Instant Pot Chicken and Dumplings

Why You’ll Love This Recipe

I love how this recipe brings the classic flavors of chicken and dumplings together with modern Instant Pot convenience. The biscuits cook up light and fluffy on top, soaking in just enough of the creamy broth. The chicken is tender, the vegetables are soft, and the whole dish feels like something grandma would’ve made—without all the effort. It’s fast, easy, and totally hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can of biscuits (cut into quarters)

• 1–2 pounds boneless chicken breasts, cut into 1” cubes

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 tablespoons diced garlic

• 1 small onion, diced

• 1 cup heavy cream

• 1 small can cream of chicken soup

• 2 cups chicken broth

• 1 tablespoon poultry seasoning

• 1 cup diced celery

• 1 cup diced carrots

• 1 small bag of frozen peas

Directions

1. I start by cutting each biscuit into quarters and setting them aside.

2. With the Instant Pot set to the sauté function, I add the butter and olive oil. Once it’s sizzling, I stir in the garlic and onion, cooking for about 1–2 minutes until the onions turn translucent.

3. I add the cubed chicken and pour in the chicken broth. Then I stir in the cream of chicken soup, heavy cream, celery, carrots, and poultry seasoning. I mix everything together well.

4. I seal the lid, make sure the venting is turned off, and set the Instant Pot to high pressure for 10 minutes.

5. After cooking, I let the pressure release naturally for 15 minutes, then carefully vent the rest.

6. I stir in the frozen peas and layer the biscuit pieces on top of the mixture.

7. I turn the sauté function back on, close the lid (leaving it unsealed), and let the biscuits cook for 5 minutes. I let the pressure naturally release for 15 minutes again before fully venting.

Servings and timing

This recipe makes about 4 servings.

• Prep time: 35 minutes

• Cook time: 17 minutes

• Total time: 52 minutes

Variations

When I want to mix things up, I sometimes add a dash of thyme or rosemary along with the poultry seasoning. If I have leftover rotisserie chicken, I use that instead of raw chicken to speed things up. I’ve also used flaky layer biscuits for extra texture on top.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat them gently on the stove or in the microwave. The dumplings absorb more broth as they sit, so I usually add a splash of chicken stock or cream when reheating to loosen it up.

FAQs

Can I use homemade biscuit dough?

Yes, I’ve used homemade biscuit dough instead of canned, and it works well. I just keep the pieces small so they cook evenly.

How do I prevent the biscuits from getting soggy?

The sauté setting and resting time help them firm up. I try not to stir the biscuits into the broth—just let them sit on top to steam.

Can I use frozen chicken?

Yes, but I increase the pressure cook time by 2–3 minutes and make sure the chicken is fully cooked before adding the biscuits.

Is this recipe freezer-friendly?

I don’t usually freeze the finished dish because the dumplings can turn mushy. But I’ve frozen the base (without the biscuits) and added fresh biscuits when reheating.

Can I make this dairy-free?

I’ve swapped the cream for a non-dairy alternative like coconut milk or almond cooking cream, and it still comes out tasty. Just double-check your soup and biscuit labels for hidden dairy.

Conclusion

This Instant Pot Chicken and Dumplings recipe is my version of cozy in a bowl—easy to make, full of flavor, and always comforting. With creamy broth, soft veggies, and fluffy biscuit dumplings, it’s the kind of meal that makes a cold day warmer or a busy night easier. Once I tried it, it quickly became a favorite in my kitchen.