Name: Instant Pot Chicken and Dumplings Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 Boneless Skinless Chicken Breasts; 12 oz package of Frozen Mixed Vegetables (peas and carrots only); 1/2 Onion (chopped); 2 cans cream of chicken soup (10.5 oz cans); 2 cups Chicken Broth; 1 tsp Garlic Salt; 1/2 tsp Poultry Seasoning; 1 tsp Salt; 1/2 tsp Pepper; 1 can of Biscuits (10 count)

Jump to Recipe·4 from 3 reviews

I am absolutely thrilled to share this cozy and comforting Instant Pot Chicken and Dumplings Recipe with you. It’s one of those dishes that feels like a warm hug on a chilly day, featuring tender shredded chicken, creamy broth loaded with sweet peas and carrots, and those pillowy biscuit dumplings that soak up all the flavors perfectly. What I love most is how this recipe transforms simple ingredients into a soul-satisfying meal that’s ready in no time thanks to the magic of the Instant Pot.

Why You'll Love This Instant Pot Chicken and Dumplings Recipe

Whenever I make this Instant Pot Chicken and Dumplings Recipe, I’m always amazed by the rich, comforting flavor it delivers with minimal effort. The savory mix of cream of chicken soup, homemade seasonings, and tender chicken melds beautifully, creating a creamy, satisfying base. The vegetables add just enough sweetness and texture, balancing out every spoonful perfectly. I find the dumplings especially satisfying—they’re light, fluffy, and soak up all the delicious broth, giving the whole dish that classic comfort food vibe.

What really excites me is how effortless this recipe is, especially when I’m juggling multiple things in the kitchen. The Instant Pot does all the heavy lifting. I simply layer the ingredients, avoid stirring at first to ensure perfect pressure cooking, and then come back to shred the chicken and add the dumplings for a quick second cook. It’s ideal for weeknight dinners or when I want a special family meal without spending hours over the stove. Plus, this dish feels just right for cozy gatherings, casual get-togethers, or even a Sunday supper. It stands out because it combines quick preparation with classic, timeless flavors everyone loves.

Ingredients You'll Need

The image shows several white bowls and plates arranged on a white marbled surface. In the top left corner, four raw chicken parts are placed directly on the surface. Next to them, on the right, is a white bowl filled with smooth, light yellow sauce. Below the chicken, a small white bowl contains chopped white onions. To the right of the onions is a larger white bowl filled with a colorful mix of diced orange carrots and green peas. Below the onions and vegetable bowls, there are two small white bowls; one contains a mix of beige and brown powders, and the other has a mix of light pink and darker seasoning powders. On the bottom of the image, two rows of round, flat, beige dough pieces are arranged, each row curving slightly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. The ingredients are straightforward but each has an essential role, from the creamy soups that create the broth’s velvety texture to the biscuits that transform into perfect dumplings, ensuring every bite is utterly delightful.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Boneless Skinless Chicken Breasts: The lean protein that cooks perfectly tender and shreds easily for the dish’s hearty texture.
Frozen Mixed Vegetables (peas and carrots only): These add natural sweetness, color, and a bit of crunch for balance.
Chopped Onion: Provides a subtle savory base that enhances every other flavor.
Cans of Cream of Chicken Soup: The secret to that creamy, luscious broth without extra fuss.
Chicken Broth: Adds depth and moisture, blending all the flavors into one satisfying bowl.
Garlic Salt, Poultry Seasoning, Salt, and Pepper: These seasonings bring warmth and a gentle aromatic touch that makes the recipe truly comforting.
Can of Biscuits: Cut into pieces, these become the fluffy, tender dumplings that crown this dish beautifully.

Directions

Step 1: First, pour the chicken broth into the Instant Pot. Then, place the chicken breasts right on top. Add the frozen peas and carrots, the chopped onion, and sprinkle all the seasonings evenly over everything.

Step 2: Next, carefully pour both cans of cream of chicken soup on top, but do not stir. I’ve found that leaving the soup on top helps the Instant Pot reach pressure properly and keeps the layers intact during cooking.

Step 3: Secure the lid and set the Instant Pot valve to the sealed position. Cook on high pressure for 25 minutes. When the timer goes off, use a quick pressure release by switching the valve to vent carefully.

Step 4: Remove the lid once all pressure is released. Take the chicken out and shred it with two forks, then stir it back into the broth along with the vegetables.

Step 5: Cut the biscuits into quarters. Scatter the biscuit pieces evenly on top of the mixture in the Instant Pot.

Step 6: Seal the Instant Pot again and cook on high pressure for 4 minutes. Once done, perform another quick release to let out the steam.

Step 7: Finally, serve your chicken and dumplings warm. I love ladling generous portions into bowls so the dumplings stay fluffy and the broth stays creamy. Enjoy every comforting bite!

Servings and Timing

This recipe serves about 6 people, which is perfect for family dinners or having servings for leftovers. Prep time is just 5 to 10 minutes since the Instant Pot takes care of most of the cooking. The first pressure cook takes 25 minutes, followed by a quick 4-minute cook for the dumplings. Altogether, you’re looking at roughly 40 minutes from start to finish, including quick pressure releases. There’s no resting time needed, so once the cooking’s done, you’re ready to eat immediately.

How to Serve This Instant Pot Chicken and Dumplings Recipe

A white bowl filled with a thick stew made of light brown chicken pieces, small bright orange carrot cubes, and green peas scattered throughout the dish. The stew looks creamy with visible chunks and a smooth texture. The bowl sits on a white marbled surface, and a woman's hand is seen holding the side of the bowl. The image is bright and clear, showing the colors and textures well. photo taken with an iphone --ar 4:5 --v 7

When I serve this Instant Pot Chicken and Dumplings Recipe, I like to pair it with something crisp and fresh to cut through the rich creaminess. A simple green salad with a light vinaigrette or steamed green beans work beautifully. Sometimes I add a side of buttery dinner rolls if we want even more carbs to soak up the luscious broth.

For presentation, I find that garnishing with a sprinkle of fresh chopped parsley or thyme adds a lovely pop of color and a hint of herbal brightness. Serving this dish in deep wide bowls helps keep the warmth longer, and portion sizes around one and a half cups per person seem just right for satisfying hunger without feeling heavy.

If you enjoy a drink pairing, this meal shines with a chilled glass of crisp white wine like Sauvignon Blanc or a soft Chardonnay. For non-alcoholic options, a sparkling water with lemon or a lightly brewed iced tea feels refreshing and balanced. I especially enjoy making this meal for winter nights, casual Sunday dinners, or anytime I need a comforting crowd-pleaser that feels like a warm embrace.

Variations

One of the reasons I love this Instant Pot Chicken and Dumplings Recipe is its versatility. For instance, if you prefer a gluten-free version, swapping the canned biscuits for gluten-free biscuit dough or making your own dumplings with gluten-free flour works great. I’ve also experimented with adding herbs like rosemary or sage for more earthy flavor nuances.

If you want to lighten it up, using skinless chicken thighs instead of breasts adds a bit more moisture and richness, which I find delicious. For a vegetarian twist, you can omit the chicken altogether and increase the mixed vegetables while using vegetable broth and a plant-based creamy soup alternative.

Beyond the Instant Pot, you could adapt this recipe to a slow cooker, letting it simmer on low until the chicken is tender, then adding the dumplings near the end. Although it won’t be quite as fast, you’ll still get that unbeatable comfort on the table with less active effort.

Storage and Reheating

Storing Leftovers

After enjoying leftovers, I like to store them in an airtight container to keep the flavors fresh and the broth thick. This dish will keep well refrigerated for up to 3 to 4 days. Using glass containers helps retain the taste better and makes reheating easier without impacting the texture.

Freezing

This recipe does freeze well, although the dumplings may become slightly denser after thawing. I recommend portioning the chicken and broth separately from the dumplings before freezing. Freeze in airtight containers or heavy-duty freezer bags and consume within 2 months for best quality. When ready, thaw overnight in the fridge.

Reheating

When reheating, I prefer using the stovetop or microwave. If reheating in a pot, adding a splash of broth or water helps loosen the thickened broth and brings back a creamy consistency. Avoid overheating, which can toughen the chicken or make the dumplings gummy. Reheat gently until warmed through, stirring occasionally for even temperature.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add more moisture and richness, which some people prefer. Just make sure to adjust the cooking time slightly if your thighs are bone-in. Boneless thighs will work well using the same timing as breasts.

What if I don’t have cream of chicken soup?

If you don’t have canned cream of chicken soup, you can make a quick homemade version by combining butter, flour, chicken broth, and milk over the stove until thickened. This will deliver a fresher taste and allow you to control the salt and seasoning levels.

Can I add fresh vegetables instead of frozen?

Yes, but keep in mind fresh vegetables may cook faster. I recommend adding diced carrots and peas after the pressure cooking stage or reducing the initial cook time to avoid overcooking and losing their texture.

Is it possible to make the dumplings from scratch?

Definitely! You can substitute the canned biscuit dough with your favorite homemade biscuit or dumpling dough recipe. Just make sure to cut them into similar-sized pieces so they cook evenly during the Instant Pot stage.

How thick will the broth be at the end?

The broth is creamy and thick but not overly dense. The biscuits absorb some liquid, creating a hearty stew-like texture that is perfect for spooning over or enjoying on its own. If you prefer it thinner, adding extra broth before serving works well.

Conclusion

I can’t recommend this Instant Pot Chicken and Dumplings Recipe enough for anyone craving comfort without hours in the kitchen. It’s a dish that feels like home, full of warmth and satisfying flavors, yet surprisingly simple to prepare. I hope you’ll give it a try soon and make it a favorite in your household, just like I have in mine!