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.
Servings: 6
Calories: 323kcal
Equipment
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
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.
Video
Notes
- 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.
- I don't have an Instant Pot, can I still make this soup: Absolutely, try my classic Chicken and Dumplings recipe here.
- Can I use chicken breast with skin and bones? Absolutely, it will actually result in a deeper more delicious broth.
- 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.
- 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.
- 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
Serving: 1serving | Calories: 323kcal | Carbohydrates: 31g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 706mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2304IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 3mg