Instant Pot Chicken and Dumplings

A bowl of chicken soup with dumplings and peas with chopped parsley on the side of the bowl.

Instant Pot Chicken and Dumplings

The classic comfort food of Chicken and Dumplings is made in the Instant Pot for a quick and delicious meal. No canned cream soups in this recipe.

Course Main Course

Cuisine American, Southern Comfort Food

Keyword chicken and dumplings with refrigerated biscuits, instant pot chicken and dumplings, instant pot chicken and dumplings with bisuits

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 547kcal

Author Eileen Kelly

Equipment

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6 quart Instant Pot
Cutting Board
Knives
Measuring Spoons and Cups

Ingredients

1 Tablespoon olive oil
½ large onion, peeled and chopped
1 cup carrots, peeled and chopped
3 cloves garlic, peeled and minced
1 pound boneless chicken breasts, cut into 1-inch pieces Note 1
4 cups low-sodium chicken broth
2 teaspoons poultry seasoning
2 teaspoons seasoning salt can use homemade seasoning salt
½ teaspoon black pepper
5 refrigerator canned biscuits each biscuit cut into 8 pieces
1 cup peas, defrosted
½ cup heavy cream
cornstarch, to thicken soup
fresh parsley, optional garnish
salt, to taste

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!

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Boneless skinless chicken thighs can also be used in this recipe.

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.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition