Why You Will Love This Recipe
If you’re craving cozy comfort food without the hassle, this Instant Pot Chicken and Dumplings recipe is your new best friend. Tender chicken, hearty veggies, and fluffy dumplings come together in under an hour—and your Instant Pot does most of the work. It’s perfect for busy nights or lazy weekends when you want a warm, satisfying meal that feels homemade. Plus, it’s all made in one pot, which means less cleanup. Trust me, your family will ask for seconds!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (16 oz) tube refrigerated biscuit dough (like Pillsbury Grands)
- 1/2 cup frozen peas (optional)
- 2 tbsp cornstarch + 3 tbsp water (for thickening)
Ingredient Prep Guide
Let’s prep like a pro! Chop your carrots, celery, and onion so they’re all roughly the same size—this ensures even cooking. Mince the garlic finely to avoid overpowering bites. If you’re using frozen peas, keep them in the freezer until the last minute; adding them too early can make them mushy. For the biscuits, tear each one into 4–6 small pieces—they’ll expand as they cook, so don’t make them too big. A quick reminder: low-sodium broth lets you control the salt level better, but if you only have regular broth, reduce the added salt by half and adjust later.
Equipment & Tools
- 6- or 8-quart Instant Pot (or similar pressure cooker)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Small bowl (for cornstarch slurry)
Step-by-Step Instructions
Step 1: Sauté the veggies and garlic. Turn your Instant Pot to “Sauté” mode (normal heat). Add a splash of oil or broth. Toss in the onions, carrots, celery, and garlic. Cook for 3–4 minutes, stirring often, until the onions turn translucent. If things stick a little, deglaze the pot with a splash of broth to avoid a “burn” warning later.
Step 2: Cook the chicken. Add the chicken breasts or thighs to the pot, followed by thyme, parsley, salt, pepper, and all the broth. Stir gently. Place the lid on, set the valve to “Sealing,” and cook on high pressure for 10 minutes. When the timer goes off, let the pressure release naturally for 5 minutes, then do a quick release. Transfer the chicken to a plate and shred it with forks. It’ll be super tender!
Step 3: Thicken the broth. Turn the Instant Pot back to “Sauté” mode. Stir in the cream of chicken soup until smooth. Mix the cornstarch and water in a small bowl to make a slurry, then pour it into the pot. Simmer for 2–3 minutes until the broth thickens slightly. Taste and add more salt or pepper if needed.
Step 4: Add the dumplings. Tear the biscuit dough into small pieces (they’ll puff up!) and drop them into the broth one at a time. Gently press them down with a spoon so they’re mostly submerged. Add frozen peas here if using. Place the lid back on, set it to “Sealing,” and cook on high pressure for 5 minutes. Quick-release the pressure immediately to prevent overcooking the dumplings.
Step 5: Serve and enjoy! Stir everything gently to mix the shredded chicken back in. The dumplings will be pillowy and soft. Ladle into bowls and sprinkle with fresh parsley if you’re feeling fancy.
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Instant Pot, knife, cutting board, measuring tools
Serving Suggestions
This dish is a meal all on its own, but a simple side salad with a tangy vinaigrette balances its richness perfectly. For a heartier spread, pair it with buttery mashed potatoes or crusty bread to soak up the broth. Feeling extra? Top each bowl with a sprinkle of crispy bacon bits or grated Parmesan. It’s ideal for chilly nights, game-day gatherings, or anytime you need a hug in a bowl!
Pro Tips
Don’t overfill your Instant Pot: If using a 6-quart model, stick to the ingredient quantities listed. Overfilling can lead to uneven cooking or leaks. If doubling the recipe, use an 8-quart pot.
Keep dumplings fluffy: Resist stirring once the dumplings are added—they’ll break apart. Just press them lightly into the broth before closing the lid. Fresh biscuit dough works best here; avoid using homemade dough that’s too dense.
Brighten the flavors: A splash of lemon juice or apple cider vinegar at the end adds a subtle zing that cuts through the richness. Start with 1 tsp and adjust to taste!
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings will soften over time, but the flavor stays delicious! To freeze, skip the dumplings and freeze just the chicken and broth mixture. Thaw overnight in the fridge, then reheat in a pot and add fresh dumplings. For reheating, warm it gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if the sauce seems too thick.
Troubleshooting
Soup too thin? Mix another tablespoon of cornstarch with cold water and simmer the soup for a few more minutes. Too thick? Stir in extra broth or water, 1/4 cup at a time, until it’s just right.
Dumplings turned gummy? This happens if they’re stirred too much while cooking. Fold them gently next time, and avoid opening the lid during cooking.
Chicken tastes bland? Boost the seasoning! Add a teaspoon of onion powder or a bay leaf during cooking. Taste and adjust salt after adding the cream of chicken soup.
Frequently Asked Questions
Can I use frozen chicken?
Yes! Add 5–7 minutes to the initial cook time (15 minutes total on high pressure) if using frozen breasts or thighs.
Are there gluten-free substitutions?
Use gluten-free biscuit dough and replace the cream of chicken soup with a gluten-free version or 1 cup of heavy cream mixed with 1 tbsp cornstarch.
Can I make this recipe ahead?
Prep the soup base (steps 1–3) up to a day in advance. Store it in the fridge, then reheat and add fresh dumplings just before serving.
Instant Pot Chicken and Dumplings
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt or to taste
- 1 10.5 oz can condensed cream of chicken soup
- 1 16 oz tube refrigerated biscuit dough (like Pillsbury Grands)
- 1/2 cup frozen peas optional
- 2 tbsp cornstarch + 3 tbsp water for thickening
Instructions
- Sauté the veggies and garlic. Turn your Instant Pot to “Sauté” mode (normal heat). Add a splash of oil or broth. Toss in the onions, carrots, celery, and garlic. Cook for 3–4 minutes, stirring often, until the onions turn translucent.
- Cook the chicken. Add the chicken breasts or thighs to the pot, followed by thyme, parsley, salt, pepper, and all the broth. Stir gently. Place the lid on, set the valve to “Sealing,” and cook on high pressure for 10 minutes. When the timer goes off, let the pressure release naturally for 5 minutes, then do a quick release. Transfer the chicken to a plate and shred it with forks.
- Thicken the broth. Turn the Instant Pot back to “Sauté” mode. Stir in the cream of chicken soup until smooth. Mix the cornstarch and water in a small bowl to make a slurry, then pour it into the pot. Simmer for 2–3 minutes until the broth thickens slightly.
- Add the dumplings. Tear the biscuit dough into small pieces and drop them into the broth one at a time. Gently press them down with a spoon so they’re mostly submerged. Add frozen peas here if using. Place the lid back on, set it to “Sealing,” and cook on high pressure for 5 minutes. Quick-release the pressure immediately.
- Serve and enjoy! Stir everything gently to mix the shredded chicken back in. Ladle into bowls and sprinkle with fresh parsley if desired.
