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.
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! I have made slow cooker chicken and dumplings but ever since I got my Instant Pot I make everything in there because everything cooks so quickly!
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.
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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 celery stalks, 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 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 to top of liquid mixture.
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Wait until it boils and allow to bubble for about 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 to liquid if you desire it to be thicker. Use small amounts at a time stirring in between until you get desired thickness.
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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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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!