Instant Pot Chicken and Dumplings is a classic comfort food that's family-friendly. It's creamy, satisfying, and perfect for the cold weather.
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This is a creamy soup with hearty chicken and vegetables, pure comfort food. Here are some more favorites for a cold day Chicken Pot Pie with Biscuits, Creamy Chicken and Gnocchi Soup, and Slow Cooker Chicken and Potatoes.
Why you'll love this recipe
- Creamy, flavorful, and great for a chilly winter night.
- Inexpensive ingredients make a great instant pot recipe for the family to enjoy.
- A one-pot meal, using the Instant Pot makes clean up a snap!
- An easy recipe that will be a family favorite instant pot chicken dinner for busy weeknights.
Ingredients
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- olive oil
- onion
- carrots
- garlic
- boneless skinless chicken breasts
- low-sodium chicken broth
- poultry seasoning
- seasoning salt or homemade seasoning salt
- black pepper
- 5 refrigerator-canned biscuits each biscuit cut into 8 pieces
- peas, defrosted
- heavy cream
- cornstarch + water to thicken the soup
- fresh parsley, optional garnish
- salt, to taste
Equipment
- Knife
- Cutting board
- Instant Pot
- Large spoon
- Measuring cups
- Measuring spoons
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Press the sauté function button on the instant pot. Once the instant pot gets hot add olive oil, onion, and carrot. Saute the onions and carrots, stirring occasionally for about three minutes to soften the vegetables.
- Add minced garlic to the Instant Pot, saute for about 1 minute to blend flavors. Be sure you continually stir so that the garlic does not burn.
- To the instant pot, mix in chicken pieces, chicken broth, poultry seasoning, seasoning salt, and black pepper, simmer for about five minutes. Be sure all brown bits are off the bottom of the pot.
- After the five minutes, evenly drop each portion of the biscuit on the broth. Do not mix.
- Hit cancel on the instant pot.
- Move the valve to the sealed position on the instant pot lid and move the valve away from you to lock in the pressure. Set your instant pot to high pressure for eight minutes. Once it is done cooking, allow the instant pot to do a natural pressure release. They should take anywhere from 10 to 15 minutes.
- Once the natural release is complete ( the pin next to the valve will drop into the lid), Open the instant pot lid. Give the soup a gentle stir.
- Add in peas and heavy cream. Give everything a good stir.
- If you find that the soup is too thin, mix 2 Tablespoons of cornstarch and water, making sure to stir well when adding the cornstarch mixture.
- Taste for seasoning, if needed, reseason with salt and pepper. You can also garnish with some fresh parsley. Enjoy!
Storage
You can store the leftovers for up to three days in an airtight-covered container in the refrigerator.
Reheat leftovers on the stovetop in a saucepan over medium heat until warm.
Expert Tips
Expert Tip: Be sure that you do not stir the dumplings once you add them to the pressure cooker.
- The instant pot is a great cooking vessel to use for the most tender chicken. You will love the results.
Frequently Asked Questions
No, I don't recommend freezing these as the dumplings will become mushy. Also, the heavy cream does not freeze well and the sauce will seize up and not taste fantastic.
You will need to pressure cook the dumplings for 8 minutes after making the broth for your dumplings.
Yes. It is okay to cook raw chicken in the Instant pot.
Variations
- You can use homemade dumpling dough instead of biscuit dumplings for this recipe if preferred.
- If your family doesn't like peas, feel free to leave them out completely.
- Turkey breast works great in this recipe if you have some already on hand.
- Make a cornstarch slurry and add it to the chicken and dumplings at the end of the cooking process if you like them thick.
- Out of minced garlic? You can use a teaspoon of garlic powder instead.
- If you prefer dark meat, use skinless boneless chicken thighs to make this dumpling soup.
Serving Suggestions
Similar recipes
You can never go wrong with a comforting bowl of soup on a chilly day, and these Ham Bone Soup, Instant Pot Shrimp and Sausage Gumbo, and Slow Cooker Manhattan Clam Chowder are all delicious recipes that your family will enjoy.
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Instant Pot Chicken and Dumplings
Equipment
Ingredients
Instructions
- Turn your instant pot to sauté mode. Once your instant pot gets hot add olive oil and onion and carrot. Saute the onions and carrots, stirring occasionally for about three minutes t soften the vegetables.
- Add the minced garlic to the instant pot, saute about 1 minute to blend flavors. Be sure you continually stir so that the garlic does not burn.
- To the instant pot, mix in chicken pieces, chicken broth, poultry seasoning, seasoning salt, and black pepper, simmer for about five minutes.
- After the five minutes, evenly drop each portion of the biscuit on the broth. Do not mix.
- Hit cancel on your instant pot.
- Seal the instant pot lid and move the valve away from you to lock in the pressure. Set your instant pot to high pressure for eight minutes. Once it is done cooking, allow the instant pot to naturally release. They should take anywhere from 10 to 15 minutes.
- Once all the pressure has been released naturally (you will know this is been done completely when the pin has dropped that is located next to the valve.), Open the instant pot lid. Give the soup a gentle stir.
- Add in peas and heavy cream. Give everything a good stir.
- If you find that the soup is too thin, mix 2 Tablespoons of cornstarch and water, making sure to stir well when adding the cornstarch mixture.
- Taste for seasoning, if needed, reseason with salt and pepper. You can also garnish with some fresh parsley. Enjoy!
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