Instant Pot Chicken and Dumplings Recipe

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.

Looking for more Instant Pot recipes?

• Instant Pot chicken noodle soup
• Instant Pot teriyaki chicken
• Instant Pot whole chicken

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Instant Pot Chicken and Dumplings

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

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.

Course: Entree, Main Course

Cuisine: American

Servings: 4

Calories: 189 kcal

Ingredients

• 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 tbsp salt
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp pepper

Instructions

1. Put chicken, vegetables and chicken broth in your Instant Pot or pressure cooker. 

2. Put lid on and set for manual, pressure, low for 13 minutes. 

3. When done do a quick release and lift lid carefully. 

4. Remove chicken and put in a bowl, cover to keep warm. 

5. Set IP to saute and add cut up biscuits to top of liquid mixture. 

6. Wait until it boils and allow to bubble for about 1 full minute. 

7. Put lid back on and set to manual, pressure, low, for 4 minutes. 

8. Do a quick release when done and carefully lift lid. 

9. 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.

10. Set to saute again. 

11. 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!

Nutrition Facts

Instant Pot Chicken and Dumplings

Amount Per Serving

Calories 189 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 39mg 13%

Sodium 2276mg 95%

Potassium 560mg 16%

Total Carbohydrates 18g 6%

Dietary Fiber 2g 8%

Sugars 5g

Protein 15g 30%

Vitamin A 156%

Vitamin C 11.5%

Calcium 8.1%

Iron 7.1%

* Percent Daily Values are based on a 2000 calorie diet.

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