Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings are a hearty, old-fashioned dinner that the whole family will love. Made easy with this pressure cooker recipe!

Instant Pot Chicken and Dumplings recipe

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.

How to Make Chicken and Dumplings (in the Instant Pot)

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!

How to Make Chicken and Dumplings (on the Stove Top)

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

Yield: 6 servings

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Instant Pot Chicken and Dumplings are a hearty, old-fashioned dinner that the whole family will love. Made easy with this pressure cooker recipe!

Ingredients

  • 1 Tbsp 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 tsp garlic salt, divided
  • 2 tsp poultry seasoning
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 can refrigerated biscuits (10 biscuits)
  • 1/4 cup cornstarch
  • 1 1/4 cup whole milk

Instructions

  1. 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.
  2. Add chicken broth to the pot and scrape up all the bits on the bottom of the pan.
  3. 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."
  4. Select High Pressure with a cook time of 30 minutes.
  5. When cook time ends, allow to naturally release for ten minutes, then do a quick release.
  6. Remove the chicken from the pot and shred, while removing and discarding the skin and bones. Add the shredded chicken back to the pot.
  7. 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.
  8. 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.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 438 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 135mg Sodium: 1871mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 49g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Instant Pot Chicken and Dumplings are a hearty, old-fashioned dinner that the whole family will love. Made easy with this pressure cooker recipe!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

10 comments on “Instant Pot Chicken and Dumplings”

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  4. Judy

    Do you cover after adding the biscuits?

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  7. April

    Chicken and dumplings is one of my all time favorite comfort meals. I need to make this IP version ASAP!

  8. Another great recipe for my Instant Pot! Looking forward to enjoying this classic childhood recipe!

  9. Becky Hardin

    My new way to make chicken and dumplings. I am loving my instant pot.

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