Chicken and Dumplings Soup

Boy, do we love this Instant Pot chicken and dumplings recipe. With it cooked in the Instant Pot, it makes for an easy dinner idea that everyone enjoys. 

What I love about chicken and dumplings is that you can get all of your protein and veggies in one meal and not compromise on taste. This is the best Instant Pot chicken and dumplings recipe because it cooks everything to perfection. 

So, if you like a good creamy, we’ll spiced, chicken and dumplings recipe this is the one you need to make. Even your pickiest eaters will devour it. 

Recipe Ingredient Notes

To make our chicken and dumplings soup recipe, you need the following ingredients:

• Olive oil
• Butter
• Diced onion
• Diced celery
• Diced carrots
• Russet potatoes chopped
• Garlic cloves
• Chicken breasts
• Chicken broth
• Salt
• Ground black pepper
• Poultry seasoning
• Dried sage
• Dried thyme
• Frozen peas (or mixed veggies)
• Heavy cream
• Canned buttermilk biscuits

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Instant Pot
• Cutting Board
• Rolling Pin
• Chef Knife
• Spoon (Wooden)
• Measuring Cups (Liquid)

How to Make Our Chicken and Dumplings Soup Recipe

1. Begin by getting out your Instant Pot and press the SAUTE button. 
2. Once the inner pot is hot, pour in the olive oil and butter. 
3. After the butter has melted, add the onion and celery to the inner pot and let them saute for a few minutes. 
4. Next, add in the carrots and potatoes and let those cook for another couple of minutes. 
5. Now, add in the minced garlic and let it cook for one minute, and then scrape down the bottom of the inner pot to keep the cooked bits from burning. 
6. Add the chicken breasts and 2 cups of chicken broth and continue to scrape down the pot again. 
7. Then season the vegetables with salt, pepper, poultry seasoning, sage, and thyme, and let them cook until they become fragrant.
8. Now you will need to press the CANCEL button, place the lid on the Instant Pot and press the PRESSURE COOK or MANUAL button and turn the valve to the SEALING position and set the timer for 15 minutes. 
9. While the Instant Pot is doing its thing, roll each canned biscuit flat and cut them into 6 equal pieces and when you’re done doing it to all the biscuits set them aside. 
10. Once the Instant Pot timer is up, do a quick release of the pressure, once the pin drops, remove the lid. 
11. Add in the remaining 2 cups of chicken broth and then place the sliced biscuits carefully on top of the liquid, try to spread them out as much as possible. 
12. When they are in pot, place the lid back on and the Instant Pot and press the CANCEL button, and then press the PRESSURE COOK or MANUAL button again and set the timer for 10 more minutes. 
13. Be sure to turn the valve to the SEALING position again. 
14. When the Instant Pot is done cooking, do another quick release of the pressure and then remove the lid. 
15. Now add in the heavy cream and frozen peas and carefully stir it all together.
16. Let the mixture sit for a couple of minutes to let it thicken up and heat up the peas and then serve it, seasoning it with salt and pepper as needed. 

Recipe Notes

You can even use a homemade buttermilk biscuit in place of the canned biscuits for this dumplings recipe.

Explore More Delicious Soup Recipes

Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.

• 20-Minute Chicken and Dumplings
• Chicken and Broccoli Cheese Soup
• Chicken Corn Chowder
• Chicken Enchilada Soup
• Chicken Noodle Soup
• Chicken Pot Pie Soup
• Chicken Tortellini and Vegetable Soup
• Creamy Chicken and Potato Soup
• Creamy Chicken and Wild Rice Soup
• Creamy Chicken Fajita Soup

Chicken and Dumplings Soup Recipe

4.50 from 2 votes

For an awesome and easy Instant Pot recipe, try our delicious chicken and dumplings soup, full of vegetables and tasty chicken.

ServingServing: 6 servings

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Pressurize Time 15 minutes minutes

Total Time 1 hour hour

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Ingredients

• ▢ 2 teaspoons olive oil
• ▢ 1 Tablespoon butter
• ▢ 1 small onion, diced
• ▢ 1 cup celery, diced, (2 stalks)
• ▢ 1 cup carrots, diced, (about 2 or 3 carrots)
• ▢ 1 large russet potato, chopped
• ▢ 3 large cloves of garlic, pressed or minced (about 1 Tbsp)
• ▢ 1 ½ pounds chicken breasts, cut in slightly larger than bite sized pieces
• ▢ 4 cups chicken broth, divided
• ▢ 1 teaspoon salt, (more or less to taste)
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon poultry seasoning
• ▢ ½ teaspoon dried sage
• ▢ ½ teaspoon dried thyme
• ▢ 1 cup frozen peas, (or mixed vegetables)
• ▢ ½ cup heavy cream
• ▢ 6 jumbo canned buttermilk refrigerator biscuits, (a 16 ounce package contains 8, but you will only need 6 of them)

Equipment

• Instant Pot
• Cutting Board
• Rolling Pin
• Chef Knife
• Spoon (Wooden)
• Measuring Cups (Liquid)

Instructions

1. Press the SAUTE button on the Instant Pot.
2. When the pot is hot, add the olive oil and the butter.
3. Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
4. Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
5. Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
6. Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
7. Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
8. While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
9. When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
10. Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
11. Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together – leave the biscuits sitting on top of the liquid.
12. Press the CANCEL button.
13. Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
14. When the cooking cycle has finished, do a QUICK RELEASE.
15. Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.

Notes

You can even use a homemade buttermilk biscuit in place of the canned biscuits for this dumplings recipe.

Nutrition

Calories: 402 kcal · Carbohydrates: 29 g · Protein: 30 g · Fat: 18 g · Saturated Fat: 7 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 103 mg · Sodium: 1408 mg · Potassium: 885 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 4222 IU · Vitamin C: 22 mg · Calcium: 74 mg · Iron: 2 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Soup

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.