Easy Instant Pot Chicken and Dumplings Recipe

5 stars from 4 reviews

Instant Pot chicken and dumplings delivers all of the flavor in a fraction of the time. Make this easy recipe for dinner in just 30 minutes!

Servings:

Prep Time10

Cook Time20

Total Time30

1 tablespoon olive oil
1 small yellow onion diced (about 1 cup)
1 cup diced celery (2-3 ribs)
1 cup sliced carrots
12 ounces boneless skinless chicken breasts (approx. 2 breasts), fresh or frozen
freshly cracked pepper and sea salt to taste
4 cups chicken broth you can add additional broth at the end to thin chicken and dumplings
16 ounces refrigerated buttermilk biscuit dough
1/4 cup heavy cream
1 teaspoon chopped parsley for garnish

In the container of your instant pot, heat olive oil and diced onion on the saute function, stirring occasionally, until onion is soft and translucent.
Add celery and carrots to the pot.
Place the chicken breasts in a single layer over the vegetables and sprinkle with salt and pepper.
Pour chicken broth into the pot.
Place the lid on the pot and seal. Program the instant pot to pressure cook on HIGH for 6 minutes. *See Notes below if using frozen chicken breasts.
While the mixture is cooking, cut the biscuits into 6-8 pieces each.
Do a quick release of the pressure in the instant pot.
Remove the chicken breasts and shred or cut into pieces, then return them to the pot.
Stir in the heavy cream.
Switch the instant pot back to the Saute function and bring the mixture to a simmer.
Drop the biscuit pieces into the pot, one at a time, and simmer until the biscuits have puffed and mixture is thick.
You can add additional chicken broth at this time for a thinner consistency.
Serve with a sprinkle of chopped parsley.

Store, refrigerated, in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave just until warmed through. Add additional broth as needed to thin.
Refrigerated biscuit dough is quick and easy to use as dumplings in this low-prep meal. You can also use simple drop biscuits or the dumpling recipe from our copycat Cracker Barrel Chicken and Dumplings recipe.
The biscuits will thicken the soup quite a bit. You can use fewer biscuits or add additional chicken broth if you don’t want such a thick bowl of comfort food. Also note that the dish will thicken as it cools.
The heavy cream really adds a nice richness and creaminess to the dish. You can substitute milk or skip it altogether if you wish.
Frozen or fresh chicken breasts can be used - if chicken breasts are frozen through, increase the pressurized cook time to 10 minutes.