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Instant Pot Chicken and Dumplings

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350 kcal

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.