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Instant Pot Chicken and Dumplings

These instant pot chicken and dumplings take less than 10 ingredients and are ready in 30 minutes. The perfect weeknight meal that the whole family will love!

Lately I’ve become a big fan of instant pot recipes. They’re simple, quick and require little clean up. Learning how to use the instant pot has never been so easy!

chicken and dumplings in white bowl

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I’ve tried making this chicken and dumplings recipe SO many different ways in the instant pot and I have to say that this method is by far my favorite. I love the creamy texture that the heavy cream adds to the dish. I avoid using cream of chicken when I can, so adding the heavy cream at the end creates the perfect creaminess.

This recipe is one of those great meals for busy weeknights. Less than 10 ingredients and done in 30 minutes. Talk about the perfect dump and go instant pot dinner! It may not be the prettiest dish, but is definitely one that the kids will gobble up. :)

chicken and dumplings in the instant pot

Store-bought or homemade biscuits?

Using store bought biscuits (in the can) works great in a pinch, but I do love to make homemade dumplings when I have time. If you’re interested in making homemade dumplings, check out the ingredients and instructions below.

To make homemade dumplings:

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup whole milk or buttermilk
  • 2 Tablespoons butter, slightly melted

Instructions: Whisk together the flour, baking powder, salt and pepper. Pour the milk and butter into the flour mixture and use a wooden spoon to mix until combined. Then scoop the dough into the pot.

biscuit dough cut into triangles

How to make chicken and dumplings in the instant pot

  1. Sauté veggies. Turn setting on instant pot to sauté. Once it reads HOT, add the butter, onions and celery. Let cook for 2 to 3 minutes, then add in garlic, Italian seasoning and S&P. Cook for 1 additional minute. Next add in the chicken breast pieces, carrots, peas, broth and water. Stir until combined.
  2. Cut biscuits. Cut each refrigerated biscuit into 6 pieces. Then place on top of the chicken mixture. You don’t need to use them all. Stir gently, keeping most of the biscuits near the top.
  3. Cook on high pressure. Put the lid on the instant pot, close it and turn the knob to sealing. Cook on manual high pressure for 5 minutes. When the cook time ends, let naturally release for about 3 minutes. Then do a quick release by turning the top knob until all extra pressure has released. Then remove lid.
  4. Add in heavy cream. Warm the heavy cream, then add to instant pot and stir. Salt and pepper to taste. Enjoy!

chicken and dumplings cooked in the instant pot

To thicken the sauce:

In my opinion, I think the heavy cream adds the perfect amount of creaminess and helps thicken up the sauce perfectly. But if you’d like to thicken it even more, follow the below instructions right after you do the quick release (step 4).

  1. Remove 2 Tablespoons of liquid from the pot.
  2. Whisk in 2 teaspoons of cornstarch.
  3. Add mixture back to pot and turn to saute setting.
  4. Let simmer for a few more minutes, until sauce reaches desired thickness.

chicken and dumplings in a white bowl with spoon

More easy one pot meals:

chicken and dumplings in a white bowl with spoon

Instant Pot Chicken and Dumplings

5 from 6 votes
These instant pot chicken and dumplings take less than 10 ingredients and are ready in 30 minutes. The perfect weeknight meal that the whole family will love!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4

Equipment

  • Instant pot

Ingredients 

  • 1 Tablespoon butter
  • 1 cup finely chopped onion
  • 1/2 cup chopped celery , optional
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1 pound chicken breast , cut into 1-inch pieces
  • 1 1/2 cups carrots and peas
  • 15 ounce can chicken broth
  • 1 cup water
  • 7.5 ounce can refrigerated biscuits (homemade dumpling instructions in notes below)
  • 1/3 cup heavy cream

S&P, to taste

    Instructions

    • Turn the instant pot on the saute setting. Once it reads HOT, add the butter, onions and celery if desired. Allow to cook 2-3 minutes and then add in the garlic, Italian seasoning and S&P to taste. Cook an additional minute.
    • Add in the chicken, carrots , peas, broth and water. Stir until combined.
    • Cut each biscuit into 6 pieces. Then place on top of the chicken mixture. You don't need to use them all. Gently stir, keeping most of the biscuits near the top.
    • Close the lid, turn the knob to sealing and the cook on manual high pressure for 5 minutes. It will take about 5-10 minutes to build pressure. When the cook time ends, allow to do a natural release of pressure for about 3 minutes. Then do a quick release by turning the top knob and let it release any extra pressure. Then remove lid.
    • Warm the heavy cream. Stir in cream. Salt and pepper to taste. If you'd like to thicken the sauce, simply remove 2 Tablespoons of liquid from the pot and whisk in 2 teaspoons of cornstarch. Then add back to the pot and turn instant pot to saute and let simmer a few more minutes.

    Notes

    You can also make homemade dumplings if you have extra time:
    • 1 cup flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/3 cup whole milk or buttermilk
    • 2 Tablespoons butter, slightly melted
     
    Whisk together the flour, baking powder, salt and pepper. Pour the milk and butter into the flour mixture and use a wooden spoon to mix until combined. Then scoop the dough into the pot. 

    Calories: 277kcal | Carbohydrates: 12g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 612mg | Potassium: 713mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5456IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 1mg
    Course: Main Dish
    Cuisine: American
    Author: Jamielyn Nye

    Enjoy!

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