Instant Pot Chicken And Dumplings

Do you want all the flavors and tastes of Chicken and Dumplings but, not the long cooking time. Then you need to make this Instant Pot Chicken and Dumplings.

I enjoy chicken and dumplings but, the recipe can be time-consuming to make it the traditional way. But, not this recipe for Instant Pot chicken and dumpling soup! You will be having dinner on the table in 35 minutes. And we have a few shortcuts and you don’t lose the wonderful taste of chicken and dumplings.

Looking for a different recipe to make? Try any of our Instant Pot Recipes.

Whether it’s fall, winter, or spring (and even summer for that matter) you will enjoy cooking chicken and dumplings in the Instant Pot.

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Instant Pot Chicken and Dumplings

The Instant Pot makes a tender chicken, a creamy broth…This recipe uses biscuits to cut down on the prep time for the dumplings and frozen vegetables to save time. Plus, the Instant Pot speeds the cooking time up! Comfort food made quickly for the win!

If you don’t have an Instant Pot you might like to try this chicken soup with sweet potato dumplings. The dumplings are made fresh with sweet potatoes and the soup with fresh veggies and chicken.

How to make chicken and dumplings in the Instant Pot

(Scroll for the printable recipe)

• (serves 4)
• Prep time: 15 minutes
• Cook time: About 20 minutes
• Total time: 35 minutes

Ingredients:

• 1 Tablespoon oil
• 1/2 large onion, chopped
• 1 cup carrots, chopped
• 1 tablespoon minced garlic (about 3 cloves)
• 2 chicken breasts diced into 1″ pieces
• 4 cups low sodium chicken broth
• 1/2 teaspoon black pepper (or to taste)
• 2 teaspoons poultry seasoning
• 2 teaspoons Nature’s Seasoning 
• Salt to taste
• 5 refrigerated canned biscuits, each biscuit cut into 8 pieces
• 1 cup frozen peas or frozen carrots and peas
• 1/2 cup heavy cream
• Cornstarch, (optional to thicken soup)
• Chopped fresh parsley or cilantro, (optional for garnish)

Instructions:

1. Turn your instant pot to sauté mode. When the instant pot gets hot; add the oil and onion. Mix the onion well for about three minutes stirring constantly to cook through.
2. After the onions have thoroughly cooked through, add in your raw carrots and Garlic. Mix well and allow the flavors to cook through. Make sure you stir continually that way the garlic doesn’t burn.
3. Add in your chicken, broth, pepper, poultry seasoning, nature seasoning, and salt. Mixed together. Allow that to cook together for about five minutes.
4. After the five minutes, evenly drop each portion of the biscuit on the broth. Do not mix.
5. Seal the instant pot lid and move the valve away from you to lock in the pressure. Hit cancel on your instant pot. Set your instant pot to high pressure for eight minutes. Allow the instant pot to naturally release. (Once it is done cooking)The natural release process should take anywhere from 10 to 15 minutes.
6. Once all the pressure has been released naturally, open the Instant Pot lid. (You will know this is been done completely when the pin has dropped that is located next to the valve.)
7. Gently, give your soup a good stir.
8. Then add in the frozen peas and the heavy cream. Give it a good mix. 
9. If you find that your soup is too thin for your liking – You can add cornstarch 2 tablespoons at a time, making sure to stir well before adding more cornstarch.
10. Adjust the salt and pepper if you find that it needs more for your liking.
11. Garnish with fresh parsley. (optional)
12. Serve and Enjoy!

Instant Pot Soups Are So Easy To Make!

Did you know technically chicken and dumplings are soup? And this recipe is easy to make too! Soup, Southern, comfort food, quick and oh yum! I think you will enjoy this recipe any time of the year.

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