There are nights when all you want is a warm bowl, a spoon, and something that feels like a hug. This is that dinner. Creamy broth, tender chicken, and fluffy dumplings that soak up every bit of comfort.
This Instant Pot Chicken and Dumplings recipe is my go-to when time is short but cravings are real. It comes together fast, uses simple ingredients, and tastes like it simmered all afternoon. Ready to try it? Let's get cooking.
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Why You'll Love This Recipe
- Ready in about 30 minutes from start to finish
- One-pot comfort food with easy cleanup
- Family-friendly and picky-eater approved
- Soft dumplings with a creamy, savory broth
- Works with chicken thighs or breasts
- Cozy enough for Sundays, fast enough for weeknights
Ingredients
For the chicken soup
- 1 tablespoon oil
- ½ large onion, chopped
- 2 celery stalks, chopped
- 1 cup carrots, chopped
- 1 tablespoon minced garlic, about 3 cloves
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- ½ teaspoon black pepper, or to taste
- 2 teaspoons poultry seasoning
- 2 teaspoons Italian seasoning
- Salt, to taste
- 5 refrigerated canned biscuits, each cut into 8 pieces
- 1 cup frozen peas
- ½ cup heavy cream
- 2 tablespoons cornstarch, optional
- ¼ cup cold water, optional
- Chopped fresh parsley or cilantro, for garnish
For homemade dumplings (optional)
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 tablespoons butter
- ¾ cup milk
Ingredient Notes and Substitutions
- I have made this with both chicken thighs and breasts. Thighs give a slightly richer bite, while breasts stay light and tender. Use what you love.
- If you prefer homemade dumplings, they are simple and soft. On busy nights, the biscuit shortcut saves time and still tastes wonderful.
- For a lighter finish, half-and-half can replace heavy cream. The broth will be a bit thinner but still comforting.
Instructions
- Set the Instant Pot to SAUTE and add the oil. When it reads hot, add the onion and cook for 4 to 5 minutes until soft and fragrant.
- Stir in the celery, carrots, and garlic. Cook for about 1 minute, just until the garlic smells warm and savory.
- Add the chicken and cook for 5 minutes, stirring gently so it stays juicy.
- Pour in the chicken broth. Add black pepper, poultry seasoning, Italian seasoning, and salt. Give everything a good stir.
- Cut each biscuit into 8 pieces, like slicing a pizza. Drop the pieces into the pot and gently press them into the broth.
- Press CANCEL. Secure the lid, set to PRESSURE COOK on high, and cook for 7 minutes.
- Let the pressure release naturally for about 10 minutes. Then carefully switch the valve to venting and remove the lid.
- Stir in the peas and heavy cream.
- If you like a thicker broth, mix cornstarch with cold water and stir it in. Let it sit for a minute to thicken.
- Finish with fresh parsley or cilantro and serve warm.
Pro Tips for Success
- Do not overfill the pot. Leave enough space for the dumplings to expand.
- Cut biscuits evenly so they cook at the same speed.
- Let the natural release happen. It keeps the broth calm and creamy.
- Taste and adjust salt at the end. The broth settles as it cooks.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings soak up broth as they sit, which I honestly love.
- Reheat gently on the stove or in the microwave with a splash of broth to loosen things up.
Make Ahead and Freezing
- You can prep the vegetables and chicken earlier in the day and keep them chilled until cooking time.
- Freezing works best without the dumplings. Freeze the soup base, thaw overnight, then add fresh biscuits when reheating.
Tips and Variations
- Add corn for a sweet pop of texture
- Use rotisserie chicken to save time
- Swap peas for green beans if that's what you have
- Finish with a squeeze of lemon for brightness
- Serve with warm rolls for dipping
FAQs
Can I double this recipe?
Yes, but keep the cook time the same. Just make sure not to go past the fill line
Can I use frozen chicken?
Fresh works best here. Frozen chicken can release extra liquid and change the texture.
What if my broth feels thin?
The cornstarch slurry thickens it quickly. Start with a small amount and adjust.
Can I make this dairy-free?
You can skip the cream or use a dairy-free alternative. The flavor stays cozy and savory.
📖 Recipe
Chicken and Dumplings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
Description
This Instant Pot Chicken and Dumplings is an easy one-pot comfort food meal that can be ready in 30 minutes by using your Instant Pot!
Ingredients
Units
Scale
- 1 Tablespoon oil
- ½ large onion, chopped
- 2 stalks celery, chopped
- 1 cup carrots, chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 1 pound boneless, skinless chicken thighs or chicken breasts, diced into 1″ pieces
- 4 cups low sodium chicken broth
- ½ teaspoon black pepper (or to taste)
- 2 teaspoons poultry seasoning
- 2 teaspoons Italian seasoning
- Salt to taste
- 5 refrigerated canned biscuits, each cut into 8 pieces
- 1 cup frozen peas
- ½ cup heavy cream
- 2 Tablespoons cornstarch (optional)
- ¼ cup cold water (optional)
- 2 Tablespoons chopped fresh parsley or cilantro (optional)
- Homemade Dumplings (optional)
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 Tablespoons butter
- ¾ cup milk
Instructions
- Press the SAUTE button. Add oil. When the Instant Pot says "Hot" add the onions and sauté for 4-5 minutes.
- Add celery, carrots, and garlic. Stir to cook evenly and avoid burning garlic.
- Add diced chicken and cook with veggies for about 5 minutes.
- Pour in chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning.
- Cut each refrigerated biscuit into 8 pieces and drop into Instant Pot.
- Press CANCEL to end sauté. Close the lid, set to Pressure Cook on High for 7 minutes.
- After 7 minutes, let it naturally release pressure for 10 minutes, then switch to VENTING.
- Carefully open lid. Stir in peas and heavy cream.
- If needed, mix cornstarch and water, then stir in to thicken.
- Garnish with chopped parsley or cilantro if desired.
- For Homemade Dumplings: In a bowl, mix dry ingredients. Cut in butter until crumbly. Add milk and stir until just moistened. Drop by teaspoon into pot after adding chicken and broth.
Notes
If doubling the recipe, do not increase cook time. Use quick release after 10 minutes of natural release if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 441
- Sugar: 5g
- Sodium: 802mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 117mg
Serving Suggestions
I love serving this with soft bread on the side to catch every drop. It pairs beautifully with my Garlic Bread Rolls for a full comfort spread.
For a lighter plate, add a simple green salad or roasted vegetables. Either way, this bowl steals the show.
t the timing just right. The dumplings stay tender, and the chicken stays juicy every single time.
Reader Reviews
- "So cozy and easy. My whole family went back for seconds."
- "Perfect weeknight dinner. The dumplings were so soft."
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