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