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This was absolutely delicious and so easy. I loved the shortcut of using the biscuits for the dumplings, would never have thought you put those in the IP but they were just the right texture without the work of making homemade dough!
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Oh, These Chicken and Dumplings Are So Good.
Let’s put a chopped-up trio of celery, carrots, and onions, potatoes, chicken, spices, and pre-made – yes, I said it – pre-made biscuits in the Instant Pot and call it dinner. Okay?
The bakery in my hometown was famous for their chicken and dumpling soup, so I’ve eaten a lot of chicken and dumplings in my life. Growing up, it was essential to know when chicken and dumpling day was, and it was a need-to-get-there-early type situation so that you didn’t miss out.
Chicken and dumplings, in this very weeknight SOS-friendly version, is something between a stew and a soup – it’s just a bowl of humble, comforting, creamy goodness.
In this case, loaded with potatoes, peas, chicken, biscuit-like dumplings, and nice and creamy without cream (although, you can always add some if you want). The potatoes and biscuits share some of their starchiness to make the whole thing super cozy and rich without needing any additional dairy.
Are you down for this?
I hope someday real soon you find yourself stirring up a pot of this rich, satisfying, comforting, super delicious chicken and dumpling goodness, whether it’s a rainy, snowy, dreary, or just very tired night. ♡ Let’s let this one take care of you.
Ingredients In Chicken and Dumplings
Here’s our short ingredient list:
- mirepoix (a mix of chopped carrots, celery, and onion that you can buy frozen or in the produce section to save time)
- chicken thighs
- potatoes
- pre-made biscuits
- peas
- chicken broth
- poultry seasoning
How To Make Chicken And Dumplings In The Instant Pot
You will not even believe how easy this chicken and dumplings is. Get ready for it.
- Put everything in the Instant Pot.
- Cook for 10 minutes.
- Remove and shred the chicken.
- Add it back in with the peas.
- YOU’RE DONE.
It is absolutely wild to me how fast, simple, and easy this recipe is. That’s why we call it a true SOS recipe.
Instant Pot Chicken and Dumplings: Frequently Asked Questions
It can kind of be what you want it to be! Using 3 cups of broth will make for a thicker stew-like consistency, while 4 will give you a slightly soupier consistency. Totally your preference! Either way, it’s going to be a bowl-and-spoon type recipe.
Yes! Some thickening is normal (as with any soup / stew) and you may have to thin it back out with a little more water.
Whoa! You. are. AMAZING! If you want to have a go at making your own biscuits, these ones are perfect.
The texture of the biscuits in the Instant Pot version (as written) is really pleasantly chewy. However, we tried this in the slow cooker with everything cooked on high for 3 hours and found the texture of the biscuits to be unpleasantly mushy. Short answer: the slow cooker version was NOT a test kitchen favorite for us.
Yes, you can! Heat the olive oil in a Dutch oven over medium heat. Add in the mirepoix and sauté for a few minutes until softened. Stir in the garlic and potato. Add in the chicken thighs, poultry seasoning, salt, and pepper. Give everything a good stir. Add in the chicken broth. Bring to a simmer, cover the pot, and cook on low for 15 minutes. Then, add in the biscuit pieces. Add additional broth or water to the pot if the mixture seems extra thick. Cover the pot, and simmer for another 15 minutes. Pull out chicken to shred or chop. Add it back in with the peas.
Source notes: I got on the chicken and dumplings train after we made this Instant Pot recipe from Simply Happy Foodie during the testing for our best-of-the-internet Instant Pot recipe reviews post. Sandy’s recipe is awesome. I made this version of the recipe, as written here, almost weekly during my maternity leave while trying to be dairy-free and manage two kids two-and-under and just generally keep my life afloat. It was a lifesaver.
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Instant Pot Chicken and Dumplings
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Chicken and Dumplings is the most comforting, delicious bowl of goodness. Chicken, veggies, pre-made biscuits, seasoning, and all of it made creamy by the humble potato. YUM!
Ingredients
- 2 tablespoons olive oil
- 2–3 cups mirepoix (diced trio of celery, carrot, and onion – you can often buy this pre-chopped)
- 3 cloves minced garlic
- 1 large Russet potato, peeled and diced
- 1 lb. chicken thighs
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3–4 cups chicken broth
- 12 ounces of refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces
- 1 cup frozen peas
- optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving
Instructions
- Place all ingredients in the Instant Pot except the peas. Throw some fresh herbs in there if you have them – sage, thyme, etc. If not, don’t sweat! This is shortcut cooking. Just turn on the Instant Pot and cook on high pressure for 7-10 minutes.
- After about 10 minutes of resting, use the “quick release” to let out the steam. Gently break apart any pieces of biscuits that got stuck together with two forks.
- Pull out the chicken and shred it or chop it up. Add it back in with the peas. Taste, season, and serve!
Equipment
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Buy Now → Notes
Stovetop Instructions: Heat the olive oil in a Dutch oven over medium heat. Add in the mirepoix and sauté for a few minutes until softened. Stir in the garlic and potato. Add in the chicken thighs, poultry seasoning, salt, and pepper. Give everything a good stir. Add in the chicken broth. Bring to a simmer, cover the pot, and cook on low for 15 minutes. Then, add in the biscuit pieces. Add additional broth or water to the pot if the mixture seems extra thick. Cover the pot, and simmer for another 15 minutes. Pull out chicken to shred or chop. Add it back in with the peas.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot chicken and dumplings, chicken and dumplings, chicken recipe
Can I use chicken breast should I cut it out first?
Can you use rotisserie chicken ,if so when do you recommend adding it?
I”m so excited for it to be fall so I can put this recipe back into my weekly rotation 🙂
I feel compelled to leave a note and say THANK YOU. This recipe might have single handedly saved my breastfeeding journey (this might be dramatic but dramatic I am). An absolutely GEM of a recipe. I could prep this in under 5 minutes, everything was available at my favorite grocery store (TJs), end result was delicious, perfect for meal prep, my toddler ate it. On top of that it was dairy and soy free without any alterations. I made it nearly weekly for 6 months straight. Now that the cloud of dietary restriction has been lifted I can say thank you for feeding me! I used many more recipes from you (the searchable dairy free feature!!!) but this was my home base recipe 🙂
So great, Elizabeth! Thanks for the message and so glad it helped you get through that journey.
This has good flavor but the biscuits in the IP don’t really work. They are dense and not fluffy like a stove top dumpling would be that you left the lid on while cooking. I’d make again on the stove. It has great flavor for a quick dinner!
This was such an easy and delicious recipe! We will definitely make it again. Thank you!
If I want to make this with chicken breast, how does the recipe change?
Not much! I’d just do the higher end of the cook time (10 minutes) since chicken breasts tend to be thicker.
Do you use the bicuit dough uncooked, or do you first prepare the biscuits?
The dough is uncooked when it goes in!
Hi, we don’t have anything like biscuits in Sweden. Can I use gnocchi instead?
Also, a little tip: most European countries don’t have those ready-made spice blends you have in your recipes such as poultry seasoning. Really helpful if you could specify what spices are in those types of blends – thank you 🙂
Gnocchi would work great! Here’s a homemade poultry seasoning.
I make my own homemade dumplings and they can be dropped in when the dish is almost done and cooked on high for another 15 minutes. I use eggs, flour, a pinch of chicken better than bullion, and pepper. Stir together ingredients and drop into boiling soup. Simply delicious!
This was was really good, a warm cozy meal. I used chicken tenders and cut them up into bite size pieces. My biscuits did end up sitting in the broth so when it was done cooking they did look under cooked so I put the lid back on and cooked for an additional 2 minutes for a total of 10 minutes in the instant pot with a 10 min release. Next time I would try to not let the biscuits touch the liquid. Makes a good amount so perfect for leftovers. Thanks!!
This recipe sounds delicious, I am going to try it!! my question is, can you make up dumplings from Bisquick and use that instead of the canned biscuits or will the dumplings not hold up during the pressurizing?
Have you tried this?
Hello! Looking forward to trying this recipe! The recipe says to cook for 7-10 minutes. In an instant pot, timing really tends to make a difference…how many minutes should I use for boneless skinless chicken thighs? What factors determine whether one should use 7 min vs 10 min or something in between? Thanks!
Hello, is there a way to adapt this to stovetop using a rotisserie chicken? Thanks!
Stovetop instructions can be found in the recipe card! You can add in the cooked shredded chicken at the very end.
I cooked this according to the recipe instructions. However, I think all of our biscuits ended up uncooked? Or at least undercooked? Did anyone else have that problem?
Oh no! We haven’t had this problem. Did you use storebought biscuits or did you make your own? Perhaps 1 more minute in the Instant Pot next time will do the trick?
To save some calories, can you make without the biscuits? How do you think that would taste?
Hi, Rian! You could, it would just be more like a creamy chicken soup. 🙂
Any way to know how much saturated fat or added sugar for weight watchers purposes?
Hi, Jane! Send us an email at hello@pinchofyum.com and we’ll help you out!
Hi! If we’re making this on the stovetop, do we need to cook the chicken or bisciuts prior to adding it in?
Love this recipe. My four year old begs me to make it on repeat! Have you ever used frozen chicken thighs? Any recommendation on the cook time? Thanks!
Hi, Maggie! We haven’t tested these out with frozen chicken thighs yet, but we’d guess it’d work. Just add on a few extra minutes.
Loved this recipe, very comforting! Would recommend doubling the poultry seasoning and adding lots of fresh herbs
Very easy recipe to follow, so good.
Used fresh vegetables instead of the mirepoix and Frozen peas.
My husband said it tastes better than chicken pot pie!
Needed an easy comfort food meal and this checked all the boxes! My daughter and husband loved it. So easy and delicious.
Looks delicious and so quick and easy to make. Excited to try this recipe!
Can this be frozen after it’s made?
Hi Stacy! Yes it can!
This is the best recipe! I’m in Australia so I use gnocchi instead of ”biscuits” and it is so delicious every time!