A simple and savory recipe for Instant Pot chicken and dumplings. This recipe uses cream of chicken soup and refrigerated biscuits to make it a creamy and quick recipe.
What Is Instant Pot Chicken and Dumplings?
Instant Pot chicken and dumplings is a classic comfort food recipe. A creamy dish that is loaded with chicken, vegetables, and biscuits. This classic recipe has once again become popular thanks to the Instant Pot.
The dumplings can either be homemade. Or store-bought refrigerated biscuits like I used in this recipe.
The choice is yours, all though this recipe was only tested with store-bought biscuits. So the cooking time may change a bit if you use biscuits from scratch.
Another comfort food recipe of ours you may like is Instant Pot Chicken Noodle Soup.
How To Make This Instant Pot Dinner Recipe
The ingredients that you will need to make this Instant Pot Chicken and dumplings are:
- chicken broth
- chicken breast
- black pepper
- garlic powder
- seasoning salt
- parsley flakes
- onion
- garlic
- carrots
- celery
- peas
- cream of chicken soup
- biscuits
The tools you will need to make this recipe are:
- Knife
- Cutting board
- Bowl
- Instant Pot (this recipe is made in a 6 quart)
The first step is to have your Instant Pot ready, make sure to have the inner pot in before you start. Add the chicken broth into the inner pot, as you cut the chicken up add that into the inner pot as well.
I have some tips on safe handling when it comes to chicken in Oven Baked Chicken Fajitas that you may find helpful.
Mix the seasonings together in a little bowl and sprinkle that into the inner pot. Give the chicken and seasonings a stir.
Using a clean cutting board and knife start cutting an onion into bitesize pieces and adding into the pot. Next, add minced garlic.
You can either use fresh or jarred garlic. I mostly use jarred minced garlic in my recipes but was out so I used fresh in this recipe.
Peel the carrots and cut them into bitesize pieces and add them to the pot. Clean the celery and cut into bitesize pieces adding to the inner pot as well.
Top off this chicken and dumplings recipe by adding peas, cream of chicken soup, and biscuits that have been cut into cubes.
Don't stir the ingredients, the biscuits will fall to the bottom of the inner pot and cause that dreaded BURN notice to pop up on your screen.
Trust me I have found this out first hand.
Place the lid on your IP.
How Long Do I Pressure Cook For?
Once you have all the ingredients added to your Instant Pot and the lid is on press the high-pressure button. Adjusting the time to 20 minutes. Make sure to turn your release value to sealing so it can come to pressure.
Your IP will say ON then take about 15 minutes for it to come to pressure. Once it comes to pressure then it will start counting down the 20-minute cooking time.
Once the cooking time is finished let it do a natural release for 10 minutes. This means it will let out the steam on its own while setting there. The screen on your IP will say L10 when its been 10 minutes.
Turn your release value to release any steam that hasn't been released yet. Remove the cover of the IP and stir all the ingredients together.
Serve this Instant Pot Chicken And Dumplings and enjoy.
Other My Creative Manner Instant Pot recipes you may enjoy are:
- Shredded Chicken
- Beef Stew
- Spaghetti
- Kielbasa and Sauerkraut
- How to do a water test in an Instant Pot
- How to set up an Instant Pot Duo Nova
- Egg Bites
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Answering the question "what's there to eat" ~ Jen
Instant Pot Chicken and Dumplings
A simple and savory recipe for Instant Pot chicken and dumplings. This recipe uses cream of chicken soup and refrigerated biscuits to make it a creamy and quick recipe.
Ingredients
- 2 Cups Chicken Broth
- 3 Large Chicken Breast Cut into bitesize pieces
- ½ Cup Onion Cut into bitesize pieces
- 1 Teaspoon Minced Garlic
- 3 Large Carrots Cut into bitesize pieces
- 3 Stalks Celery Cut into bitesize pieces
- 1 Cup Frozen Peas
- 1 Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Seasoning Salt
- 1 Teaspoon Parsley Flakes
- 2 10.5 ounce Cans Cream Of Chicken Soup
- 1 16.3 Ounce Can Refrigerated Bisquest
Instructions
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Into the inner pot add chicken broth.
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Cut chicken into bitesize pieces, add into the inner pot.
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in a small bowl mix together black pepper, garlic powder, seasoning salt, and parsley flakes. Sprinkle over the chicken then stir the chicken and seasonings together.
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Add chopped onion and mince garlic into the inner pot.
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Peel and cut carrots into bitesize pieces, then add on top of chicken.
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Clean and cut celery stalks into bitesize pieces, then add on top of carrots.
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Add frozen peas on top of the celery.
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Add both cans of cream of chicken soup on top of the celery.
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Cut the refrigerated biscuits into bitesize pieces and place on top of the cream of chicken soup.
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Please resist the urge to stir.
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Place lid on IP.
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Make sure the release valve is turned to sealing.
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Press the high-pressure button and adjust the cooking time to 20 minutes.
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Once cooking time is done let your IP do a Natural Release for 10 minutes.
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When the 10-minute natural release is done, turn the release valve to venting to let out any steam.
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Remove the lid from IP. Stir the ingredients together.
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Serve and enjoy.
Recipe Video
Recipe Notes
Your IP will say ON then take about 15 minutes for it to come to pressure. Once it comes to pressure then it will start counting down the 20 minute cook time.
Once the cooking time is finished let it do a natural release for 10 minutes. This means it will let out the steam on its own while setting there. The screen on your IP will say L10 when its been 10 minutes.
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.
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