Instant Pot Chicken and Dumplings: A Comfort Food Classic

I can still remember the scent of my grandmother’s kitchen on a chilly autumn evening. The aroma of simmering chicken broth, mingled with herbs and the subtle sweetness of vegetables, always meant one thing: Chicken and Dumplings. It wasn’t just a meal; it was a warm hug, a taste of home, and a reminder of simpler times spent gathered around her table with loved ones. While I’ve adapted her recipe over the years, I find myself often returning to those flavors, and today, I’m thrilled to share a quicker, equally comforting version using the magic of the Instant Pot.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 6 bowls
• Dietary Type: Varies (can be adapted)

Ingredients

• 2 tablespoons butter
• 2 cups chopped yellow onions
• 2 teaspoons poultry seasoning
• ½ teaspoon salt (to taste)
• 4 celery ribs, bite-sized chunks
• 4 carrots, bite-sized chunks
• 2 potatoes, bite-sized chunks
• 3 cups chicken broth
• 1 ½ lbs chicken breasts, cut into 1-inch cubes
• 1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits, 5 to 6 should be enough (or use the entire can)
• ½ cup heavy whipping cream
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper, to taste
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 2 cups frozen peas, thawed
• 3 garlic cloves, minced

Equipment Needed

• Instant Pot (Pressure Cooker)
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Stirring Spoon

Instructions

1. Set your Instant Pot to the sauté function. Once the display indicates “Hot,” add the butter. Let it melt completely.
2. Add the chopped yellow onions, poultry seasoning, and salt. Cook for 6-8 minutes, stirring occasionally, until the onions become translucent and fragrant. This step builds the foundation of flavor for your chicken and dumplings.
3. Stir in the celery, carrots, potatoes, thawed peas, chicken broth, chicken cubes, minced garlic, rosemary, oregano, thyme, and black pepper. Ensure all the ingredients are well combined.
4. Secure the Instant Pot lid, making sure the pressure valve is set to the sealing position.
5. Cook on high pressure for just 2 minutes. This short cooking time ensures the chicken remains tender and prevents the vegetables from becoming mushy.
6. Once the cooking cycle is complete, press cancel to stop the cooking process. Carefully place a towel over the steam release valve and perform a quick release of the pressure. The towel helps to prevent splattering.
7. While the pressure is releasing, prepare the biscuit dumplings. Cut each biscuit into 6 pieces. Smaller pieces will cook more evenly.
8. Carefully remove the lid from the Instant Pot. Set the Instant Pot back to sauté.
9. Stir in the heavy whipping cream. This adds richness and creaminess to the broth.
10. Gently stir in the biscuit pieces one at a time, being careful not to overcrowd the pot. This prevents them from clumping together and ensures even cooking.
11. Continue to stir occasionally, allowing the biscuits to cook and the liquid to thicken for approximately 15-20 minutes. The dumplings are done when they are cooked through and no longer doughy. The sauce should also have thickened to your desired consistency.

Expert Tips & Tricks

• Don’t Overcook the Chicken: The Instant Pot can cook chicken quickly. Two minutes on high pressure is usually sufficient for 1 ½ lbs of cubed chicken breast. Overcooking will result in dry, stringy chicken.
• Thaw the Peas: Thawing the frozen peas beforehand helps them to cook more evenly and prevents them from cooling down the dish too much when added.
• Prevent Clumping: Adding the biscuit pieces one at a time and stirring gently but consistently helps to prevent them from sticking together and forming large clumps.
• Adjust Seasoning: Taste the broth before adding the biscuits and adjust the seasoning as needed. You may want to add more salt, pepper, or poultry seasoning to suit your preferences.
• Make it Ahead: You can prepare the chicken and vegetable base ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat in the Instant Pot and add the biscuits.

Serving & Storage Suggestions

Serve your Instant Pot Chicken and Dumplings hot, straight from the Instant Pot. Garnish with a sprinkle of fresh parsley or a dollop of sour cream for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, or microwave in a microwave-safe dish until heated through. The dumplings may become slightly softer upon reheating. I do not recommend freezing this dish, as the texture of the dumplings can change significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	697.7 kcal	N/A
Calories from Fat	298 g	43%
Total Fat	33.2 g	51%
Saturated Fat	13 g	65%
Cholesterol	110.8 mg	36%
Sodium	1541.1 mg	64%
Total Carbohydrate	63.2 g	21%
Dietary Fiber	6.9 g	27%
Sugars	13.5 g	N/A
Protein	36.7 g	73%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free biscuits or make your own gluten-free dumplings from scratch.
• Dairy-Free: Substitute the heavy whipping cream with full-fat coconut milk or a dairy-free creamer alternative.
• Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add other vegetables like mushrooms, zucchini, or bell peppers.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Herbs: Experiment with different herbs like sage, marjoram, or chives to customize the flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken instead of fresh?
A: While it’s best to use fresh chicken for optimal texture, you can use frozen chicken breasts. Just be sure to increase the cooking time by a few minutes to ensure the chicken is fully cooked. Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).

Q: Can I use a different type of biscuit?
A: Yes, you can use other types of refrigerated biscuits, but keep in mind that the cooking time may vary slightly depending on the thickness and density of the biscuit.

Q: My dumplings are still doughy in the middle. What should I do?
A: If your dumplings are still doughy, continue to simmer the mixture on sauté for a few more minutes, stirring occasionally, until the dumplings are cooked through. Make sure the heat isn’t too high, or the bottom of the pot could scorch.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables such as corn, green beans, or mushrooms to customize the recipe to your liking. Add them along with the other vegetables in step 3.

Q: How do I prevent the Instant Pot from displaying a “burn” notice?
A: Ensure there’s enough liquid in the pot (at least 3 cups) and that nothing is stuck to the bottom before pressure cooking. Deglazing the pot well during the sauté step is crucial. The onions can leave fond on the bottom.

Final Thoughts

This Instant Pot Chicken and Dumplings recipe is a modern take on a classic comfort food that’s sure to warm your soul. It’s quick, easy, and incredibly delicious, making it perfect for busy weeknights or cozy weekends. I hope you enjoy making this recipe as much as I do, and I encourage you to share your feedback and any creative twists you come up with. Serve it with a side of crusty bread or a simple salad for a complete and satisfying meal. Happy cooking!