This Instant Pot Chicken and Dumplings recipe is one of the easiest chicken and dumplings recipes ever. Juicy, tender-to-perfection chicken with a rich, creamy sauce makes this dish the ultimate comfort food.

Instant Pot Chicken and Dumplings Recipe Ingredients:

• 1 Tablespoon oil
• 1 onion, peeled and diced
• 10.5 ounce can of cream of celery soup
• 10.5 ounce can of cream of chicken soup
• 1 Tbl. fresh parsley
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 boneless, skinless chicken breasts (diced)
• 2 cups chicken broth
• 2 cups frozen peas and carrots, defrosted
• 1 can of refrigerated biscuits

Instant Pot Chicken and Dumplings Recipe Directions:

• Press SAUTE on Instant Pot
• Add oil
• Add chopped onion to Instant Pot
• Place diced chicken breasts on top of onions
• Brown chicken
• In a small bowl, stir together soups, parsley, and seasonings.
• Pour the soup mixture over chicken
• Add chicken broth
• Add peas and carrots
• Quarter each biscuit with a knife or pizza cutter and add to pot OR Roll biscuit into long “rope” and slice into 1-inch pieces.
• Place lid on Instant Pot
• Press MANUAL HIGH for 8-minutes
• Allow for Natural Pressure Release for 5 minutes
• Release pressure
• Serve

How to Make it CREAMY Instant Pot Chicken and Dumplings:

If you want a creamier broth, you’ll need two more ingredients.

3/4 cup milk or heavy cream

1 Tablespoon cornstarch

1 Tablespoon water

Once you open the Instant Pot after cooking, turn the pressure cooker off and then press the saute function.

In a small bowl, combine the cornstarch and water and make a smooth slurry.

Slowly add the cream to the chicken and dumplings, stirring in the cornstarch slurry with a wooden spoon.

Stir until the broth is the thickness you want, and then serve.

Homemade Dumpling Dough:

This is a drop dumpling dough.

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons cold unsalted butter (cut into 6 cubes)
• ¾ cup whole milk 

How to Make Drop Dumplings:

Mix flour, baking powder, and salt in a large mixing bowl.

Using a pastry blender, two knives, or your fingers, work the butter into the dry ingredients.

Make a small well in the center, pour the milk, and stir until the dough forms.

Refrigerate for 15 minutes before using for best results.

Drop Tablespoon-sized dumpling dough into the pot on top of the broth.

Chicken and Dumplings Tips:

• Vegetables: I recommend peas and carrots, but you can use just carrots, just peas, mixed vegetables, or whatever you want.
• Homemade Dumplings: Grandma always made her own dumplings, and I have in the past, make biscuit dough from scratch or follow the drop dumpling recipe above, or with this homemade Bisquick mix, and use in place of the prepackaged biscuit dough.
• Name Brand vs. Generic: I don’t think it really makes that much of a difference. Use what you feel most comfortable with in the recipe.
• You like Dark Meat better: Me too! Just replace boneless skinless chicken breasts with chicken thighs. Keep them boneless, skinless chicken thighs for the best eating results. NOTE: there is a lot of flavor in the skin. If you want a more homemade flavor, cook thighs with skin on and then remove the skin after cooking.
• Whole Chicken vs. Pieces: You can use either.
• I like more broth: Add 2 more cups of chicken broth and turn it into dumpling soup!
• Instant Pot dumplings won’t brown like dumplings cooked in the oven, but they will be tender and delicious.

 

When you’re finished, why not give your Instant Pot a deep clean?