Easy Instant Pot Chicken and Dumplings with Canned Biscuits: Your Ultimate Weeknight Comfort Food
There are few dishes that evoke a sense of warmth and nostalgia quite like a classic bowl of chicken and dumplings. This beloved Southern comfort food staple is famous for its rich, creamy broth, tender chicken, and soft, fluffy dumplings. It’s the kind of meal that instantly makes you feel cozy and content, perfect for chasing away the chill on a cold evening or providing a much-needed comforting embrace after a long day.
Traditionally, making chicken and dumplings from scratch can be quite a labor of love. It often involves simmering chicken for hours to create a flavorful stock, meticulously preparing dough for the dumplings, and carefully combining everything to achieve that perfect consistency. While certainly rewarding, this extensive process isn’t always feasible, especially when you’re navigating the demands of a busy weeknight schedule. Who has time for all that extra boiling, kneading, and stirring after a long day?
That’s where the magic of the Instant Pot comes in. This incredible kitchen appliance has revolutionized how we approach classic recipes, making them accessible and quick without sacrificing flavor. With our easy Instant Pot Chicken and Dumplings recipe, you can enjoy all the deliciousness of this homemade favorite in a fraction of the time – often in under an hour from start to finish. And the best part? We’re using a genius shortcut that simplifies the dumpling process even further: canned biscuits. Trust us, it’s a game-changer!
Why You’ll Love This Instant Pot Chicken and Dumplings Recipe
This recipe isn’t just about speed; it’s about smart cooking that delivers exceptional results. By utilizing the Instant Pot’s pressure cooking capabilities, we achieve incredibly tender chicken and a deeply flavored broth in record time. The canned biscuits, while a shortcut, absorb the rich liquid beautifully, transforming into soft, pillowy dumplings that rival their homemade counterparts.
Here’s why this recipe will quickly become a go-to in your kitchen:
- Unbeatable Speed: Go from prep to plate in less than an hour, making it perfect for those hectic weeknights when you crave something hearty but quick.
- Effortless Dumplings: No need to measure flour or knead dough. Canned biscuits are a brilliant hack that saves immense time and effort.
- Minimal Cleanup: With the Instant Pot doing most of the work, you’ll find cleanup to be significantly easier than traditional stovetop methods. One pot, less mess!
- Ultimate Comfort Food: Despite its simplicity, this dish doesn’t compromise on flavor. It’s rich, creamy, and deeply satisfying – exactly what you want from a classic comfort meal.
- Family Favorite: This is a crowd-pleaser that even picky eaters will adore. It’s hearty, wholesome, and delicious for the whole family.
If you’re looking for a hearty, soul-warming meal that comes together quickly for a cold winter’s night or any busy day, you’ll absolutely adore this Instant Pot chicken and dumplings recipe. And if you’re a fan of chicken and dumpling variations, don’t miss our easy chicken and dumpling casserole recipe too for another comforting option!
How to Make Instant Pot Chicken and Dumplings: A Step-by-Step Guide
Making this incredible dish is surprisingly simple, thanks to the Instant Pot. Let’s gather our ingredients and walk through each step to create this comforting masterpiece.
1. Gather Your Ingredients and Prep Your Biscuits
Before you begin, ensure you have all your ingredients ready. For this recipe, you will need: boneless chicken breasts (cut into 1-inch cubes for quick cooking), a can of your favorite refrigerated biscuits, olive oil, butter, diced garlic, a small diced onion, diced celery, diced carrots, frozen peas, heavy cream, chicken broth, cream of chicken soup, and poultry seasoning. Having everything prepped and measured makes the cooking process smooth and efficient.
Once your ingredients are assembled, take your canned biscuits and use a knife to cut each one into quarters. This size is ideal for creating perfectly cooked, bite-sized dumplings that will meld beautifully into the creamy broth. Set the quartered biscuits aside for later.
2. Sauté Aromatics in the Instant Pot
Now, it’s time to build the flavor base for our delicious chicken and dumplings. Set your Instant Pot to the “Sauté” function. Once the pot is hot, add the butter and olive oil. Allow them to melt and sizzle gently. This combination of fats not only prevents burning but also adds a lovely depth of flavor.
Next, add the diced garlic and onion to the pot. Cook for 1-2 minutes, stirring occasionally, until the onions become translucent and fragrant. This step is crucial for developing a rich, aromatic foundation for your dish. Be careful not to burn the garlic.
3. Combine Remaining Ingredients (Excluding Peas & Biscuits) and Pressure Cook
Once the aromatics are softened, add the diced chicken, chicken broth, cream of chicken soup, heavy cream, diced celery, and diced carrots to the Instant Pot. Stir everything together thoroughly, ensuring all ingredients are well combined and the chicken is submerged in the liquid. Adding poultry seasoning at this stage will infuse the entire dish with classic, savory notes.
Secure the lid on your Instant Pot, making sure the venting knob is set to the “Sealing” position. Set the Instant Pot to “High Pressure” for 10 minutes. After the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. This natural pressure release (NPR) helps the chicken stay tender and prevents the liquid from boiling over. Once 15 minutes have passed, carefully release any remaining pressure by turning the venting knob to “Venting.” When the float valve drops, you can safely open the lid.
4. Add Peas and Dumplings, Then Finish Cooking
Carefully open the lid. The aroma will be incredible! At this point, the chicken will be perfectly cooked and tender. You can use two forks to gently shred the chicken right in the pot, or remove it, shred it, and return it to the pot if you prefer larger pieces.
Next, stir in the frozen peas. Their vibrant green color and fresh flavor are a wonderful addition to the rich, creamy base. The residual heat will cook them perfectly.
Finally, it’s time for the star of the show: the dumplings! Carefully place the quartered biscuits on top of the chicken and broth mixture. Try to arrange them in a single layer if possible, ensuring they are not fully submerged, but sitting on top of the liquid.
Close the lid again and turn the venting knob to “Sealing.” Set the Instant Pot to “Sauté” once more and cook for 5 minutes. This isn’t for pressure cooking, but rather to allow the internal temperature to rise and steam the biscuits, making them light and fluffy. After 5 minutes, turn off the Instant Pot and let the pressure release naturally for another 15 minutes. Again, this natural release is important for perfectly cooked dumplings. After 15 minutes, release any remaining pressure by venting.
Open the lid, give it a gentle stir (being careful not to break up the tender dumplings too much), and marvel at your comforting creation. Serve hot and enjoy this incredibly easy and delicious Instant Pot Chicken and Dumplings!
Tips for Success & Variations
To ensure your Instant Pot Chicken and Dumplings turn out perfect every time, consider these helpful tips and easy variations:
- Preventing the “Burn” Notice: When adding ingredients to the Instant Pot, especially thicker sauces like cream of chicken soup, make sure to scrape the bottom of the pot after sautéing the aromatics to deglaze it. Any stuck bits can trigger the burn notice. Layering ingredients (liquid first, then chicken, then thicker ingredients on top without stirring them into the very bottom) can also help.
- Shredding Chicken: For perfectly shredded chicken, remove the cooked chicken breasts from the pot, shred them using two forks on a cutting board, then return them to the pot. This also ensures no bones or gristle accidentally remain if you used bone-in chicken.
- Biscuit Choices: While plain canned biscuits work wonderfully, feel free to experiment with buttermilk biscuits for a slightly tangier flavor, or even flaky layers for a different texture.
- Add More Veggies: Want to boost the nutrition? Feel free to add other quick-cooking vegetables like corn, green beans, or spinach along with the peas at the end.
- Seasoning Adjustments: Taste and adjust seasonings before the final dumpling cook. You might want to add a pinch of black pepper, a touch more poultry seasoning, or a dash of fresh parsley for brightness.
- Make it Thicker: If you prefer an even thicker broth, after the first pressure cook and before adding peas and biscuits, you can remove about 1/2 cup of broth, whisk in 1-2 tablespoons of cornstarch, then return it to the pot while on “Sauté” mode until it thickens.
- Storage & Reheating: Leftovers store well in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or milk if the mixture has thickened too much.
More Easy Instant Pot Dinner Recipes:
If you love the convenience and delicious results of Instant Pot cooking, be sure to explore these other fantastic recipes:
- Instant Pot Beef Stew
- Copycat Panda Express Instant Pot Chicken Fried Rice
- Instant Pot Cheeseburger Casserole
- Crack chicken in the Instant Pot
- Instant Pot Shrimp Scampi
This Instant Pot Chicken and Dumplings recipe proves that you don’t need hours in the kitchen to enjoy a truly satisfying and heartwarming meal. With simple ingredients and the power of your pressure cooker, you can create a dish that tastes like it’s been simmering all day, perfect for nourishing your family and bringing comfort to your table on even the busiest of nights. Give it a try – you won’t be disappointed!
Instant Pot Chicken and Dumplings
Author: Jaclyn
Ingredients
- 1 can of biscuits
- 1-2 pounds boneless chicken breasts cut into 1” cubes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons diced garlic
- 1 small onion diced
- 1 cup heavy cream
- 1 small can cream of chicken soup
- 2 cups chicken broth
- 1 tablespoon poultry seasoning
- 1 cup celery diced
- 1 cup carrots diced
- 1 small bag of frozen peas
Instructions
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Cut each biscuit into quarters and set aside.
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Set Instant Pot to sauté function. Add butter and olive oil and allow to sizzle. Add garlic and onion; cook 1-2 minutes, or until onions are translucent, stirring occasionally.
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Add chicken and chicken broth to pot. Stir in cream of chicken soup and heavy cream. Add celery and carrots. Stir well to mix everything together.
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Set Instant pot to high pressure for 10 minutes. Make sure venting is turned off and close lid. Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
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Add peas and stir. Add biscuits to top of mixture.
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Set pot to Sauté again, close lid and turn off venting. Cook for 5 minutes and Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
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