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Instant Pot Chicken and Dumplings Recipe

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4 from 3 reviews

  • Author: Leila
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

This Instant Pot Chicken and Dumplings recipe is a comforting, hearty dish perfect for a quick weeknight meal. Tender chicken breasts are cooked with mixed vegetables and creamy chicken soup in the Instant Pot, then topped with biscuit dumplings for a delightful, fluffy finish. Ready in just 40 minutes, this recipe combines ease and classic flavors in one pot.

Ingredients

Main 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)

Instructions

  1. Prepare Ingredients: Place the chicken broth in the Instant Pot. Add the chicken breasts, frozen mixed vegetables, chopped onion, and seasonings (garlic salt, poultry seasoning, salt, and pepper) on top of the broth.
  2. Add Cream of Chicken Soup: Pour the two cans of cream of chicken soup over the ingredients in the pot, but do not stir. Keeping the soup on top ensures the Instant Pot will reach pressure properly.
  3. Pressure Cook Initial Ingredients: Seal the Instant Pot by placing the valve on the lid to the seal position. Cook on high pressure for 25 minutes. After cooking, perform a quick release by moving the valve to the vent position to release steam safely.
  4. Shred Chicken: Once pressure is fully released, remove the lid carefully. Take out the chicken breasts and shred them using two forks. Stir the shredded chicken back into the mixture in the pot to combine all flavors.
  5. Add Dumplings: Cut each biscuit into quarters to form small dumpling pieces. Place these biscuit pieces evenly on top of the chicken and vegetable mixture inside the Instant Pot.
  6. Pressure Cook with Dumplings: Reseal the Instant Pot and cook on high pressure for an additional 4 minutes to cook the dumplings thoroughly. After cooking, quick release the pressure again.
  7. Serve: Open the lid carefully, scoop the chicken and dumplings into bowls, and serve warm for a delicious, comforting meal.

Notes

  • Do not stir the cream of chicken soup into the mixture before pressure cooking, as it may prevent the Instant Pot from reaching pressure.
  • Use quick release method carefully to avoid burns from steam.
  • Frozen mixed vegetables can be substituted with fresh peas and carrots if preferred, adjusting cooking time slightly.
  • For extra flavor, you can add herbs like thyme or parsley during the initial cooking step.
  • Ensure biscuits are cut into small pieces so they cook evenly inside the pot.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://recipesbyleila.com/instant-pot-chicken-and-dumplings-recipe/