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–+ servings
A ladle scoops a hearty serving of chicken soup with carrots and celery from an Instant Pot, reminiscent of a classic chicken and dumplings recipe.
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4.60 from 15 votes

Instant Pot Chicken and Dumplings Recipe

Easy Instant Pot chicken and dumplings recipe is incredible! Just 20 minutes to the best pressure cooker chicken recipe you can make in Ninja Foodi too. The ultimate comfort food.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: chicken and dumplings, easy, homemade, instant pot, pressure cooker
Servings: 4

Equipment

Ingredients

  • 1-1.5 lbs chicken breasts boneless skinless, medium size
  • 3 carrots large dials
  • 2 stalks celery sliced thick so they don't get too muchy
  • 1/2 onion large chunks
  • 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)
  • 1 tsp salt optional - we usually don't add any
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp pepper
  • 3 refrigerated biscuits Grands is what I used (cut into spoon size pieces)
  • 1-2 tbsp cornstarch optional to thicken broth

Instructions

  • Put medium size chicken breasts, vegetables, seasonings and chicken broth in your Instant Pot or pressure cooker. Make sure breasts are of similar sizes so they cook evenly.
  • Put lid on and set at high pressure for 12 minutes. 
  • When done do a quick release and lift lid carefully. 
  • Remove chicken and put in a bowl, cover to keep warm. Cut each refrigerated biscuit into 4-6 pieces.
  • Set IP to saute and add cut up biscuits, put inside of liquid mixture. 
  • Wait until it boils and allow to bubble for 1 full minute so it steams the biscuits. Turn pot off/cancel.
  • Put lid back on and set to manual, pressure, low, for 4 minutes. (if you don't have low function just use high for 1 minute). Do a quick release when done and carefully lift lid. Set to saute again.
  • Pour milk in pot with liquid and stir slightly. In a small dish whisk together 1 tbsp of cornstarch + a few tbsp of your hot broth whisking until smooth. Pour this mixture into your pot and stir gently. Can add another tbsp of cornstarch with same whisking if you want it even thicker.
  • Shred cooked chicken and add back into your pressure cooker. 
  • Allow IP to start to boil/bubble again for about 1 full minute to mix all liquids. Serve!

Video

Nutrition

Serving: 4oz | Calories: 262kcal | Carbohydrates: 20g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1180mg | Potassium: 771mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7816IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 1mg