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Easy Instant Pot Chicken and Dumplings Recipe

You'll love this Easy Instant Pot Chicken and Dumplings Recipe it is some of the best home-cooked creamy chicken dumplings you will have.
Prep Time20 mins
Cook Time25 mins
Pressurize Time15 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Best instant pot chicken and dumplings, Easy dinner idea, Instant pot chicken recipe, Instant pot dumplings
Servings: 6
Calories: 402kcal


  • Instant Pot
  • Cutting Board
  • Rolling Pin
  • Knife
  • Wooden Spatula
  • Liquid Measuring Cup


  • 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)
  • 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)


  • Press the SAUTE button on the Instant Pot.
  • When the pot is hot, add the olive oil and the butter.
  • Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
  • Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
  • 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).
  • Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
  • 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.
  • 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).
  • When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
  • Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
  • 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.
  • Press the CANCEL button.
  • 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.
  • When the cooking cycle has finished, do a QUICK RELEASE.
  • 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.



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


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