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Instant Pot Chicken and Dumplings — Creamy, Cozy & Delicious

Instant Pot Chicken and Dumplings in a creamy bowl with tender chicken, vegetables, and fluffy dumplings, showing a hearty Chicken Dumplings Instant Pot comfort food recipe.
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This Chicken and Dumplings Recipe makes a cozy, one-pot comfort meal in about 30 minutes with the help of the Instant Pot. Tender chicken, soft vegetables, creamy broth, and fluffy biscuit-style dumplings come together for a rich dinner that feels homemade and satisfying.

Ingredients

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Chicken Soup

  • 1 tablespoon oil
  • 1/2 large onion, chopped
  • 2 celery stalks, chopped
  • 1 cup carrots, chopped
  • 1 tablespoon minced garlic
  • 1 pound boneless, skinless chicken thighs or breasts, diced into 1-inch pieces
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon black pepper, or more to taste
  • 2 teaspoons poultry seasoning
  • 2 teaspoons Italian seasoning
  • Salt, to taste
  • 5 refrigerated biscuits, cut into 8 pieces each
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch, optional for thickening
  • 1/4 cup cold water, optional for thickening
  • 2 tablespoons chopped fresh parsley or cilantro, optional for garnish

Homemade Dumplings

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 tablespoons butter
  • 3/4 cup milk

Instructions

Chicken Soup

  1. Select Sauté on the Instant Pot and add the oil. Once the pot reads hot, add the onion and cook for 4 to 5 minutes, until softened.
  2. Stir in the celery, carrots, and garlic. Cook for another few minutes, stirring often so the garlic does not burn.
  3. Add the chicken pieces and cook briefly with the vegetables, about 5 minutes.
  4. Pour in the chicken broth, then season with black pepper, poultry seasoning, salt, and Italian seasoning.
  5. Cut the refrigerated biscuits into small pieces, then drop them into the pot.
  6. Cancel the sauté setting. Lock the lid in place, set the pot to High Pressure, and cook for 7 minutes.
  7. When the cooking time ends, allow the pressure to release naturally for about 10 minutes.
  8. After the natural release, move the valve to Venting and carefully remove the lid.
  9. Stir in the peas and heavy cream.
  10. If the soup needs more thickness, mix the cornstarch with cold water, then stir it into the pot.
  11. Finish with chopped parsley or cilantro, then serve warm.

Homemade Dumplings

 

  1. In a mixing bowl, combine the flour, salt, baking soda, and baking powder.
  2. Cut in the butter with a fork or pastry cutter until the mixture looks crumbly.
  3. Add the milk and stir just until the dough comes together.
  4. Drop spoonfuls of the dumpling batter into the Instant Pot after the chicken and broth have been added.

Notes

  • If you double the recipe, keep the cooking time the same.
  • After the 10-minute natural release, switch the valve to venting for the rest of the pressure release.

Nutrition

Find it online: https://irmacooks.com/instant-pot-chicken-and-dumplings/