Instant Pot Chicken and Dumplings

This Instant Pot Chicken and Dumplings recipe combines tender chicken, vegetables, creamy soup, savory chicken broth, and refrigerated biscuit dumplings for an easy pressure cooker version of the classic comfort food.

The chicken cooks quickly under pressure, while the biscuit pieces simmer afterward until tender and fluffy, giving you a cozy family dinner in about 40 minutes without leaving a pot bubbling on the stove all afternoon.

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Easy Instant Pot Chicken and Dumplings Recipe

Chicken and dumplings has always felt like the sort of meal Grandma would bring to the table when everyone needed something warm, filling, and familiar. This easier Instant Pot version keeps that same cozy spirit while shortening the cooking time.

The recipe starts with diced boneless chicken breasts, onion, cream of chicken soup, cream of celery soup, chicken broth, peas, carrots, and simple herbs. Refrigerated biscuits become soft, satisfying dumplings without requiring you to roll out dough.

The most important detail is cooking the recipe in two stages. The chicken mixture is pressure cooked first. The pressure is then released, and the biscuit pieces are simmered uncovered using the Sauté setting. This prevents the diced chicken from cooking longer than necessary and makes it easier to ensure the center of every dumpling is completely cooked.

This is a helpful dinner for busy weeknights, chilly evenings, Sunday suppers, or any day when you want classic comfort food without tending a stockpot for hours.

Why You’ll Love This Recipe

• Easy ingredients: Condensed soup, frozen vegetables, broth, and refrigerated biscuits keep preparation manageable.
• One-pot comfort food: The chicken, creamy broth, vegetables, and dumplings are all prepared in the Instant Pot insert.
• Faster than the traditional method: Pressure cooking develops a slow-simmered flavor in much less time.
• Flexible: You can use chicken breasts or thighs, canned biscuits or homemade dumpling dough, and the vegetables your family enjoys.
• Family-friendly: The mild, creamy broth and tender biscuit dumplings make this an approachable meal for children and adults.

Instant Pot Chicken and Dumplings Ingredients

The complete quantities are in the printable recipe card, but these notes will help you choose ingredients and make successful substitutions.

Chicken

Use boneless, skinless chicken breasts cut into uniform 1-inch pieces. Pieces that are much smaller may become dry during pressure cooking.

Boneless, skinless chicken thighs are also a good choice. They have a richer flavor and remain tender even if they cook a little longer than planned.

Condensed Soup

Cream of chicken soup gives the broth its familiar chicken flavor, while cream of celery adds a subtle vegetable note. Together, they create a creamy base without requiring a separate flour-and-butter roux.

Condensed soup is thick, so it should not be allowed to sit directly against the bottom of the pot during pressure cooking. Deglaze the insert with the chicken broth and spoon the soup mixture over the chicken without stirring it into the bottom layer.

Chicken Broth

Two cups of broth provide enough thin liquid for the pressure cooker to build pressure and keep the finished dish spoonable. Use low-sodium broth when possible because condensed soups can already contain plenty of salt.

Peas and Carrots

Frozen peas and carrots make preparation especially easy. Thawing them first helps the pot return to a simmer more quickly when it is time to cook the dumplings.

For firmer peas, stir them in after pressure cooking instead of adding them before the lid goes on.

Refrigerated Biscuits

A can of refrigerated biscuits creates quick, fluffy dumplings. Cut each biscuit into eight small pieces rather than quarters. Smaller pieces cook more evenly and are less likely to remain doughy in the center.

Herbs and Seasonings

Parsley and oregano add a simple savory flavor. You can replace the oregano with poultry seasoning, thyme, or a mixture of thyme and sage for a more traditional chicken-and-dumplings flavor.

How to Make Instant Pot Chicken and Dumplings

Begin by selecting the Sauté setting. Add the oil and cook the diced onion until it begins to soften. Add the chicken pieces and sauté briefly, turning them until the outside is no longer completely raw. The chicken does not need to cook through during this step.

Press Cancel. Pour in the chicken broth and scrape the bottom of the insert thoroughly with a wooden spoon. Removing browned bits helps prevent the Instant Pot burn warning.

Arrange the chicken in an even layer. Stir the cream of chicken soup, cream of celery soup, parsley, oregano, salt, and pepper together in a separate bowl. Spoon this mixture over the chicken. Do not stir the thick soup mixture into the bottom of the pot.

Secure the lid and set the pressure-release valve to Sealing. Select Pressure Cook or Manual, high pressure, and set the cooking time for 2 minutes.

When the cooking cycle ends, carefully perform an immediate quick release. Diced chicken continues cooking while the pressure remains in the pot, so a long natural release may make chicken breast pieces rubbery.

Open the lid once the pin drops. Stir the mixture well, then add the thawed peas and carrots if you held them back during pressure cooking.

Select Sauté on the normal setting and bring the broth to a gentle simmer. Add the biscuit pieces individually so they do not stick together in one large clump.

Cook the dumplings uncovered for 4–6 minutes, stirring frequently but gently. Cut open one of the largest pieces before serving. The center should look fluffy and cooked, not wet or raw. Check that the chicken has reached 165°F in the thickest pieces.

How Long Do You Cook Chicken and Dumplings in the Instant Pot?

For fresh chicken breasts cut into approximately 1-inch pieces, pressure cook the chicken mixture on high for 2 minutes and use an immediate quick release.

After releasing the pressure, simmer small refrigerated biscuit pieces uncovered on the Sauté setting for 4–6 minutes. The dumplings are finished when the center of the largest piece is no longer wet or raw.

Although the programmed pressure time is brief, the complete recipe takes approximately 40 minutes. That estimate includes chopping, sautéing, the time required for the pot to reach pressure, pressure release, and simmering the dumplings.

How to Make Creamy Instant Pot Chicken and Dumplings

The condensed soups already produce a creamy broth, but you can make it even richer with milk or heavy cream.

After pressure cooking, stir in up to 3/4 cup milk or heavy cream. Use the Sauté setting to return the broth to a gentle simmer before adding the biscuit pieces.

If you prefer a thicker sauce, combine 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir the slurry into the simmering chicken mixture after the dumplings are cooked.

Add the slurry gradually and allow it to simmer for about a minute before deciding whether the broth needs more thickening. Chicken and dumplings will also thicken naturally as it stands.

Homemade Drop Dumplings

Refrigerated biscuits are convenient, but homemade drop dumplings give the recipe a soft, old-fashioned finish that feels as though it came straight from Grandma’s recipe box.

Homemade Dumpling Dough Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into small cubes
• 3/4 cup whole milk

How to Make Drop Dumplings

Whisk the flour, baking powder, and salt together in a large mixing bowl.

Work the cold butter into the dry ingredients using a pastry blender, two knives, or your fingertips. Stop when the mixture resembles coarse crumbs.

Make a well in the center and pour in the milk. Stir just until a soft dough forms. Do not continue mixing once the dry ingredients have been incorporated.

Refrigerate the dough for 15 minutes while the chicken cooks. Once the pressure has been released and the broth is simmering, drop small tablespoon-sized portions of dough over the surface.

Cook the homemade drop dumplings uncovered at a gentle simmer until puffed and cooked through. Depending on their size, this generally takes longer than small pieces of refrigerated biscuit dough. Check the center of the largest dumpling before serving and continue simmering as needed.

Expert Tips for the Best Chicken and Dumplings

• Cut the chicken evenly. Uniform 1-inch pieces cook at the same rate and are less likely to become dry.
• Deglaze the insert. Scrape away every browned bit after sautéing the onion and chicken to reduce the chance of a burn warning.
• Keep thick soup off the bottom. Spoon the condensed-soup mixture over the chicken and avoid stirring before pressure cooking.
• Use a quick release. Diced chicken breast does not need an additional five-minute natural release.
• Cut biscuits into eighths. Quartered biscuits may be too large to cook evenly during the uncovered simmer.
• Add biscuit pieces separately. Dropping them into the broth one at a time prevents them from forming a large doughy clump.
• Stir gently but frequently. This keeps dumplings from sticking to the bottom while helping each piece contact the simmering liquid.
• Check the center. The outside can look finished while the middle remains raw. Cut open the largest dumpling before serving.
• Let it rest briefly. The broth thickens as the finished chicken and dumplings stand for 5 minutes.

Chicken and Dumplings Troubleshooting

Why Did My Instant Pot Give Me a Burn Warning?

A burn warning usually means thick condensed soup or browned food is touching the heated bottom of the insert. Deglaze the pot thoroughly with broth after sautéing, and layer the soup mixture on top without stirring.

Why Is My Chicken Rubbery?

Chicken breast becomes rubbery when it cooks too long. Use approximately 1-inch pieces, pressure cook for 2 minutes, and release the pressure immediately when the cooking cycle ends.

Why Are My Dumplings Raw in the Middle?

The pieces may be too large, the broth may not have been simmering, or the dumplings may have clumped together. Cut each biscuit into eight pieces, add them individually, and simmer until the center of the largest piece is cooked.

Why Is the Broth Too Thin?

Let the finished dish stand for several minutes first. If it is still thinner than you prefer, stir together equal amounts of cornstarch and cold water and add a small amount of the slurry while the broth simmers.

Why Is the Broth Too Thick?

Dumplings continue absorbing liquid as they sit. Stir in warm chicken broth a few tablespoons at a time until the consistency is right for you.

Why Did the Dumplings Stick to the Pot?

Biscuit dough can settle on the heated bottom during the Sauté step. Maintain a gentle simmer and stir frequently with a wooden spoon, being careful not to break the dumplings apart.

Variations and Substitutions

Chicken Thighs

Replace the chicken breasts with boneless, skinless chicken thighs cut into similar pieces. Thighs have a deeper flavor and are especially forgiving in pressure cooker recipes.

Mixed Vegetables

Use frozen mixed vegetables in place of peas and carrots. Green beans, corn, peas, and carrots all work well in the creamy broth.

More Broth

Add extra chicken broth after pressure cooking to turn the recipe into a looser chicken and dumpling soup. Do not fill the pressure cooker above its maximum fill line.

Herb Variations

Replace the oregano with poultry seasoning, dried thyme, rubbed sage, or Italian seasoning. Start with a small amount because dried herbs become more noticeable as the broth simmers.

Extra Vegetables

Sauté diced celery with the onion or add sliced mushrooms before pressure cooking. Stir tender vegetables such as spinach into the pot after the dumplings finish cooking.

Spicy Chicken and Dumplings

Add a pinch of cayenne pepper, cracked black pepper, or a small amount of hot sauce to the finished broth. This should warm up the flavor without overpowering the creamy sauce.

Serving Suggestions

Serve chicken and dumplings in wide, shallow bowls so each serving gets plenty of chicken, vegetables, creamy broth, and dumplings.

Add chopped fresh parsley, cracked black pepper, or a sprinkle of thyme just before serving. These simple garnishes add color and make the creamy dinner especially pretty for recipe photographs and Pinterest images.

Because this is a rich meal, simple vegetable sides work best. A fresh salad with a tangy dressing also provides a welcome contrast to the creamy broth.

How to Store and Reheat Chicken and Dumplings

Allow leftovers to cool, then transfer them to an airtight container and refrigerate for up to 3 days.

The dumplings will continue soaking up broth as the dish rests. This is normal, but it means leftovers will be thicker than the freshly made recipe.

Reheat individual portions in the microwave at reduced power, stirring occasionally, until the chicken and broth are steaming hot. You can also reheat the dish gently in a saucepan over low heat.

Add a splash of chicken broth or milk during reheating to loosen the sauce. Avoid boiling aggressively because it can break apart the tender dumplings and make the chicken tougher.

Can You Freeze Chicken and Dumplings?

You can freeze the creamy chicken mixture, but biscuit dumplings tend to become dense or mushy after freezing and thawing.

For better results, prepare and freeze the chicken-and-vegetable base without the biscuits. Thaw it in the refrigerator, reheat it until simmering, and cook a fresh batch of biscuit pieces or homemade dumplings just before serving.

Can You Make Instant Pot Chicken and Dumplings Ahead?

You can dice the chicken, chop the onion, combine the seasonings, and cut the biscuits several hours ahead. Keep the chicken and biscuit dough refrigerated in separate covered containers.

The homemade dumpling dough may also be mixed and chilled briefly before cooking. Do not leave baking powder dumpling dough overnight, because it may not rise as well.

For the best texture, pressure cook the chicken and simmer the dumplings shortly before serving.

Instant Pot Chicken and Dumplings FAQs

Can you put raw biscuits in an Instant Pot?

Yes, but refrigerated biscuit pieces cook more reliably when simmered uncovered after the pressure-cooking stage. Cut the biscuits into small pieces and check the center of the largest dumpling before serving.

Do you pressure cook the biscuits with the chicken?

This version does not. The diced chicken cooks under pressure first, and the biscuits are added afterward and simmered using the Sauté function. This makes it easier to avoid overcooked chicken and undercooked dumpling centers.

How long do you pressure cook diced chicken for chicken and dumplings?

Fresh chicken breast cut into approximately 1-inch pieces needs 2 minutes at high pressure in this recipe, followed by an immediate quick release. Always verify that the chicken has reached 165°F before serving.

Can I use frozen chicken?

Fresh, evenly diced chicken is recommended because it cooks predictably. Frozen chicken pieces may clump together and cook unevenly. Thaw the chicken safely in the refrigerator before preparing the recipe.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs may be substituted in equal amounts. Cut them into similarly sized pieces so they cook evenly.

Can I use homemade dumplings?

Yes. Drop small spoonfuls of homemade dumpling dough into the gently simmering broth after pressure cooking. Homemade dumplings may require additional simmering time, depending on their size.

How do I know when biscuit dumplings are done?

Remove one of the largest pieces and cut it open. The center should look fluffy and cooked rather than shiny, sticky, or raw.

How can I make the broth creamier?

Stir in milk, half-and-half, or heavy cream after releasing the pressure. For a thicker sauce, add a small cornstarch slurry while the broth gently simmers.

Can I double this Instant Pot chicken and dumplings recipe?

Do not double the recipe unless all ingredients remain safely below your model’s maximum fill line and there is enough room for the dumplings. A crowded pot may heat unevenly and can interfere with pressure release.

Final Thoughts

Chicken and dumplings has always been more than chicken and dough floating in broth. It is the kind of dinner that makes a kitchen feel warmer and encourages everyone to linger at the table.

This Instant Pot version is not meant to erase the memory of Grandma standing over her pot. It simply gives us a practical way to bring that same comfort to a busy weeknight—with tender chicken, creamy broth, vegetables, and dumplings ready before anyone starts asking what is for dinner a second time.