Instant Pot Chicken and Dumplings are a hearty, old-fashioned dinner that the whole family will love. Made easy with this pressure cooker recipe!
Love heart soups and stews? Our delicious Instant Pot Chicken and Rice Soup Recipe will be a new favorite once you try it. So much flavor, so easy to make!
Why this Recipe Works
Comfort food doesn’t mean that you need to slave in the kitchen for hours.
While many of us imagine most comfort food recipes require hours of cooking, thanks to the Instant Pot you can have this delicious Chicken and Dumplings recipe in under an hour!
I’ve even included a stove top version, just in case you don’t yet own an Instant Pot!
This old-fashioned, hearty chicken recipe will soon be one of your favorites too! Let’s get started.
Easy Instant Pot Directions
Turn Instant Pot (I used a 6qt for this recipe) 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. This is called “deglazing” and it’s an important step in making sure you don’t get a burn notice.
To the instant pot, add carrots, celery, onion, 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 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.
SERVE and enjoy!
Stove Top Directions
In a large dutch oven, add chicken and broth. Bring to a boil over medium heat and cook for about 45 minutes. Remove chicken and shred it, adding it back into the dutch oven.
Add carrots, celery, onion, garlic salt, salt, pepper, and poultry seasoning. Cover and simmer for one hour, until vegetables are softened.
Cut biscuits in quarters and sprinkle with garlic salt, In a small bowl, whisk cornstarch with cold milk. Add to the pot and stir.
Simmer over medium heat until dumplings have doubled in size and sauce has thickened…this may take about 15-20 minutes. ENJOY.
Can you Freeze Chicken and Dumplings
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.
When ready to enjoy, thaw in refrigerator overnight. Add contents of bag to a dutch oven and heat until warm on medium heat (about 20 minutes). Add dumplings, as directed above, and cook until doubled in size. ENJOY.
What to Serve with Chicken and Dumplings
One of the best things about chicken and dumplings is that it contains everything you need for a complete meal…protein, vegetables, and bread.
I will occasionally whip up a delicious Italian Salad to serve on the side.
You can also make the chicken stew without the dumplings and serve warm dinner rolls on the side instead, for dunking!
More Instant Pot Recipes
More Easy Dinner Recipes
Instant Pot Chicken and Dumplings
Ingredients
- 1 Tablespoon olive oil
- 2 lbs 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.
Video
Nutrition
Instant Pot Chicken and Dumplings are a hearty, old-fashioned dinner that the whole family will love. Made easy with this pressure cooker recipe!
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 ?