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!
Easy Chicken and Dumplings
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!
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. :)
Reasons to Love this Dish
- It’s made in 30 minutes from start to finish, making it the perfect meal for busy weeknights when you’re short on time.
- Everything cooks in one pot which makes clean up a breeze. Hardly any dirty dishes to clean up after dinner!
- Comfort food made easy. It has similar flavors as a homemade chicken pot pie, but with way less work and time.
- It’s a family-friendly dish that even your pickiest eaters will love! The delicious combination of flavors and textures makes this meal hard to resist.
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.
Easy 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.
Tips + Substitutions
- Convenience. To make things easier, buy prechopped onions and celery. You can also use a bag of frozen carrots and peas.
- Chicken. Feel free to swap out the chicken breasts for boneless, skinless chicken thighs. Thighs are a bit fattier, which will result in a bolder flavor.
- Thicken the sauce. If the sauce isn’t as thick as you want it, you can easily make it thicker by removing 2 Tablespoons of liquid from the pot and whisking that together with 2 teaspoons of cornstarch. Then add the mix back to the pot and let simmer on the sauté setting until it’s thickened up to your liking.
- Seasonings. Feel free to boost the flavor even more by adding in a bay leaf, using a bit more Italian seasoning or garlic, or sprinkling in some rosemary or thyme.
More Easy One Pot Meals:
- Instant Pot Potato Soup
- One Pot Chicken and Rice
- Instant Pot Meatloaf and Mashed Potatoes
- Chicken Pot Pie Soup
- Instant Pot Chicken and Rice
Instant Pot Chicken and Dumplings
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 sauté 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 sauté and let simmer a few more minutes.
Notes
- 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
Enjoy!
What a great and easy way to make dumplings! Another great recipe. Thank you!
You’re so welcome! :)
This was wonderful! Another great instant pot recipe to add to the regular rotation!
Can I use unsweetened almond milk in the dumplings instead of milk?
Yes you can, however it will change the taste a little.