Name: Instant Pot Chicken and Dumplings
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

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 easy, quick and require little clean up. Some other instant pot favorites are spaghetti, orange chicken and shredded chicken.

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. :)

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.

How to make chicken and dumplings in the instant pot

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.
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.
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.
Add in heavy cream. Warm the heavy cream, then add to instant pot and stir. Salt and pepper to taste. Enjoy!

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).

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

More easy one pot meals: