Instant Pot Chicken and Dumplings
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This Instant Pot chicken and dumplings is one for the books. Succulent shredded chicken, pillowy biscuit dough dumplings, and tender veggies float in a rich, creamy, savory broth that coats every bite with soul-warming flavor.
Craving some comfort food? Look no further! This creamy chicken and dumplings dish is the ultimate feel-good meal, guaranteed to leave you satisfied and ready to cozy up for the night. With tender shredded chicken, hearty veggies, and unbelievably easy (store-bought!) biscuit dough dumplings all swimming in a rich, flavorful broth, it’s a turbocharged take on the classic chicken noodle soup.
Why I Love Chicken and Dumplings in the Instant Pot
- Comfort food classic. There’s nothing much more comforting than a steaming bowl of chicken and dumplings. The rich, savory flavor and creamy texture of the magical broth are unbeatable, coating each bite with heartwarming goodness.
- Pillowy dumplings. I can’t get enough of the dumplings in this soup. They are so easy (they’re literally made of canned biscuit dough), and they get so soft and puffy in the Instant Pot.
- One pot wonder. I love that this entire recipe is done in an Instant Pot. Cleanup is an absolute breeze.
- All in one meal. This hearty bowl of comfort has everything you need. You don’t need to whip up any side dishes to make it a complete meal so it’s the perfect quick and easy dinner or grab-and-go lunch.
Recipe Ingredients
Here’s what you’ll need to turn this classic recipe into a reality. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Boneless skinless chicken thighs – Breast tenders would work as well. So would cubed boneless skinless chicken breasts.
- Salt and Black Pepper
- Olive oil – If you need an alternative, try using another cooking oil with a neutral flavor, such as canola oil, vegetable oil, or even avocado oil.
- Veggies: I went the classic route with yellow onion, carrots, celery, and garlic. You can mix in some other veggies as well, though. Peas and/or corn would be fun, as would sauteed mushrooms.
- Soups – Cream of chicken, cream of celery, and chicken broth.
- Dried Oregano – A good substitute for dried oregano is dried thyme, dried basil, or even Italian Seasoning.
- Biscuit dough – I used standard-sized biscuits and cut them into quarters. If you use Grands, cut the biscuits into smaller pieces before adding them to the Instant Pot.
- Sour cream – The sour cream adds additional creaminess and a wonderful tang to the dish.
- Fresh parsley – For garnish. You can leave it off but it brings a nice freshness to the table.
How To Make Instant Pot Chicken and Dumplings
Ready to whip up some seriously cozy chicken and dumplings? This step-by-step guide will help you create a dish that’s all about delicious comfort!
- Season and sear the chicken. Set the Instant Pot to saute, season the chicken with salt and pepper, add the olive oil to the Instant Pot, and sear the chicken in the olive oil for 2 minutes on either side. Remove the chicken from the Instant Pot and set aside.
- Saute the veggies. Add the veggies to the Instant Pot and saute until slightly softened, then turn off the saute function.
- Load the Instant Pot. Stir the soups, chicken, and oregano into the sauteed veggies and return the chicken to the Instant Pot.
- Cook. Close the Instant Pot lid and cook on high pressure for 20 minutes. Perform a manual pressure release.
- Shred the chicken. Transfer the chicken to a cutting board, shred it, and stir the chicken back into the Instant Pot.
- Cook the biscuits. Open the can of biscuits and cut the biscuits into quarters. Stir the biscuits into the Instant Pot, seal the Instant Pot, and cook on high pressure for 4 minutes. Manually release the pressure.
- Make it extra creamy. Stir in the sour cream.
- Season and serve. Taste the chicken and dumplings and season with salt and pepper if needed. Serve warm garnished with fresh parsley.
Tips for Success
- Don’t skip the sear and saute. It might be tempting to skip over searing the chicken and sautéing the veggies but this process adds a lot of depth to the flavor of the finished dish. So please take the extra few minutes.
- Don’t crowd the Instant Pot. When searing the chicken, give each piece plenty of room to breathe or it won’t sear properly. Sear the chicken in batches if they don’t all fit in at once.
- Manual release. You want to release the pressure of the Instant Pot right away once the cooking time is up so you don’t overcook the biscuits.
- Thicken things up. If you want a thicker broth, turn on the saute function of your Instant Pot at the end of the cooking process.Whisk together 1 tablespoon cornstarch and 1 tablespoon water and stir it into the contents of the Instant Pot. Let the soup cook for a couple of minutes until the broth has thickened to your liking.
Serving Suggestions
This really is an all-in-one meal. You’ve got your veggies, protein, carbs, and fat all right there. That being said, I do love serving my chicken and dumplings with a Green Goddess Salad which is probably my favorite right now, and I cannot stop eating this No Knead Skillet Olive Bread. My Light Skillet Cornbread would be delish as well. Cooked veggies would also be a yummy addition to the meal. Try my Air Fryer Corn on the Cob or this Crispy Air Fryer Roasted Broccoli.
Proper Storage
- To store. Seal the leftovers in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months. Let the chicken and dumplings thaw in the fridge before reheating.
- To reheat. Place the contents in a pot and heat over medium-low heat, stirring occasionally, until warm. You can also microwave a bowl of leftover chicken and dumplings in 30-second intervals until heated through.
More Instant Pot Recipes
Looking for reasons to whip out that Instant Pot? Boy, oh boy, do I have some excellent recipes for you to try out! Here are a few of my favorites.
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Season the chicken. Season the chicken with salt and pepper.
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Sear the chicken. Set the Instant Pot to the saute setting and let it heat up for 30 seconds to a minute. Add the olive oil to the Instant Pot and let it heat up for a few seconds. Sear the chicken for 2 minutes on either side. Remove the chicken from the Instant Pot and set aside.
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Saute the veggies. Add the onion, carrots, celery, and minced garlic to the Instant Pot. Saute until the veggies have softened slightly. Turn off the saute function.
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Load the Instant Pot. Stir the cream of chicken, cream of celery, and chicken broth into the sauteed veggies and return the chicken to the Instant Pot. Stir in the oregano.
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Cook. Close the Instant Pot with the lid and cook on high pressure for 20 minutes and then perform a manual pressure release.
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Shred the chicken. Once you have released the pressure from the Instant Pot, transfer the chicken to a cutting board and shred it with two forks. Stir the chicken back into the Instant Pot.
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Quarter the biscuits. Open the tube of biscuits and cut each biscuit into quarters.d
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Cook the biscuits. Stir the quartered biscuits into the Instant Pot, seal the Instant Pot, and cook on high pressure for 4 minutes. Perform a manual release and remove the lid.
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Make it extra creamy. Stir the sour cream into the Instant Pot.
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Season. Taste the chicken and dumplings and season with salt and pepper to taste.
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Serve. Serve warm garnished with fresh parsley.
- Sear and sauté. While skipping these steps might seem tempting, you’ll miss out on the rich flavors they bring to the dish.
- Cook in batches. A crowded pot will cause your chicken to steam and not sear as it should. Don’t hesitate to work in batches.
- Quick pressure release is key. Release the pressure as soon as the Instant Pot stops cooking. Waiting too long could result in soggy biscuits.
- Thicken the broth. Mix 1 tablespoon each of cornstarch and water, stir it into your pot, and cook for a few minutes or until thickened.
- Storage. Transfer leftovers to an airtight container and keep in the fridge for 4 days or freeze for up to 3 months.
Serving: 12 ounces | Calories: 451 kcal | Carbohydrates: 41 g | Protein: 24 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 9 g | Trans Fat: 0.01 g | Cholesterol: 93 mg | Sodium: 1583 mg | Potassium: 701 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 7020 IU | Vitamin C: 9 mg | Calcium: 100 mg | Iron: 4 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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