This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Enjoy this family favorite Instant pot chicken and dumplings in 30 minutes with this easy recipe. Perfect for busy weeknights, get dinner on the table fast and enjoy the best comfort food.
Instant pot chicken and dumplings
Sometimes, I crave chicken and dumplings but don’t have a ton of time. What’s the solution for busy weeks? This super quick and delicious pressure cooker recipe! This biscuit dumplings is our trick to making this recipe even easier.
Pressure cooking this easy recipe is not only fast but it is so yummy and flavorful. Your family will love this complete meal!
If you have a slow cooker, se also have an easy Crockpot Chicken and Dumplings recipe and it is great for days when you will be away.
However, pressure cooker chicken and dumplings is the perfect recipe when you don’t have a long time and you need to cook dinner in minutes.
The instant pot is so convenient on those nights that you forget to take something out for dinner and need it fast. This easy recipe can be made faster than going to get takeout! Plus, it is much better too!
Another family favorite instant pot chicken recipe is Instant Pot Chicken and Recipe.
Ingredients:
- Boneless Skinless Chicken Breasts
- Frozen Mixed Vegetables -peas and carrots only.
- Onion
- cream of chicken soup
- Chicken Broth or chicken stock
- Garlic Salt
- Poultry Seasoning
- Salt and pepper
- can of Biscuits
How to make instant pot chicken and dumplings:
First, put the chicken broth in the pressure cooker.
Second add the chicken breasts, vegetables, onion and seasonings.
Next, pour both of the cream of chicken soups on top of everything. Don’t stir the mixture as this may cause the instant pot to not come to pressure.
We use homemade cream of chicken and it super easy and really flavorful. You can use canned though. This recipe is very versatile and easy to adapt to your preference.
Finally, seal the instant pot by placing the valve on the lid to the seal position and cooking on high pressure for 25 minutes.
Once the time is up, do a quick release on the pressure. You can do a natural release, but it will take longer. Just move the valve on the lid to the vent position.
After the pressure has been release, take the lid off and remove the chicken. Shred all of the chicken and place back in the pressure cooker and stir.
Now, open the biscuits and cut them into quarts. Put the pieces on top of the ingredients in the pressure cooker.
I know they will look small but don’t worry. They will get larger and soft and fluffy during the cooking process.
The cheap biscuits work the best. Don’t get the ones with the flaky layers.
Once the biscuits are in, seal the instant pot and cook on high pressure for 4 minutes. Next, do a quick release on the instant pot again after the 4 minutes.
We do not recommend doing a natural pressure release with the biscuits.
Tips:
- The times listed in this recipe are for thawed chicken breasts. However, you can use frozen chicken breasts for this recipe. When using frozen chicken, increase the cook time to 30 minutes with a quick release on the pressure.
- Feel free to substitute chicken thighs instead of chicken breasts.
- The small inexpensive canned biscuits work great. Store brand is fine too.
- If you want it thicker, when the soup is finished turn on the sauté setting and stir in some all purpose flour until it is thickened. You can also stir in a cornstarch slurry to chicken. Just combine ¼ cup water with 2 tablespoons cornstarch. Once whisked together, then stir into the instant pot.
Variation ideas:
- Use any vegetables you prefer. We used frozen peas and carrots but you can use mixed veggies or anything you like. Celery is also good.
- Use a wooden spoon to stir in 1 cup heavy cream right before serving for an easy creamier dinner.
- Prefer to make your own dumplings? You can make a biscuit dough from scratch if you do not want to use biscuits. Use your favorite dumpling recipe as a substitute for biscuits and cook as normal.
- You can also use our easy homemade bisquick mix to make dumpling dough.
- Substitute homemade cream of chicken for store bought.
- If you like dark meat, you can use chicken thighs instead of chicken breasts. We would recommend skinless chicken thighs
- .You can even use a whole chicken and use chicken pieces to make this an even easier dinner.
- Kid friendly tip on veggies. I diced the onion really fine so the kids don’t see it. You get all the flavor from the onion without the large pieces. This works well for celery too if you want to use that.
- One of my favorite things is to add 2 more cups of broth and make this into a chicken and dumpling soup. It is oh so good!
Save money with Instant pot chicken and dumplings.
This easy pressure cooker chicken and dumplings recipe is a great way to stretch the grocery budget. Since you only need 3 chicken breasts, it helps your meat budget for sure!
The next time you are craving comfort food and need something fast, make chicken and dumplings instant pot recipe.
The kids loved this recipe! Your family will love this easy meal!
We have tons of instant pot recipes for more great dinner ideas.
Print this Easy Chicken and dumplings instant pot recipe:
Instant pot Chicken and Dumplings
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 12 oz package of Frozen Mixed Vegetables peas and carrots only
- 1/2 Onion chopped
- 2 cans cream of chicken soup 10.5 oz cans
- 2 cups Chicken Broth
- 1 tsp Garlic Salt
- 1/2 tsp Poultry Seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 can of Biscuits 10 count
Instructions
- Place the chicken broth in the instant pot. Top with the chicken breasts, vegetables, onion and seasonings.
- Pour the cream of chicken soups on top of these ingredients but do not stir into the mixture as this may cause the instant pot to not come to pressure.
- Seal the instant pot by place the valve on the lid to the seal position and cook on high pressure for 25 minutes. After the cook time, do a quick release on the pressure by moving the valve on the lid to the vent position.
- Once all the pressure has been release, remove the lid. Remove the chicken, shred and stir it back into the instant pot.
- Cut the biscuits into quarter and place on top of the ingredients in the instant pot.
- Seal the instant pot and cook on high pressure for 4 minutes. Do a quick release on the instant pot again after this cook time.
- Serve warm and enjoy!
This was very good but I did run into trouble after putting in the biscuits. I got the dreaded burn notice, which I’ve never had before. I don’t have one of the newer Instant Pots and I’ve used it many, many times before, so I’m not sure what went wrong. This is the only recipe that I’ve ever done a second round of pressure cooking with. Anyone have any tips?
Make sure to stir your instant pot ingredients so that nothing is sitting on the bottom of your instant pot insert and check your sealing ring to make sure that it’s not damaged or dirty as this can cause the burn notice to trigger as well.
When are the onions supposed to be added? I’m assuming with the chicken?
I’m so sorry for the confusing Stacie. I add the onion in with the other frozen mixed vegetables. I updated to the recipe to make it more clear.
Great flavor but my chicken was over cooked what should I do? I followed the recipe minus 5 minutes of cooking time and added the chicken back to the pot after the dumplings were done as some suggested. I also omitted the garlic salt and put in minced garlic instead.
For some reason the chicken came out chewy. Can’t win with chicken in my instapot ?
Oh interesting! I haven’t had that problem in my instant pot as the chicken is generally very tender. If the chicken is not shredding easily than it is likely under cook and might need more time in the instant pot to make it tender.
Can you pressure can this recipe
I haven’t tried that yet but I think you can. If you try it out, please let me know how it goes!
I cannot get my IP past the preheat stage after I put the biscuits in. Any advice?
Oh no! I’m thinking that it’s triggering the burn notice on the instant pot (this is triggered very quickly on the new models of the Instant Pot). I would recommend adding more liquid or the biscuits should cook through as well as the instant pot is attempting to come to pressure so this might be sufficient to cook them through.
Coupla changes: I had about 1½ lbs of frozen rotisserie chicken, and I used 2 chopped onion, 3 stalks celery and some baby carrots.
The chicken was already deboned thankfully, and had only one can of cream of mushroom – close enough. I added 2 more cups of chicken broth to cover all the ingredients, and I just like to make the biscuits separately, so I split the difference on the cook time:
10 mins
Worked effortlessly! Soft veggies, good taste, I would actually add a 5th and maybe 6th cup of broth – with a few cut up potatoes as a natural thickener.
Thanks for this simply great recipe Carrie!
I’m so glad you enjoyed it Tom. Thank you for your positive review and thank you for sharing your changes.
This was great! I used a rabbit instead of chicken. Loved it.
I’m so glad you enjoyed it. Thank you for sharing and thank you for the positive review.
Flavor was really good….Did not really care for the can biscuits as dumplings. I will make again, but will add more chicken broth and make my own biscuit dough to drop in.
I’m glad you enjoyed the flavor and thank you for the review. If you try it again with your own biscuit dough, please let me know how it turns out. Thanks!
Delicious flavor, but i would keep in mind the following things. I followed anothers advice about shredding the chicken while the dumplings are cooking for 4 minutes, instead of together. I could tell right away while tasting the chicken that it was almost overcooked already…this is why i didn’t want to dump it back in and cook for another 4 minutes. I even waited to dump the chicken back in until we were ready to eat (fearing the hot broth would overcook the chicken more). Guess what? The chicken was wayyyy to chewy and tough. Also, the biscuits were supposed to be quartered and i cut them into six pieces. After cooking they were huge! Too big. Lastly, i ended up dumping 2 more cups of chicken broth in and i still feel like it needed more broth. Cook time of 25 minutes for chicken breast is too long, i knew it but trusted the process. I would make this again but modify the cook time for the chicken, the size of the dumplings, and add way more broth. Hope this can help someone else when making this for the first time ?
Thank you for commenting and leaving your feedback. We appreciate it!
This was so easy and delicious! Have you tried adding the frozen veggies in after the first cook time? I wonder if the veggies would be firmer that way. This was really good though and going into our meal rotation!
I haven’t tried that yet but yes, I think the vegetables will still be delicious if added later. Let me know how it turns out!
Quick and would be the perfect recipe but I found it way too salty. Will definitely leave out the extra salt and chicken seasoning next time because the condensed soup cans add more than enough salt.
Fast, good usage of existing mixtures and ingredients.
OMG AMAZING had to print this one and save it just got an instant pot and I am so glad I found this recipe.
I’m so glad you enjoyed it – thank you for sharing!
Excellent recipe! Followed all the instructions except I decided to cook the biscuits before adding the chicken back in. I was worried about the burn notice. It turned out great and no burn notice. It’s also sped things up because I was able to shred the chicken while the biscuits cooked.
That is a great idea!
Keep getting a BURN notice everytime at the 4 minute step after putting in the dumplings and shredding the chicken.