Savory, delicious comfort food that comes together with minimal effort. Learn how to make Instant Pot Chicken and Dumplings with this easy to follow recipe.
|Prep||Saute||Pressure Building||High Pressure||Quick Release||Simmer||Total|
|10 mins||8 mins||10 mins||7 mins||5 mins||5 mins||45 mins|
👍 Recipe Features
- Way Easy: Simply dump in most of the ingredients and let the Instant Pot work it's magic. At the end, all you need for your dumplings is quick simmer and you're ready to serve!
- So Delicious: My favorite part about cooking soups and stews in the Instant Pot are the intense flavors. Pressure cooking delivers a super taste that can take hours to develop on the stove. Yum!
- Make it ahead! Need dinner in a rush on a weeknight? Simply make this recipe on the weekend, and save it in the fridge or freezer for a quick reheat and eat on dinner night. More info in the leftovers section below.
- Refrigerated biscuit dough. This is the mother of all shortcuts and it works great! Simply roll the biscuits thin, and cut them into small cubes or thin strips while the soup is cooking. When the soup has cooked, you'll simmer the dough for a few minutes for perfectly fluffy dumplings.
- Boneless skinless chicken thighs. Cut your thighs into bite size pieces before adding to the pot.
- Frozen Mirepoix: A mix of carrots, onions and celery to form a savory veggie base. I find the frozen mix from Whole Foods works great.
- Nature's Seasoning Spice Blend, or other savory spice blend. Poultry seasoning works well here, too.
- White wine, which provides a touch of acid against an otherwise thick and comforting soup.
- A russet potato, cut into small cubes. The starch helps to thicken the soup, and the tender potatoes offer a layer of texture between the chicken and the softer dumpling.
- A spice blend of kosher salt, freshly ground black pepper, fresh rosemary and bay leaves.
- A good quality chicken stock, to really bring home the flavor, along with ½ cup of heavy cream to help make things creamy at the end.
- Frozen peas and frozen corn. Mix them in at the very end and allow the soup to simply warm them through. Gives a pop of texture, color and flavor to really fill out the bite.
To begin making your Instant Pot Chicken and Dumplings, turn Instant Pot on Saute - More. Allow to heat until display reads "Hot". Add frozen mirepoix (carrots, onions and celery). When they begin to soften, season with Nature's Seasoning Spice Blend (or poultry seasoning). Cook 1-2 minutes more, then add white wine. Scrape up any brown bits that may have stuck to the bottom of the pan.
Add boneless, skinless chicken thigh, which you've cut into bite sized chunks. Stir together and saute until lightly browned, about 1-2 minutes. Browning the chicken helps to keep them in chunks when the pressure cook. Skipping this step will leave you with stringy, pulled chicken, which I do not prefer.
Add cubed russet potato, chicken stock, fresh rosemary, and bay leaves. Stir everything together and close lid. Make sure the vent is set to Sealing. Press Cancel on Instant Pot, then set for Manual: High Pressure for 7 minutes.
When timer goes off, flip valve to "venting" and allow steam to release. When pressure indicator has gone down, carefully open the lid. Remove bay leaves. Switch Instant Pot back to Saute: More and allow soup to come to a simmer. Scatter cut refrigerated biscuit dough around the pot while gently stirring. Continue simmering until dumplings are cooked through, about 3-4 minutes.
Set Instant Pot to Keep Warm. Stir in frozen peas and frozen corn and heavy cream. Allow 1-2 minutes to warm through, then serve into individual bowls. Garnish with fresh parsley, if you're feeling fancy.
💭 Top Tip
I definitely recommend boneless, skinless chicken thighs for this one. Thighs have more flavor than breasts, and are often cheaper, too. The difference in nutrition is minimal, so it's a worthwhile swap. Cut them into about ½ inch chunks so they easily fit on a soup spoon with a dumpling and some veggies.
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⚠ How to Use an Instant Pot
Before you start this recipe, make sure you are familiar with the instructions and safety manual for your model of Instant Pot (or other pressure cooker). Instant Pot itself offers a nice set of videos on How to use an Instant Pot.
While pressure cookers are awesome tools, they have to be used correctly. Take the time to be familiar with how to use yours before you begin to avoid injury and give you the tastiest results.
No! The pressure cooker will, quite simply, pulverize the biscuits into the soup. Wait and simmer them after the soup cooks for the best results.
Absolutely. For the base sized recipe here, I would mix together tho 1 cup of flour, 1 tsp baking powder and ½ tsp salt. Pour in 1 tbsp of melted butter and ⅓ cup of milk. And if you're making your own dumplings, you might as well add in some fresh herbs. I recommend chives or parsley. Mix everything together and let it rest 30 minutes. When it comes time to add the dumplings, add a spoonful of the dumpling dough at a time and simmer the same as this recipe instructs.
In total, this recipe takes about 45 minutes from beginning to end. The pressure cook itself is only 7 minutes, but it will take about 10 minutes for the Instant Pot to come to pressure, and about 5 minutes for the pressure to release after cooking. Add in your saute time at the beginning and end, and it's about a 45 minute job in total.
Instant Pot Chicken and Dumplings is a great option for leftovers, or simply for making ahead, for that matter. To store leftovers, allow to cool, then ladle into an airtight container. I keep a lot of these foodservice quart containers (affiliate) on hand for just this thing. Keeps well in the fridge for 3-5 days.
You can also freeze leftovers to have for a later time. To to this, ladle cooled soup into a freezer-safe sealable bag. Lay the bag flat and try to squeeze out any excess air. Lay flat in the freezer so the bag is as thin as can be.
To reheat, simply run under cold water for a few minutes until thawed. Next, place in a small sauce pot and simmer over medium heat until warmed through.
🍚 Stovetop Option
You can easily adapt this recipe to cook on the stove if you don't have an Instant Pot. In a large pot, complete steps 1-3 as instructed, just over medium heat. For step 4, simply place a lid of the pot and reduce the heat to a simmer. Cook for 45 minutes to allow flavors to mingle.
Remove lid and bring to a simmer. Complete remaining steps the same as you would in the Instant Pot and enjoy!
🧼 Cleaning Tip
If you measure everything out right, you should be able to clean the inner pot of your Instant Pot without much effort. However, sometimes you may end up with gunk stuck to your pot. If this happens to you, there’s an easy tip for quick cleanup.
Fill the pot with enough water to cover the stuck foodstuff. Add in 2 tablespoons of baking soda. Close the lid and set the vent to “sealing”. Set the Instant Pot to Manual: High pressure for 4 minutes.
Let the Instant Pot naturally release until all pressure is gone, then open the lid. The stuck stuff should fall off and the pot should be easily cleaned.
🥗 Related Recipes
This recipe for Instant Pot Guinness Beef Stew, an equally comforting meal that made easy in the Instant Pot. Or maybe you just need other quick and easy family dinners, like Instant Pot Chicken Alfredo, Instant Pot Baked Potato Soup or Instant Pot Chicken Burrito Bowls. For a big, beefy bite try Instant Pot French Dip Sandwiches.Print
Chicken and veggies are cooked with chopped biscuit dough to form pillowly, savory bites in a comforting stew.
- 1 Tbsp butter
- 1 10z bag frozen mirepoix (carrots, onions and celery mix)
- ½ cup white wine
- 1 Tbsp Nature's Seasoning spice blend, or other savory spice blend or poultry seasoning
- 2 lbs boneless skinless chicken thighs, chopped into ½ inch chunks
- 1 russet potato, peeled and cut into ½ inch pieces
- 1.5 cups chicken broth
- 1 Tbsp fresh rosemary
- 2 bay leaves
- ½ cup heavy cream
- 1 can (10 oz) refrigerated buttermilk biscuits, rolled flat then cut into small cubes or thin slices
- 1 cup frozen peas
- 1 cup frozen corn
- 1 Tbsp fresh parsley (optional, for garnish)
- Turn Instant Pot to Saute: More. When display reads "Hot", add butter and allow to melt. Add frozen mirepoix. When they begin to soften (about 1-2 minutes), season with Nature's Seasoning spice blend. Cook 1-2 minutes more, then add white wine. Scrape up any brown bits that have stuck to the bottom of the pan.
- Add boneless, skinless chicken thighs and season again with salt and pepper. Stir together and saute until lightly browned, about 1-2 minutes.
- Add diced russet potato, chicken stock, fresh rosemary, and bay leaves. Stir everything together and close lid. Make sure the vent is set to Sealing. Press Cancel on Instant Pot, then set for Manual, High Pressure for 7 minutes.
- When timer goes off, flip valve to “venting” and allow steam to release. When pressure indicator has gone down, carefully open the lid and remove bay leaves. Switch Instant Pot back to Saute: More and allow soup to come to a simmer. Scatter cut refrigerated biscuit dough around the pot while gently stirring. Continue simmering until dumplings are cooked through, about 3-4 minutes.
- Set Instant Pot to Keep Warm. Stir in frozen peas and frozen corn and heavy cream. Allow 1-2 minutes to warm through, then serve into individual bowls. Garnish with fresh parsley, if desired.
This recipe contains Amazon Affiliate links.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot Chicken and Dumplings, Chicken and Dumplings, Instant Pot Soup Recipe