Creamy Instant Pot Chicken and Dumplings with juicy, tender chicken, savory broth, and fluffy dumplings. A quick, comforting one-pot meal perfect for family weeknight dinners.
This recipe was originally published in November 2019. The recipe notes and photos were updated in January 2026.
Aimee’s Recipe Notes
Comfort food doesn’t mean that you need to slave in the kitchen for hours. I have distinct memories of Sunday afternoons at my grandma’s kitchen table, with the scent of simmering chicken stock and dumplings filled the air.
Grandma would occasionally use shortcuts ((like refrigerated biscuit dough) and she taught me that comfort food isn’t about what’s on the plate, it’s about who you’re sharing it with.
This Instant Pot recipe for chicken and dumplings is ready in under an hour. Only 5 minutes prep, I’ve even included stove top dumplings if you don’t own a pressure cooker.
This is my go-to! It’s absolutely wonderful, and so easy to make!
– Dawn
Ingredient Notes
- Chicken – I’m using bone-in split chicken breasts for this recipe to add maximum flavor. After they’ve cooked, you’ll discard the skin and bones and shred the chicken to stir back in.
- Broth – Feel free to choose a low-sodium chicken broth if you want to control the amount of sodium in this dish.
- Carrots – I use regular sized carrots, but you could also use baby carrots for this recipe. You’ll need about 15-20 and they should be sliced.
- Biscuits – A can of refrigerated biscuits makes this recipe even easier! Plus, they plump up perfectly in the stew.
- Milk – Whole milk adds the richness and thickness we are looking for in this dish. I don’t recommend using skim milk.
Scroll down to the recipe card below for a complete list of ingredients with measurements.
How to Make Chicken and Dumplings in the Pressure Cooker
Sear the Chicken. Heat olive oil in the Instant Pot on Sauté mode. Add the chicken and brown for about 3 minutes on both sides.
Make the Stew. Add the chicken broth to the pot and scrape up all the bits on the bottom of the pan. Add the carrots, celery, onion, 2 teaspoons garlic salt, salt, pepper and poultry seasoning.
Seal and Cook. Secure the lid and set the valve to Sealing. Select Pressure Cook and set the time for 30 minutes. When the cook time ends, allow the pot to naturally release for 10 minutes, then do a quick release.
Shred the Chicken. Remove the chicken from the pot and shred, while removing and discarding the skin and bones. Add the shredded chicken back to the pot.
Make the Dumplings. Cut the refrigerated biscuits into fourths and sprinkle with remaining 1 teaspoon garlic salt. In a small bowl, whisk the cornstarch with cold milk. Pour into instant pot. Turn to Sauté mode, add the biscuits and cook for about 10-15 minutes, until the dumplings have doubled in size and the sauce is thickened. Serve and enjoy!
Tips and Tricks
- Be sure to scrape the bottom of the pressure cooker when you add the broth to remove any browned bits. This helps avoid a burn notice.
- It can take additional time, up to 15 minutes, for the instant pot to come to pressure before the cook time begins, and additional time to release the pressure at the end of the cook time, so please plan accordingly.
- Stove Top Directions – Add chicken and broth to a large dutch oven, bring to a boil and cook for 45 minutes. Remove and shred chicken, then return to the pot. Add the vegetables and seasonings, cover and simmer for 1 hour, until veggies are tender. Combine cornstarch and cold milk and add to the pot. Cut biscuits into fourths, sprinkle with garlic salt and add to the pot. Simmer over medium heat for 15-20 minutes, until the dumplings have doubled in size and the sauce has thickened.
- Serving Ideas – This is an all-in-one meal on its own, but you can also serve with this delicious Olive Garden Salad. Or if you are skipping the dumplings, make some warm dinner rolls for dunking or a loaf of my easy no knead artisan bread!
More Instant Pot Recipes
- Love hearty soups and stews? My delicious Instant Pot Chicken and Rice Soup Recipe will be a new favorite once you try it. So much flavor, so easy to make!
- This Crack Chicken recipe is creamy and delicious and low carb.
- Make my delicious Instant Pot Chicken Noodle Soup recipe for a hearty dinner.
- The perfect roast. This Instant Pot Mississippi Pot Roast is fork tender and so flavorful.
- For the holidays, you may enjoy this easy Instant Pot Turkey Breast recipe, especially for a small group.
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Instant Pot Chicken and Dumplings Recipe
Ingredients
- 1 Tablespoon olive oil
- 2 pounds bone-in split chicken breasts
- 3 cups chicken broth
- 4 stalks celery diced
- 1 medium onion diced
- 4 large carrots peeled and sliced
- 3 teaspoons garlic salt divided
- 2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can refrigerated biscuits 10 biscuits
- ¼ cup cornstarch
- 1 ¼ cup whole milk
Instructions
- Turn Instant Pot on "SAUTE". Add olive oil to the bottom of the pressure cooker. Add chicken and brown for about 3 minutes on each side.
- Add chicken broth to the pot and scrape up all the bits on the bottom of the pan.
- To the instant pot, add carrots, celery, onion, 2 tsp garlic salt, salt, pepper, and poultry seasoning. Secure the lid and set the pressure valve to "SEALING."
- Select High Pressure with a cook time of 30 minutes.
- When cook time ends, allow to naturally release for ten minutes, then do a quick release.
- Remove the chicken from the pot and shred, while removing and discarding the skin and bones. Add the shredded chicken back to the pot.
- Cut refrigerated biscuits into fourths and sprinkle with remaining 1 tsp garlic salt. In a small bowl, whisk cornstarch with cold milk. Pour into instant pot.
- Turn the instant pot on "SAUTE" and add the biscuits to the mixture. Cook for about ten minutes, until dumplings have doubled in size, and sauce has thickened.
Notes
- If you’re planning on freezing this dish, I would do so BEFORE adding the dumplings. If you freeze with the dumplings they will get incredibly gummy.
- I suggest you freeze without the biscuits. Place cooled chicken mixture into a ziploc freezer bag or freezer safe container. Freeze for up to 3 months.
- See blog post for tips and tricks on how to make on the stove top.
Video
Nutrition
More Instant Pot Recipes
Instant Pot Chicken and Dumplings are a hearty, old-fashioned dinner that the whole family will love. Made easy with this pressure cooker recipe!
I’ve made this at least a dozen times and it’s perfect every time. Tonight I used chicken breasts instead of bone-in chicken and it was just as great. Thank you!
Can you use cooked rotisserie chicken instead? Looking for a way to make it even just a few minutes faster for those evenings we have after school events
My Instapot does not have a saute setting. Would the Brown setting be the same?
Also can you make your dumplings with bisquick?
This is my go-to! It’s absolutely wonderful, and so easy to make! Thanks, Aimee!
Thank you!
Mine was dry
What was dry?
Made this again tonight and it is a huge, huge hit. All 4 people here devoured it, and that literally never happens!
Me: I made chicken and dumplings.
Daughter: the one with the biscuits?
Me: yes
Daughter: heck, yeah!
Aww love it!
Can this be done with boneless chicken breasts? Would it affect the cooking time or taste? Thanks!
No changes, chicken breast work just fine too 🙂
I pinched the biscuits in to bite size and used 32oz broth. After 10 minutes on Sauté I put on high for five minutes. So good!
Making tonight and I am SO excited! We’ve been looking for a chicken and dumplings recipe that does not contain soup mix, and here it is! Thank you!
I have made this recipe before, and what I have found works best for the dumplings is to cut them into quarters, and then roll them out with a little bit of flour 2 approximately 1/8th in thickness. then simmer them slowly for approximately 20 minutes steering often so that they don’t stick. The key if you don’t want them gooey-in-the-middle is really to roll them out as soon as you can, and then stir gently frequently for 20 minutes.
I had the same issue, dumplings not getting done snd too doughey
I found it cooks through if you stir in the biscuits, cover the IP, & then open/stir every few minutes. If you want the biscuits to be crispy, I’d suggest transferring to an oven-safe pan, adding the biscuits to the top, & baking (~350 for about 7 minutes?).
My dumplings are gooey–like raw dough. I left them on high saute an additional 10 minutes but they still had the consistency of raw dough.
Any suggestions?
Yes, I even rolled them out, so they were thinner, because I thought that may help prevent that undercooked taste, but honestly, after, I cooked them a Extra 15 min, they didn’t become like a dumpling, but they did taste more cooked through. Overall, though, I thought the dish was tasty.
Love this recipe! My favorite part is the chunks of biscuits! It has a lot of flavor & hits the spot!
One of my goals for the new year is to start using my Instant Pot more often. I’m adding this recipe to my list. It looks delicious, and you can’t beat comfort food on a cold winter night!
My new way to make chicken and dumplings. I am loving my instant pot.
Another great recipe for my Instant Pot! Looking forward to enjoying this classic childhood recipe!
Chicken and dumplings is one of my all time favorite comfort meals. I need to make this IP version ASAP!
Do you cover after adding the biscuits?
I did not, just “saute” and stirred.
Can I substitute the milk for oat milk ?