This easy Instant Pot chicken and dumplings recipe is so yummy!i Takes just 20 minutes to make the best pressure cooker chicken recipe ever. The ultimate comfort food made in no time at all and a complete meal all wrapped up in one.
I am serious when I say that this Instant Pot chicken and dumplings recipe is probably our favorite, especially when it’s chilly outside. You can make it in your pressure cooker too if that is what you have. It’s done in about 20 minutes and not only is the chicken super tender but the sauce is creamy and the biscuits are just the right consistency. NO need to make biscuits from scratch, we are all about easy recipes here, and ready made refrigerated style works great! One of our favorite Instant Pot recipes that reminds me of my childhood. (originally published 4/17)
Ever since I got my Instant Pot I make everything in there because everything cooks so quickly!
I have made a multitude of Instant Pot soup recipes which I feel this one falls into, as well as many easy Instant Pot chicken recipes you will enjoy too.
This is what you’ll need to make this Instant Pot chicken and dumplings recipe
- Chicken breasts
- Carrots
- Celery
- Chicken broth
- Milk
- Refrigerated biscuits
I have had some people outside the United States say they cannot find refrigerated biscuits at the store. To that I say you could try and make biscuit dough with Bisquick and add that at the end instead like I did with this recipe for slow cooker chicken and dumplings.
You could also just skip that portion and serve biscuits on the side, so this would be a sort of chicken and biscuit soup with the bread portion separate. I wish I was more help with that but I have always had access to them myself so I’m just trying to think outside of the box if that’s the case.
Yes you can whip up some biscuit batter and use that but if I can find a quicker way to make the same thing I’m all about it so……refrigerated biscuits it is. Of course you want a soft consistency and these do the trick perfectly. If you’re looking for an easy way to make chicken and dumplings in your Instant Pot or pressure cooker you’ve got to give this one a whirl.
If you make a pressure cooker turkey this year you could easily use the leftovers in this instead of chicken and it would taste amazing!
There are so many possibilities….add more and different vegetables if you want too!
Here’s a video showing you how we make it.
Looking for more Instant Pot recipes?
Here’s the printable recipe as well.
This Instant Pot chicken and dumplings recipe is incredible! Just 20 minutes to the best pressure cooker chicken recipe ever, and the ultimate comfort food.
- 2-3 boneless skinless chicken breasts (can add more, but I would add more broth and milk to have more liquid at the end)
- 3 carrots sliced
- 2 stalks celery sliced
- 1/2 onion, diced
- 1 c chicken broth (add more if you like a lot of liquid)
- 1/2 c milk (whole is best, add a bit more if you want more liquid)
- 3 Grands refrigerated biscuits (cut into spoon size pieces)
- 1 tsp salt optional - we usually don't add any
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp pepper
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Put chicken, vegetables, seasonings and chicken broth in your Instant Pot or pressure cooker.
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Put lid on and set for manual, pressure, low for 13 minutes.
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When done do a quick release and lift lid carefully.
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Remove chicken and put in a bowl, cover to keep warm.
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Set IP to saute and add cut up biscuits, put inside of liquid mixture.
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Wait until it boils and allow to bubble for 1 full minute.
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Put lid back on and set to manual, pressure, low, for 4 minutes.
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Do a quick release when done and carefully lift lid.
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Pour milk in with liquid and stir slightly. Add a bit of cornstarch and a bit of your hot broth in a bowl and whisk together ( if you desire it to be thicker) pour this mixture into your pot and stir gently.
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Set to saute again.
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Shred cooked chicken and add back into your IP. Allow IP to start to boil/bubble again for about 1 full minute to mix all liquids. Serve!
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It says sodium is 1,114 how is this?
I don’t calculate that, the recipe card does and I don’t know how accurate that is.
I don’t understand what I’m doing wrong here. I’m following the recipe exactly – 1 cup water, 13 min low pressure, and it burns every item in the pot. I’ve tried adding more water- what am I missing?
Could you use crescent rolls as a substitute for the biscuits? If so, how many triangles would you recommend?
I don’t think those would work well.
Your recipe doesn’t specify when to add the seasonings.
Care to throw in on that?
sorry about that, added.
I have some chicken that is already cooked and shredded. Can I cook the veggies by themselves and add the chicken later, and if so should I reduce the cook time?
Thanks!
Yes you could do it that way and see how it turns out. I probably wouldn’t change the time. Let me know how that works out for you!
Hi, was wondering what setting to use if you don’t have a “manual” button on your instant pot? Probably a silly question as I’m brand new to the IP. Any info is greatly appreciated, thanks!!!!
Hi Felecia,
My IP doesn’t have a manual button either. I just push the pressure cook button then adjust the time and that seems to work.
Hope this helps!
Pam
Some models don’t have manual, you just press pressure and skip that step then. Hit pressure again to adjust from low to high.
Just made this and it was delish.. my husband ate three bowls .. this is how it ended up
we had twice the chicken so I used it .. thighleg quarters and breasts
I added one can chicken soup and then added one can of milk
I used one can of chicken broth
Then I ended up using one whole can of biscuits cut up
had to use about 1 heaping tablespoon of corn starch to thicken
This instant pot has changed my life 😉
Thank you
So glad!!
Very tasty but too much pepper for me. Will use less.
I agree, the only problem I had was too much pepper
I followed this recipe exactly but the biscuits didn’t really turn out in the instant pot. They were doughy and not really cooked. Other than that, the stew itself was fantastic!
I make real dumplings with 1/2 cup flour, 2 eggs, 1/2 tsp oil of choice, seasonings. And about 1T milk. At the end on sauté when boiling!
Awesome!!
Teresa, when you make your own dumplings, which seasonings do you add, and how much? Thanks!
If I can’t have milk, can I use Coconut milk, or would it be better to just use 1%?
Try coffee mate original non dairy creamer. I use that quite often in place of milk. It will give you the creamy flavor without the dairy.
Non-dairy creamer still has dairy. I haven’t figured that one out yet.
Almond milk??
When do you add spices?
I am guessing with the chicken and broth. Did you make it? How was it if so?
What is the serving size?
Hard to say, I put how many it typically feeds in the recipe card. You could split it into that amt. and that is one serving. Recipe card calculates info.
Can you substitute chicken broth for milk? My hubby has a dairy allergy.
Is the sodium correct in the nutrition facts.if so why is it so high?
Had the widget recalculate it, check now.
Could you thicken it with cornstarch to make more of a gravy than a broth? Also, 3 cans of biscuits?! That seems like too much.
3 biscuits not 3 cans, yes thicken that way if desired.
This looks savory and succulent! I love that there are biscuit in this recipe 🙂
Looks wonderfully flavorful and one pot makes clean up so much easier!