Instant Pot Chicken and Dumplings

5 from 1 vote

Instant Pot Chicken and Dumplings serve up tender chicken, fluffy dumplings, and savory herbs in a tasty broth. Comfort food made faster and even more flavorful!

Prep Time20

Cook Time9

Total Time29

Course: Dinner

Cuisine: American

Keyword: Instant Pot Chicken & Dumplings

Servings: servings

Author: Chelsea Lords

Cost: $16.98

Equipment

Instant Pot 6-quart

Ingredients

3 tablespoons unsalted butter cut to tablespoons
1 cup diced celery see note 1
1 cup diced yellow onion
1 cup diced carrots
1 tablespoon minced garlic
1-1/2 cups diced gold potatoes unpeeled
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried crushed rosemary
2 teaspoons chicken bouillon powder
Salt and pepper
3 cups chicken broth
1 pound boneless, skinless chicken thighs see note 2
5 buttermilk biscuits each cut into 8 pieces, see note 3
1/2 cup heavy cream see note 4
1 cup frozen peas

US - Metric

Instructions

Dice the celery, onion, carrots, and potatoes; mince garlic.
When about halfway through dicing the veggies, press the “sauté” function on the Instant Pot. Add butter and the veggies as you finish dicing them. Continue to sauté, stirring occasionally, until all the veggies are in, then turn off the sauté function.
Add remaining ingredients EXCEPT biscuits, cream, and peas. Make sure the chicken is submerged in the liquid and arranged in a single layer.
Cut each of the buttermilk biscuits into eight pieces. Gently place these pieces on top of the other ingredients in the Instant Pot, ensuring an even layer. Do not press down.
Seal the Instant Pot and use manual mode to cook on high pressure for 9 minutes. Once done, use the quick-release function to stop the cooking. Carefully remove the lid.
Gently move biscuits to one side in the pot. Using a slotted spoon, transfer the chicken thighs to a cutting board. Dice or shred the chicken, discarding the fat.
After taking out the chicken, add the heavy cream and peas to the Instant Pot. Stir gently. Place the lid back on the pot for a few minutes while working on the chicken. Add the diced or shredded chicken back in, stir, and add additional parsley if desired.
Taste the dish and adjust the seasoning if necessary. Ladle the chicken and dumplings into bowls and serve hot. Enjoy!

Notes

Note 1: Celery, yellow onion, and carrots: Here’s a tip for the time-crunched: Grab a pre-diced mirepoix blend from the store’s produce aisle. Or toss the veggies in a food processor for a quick dice!

Note 2: For this recipe, boneless, skinless chicken thighs are the way to go. They’re juicy, super tender, and a breeze to shred. The fat in the thighs infuses the dish with added richness and flavor. While I gave chicken breasts a shot while testing this recipe, they just didn’t work as well, so I suggest sticking with thighs for best results.

Note 3: Store-bought refrigerated biscuit dough is the major shortcut here. I like Pillsbury® Southern Homestyle Buttermilk biscuits best. Just remember, they puff up, so chop ’em small.

Note 4: Cream is the key to unlocking the richest flavor and achieving the perfect consistency. While there are alternatives, none truly match up.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.

Nutrition