt-in-your-mouth chicken and perfectly cooked dumplings every time.
Step 3: Shred, Stir, and Finish
Carefully lift out the cooked chicken thighs and transfer them to a cutting board. Use two forks to shred the chicken, then add it back to the pot. Give everything a gentle stir to break up any biscuits clinging together and create that beautiful, thick stew base. Toss in the frozen peas at the very end—they’ll thaw and brighten up the dish in a flash. Don’t forget to taste, then adjust the seasoning before ladling into bowls!
Pro Tips for Making Instant Pot Chicken and Dumplings
- No-Soggy Dumplings: When cutting your refrigerated biscuits, keep them in bite-sized pieces and scatter them over the top—don’t mix them in! This keeps the dumplings fluffy and prevents clumping.
- Shred with Ease: The chicken will be super tender after pressure cooking, so use two forks or even your mixer with paddle attachment for quick, effortless shredding.
- Frozen Peas Go in Last: Stir in frozen peas right before serving—they’ll magically thaw in the hot stew and keep their pop of green color.
- Don’t Skip the Rest: Letting everything rest in the pot for 10 minutes after cooking allows the flavors to meld and the dumplings to finish cooking, giving you the best possible texture.
How to Serve Instant Pot Chicken and Dumplings
Garnishes
Nothing brightens up a bowl of Instant Pot Chicken and Dumplings quite like a sprinkle of fresh parsley or thyme. Not only do they add eye-catching color, but those fresh herbal notes wake up all the cozy flavors. If you’re feeling fancy, a quick crack of black pepper or a tiny drizzle of good olive oil does wonders too.
Side Dishes
This dish is hearty enough to stand alone, but if you’d like a little something extra, serve it with a side of tender green beans, a crisp garden salad, or even warm, buttered rolls to soak up the creamy broth. Roasted vegetables or simple steamed broccoli make for a lighter contrast that complements the richness perfectly.
Creative Ways to Present
Dress up your Instant Pot Chicken and Dumplings by ladling it into mini soup crocks or wide, shallow bowls—a little family-style sprinkle of fresh herbs in the center makes it feel extra special. For a playful, rustic look, tuck in a few extra biscuit dumplings on top just before serving. And if you’re hosting brunch, consider serving it in oversized mugs for an easy-to-hold, soul-warming meal.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken and Dumplings store beautifully in the fridge for up to three days. Just let it cool to room temperature before transferring to a sealed container. The flavors only deepen overnight, making tomorrow’s bowl even more irresistible.
Freezing
You can freeze portions in airtight containers for up to two months. To help preserve the texture of the dumplings, freeze the soup and dumplings separately if possible—though it’ll be delicious either way!
Reheating
When you’re ready to enjoy, simply warm on the stovetop or in the microwave, adding a splash of broth or milk to loosen things up if needed. Stir gently to keep those dumplings intact and cover while reheating to retain moisture.
FAQs
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Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works just fine—just be mindful not to overcook, as it can dry out quicker than thighs. The timing provided will keep the chunks juicy, but you can always check and shred earlier if needed.
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Do I have to use refrigerated biscuits for the dumplings?
Nope—you can use homemade drop biscuit dough or your favorite dumpling recipe instead! Just drop spoonfuls of dough onto the stew before cooking. The pressure cooker makes them just as pillowy soft as the shortcuts.
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Can I make Instant Pot Chicken and Dumplings ahead of time?
Yes! It reheats beautifully. Just store in the fridge and gently reheat before serving, adding an extra splash of broth or milk if you’d like to freshen up the creamy texture.
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How can I make this recipe dairy-free?
This Instant Pot Chicken and Dumplings recipe is naturally dairy-free if you use biscuits without milk or butter in the dough (check store brands!). Skip any optional cream at the end, and you’re all set.
Final Thoughts
If you’ve been craving the ultimate bowl of comfort, give this Instant Pot Chicken and Dumplings a try. It’s a heartwarming classic that brings people together, with all the ease of modern shortcut cooking. Don’t be surprised if it becomes a new family favorite after just one bite—go ahead, cozy up and dig in!
Print
Instant Pot Chicken and Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Instant Pot
- Method: Instant Pot
Description
A comforting and flavorful Instant Pot Chicken and Dumplings recipe that is perfect for a quick and easy meal. Tender chicken, vegetables, and fluffy biscuit dumplings cooked in a savory broth.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 2–3 cups mirepoix (diced trio of celery, carrot, and onion)
- 3 cloves minced garlic
- 1 large Russet potato, peeled and diced
- 1 lb. chicken thighs
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3–4 cups chicken broth
- 12 ounces of refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces
- 1 cup frozen peas
- optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving
Instructions
- Cooking in Instant Pot: Place all ingredients in the Instant Pot except the peas. Cook on high pressure for 7-10 minutes. Quick release the steam, shred the chicken, add peas, season, and serve.
- Stovetop Instructions: In a Dutch oven, sauté mirepoix, garlic, potato, chicken, seasonings, and broth. Simmer covered for 15 minutes, then add biscuit pieces and simmer for another 15 minutes. Shred chicken, add peas, and serve.
Notes
- If using the stovetop method, adjust cooking times accordingly for each step.
- Feel free to customize the seasonings and vegetables to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 4.6g
- Sodium: 907.9mg
- Fat: 12.5g
- Carbohydrates: 27.8g
- Fiber: 2.9g
- Protein: 21.2g
- Cholesterol: 71mg
