Instant Pot Chicken and Dumplings
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
7 mins
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NPR
15 mins
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Total Time
32 mins
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Servings
6
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Calories
323 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Instant Pot Chicken and Dumplings
Description
The recipe starts by cutting refrigerated biscuit dough into strips to form dumplings. Vegetables such as onion, carrot, and celery are sautéed in olive oil directly in the Instant Pot to soften and release flavor. Flour is added to thicken the mixture before liquids like chicken broth and water are combined with herbs and seasoning to form a savory base. Chicken breast is then added and cooked under pressure to tenderize quickly.
Adding biscuit strips into the pot during cooking allows them to steam and puff as dumplings, absorbing the flavors of the broth while forming a soft, pillowy texture. The stew is finished with frozen peas stirred in and garnished with fresh parsley for a pop of color and mild freshness.
This dish serves as a nourishing main course, ideal for cooler days or when craving classic homestyle flavors made conveniently in a multi-cooker. If no Instant Pot is available, alternative stovetop methods can be used, but cooking time will vary. Using chicken with skin and bones can deepen the broth's flavor, and various chicken cuts are interchangeable depending on preference. The broth can be adjusted between water and chicken stock according to taste.
Ingredients
- 8 Biscuits I used Pillsbury, refrigerated
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 large carrot peeled and chopped
- 2 talks celery chopped
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ⅓ cup all-purpose flour
- 5 cups chicken broth
- ½ teaspoon thyme dried
- 1 cube chicken bouillon or 1 tsp poultry seasoning, I used 1 tsp vegeta
- 2 bay leaf
- 2 cups water
- 1 pound chicken breast boneless and skinless (about 2)
- ½ cup pea frozen
- 2 tablespoon parsley fresh, for garnish
Instructions
- Open the can of biscuits and flatten out each biscuit with your fingers. Alternatively you could use a rolling pin. Cut each biscuit in 4 strips, or feel free to cut them as large or as small as you like. Set aside.
- Turn your Instant Pot to the sauté setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the olive oil and cook until oil is hot. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent. Season with salt and pepper.
- Whisk in the flour and cook for 1 minute. Add 1 cup of the chicken broth and whisk until the all the flour has absorbed all the liquid.
- Stir in the thyme, chicken bouillon or poultry seasoning, and add the bay leaves. Add the remaining chicken broth, water and stir. If you prefer, you could use all chicken broth or all water. If using only water, you might need to add a bit more poultry seasoning.
- Add the chicken to the pot then add the biscuit pieces, breaking them apart if needed. Mine stuck to each other a bit, so I had to separate them before adding them to the pot.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken breasts from the pot and shred with two forks. Set the Instant Pot to the saute setting again. Add the shredded chicken back to the pot and add the peas. Stir everything together. Taste for seasoning and adjust as necessary. Cook for 2 more minutes until the peas are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Garnish with chopped parsley and serve warm.
Notes
- An Instant Pot is a versatile multi-cooker combining pressure cooking and other functions.
- If you don't have an Instant Pot, a classic stovetop Chicken and Dumplings recipe can be used instead.
- Chicken breast with skin and bones can enhance broth depth and flavor.
- Any chicken part works as long as enough meat is available to shred into the stew.
- Frozen chicken can be used; cooking times should be monitored and adjusted accordingly.
- Chicken broth adds richness, but water may substitute if seasoned appropriately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 323kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 706mg | 29% |
| Potassium | 687mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2304IU | 46% |
| Vitamin C | 11mg | 12% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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