• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Instant Pot
4.7 from 88 votes

Instant Pot Chicken and Dumplings

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/19/22 34 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Instant Pot Chicken and Dumplings can be on your dinner table in under 30 minutes! Savor this classic, hearty, comforting, and satisfying soup with chicken and biscuit dumplings.

overhead shot of two bowls full with chicken and dumplings
Table of Contents Open
  • Instant Pot Chicken and Dumplings
  • What Is Chicken and Dumplings
  • Which Dumplings Are Better
  • Homemade Dumplings Recipe
  • How to Make Instant Pot Chicken and Dumplings
  • Looking for More Soup Recipes? Try These:
  • Instant Pot Chicken and Dumplings
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Chicken and dumplings is a classic soup I grew up with. My mom would make us a dish similar to this quite often and it was one of my favorite soups. It still is. Of course the dumplings were my favorite thing about the soup. I would eat all the soup and the veggies and leave the dumplings for last so I could savour them.

Instant Pot Chicken and Dumplings

I love this version of Instant Pot Chicken and Dumplings because I get to use my Instant Pot. The Instant Pot is probably my most used appliance in the house right now and I just love it. It’s quick, easy to clean and I can make pretty much anything in it.

This chicken and dumplings can be ready in about 30 minutes from start to finish. I think this is great!

canned biscuits sliced

What Is Chicken and Dumplings

If you’re not familiar with chicken and dumplings, make sure you try this recipe. It is a classic. It’s a dish that consists of a chicken and vegetable soup base, loaded with biscuit dumplings. I’ll go as far as saying that probably everyone has their own version of chicken and dumplings.

You can either make the dumplings yourself from scratch or use ready made biscuit dough. Because this is such a thick soup, some would call this a stew. Up to you.

Which Dumplings Are Better

Do you use homemade dumplings or ready made canned biscuits. The answer really depends on your preference. Personally, I do like both. If you pressure cook homemade dumplings, they will not be as fluffy and light as when simmered. However, they will have a greater texture, so again it depends on your preference.

Using canned biscuits is both convenient and quick but they still taste delicious. Perhaps it comes down to how much time you have.

Homemade Dumplings Recipe

If you prefer to make your own dumplings use this recipe for the perfect chives and buttermilk dumplings:

  • 1 cup all-purpose flour
  • 1 egg beaten
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp chives chopped
  • 1/2 cup buttermilk

In a bowl whisk together all the dumpling ingredients, making sure not to over mix. If you over mix the dumplings will turn out too dense. Add them at the same time you would add the biscuit dumplings (in step 6) by dropping heaping teaspoonfuls into the broth. Do not make them too large as they tend to expand quite a bit while cooking.

Instant Pot Chicken and Dumplings process shots

How to Make Instant Pot Chicken and Dumplings

To make this soup is quite simple. The base is close to a regular chicken and noodle soup. You start by cooking the veggies in a little bit of oil until they are softened. I like to add a little bit of flour to mine to thicken it up a bit.

Next add your herbs, chicken broth/water and chicken. Add in your dumplings, whether you’re using homemade or canned biscuits. Close the lid of your instant pot and set this for 7 minutes on soup mode.

All that’s left to do is shred the chicken, add it back in along with some frozen peas. Continue cooking for a couple more minutes or until the peas are cooked to your liking. Taste for seasoning and serve.

2 bowls of chicken and dumplings

Looking for More Soup Recipes? Try These:

  • Chicken and Dumplings
  • Red Lentil and Chicken Soup
  • Lasagna Soup
  • Broccoli Cheese Soup
  • Italian Wedding Soup
  • Minestrone Soup

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of two bowls in instant pot chicken and dumplings
Print
4.68 from 88 votes

Instant Pot Chicken and Dumplings

Prep 10 minutes
NPR 10 minutes
Cook 15 minutes
Total 25 minutes
Rate Recipe
This Instant Pot Chicken and Dumplings can be on your dinner table in under 30 minutes! Savor this classic, hearty, comforting, and satisfying soup with chicken and biscuit dumplings.
6

Ingredients

  • 8 refrigerated biscuits (I used Pillsbury)
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 large carrot (peeled and chopped)
  • 2 stalks celery (chopped)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon 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 leaves
  • 2 cups water
  • 1 pound chicken breast (boneless and skinless (about 2))
  • ½ cup peas (frozen)
  • 2 tablespoon parsley (fresh, for garnish)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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 saute 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.

Equipment

  • Instant Pot – 6 Quart

Video

Notes

  1. What is an Instant Pot: An IP is a multi-cooker, it’s like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
  2. I don’t have an Instant Pot, can I still make this soup: Absolutely, try my classic Chicken and Dumplings recipe here.
  3. Can I use chicken breast with skin and bones? Absolutely, it will actually result in a deeper more delicious broth.
  4. Can I use chicken drumsticks or thighs: Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it. 
  5. Can I use frozen chicken: Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 10 to 12 minutes and go from there.
  6. Why use chicken broth, can I just use water instead: Yes, you can absolutely replace the chicken broth with water, or if you prefer use only chicken broth.

Nutrition Information

Serving: 1servingCalories: 322kcal (16%)Carbohydrates: 30g (10%)Protein: 24g (48%)Fat: 11g (17%)Saturated Fat: 2g (13%)Cholesterol: 48mg (16%)Sodium: 705mg (31%)Potassium: 682mg (19%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 2285IU (46%)Vitamin C: 10.4mg (13%)Calcium: 52mg (5%)Iron: 2.6mg (14%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of two bowls in instant pot chicken and dumplings

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 772
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

34 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Jeff
Jeff
Posted: 16 days ago

5 stars
Absolutely loved this recipe. Lots of wiggle room with it too!
I wasn’t sure about my dough, and also cubed the chicken beforehand, and even though I was biting my nails waiting for the end result; it all turned out amaaaazing.
Super hearty and tasted like a recipe my grandma used to make, got to share it with my Mom and reminisce about grandma’s cooking. What could be better?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeff
Posted: 16 days ago

I’m so glad you enjoyed the recipe!

0
Reply
Mollie Sample
Mollie Sample
Posted: 9 months ago

Don’t laugh but are the chicken breasts supposed to be raw when you put them into the IP? How long if you already have cooked chicken?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mollie Sample
Posted: 9 months ago

Yes, the chicken is supposed to be raw. 🙂 I would still do the whole 7 minutes.

0
Reply
Ch Bernhart
Ch Bernhart
Posted: 11 months ago

The recipe does not start with how much water or broth I have to start with to cook the chicken , I am new with this pressure cooker , never used one in my life ….

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ch Bernhart
Posted: 11 months ago

You must not be looking at the recipe card, scroll down to see the recipe card or click on jump to recipe at top of page. All the ingredients and amounts are there. Hope this helps.

0
Reply
Charmaine Jones
Charmaine Jones
Posted: 1 year ago

5 stars
Love this recipe. I see the approximate calories, but what is a serving size; 1 cup = 332 calories. I have used canned biscuits and have made homemade spaetzle too.
I’m recording every bite I eat on a jet healthy journey and it’s hard to estimate some recipes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Charmaine Jones
Posted: 1 year ago

The nutritional information assumes 6 servings, we don’t actually calculate how much in a serving, but if I were to guesstimate it’s about 1 1/2 cups.

0
Reply
Allie
Allie
Posted: 2 years ago

5 stars
I added roasted garlic powder and dried rosemary. Delicious! Would definitely make again.

0
Reply
Virginia Bird
Virginia Bird
Posted: 2 years ago

5 stars
I love your whole website – so well done and beautiful. You also have very beautiful hands! I haven’t made this dish yet – but I will. Thinking of replacing the dumplings with pasta…. should work well. Can you let me know the brand of the Instant Cooker that you are using? I need to get one and couldn’t make up my mind which one to select. The only thing that I didn’t like is the Vegeta – simply because it contains MSG. Wish there’s a healthier alternative. Thank you for all your recipes!!! 🙂

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Virginia Bird
Posted: 2 years ago

Thank you, Virginia! Much appreciated. Some egg noodles will be great in this recipe. We use a 6qt Instant Pot. You can always use a bouillon brand that is MSG free!

0
Reply
Rachel Wilson
Rachel Wilson
Posted: 2 years ago

Made this tonight and it fed two adults and two toddlers and I have a ton left. Used 5 cups of broth and 2 cups of water because I was confused about that part of the instructions but it turned out great and full of flavor. The biscuits were a little mushy and I will probably make homemade biscuit dough next time. I used two large breasts and one thigh and it was great. Jo also has a wonderful chicken noodle soup recipe not too different from this one that is also great so I wanted to try this one too. My husband absolutely loved this.

0
Reply
Jocelyn Varela
Jocelyn Varela
Posted: 2 years ago

5 stars
I made the homemade dumplings (highly recommended) and only used water and 3 chicken bullion cubes. I wanted mine to be thicker so at the end I mixed 1/2 cup flour with the finished soup broth but that might’ve been a little too much because it ended up being really thick but damn was it delicious! Flavors were perfect! Thank you!!

0
Reply
Ashley
Ashley
Posted: 3 years ago

Would love to try this recipe! I am new to IP and I have the 8qt Duo Crisp. My IP does not have a “soup” button. Which setting would you suggest I use instead?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Ashley
Posted: 3 years ago

You can use manual high pressure! That’ll work just fine.

0
Reply
Jeni Vicini
Jeni Vicini
Posted: 3 years ago

5 stars
This is BY FAR the best recipe I have had. I’ve had my IP now for 2 years

0
Reply
Megan Benson
Megan Benson
Posted: 3 years ago

Can you freeze this soup with the dumplings or will they fall apart?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Megan Benson
Posted: 3 years ago

Yes you can! They’re nice and sturdy.

0
Reply
Yaya
Yaya
Posted: 3 years ago

Would it mke any difference if I just cubed the chicken before cooking? Not a fan of the texture of shredded chicken if I’m being honest.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Yaya
Posted: 3 years ago

No it wouldn’t, go ahead and cube it.

0
Reply
Sarah Bolinger
Sarah Bolinger
Posted: 3 years ago

5 stars
We made this with skin on, bone in thighs and then removed the skin and bones when we shredded the chicken. It added a lot of depth to the flavor for sure! We also didn’t add the extra water since we like thicker soup and used the homemade dumplings. After adding some of our preferred seasonings, this soup was PHENOMENAL! It’s probably the second best instant pot recipe we’ve tried after our favorite mushroom wild rice soup. It’s absolutely worth the to make the homemade dumplings because they pushed this soup over the edge. This was quick and delicious! We will definitely make it again. Thanks for the recipe!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Sarah Bolinger
Posted: 3 years ago

Thank you so much for this review, Sarah! We’re so glad you love both the soups. They’re a favorite around here as well.

0
Reply
Kayla Weil
Kayla Weil
Posted: 3 years ago

4 stars
Everything was so tasty, next time I would eliminate the store bought biscuits. Might try to make my own dumplings.

0
Reply
JW
JW
Posted: 3 years ago

5 stars
Made this with frozen chicken breasts. Was surprisingly delicious and so easy. I did have to make my own dumplings but they turned out just like my mom used to make.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz