Instant Pot Chicken And Dumplings Recipe

This Instant Pot Chicken and Dumplings recipe has become one of my favorite instant pot chicken recipe, it is so easy and delicious to make, it will become a dinner staple. You have to love an easy recipe that includes pressure cooking and an easy chicken dish. I have to admit, I was really late on the Instant Pot train and have never been into the pressure cooking phenomenon. Sure, I saw all these delicious pressure cooker recipes pop up on my Pinterest and Facebook feed, but I really did not believe it would be as great as everyone claimed. And then I broke down and bought an Instant Pot, and now I am hooked because it creates some of the best recipes I have ever tried. One of my favorite instant pot chicken recipes is this Instant Pot Chicken and Dumplings recipe.

If you enjoyed this Instant Pot Chicken and Dumplings recipe, check out these other instant pot recipes: Broccoli & Cheese Soup, Instant Pot Macaroni and Cheese, Crockpot Chicken and Yellow Rice recipe.

Instant Pot Chicken & Dumplings Recipe

Ingredients

2 cups chicken broth or chicken stock

1 cup water

1 tsp olive oil

1 lb skinless chicken breasts (cubed or shredded chicken)

1 can refrigerated biscuit dough

1 cup carrots (chopped)

1 cup frozen peas

2 tsp oregano

1 tsp onion powder

1 tsp basil

1 TBS minced garlic

1/2 teaspoon salt

1/2 tsp black pepper

poultry seasoning (optional)

fresh parsley (optional)

Directions

Using a roll pin, flatten each of the canned biscuits to about 1/6″ thickness on a cutting board, and then use a knife to cut into strips. Turn the instant pot to saute function and add olive oil to the bottom of the pot. Add chicken and the dry ingredients of oregano, onion powder, basil, garlic, salt, and pepper. Cook until browned bits on all sides and you reach tender chicken pieces, stirring frequently, and shut the sauté setting off.

Add chicken broth, water, carrots, and peas to the cooked chicken and mix well. Stir in the biscuit pieces, using a wooden spoon to stir constantly so the biscuit dumplings do not stick together or stick to the bottom of the inner pot. Place the instant pot lid in the sealed position, close the pressure knob, and set to high pressure with a cook time of 5 minutes. It may take 5-10 minutes for the Instant Pot to come to pressure, and then you will see the countdown of time from 5 minutes on. Once the cooking cycle is complete, press the cancel button to turn off the unit and quickly release steam or pressure. Some prefer to use the natural release (natural pressure release), but this will add to the cooking time and may affect the consistency of the fluffy dumplings and bite-size pieces of chicken.

Store leftover easy instant pot chicken and dumplings in the refrigerator in an airtight container.

Instant Pot Chicken And Dumplings Recipe

Amanda Taylor

An easy and delicious Chicken and Dumplings Instant Pot Recipe.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Ingredients

  

• 2  cups  chicken broth
• 1  cup  water
• 1  teaspoon  olive oil
• 1 lb  chicken breast cubed
• 1  tube refrigerated biscuits
• 1  cup  carrots chopped
• 1  cup  frozen peas
• 2  teaspoons  oregano
• 1  teaspoon  onion powder
• 1  teaspoon  basil
• 1 TBS  minced garlic
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper

Instructions

 

• Using a roll pin, flatten each of the canned biscuits to about 1/6" thickness on a cutting board, and then use a knife to cut into strips. Turn the instant pot to saute function and add olive oil to the bottom of the pot. Add chicken and the dry ingredients of oregano, onion powder, basil, garlic, salt, and pepper. Cook until browned bits on all sides and you reach tender chicken pieces, stirring frequently, and shut the sauté setting off.

  Add chicken broth, water, carrots, and peas to the cooked chicken and mix well. Stir in the biscuit pieces, using a wooden spoon to stir constantly so the biscuit dumplings do not stick together or stick to the bottom of the inner pot. Place the instant pot lid in the sealed position, close the pressure knob, and set to high pressure with a cook time of 5 minutes. It may take 5-10 minutes for the Instant Pot to come to pressure, and then you will see the countdown of time from 5 minutes on. Once the cooking cycle is complete, press the cancel button to turn off the unit and quickly release steam or pressure. Some prefer to use the natural release (natural pressure release), but this will add to the cooking time and may affect the consistency of the fluffy dumplings and bite-size pieces of chicken.