Instant Pot Chicken and Dumplings

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.

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!

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 overmix. If you overmix 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 teaspoonfulls into the broth. Do not make them too large as they tend to expand quite a bit while cooking.

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.

LOOKING FOR MORE SOUP RECIPES? TRY THESE:

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

Instant Pot Chicken and Dumplings

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.

5 from 1 vote

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Keyword: chicken and dumplings, instant pot chicken and dumplings, instant pot recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

NPR: 10 minutes

Total Time: 25 minutes

Servings: 6

Calories: 322kcal

Author: Joanna Cismaru

Ingredients

• 8 refrigerated biscuits I used Pillsbury
• 1 tbsp olive oil
• 1 large onion chopped
• 1 large carrot peeled and chopped
• 2 stalks celery chopped
• 1/2 tsp salt or to taste
• 1/2 tsp pepper or to taste
• 1/3 cup all-purpose flour
• 5 cups chicken broth
• 1/2 tsp thyme dried
• 1 cube chicken bouillon or 1 tsp poultry seasoning, I used 1 tsp vegeta
• 2 bay leaves
• 2 cups water
• 1 lb chicken breast boneless and skinless (about 2)
• 1/2 cup peas frozen
• 2 tbsp parsley fresh, for garnish

US Customary - Metric

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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, 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.
  

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.
7. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

Nutrition

Calories: 322kcal | Carbohydrates: 30g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 705mg | Potassium: 682mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45.7% | Vitamin C: 12.6% | Calcium: 5.2% | Iron: 14.2%

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