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Instant Pot Chicken and Dumplings – Super Easy

Are you craving some real comfort food but only have about 25 minutes to get food on the dinner table? Well, you’ve come to the right place. Let me introduce you to Instant Pot Chicken and Dumplings. It’s where comfort food meets fast food.

Instant Pot Chicken and Dumplings overhead in pot

There’s nothing quite like the warm, creamy, soul-satisfying taste of comfort food. I love it. In fact, I love it year-round. But comfort food really finds the spotlight in the dead cold dreariness of winter.

I could eat comfort food every night during the short days and long nights of winter. And guess what…? Now we can! The Instant Pot has made true comfort food accessible even for easy weeknight dinners, especially with these Instant Pot Chicken Thighs! (Thank you, Instant Pot!)

Instant Pot Chicken and Dumplings in bowl

Instant Pot Chicken and Dumplings taste like you’ve been slaving over the stove all afternoon. But you haven’t! You came home from work… chopped up a few ingredients… turned on your Instant Pot… and in less than 30 minutes. (And check out this IP Chicken if you’re just looking for a quick and easy way to cook chicken for all of your chicken recipes.)

Check it out here on my YouTube Cooking Show!

BAM! Home-cooked, rich, satisfying, creamy, heart-warming, Instant Pot Chicken and Dumplings is on your dinner table! (Again… Thank you, Instant Pot! And make sure to check out my Instant Pot Chicken Thighs Recipe. Also quick, easy and delish! )

How to Make Instant Pot Chicken And Dumplings

Start with the basics. Saute some chopped carrots, celery, and onions in the Instant Pot inner pot. Add diced chicken, thyme, salt and pepper and saute another few minutes. Stir in flour then deglaze the pot with chicken broth, scraping all the brown bits off the bottom of the pan. Stir well, then top the chicken and broth mixture with uncooked canned biscuits, cut into quarters. Secure Instant Pot lid, turning the valve to sealing and set the time to 8 minutes on Pressure Cook. When cooking time is done, let naturally release for 10 minutes. Remove lid then fold in peas and cream. Serve piping hot and enjoy your comfort food/fast food.

Instant Pot Chicken and Dumplings Ingredients overhead

This version of Instant Pot Chicken and Dumplings is a very simplified weeknight version. While it may not replace Grandma’s recipe (let’s face it… how often do you really cook Grandma’s?), using canned, refrigerated biscuits might be a shortcut, but it gives you and your family the pleasure of having (mostly) homemade comfort food any night of the week in less than 30 minutes. (You could always try my Instant pot White Chicken Chili for another easy weeknight meal!)

And that’s my kind of comfort food! (You can always make homemade dumplings if you prefer!) And if you’re looking for another quick and easy Instant Pot comfort food meal, try this awesome Instant Pot Lasagna Soup!

If you’re wondering what should I serve with chicken and dumplings, check out these 7 great ideas!

So sit down to a bowlful of creamy, warm and comforting tender chicken, perfectly cooked veggies, and tender steamed “dumplings.” There really is a reason this is my most popular YouTube recipe!! It’s that good (and easy!)

If you’re looking for more comfort food, try my Loaded Baked Potato Casserole! Or my Instant Pot Chicken Thighs in Creamy Mushroom Gravy!

Potato-Casserole-Double-with-watermark
And if you want more Instant Pot Recipes, check out my Instant Pot Authorized Books!

Cooking With Your Instant Pot Mini


The Instant Pot Holiday Cookbook

Instant Pot Chicken and Dumplings overhead in pot
Instant Pot Chicken and Dumplings - Super Easy
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
8 minutes 10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
8 minutes 10 minutes
Instant Pot Chicken and Dumplings overhead in pot
Instant Pot Chicken and Dumplings - Super Easy
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
8 minutes 10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
8 minutes 10 minutes
Ingredients
Servings: servings
Instructions
  1. Turn on sauté function to heat up Instant Pot inner pot. Add olive oil to coat bottom then add onion, celery, and carrots. sauté for 3-4 minutes.
  2. Add chicken and stir well. Sprinkle with flour and stir continuously until the chicken and vegetable mixture is well-coated with the flour. Add thyme, salt, pepper. Add chicken broth and thoroughly deglaze the bottom of the pot. Stir well, making sure to scrape the bottom clean of brown bits.
  3. Cut 5 of the refrigerated biscuits into fourths. Drop biscuit pieces on top of the chicken mixture in a single layer. Do not stir or submerge.
  4. Turn off sauté function by pressing the cancel button. Secure lid, ensuring the valve is pointed toward sealing. Press the pressure cook button and set the timer to 8 minutes. When the timer goes off, let the pot sit another 10 minutes. After sitting for 10 minutes, turn valve to venting to release any remaining pressure.
  5. Carefully remove lid and add cream and peas. Gently stir to combine. Serve in bowls.

Sally Wojahn

Sunday 14th of March 2021

i am a one month newbie to IP cooking and tried your 3 qt mini chicken and dumplings recipe. (just realized there are answers below but i'm sending this anyway). i followed it exactly! Once i turned on the pressure cook function i very quickly got the 'BURN' notice. i turned off the IP and checked inside. The bottom of the pot had a coating of burn on it. (i use two pots and when trying to 'deglaze' before turning on pressure as your directions said it just wouldn't happen so i poured the whole mixture into my second pot...before i put the bisquits on the top. So it was in a completely clean pot) Turned it back on again and as soon as the pressure cook started i got the BURN message again. The bottom had an even thicker coating of stuck on burn. i took everything out and finished it in a kettle on the stove top. Everything tasked great but the bisquits were not right. i'd love to do this recipe again but need to know what to do to prevent the 'burn' business. Should i have more liguid, ...should i have stirred the mix more after the flour went in...(jsut saw the the rec for les flour) should i have put more olive oil in the bottom of the second pot when i poured the mixture in? Any help you can give will be very appreciated. The recipe is great but the process i had to do was pretty stressful and not successful for the bisquit part. thanks for any help

t

Brock

Sunday 9th of February 2020

Hey Heather

Thanks for the reply. I tried this recipe again and I did the 2 cups of broth and I also added 1 cup of water and that allowed me to not get the burn notice.

I will try the flour next time.

Thanks

Brock

Brock

Wednesday 22nd of January 2020

Is there something I'm doing wrong? I follow this recipe to the letter everytime and everytime I get a burn notice on my instant pot. I've had the base and pot replaced on my instant pot and I still get a burn notice everytime. Thanks in advance.

Heather

Sunday 26th of January 2020

Hi Brock. I don't think you're doing anything wrong. What I have discovered is that over time, the pressure cookers have increased the speed with which they heat up so depending on your model, it may just heat up too quickly for the amount of flour in the original recipe. If you cut the flour in half you should be good to go!

Marita Jones

Saturday 18th of January 2020

This looks like a great recipe since we like chicken and dumplings I'm going to try it tonight thank you so much

Heather

Sunday 26th of January 2020

I hope you like it Marita!

Carol

Tuesday 17th of December 2019

Made the chicken and dumplings the other night and the dumplings were more like the chewy traditional rolled out dumplings versus the drop fluffy dumpling. I cooked them on high temperature for 8 minutes and rested for 10. Should they be cooked on low or medium Didn't recall seeing the temperature on the recipe . Thank you.