Instant Pot Chicken and Dumplings

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I didn't grow up eating chicken and dumplings, but I knew the first time I tried them that they would be a go-to comfort food for me. This Instant Pot Chicken and Dumplings recipe couldn't possibly be easier, and it's the perfect meal for the cold fall and winter nights that are coming. I'd love to hear about your family's chicken and dumpling recipe, share in the comment below! In the meantime, we really love this version and it's SO simple.

Instant Pot Chicken & Dumplings

  • 6 ready-made biscuits
  • 2 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced and chopped
  • 1 ½ lb. chicken breasts, cut into bite sized pieces
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 4-5 small carrots, chopped
  • 1 potato, peeled and cubed
  • 2 tsp cumin
  • 1 cup canned peas
  • 1 cup canned corn
  • ¾ cup cooking cream

Quarter biscuits and set aside.

Set IP to the sauté setting, and cook onion and garlic for about 2-3 minutes.

Add chicken breast and cook on all sides. Season with salt and pepper.

Turn off sauté setting and deglaze the inner pot by adding chicken broth and scraping any brown bits with a wooden spoon.
Add carrots, potato, biscuits. Sprinkle with cumin.

Attach lid and pressure cook on high for 7 minutes.

Once time is up, allow for a QPR.

Remove lid and set IP to sauté function. Add peas, corn and cream. Stir occasionally for about 3-4 minutes.

Turn off IP.

Serve and enjoy!

Looking for more great Instant Pot recipes?

Instant Pot Basic Risotto: Add your favorite veggies and protein to make this perfectly yours.

Instant Pot Sausage and Pasta: Do it all in one pot for less mess

5-Minute Applesauce: You don't even have to peel the apples!

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings

Chicken and dumplings is the ultimate comfort food, made simpler by Instant Pot!

Ingredients

  • 6 ready-made biscuits
  • 2 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced and chopped
  • 1 ½ lb. chicken breasts, cut into bite sized pieces
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 4-5 small carrots, chopped
  • 1 potato, peeled and cubed
  • 2 tsp cumin
  • 1 cup canned peas
  • 1 cup canned corn
  • ¾ cup cooking cream

Instructions

  1. Cut biscuits and set aside.
  2. Set IP to the sauté setting, and cook onion and garlic for about 2-3 minutes.
  3. Add chicken breast and cook on all sides. Season with salt and pepper.
  4. Turn off sauté setting and deglaze the inner pot by adding chicken broth and scraping any brown bits with a wooden spoon.
  5. Add carrots, potato, biscuits. Sprinkle with cumin.
  6. Attach lid and pressure cook on high for 7 minutes.
  7. Once time is up, allow for a QPR.
  8. Remove lid and set IP to sauté function. Add peas, corn and cream. Stir occasionally for about 3-4 minutes.
  9. Turn off IP.
  10. Serve and enjoy!

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