A dark serving bowl filled with creamy instant pot chicken and dumplings soup on a light background.

Need an easy comfort food meal to make on busy weeknights? Then you’ll love this easy Instant Pot chicken and dumplings recipe. Sautéed veggies, tender chicken, perfectly cooked biscuits—what’s not to love?  All you need are a few simple ingredients and an Instant Pot, and you can make the best chicken and dumplings recipe right in your own kitchen!

Close view of a spoon resting in a bowl of creamy chicken soup.

Why you’ll love this recipe

  • Easy: This recipe does not involve much prep work or steps, making it easy for even newbie chefs to make!
  • Little clean-up: You only need a pressure cooker and a cutting board to make this delicious recipe. 
  • Quick: The entire cooking process, from sautéeing the veggies to pouring in the heavy cream, takes around 45 minutes!

What size Instant Pot do I need for this recipe?

A 6-quart Instant Pot is the perfect size for this recipe.

Is this chicken and dumplings recipe soupy or thick?

There are two parties of thought regarding chicken and dumplings: a thinner, soupier broth or a thicker, stew-like consistency. This chicken and dumplings recipe falls on the soupy end of the spectrum!

Overhead of a bowl of chicken soup with a spoon resting beside it.

What’s in this Instant Pot chicken and dumplings recipe?

  • Avocado oil.
  • Yellow onion
  • Celery stalks
  • Boneless skinless chicken breasts cut into 1-inch cubes.
  • Seasonings (Italian seasoning, poultry seasoning, garlic powder, salt, and pepper) provide the classic flavor for homemade chicken and dumplings.
  • Chicken broth
  • Small biscuits cut into bite-size pieces. 
  • Frozen peas and carrots are the final veggies added to the chicken and dumplings for that traditional comfort food feel. 
  • Heavy cream  

Protip: Swap smart!

If you prefer dark meat, skinless chicken thighs will also work.

Can I use homemade dumplings?

Absolutely! Make sure you form them into small pieces so they don’t wind up soggy. You can make any homemade biscuit dough or dumpling recipe you like!

Protip: Size matters!

Using smaller biscuits can prevent sogginess. For canned biscuits, look for packages with around 10 per can instead of larger biscuits like Grands with only eight biscuits.

How do I make chicken and dumplings in an Instant Pot?

Collage of six simple steps to make Instant Pot Chicken and Dumplings. A text overlay reads, "How to Make IP Chicken & Dumplings."
  1. Turn on the Instant Pot to the Sauté setting. Heat some oil, and add the chopped onion and celery. Let them sizzle for 3-4 minutes, stirring occasionally until soft. 
  2. Add the chicken pieces, Italian seasoning, poultry seasoning, garlic powder, salt, and black pepper. Give everything a mix and let it cook together for another 5 minutes. 
  3. Cancel the Sauté function, and stir in some chicken broth. 
  4. Add the biscuit pieces one by one so they don’t stick together. Close the lid of the Instant Pot and set it to the high-pressure cooking cycle for 10 minutes. 
  5. Naturally release the pressure for 10 minutes, then use the venting knob to release the remaining pressure. Wait to open the lid until the pin drops.
  6. Pour in the frozen vegetables and cream and stir. Let it thicken up for a few minutes, serve, and enjoy!

How long does it take for the Instant Pot to come to pressure?

Our Instant Pot took about 12 minutes to come to pressure before cooking. But it can take anywhere from 5-15 minutes. Once the Instant Pot reaches pressure, the float valve should pop up, signaling it’s ready to use!

A hand dips a spoon into a bowl of chicken soup with dumplings.

What should I serve with chicken and dumplings?

Serve up some roasted green beans or a side of roasted garlic bread. This Shaved Brussels Sprouts Salad is another great addition to serve with this dish. 

How do I store the leftover chicken and dumplings?

Store any leftover Instant Pot chicken and dumplings in an airtight container in the fridge for 3-4 days. 

Close view of a single serving bowl of instant pot chicken and dumplings, a second bowl partially visible nearby.

How do I reheat the chicken and dumplings?

Reheat on the stove in a small pot on medium-low until heated through. If warming frozen chicken and dumplings, thaw the soup completely before reheating. 

Can I freeze Instant Pot chicken and dumplings?

You can freeze chicken and dumplings in an airtight freezer-safe container for up to 3 months. 

Thaw the soup completely in the refrigerator before reheating on the stove over medium-low heat.

The best chicken and dumpling recipe you’ve ever had

Making chicken and dumplings in an Instant Pot is an easy way to enjoy one of your favorite meals in under an hour. With a creamy sauce, buttery dumplings, and flavorful veggies, this easy recipe will quickly become a favorite in your household!

Want more Instant Pot dinners like this one?

A dark serving bowl filled with creamy instant pot chicken and dumplings soup on a light background.

Instant Pot Chicken and Dumplings

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This Instant Pot Chicken and Dumplings recipe proves that homestyle goodness can be ready in a fraction of the usual time.


  • 1 tablespoon avocado oil
  • 1 yellow onion, diced    
  • 2 celery stalks, chopped
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth    
  • 10 small biscuits, each cut into 4 pieces
  • 1 1/2 cups frozen peas and carrots
  • 1/2 cup heavy cream


  1. Heat the oil in your Instant Pot using the Sauté function. Once hot, add the onion and celery and sauté for 3-4 minutes until softened, stirring occasionally.
  2. Add the chicken, Italian seasoning, poultry seasoning, garlic powder, salt, and black pepper, and cook for another 5 minutes, stirring occasionally.
  3. Press cancel on the Instant Pot. Add the chicken broth to the pot and stir.
  4. Drop in the pieces of biscuits one at a time (so they don’t stick together), then close the lid and pressure cook on high for 10 minutes. Allow for a 10-minute natural release.
  5. Once the 10-minute natural release is complete, release any remaining pressure using the venting knob and open the lid when the pin drops.
  6. Stir in the frozen peas and carrots and heavy cream. Allow to thicken for a few minutes, then serve!


  • The size of your biscuits really does matter! If they're too big, they'll be soggy after cooking. So stick with the canned biscuits that come ten to a can or small pieces (no more than 2 tablespoons or so) of homemade biscuits.
  • You can sub in chicken thighs instead of chicken breasts if you’d like!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 184mgSodium: 1716mgCarbohydrates: 28gFiber: 3gSugar: 7gProtein: 60g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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