Instant Pot Chicken And Dumplings

Mom-Approved Instant Pot Chicken And Dumplings (Easy-Peasy)

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2 tbsp butter

1 large onion, chopped

1 pounds boneless skinless chicken breast cut into bite sized pieces

2 celery stalks, chopped

2 medium carrots, chopped

½ cup frozen peas

1 tsp Italian seasoning

½ tsp salt

¼ tsp pepper

3 cups chicken broth

1 (10.2 ounce) can refrigerated biscuit dough

½ cup heavy cream

¼ cup chopped parsley


  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the butter.
  3. Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes.
  4. Add the chicken and cook until no longer pink.
  5. Press the CANCEL button.
  6. Add the frozen peas, Italian seasoning and chicken broth and mix to combine.
  7. Season to taste with salt and black pepper.
  8. Close and seal the Instant pot.
  9. Turn the venting knob to SEALING.
  10. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  11. Adjust the timer to 5 minutes.
  12. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
  13. Open the lid.
  14. Cut each biscuit into 8 pieces.
  15. Add the biscuits, chopped parsley and heavy cream to the pot.
  16. Press the SAUTE button.
  17. Cook 4-6 minutes, stirring frequently, until biscuits are cooked through and sauce thickens.
  18. Taste and add more salt or black pepper if necessary.
  19. Serve warm.

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