Description
This Instant Pot Chicken and Dumplings recipe is a quick and hearty take on the classic comfort food. Tender chicken, savory vegetables, creamy broth, and fluffy dumplings come together in a fraction of the time thanks to the Instant Pot. Perfect for a cozy family dinner!
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) dried parsley
- Salt and pepper, to taste
- 1 can (16 oz/454 g) refrigerated biscuit dough, cut into 1-inch pieces
Instructions
- Sauté the Chicken: Set Instant Pot to “Sauté” and heat olive oil. Sear diced chicken for 2-3 minutes until lightly browned. Remove and set aside.
- Cook the Vegetables: Add onion, garlic, carrots, and celery to the pot. Sauté for 3-4 minutes until softened.
- Pressure Cook: Return chicken to the pot and pour in chicken broth. Stir in thyme, parsley, salt, and pepper. Secure the lid and set Instant Pot to “Manual” or “Pressure Cook” for 8 minutes.
- Release Pressure: Perform a quick-release once cooking is complete. Open the lid and stir in heavy cream.
- Add Dumplings: Spread biscuit dough pieces evenly over the surface of the broth. Set Instant Pot to “Sauté” and simmer for 5-7 minutes, stirring occasionally, until the dough is cooked through.
- Serve: Ladle into bowls and garnish with fresh parsley if desired.
Notes
- For gluten-free, use gluten-free biscuit dough or dumplings.
- Add a pinch of red pepper flakes for a slight kick.
- Leftovers thicken as they sit; add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~320 per serving