Instant Pot Chicken and Dumplings are a favorite weeknight meal that comes together fast in the pressure cooker. It’s creamy, delicious, and easy to make with the Instant Pot.
We love the Instant Pot and how quick and easy it makes our favorite recipes. Everything comes together quickly when we use our pressure cooker.
This recipe is not only easy and comforting, but it’s full of flavor and something the entire family is sure to enjoy.
EASY INSTANT POT CHICKEN AND DUMPLINGS
One of my favorite things about Instant Pot Chicken & Dumplings is how quick and easy everything comes together. It’s definitely comforting food at it’s finest! You need to have a few ingredients on hand, but this recipe can be made from start to finish in under an hour.
Not only is this recipe easy to make, but it’s also loaded with flavor. Made with chicken, veggies, homemade poultry seasoning, and a few other goodies that come together to make an amazing combination. You can’t go wrong with this hearty, homemade meal.
- Chicken – the best thing about the Instant Pot is that you can use fresh or frozen chicken. For this recipe, I prefer to use fresh chicken and cut it into cubes. However, you could always use frozen chicken, manual cook for 10 minutes, and then shred the chicken once the natural pressure release was finished.
- Vegetables – chopped onion, carrots, and celery give this recipe amazing flavor. You can also add additional vegetables if desired.
- Seasonings – we use our homemade poultry seasoning, pepper, and two crushed chicken bouillon cubes.
- Chicken broth – we use a low sodium chicken broth for this recipe
- Cream of chicken soup – we also use a low sodium version cream of chicken soup.
- Biscuits – I like to use Grands biscuits and cut each biscuit into 6 pieces. I find that makes the perfect bite-sized pieces for this recipe.
- Olive oil – For sautééing the vegetables.
How do I use an Instant Pot?
If you are new to pressure cooking, make sure you read the manual before getting started. It’s a relatively easy gadget to use (and one of my favorites!) so grab a cup of coffee and start perusing the guide. There are a few settings you will want to become familiar with because you will use them often.
You should definitely read about all of the settings, but those are the three settings that I use the most.
Another important feature you need to understand is how to release the pressure. Every recipe calls for something different, so become familiar with manual pressure release and natural pressure release and how to safely perform each of those.
Now that you’re all set with pressure cooking, let’s get started with this Instant Pot Chicken & Dumplings recipe!
Chicken and Dumplings is actually very easy to make in the pressure cooker. This recipe also comes together really quickly, so have all of your ingredients chopped and cubed before beginning.
Here is all you need to do to make Chicken and Dumplings in the Instant Pot.
How to Make Chicken and Dumplings in the Instant Pot
- Set the pressure cooker on Sauté mode. Add olive oil to the bottom of the Instant Pot.
- Sauté chopped vegetables for 3 minutes. Add seasonings and stir.
- Add fresh, cubed chicken and sauté for 3 minutes.
- Pour in chicken broth and stir well.
- Dollop the cream of chicken soup into the chicken mixture. Do not mix.
- Top the chicken mixture with cubed biscuit dough.
- Place the lid onto the pressure cooker and lock it into place with the vent set to seal.
- Manual cook for 5 minutes. Allow a natural pressure release for 30 minutes before unsealing and removing the lid.
You can scroll down to the bottom of this page for a full video and printable recipe card with all of our easy instructions and a few additional notes, including how to make this recipe with frozen chicken breasts.
If you have any questions that I haven’t answered, I would love for you to leave me a comment and let me know! I can also update the post with relevant ideas that I may not have thought of, so feel free to leave me your suggestions as well.
Instant Pot Chicken and Dumplings FAQs
Store in the refrigerator for up to 3 days in an airtight container.
Store in the freezer for up to 1 month in an airtight container. When ready to eat again, allow the recipe to thaw in the refrigerator and then warm until the desired temperature on the stovetop.
Add thawed chicken to the bottom of the Crock Pot.
Cover the chicken with seasonings and then top with the chopped vegetables.
Mix 4 cups of chicken broth and 2 (10oz) cans of cream of chicken soup. Pour the mixture around and cover the chicken and vegetables.
Cook on high for 2 1/2 to 3 hours, or on low for 7 hours.
Remove the chicken breasts and shred the chicken (if not cubed). Add the chicken back to the slow cooker and stir well.
Top the chicken mixture with cubed biscuit dough and cook on low for an additional hour to 90 minutes before serving.
Let me know if you get a chance to try this! You can leave a comment below or tag me on Instagram @pinkwhenjen so I can see what you’re making. I love to see others share the recipes that I love and share with you.
You might also enjoy this Slow Roasted Whole Chicken. It has lots of flavor and can be used for leftovers and meal prepping.
Before you go, I would love it if you would rate this recipe in the card below. It lets others know how good the recipe really is, and lets me know what I should continue to make and share with you. If you would like to get these recipes emailed to you on a regular basis, sign up for my recipe newsletter.
Instant Pot Chicken and Dumplings
- 2 lbs chicken breast cubed
- 21 oz cream of chicken soup low sodium
- 1 small onion chopped
- 1/2 cup celery chopped
- 1/4 cup carrots chopped
- 2 chicken boillion cubes crushed
- 2 tbsp poultry seasoning
- 1 tsp black pepper
- 6 cups chicken broth low sodium
- 1 can biscuits cubed
- 2 tbsp olive oil
- Place the pressure cooker on Sauté mode and add olive oil, carrots, onion, and celery. Sauté for 3 minutes.
- Add seasoning to vegetables and stir for 30 seconds. Add chicken and sauté for 3 minutes.
- Pour in chicken broth and stir well.
- Scoop cream of chicken soup into the pressure cooker and DO NOT stir or mix.
- Cover the top of the chicken mixture with cubed biscuits.
- Turn off Sauté mode. Place the lid securely into place, lock, and make sure the vent is set to seal. Cook on manual mode for 5 minutes.
- Allow the pressure cooker to do a natural release for 30 minutes, or until the pressure pin has fully dropped.
- Carefully remove the lid and allow the chicken and dumplings to cool for a few minutes before serving.
- If you’re looking to save a little time, you don’t have to sauté the vegetables or the chicken with this recipe. However, I highly recommend doing so because I beleive it increases the flavors.
- Stir the vegetables, chicken, and seasoning well before adding the chicken broth to give the chicken a nice coating.
- If using frozen chicken breasts, increase the manual cook time to 10 minutes and then shred the chicken after the natural pressure release. (You also won’t sauté the chicken if it’s frozen.)
- When adding the cream of chicken soup, DO NOT stir the mixture. Scoop the cream of chicken soup and let it sit on top. You want to keep a thin layer of liquid at the bottom and the thickness of the soup can make this recipe cook differently.
- Add the cubed biscuits to the top and don’t mix these in. Allow them to cook directly on the top of the chicken mixture.
- I use an 8 quart Instant Pot. If you are using a smaller version pressure cooker you won’t need to use as much chicken broth in the recipe.
- Serve the chicken and dumplings in a bread bowl for even more appeal.