Instant Pot Chicken and Dumplings is the perfect comfort food for any night of the week. This hearty dish features tender chicken, creamy vegetables, and fluffy biscuit-like dumplings made easy by using pre-made biscuits. With minimal ingredients and a short cooking time, it’s a go-to recipe for busy days when you want a cozy, filling meal.
Why You’ll Love This Recipe
- Quick and Easy: Made in an Instant Pot, this dish is quick and hassle-free, perfect for a weeknight dinner.
- Comforting and Hearty: Full of tender chicken, vegetables, and fluffy dumplings in a creamy broth, it’s the ultimate comfort food.
- Minimal Ingredients: This recipe uses simple ingredients like chicken thighs, potatoes, and pre-made biscuits, making it easy to prepare.
- Family-Friendly: It’s a hit with both kids and adults, and the recipe can be adapted to fit different tastes.
Ingredients
- 2 tablespoons olive oil
- 2–3 cups mirepoix (diced celery, carrot, and onion)
- 3 cloves garlic, minced
- 1 large Russet potato, peeled and diced
- 1 lb chicken thighs
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3–4 cups chicken broth
- 12 ounces refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces
- 1 cup frozen peas
- Optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Add Ingredients to Instant Pot: Place olive oil, mirepoix, garlic, potatoes, chicken thighs, poultry seasoning, salt, pepper, and chicken broth in the Instant Pot. Add fresh herbs if you have them.
- Cook: Close the lid and set the Instant Pot to high pressure for 7-10 minutes.
- Quick Release: After cooking, use the “quick release” to release steam. Break apart any biscuit pieces stuck together.
- Shred Chicken: Remove the chicken from the pot, shred or chop it, and add it back in with the peas. Stir and season to taste.
- Serve: Serve hot, garnished with fresh parsley or additional herbs if desired.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 10 minutes for pressure release)
- Total Time: 30 minutes
Variations
- Vegetarian Version: Omit the chicken and use vegetable broth and additional veggies like mushrooms or zucchini.
- Homemade Biscuits: If you have more time, use homemade biscuits for the dumplings for extra flavor.
- Use Chicken Breasts: Substitute chicken thighs with chicken breasts for a leaner option.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding more broth if necessary.
FAQs
Can I use frozen chicken thighs?
Yes, frozen chicken thighs can be used. Just increase the cooking time by a couple of minutes.
Can I make this recipe without an Instant Pot?
Yes, you can make it in a large pot on the stovetop. Simply simmer the ingredients for 30-40 minutes until the chicken is cooked through and the dumplings are tender.
Can I make this recipe dairy-free?
Yes, to make it dairy-free, use dairy-free biscuits and omit any additional dairy products.
How can I make the broth thicker?
If you’d like a thicker broth, mash some of the potatoes in the pot, or add a cornstarch slurry.
Can I use frozen peas?
Yes, frozen peas work perfectly in this recipe and can be added directly at the end.
Conclusion
Instant Pot Chicken and Dumplings is a simple, quick, and comforting dish that’s perfect for busy nights. With tender chicken, soft dumplings, and a creamy broth, this hearty meal is sure to satisfy. Whether you’re feeding a family or looking for a quick weeknight dinner, this recipe is a crowd-pleaser that’s as easy as it is delicious!
Print
Instant Pot Chicken and Dumplings
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Instant Pot Chicken and Dumplings is the ultimate comfort food for busy nights. With tender chicken, creamy vegetables, and fluffy dumplings made from pre-made biscuits, this quick and easy recipe will become a family favorite for a cozy, hearty meal in just 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 2–3 cups mirepoix (diced celery, carrot, and onion)
- 3 cloves garlic, minced
- 1 large Russet potato, peeled and diced
- 1 lb chicken thighs
- ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3–4 cups chicken broth
- 12 ounces refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces
- 1 cup frozen peas
- Optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving
Instructions
-
Add Ingredients to Instant Pot:
Place olive oil, mirepoix, garlic, potatoes, chicken thighs, poultry seasoning, salt, pepper, and chicken broth in the Instant Pot. Add fresh herbs if desired. -
Cook:
Close the lid and set the Instant Pot to high pressure for 7-10 minutes. -
Quick Release:
Once the cooking time is complete, use the “quick release” function to release the steam. Break apart any biscuit pieces that may have stuck together. -
Shred Chicken:
Remove the chicken from the pot, shred or chop it, and return it to the pot along with the peas. Stir and season to taste. -
Serve:
Serve hot, garnished with fresh parsley or additional herbs, if desired.
Notes
- Vegetarian Version: Omit the chicken and use vegetable broth with additional veggies like mushrooms or zucchini.
- Homemade Biscuits: Use homemade biscuits for the dumplings for extra flavor if you have more time.
- Chicken Breasts: Substitute chicken thighs with chicken breasts for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 10 minutes for pressure release)
- Category: Soup, Comfort Food
- Method: Instant Pot
- Cuisine: American
