Instant Pot Chicken and Dumplings, made with a creamy base, hearty vegetables, southern-style dumplings, and tender bites of chicken- ready in just under an hour!
In the mood for comfort on a weeknight? This Instant Pot chicken and dumplings is easy and makes a great dinner and even better leftovers. It also freezes great, too!
I call this my “cheater” Instant Pot Chicken and Dumplings
It’s made with (shock! horror!) canned soup and pop-top biscuits. No, this is not a traditional chicken and dumplings recipe. But when it’s a Monday evening and already 5pm and you’re hoping for chicken and dumplings that night, the Instant Pot and a handful of “on-hand” ingredients can make that happen.
This is one of the new recipes I’m adding to the Uncomplicated Back Up Meals mini-resource, which is a GREAT spot for you if you’re struggling with meal prep, freezer meals, and pantry-stable staples you can turn to on those nights when the “ish” hits the fan. Click here to learn more about the resource.
I’ve been on a clear Instant Pot kick lately, posting this Creamy Tomato Soup soup last week, and working on a couple more to share with you all. It’s definitely the season for it, isn’t it? I love using my Instant Pot for the heartier recipes, especially when it’s getting dark at 4pm and the only thing I feel like doing is curling up with a bowl of something warm and flavorful.
A slight change from “typical” chicken and dumpling ingredients
I read somewhere recently that canned “cream of” soup is offhand referred to as “Lutheran binder” in casseroles and dishes like this, and it made me laugh.
Something about midwestern tastebuds calls for a creamy canned soup added to thicken up meals, and it does this cheater Instant Pot Chicken and Dumplings all the favors in adding a big punch of creamy flavor.
I’ve tested this using cream of chicken soup, cream of mushroom soup, and cream of celery soup and each variation worked fabulously, so feel free to use what you have on hand or are in the mood for.
I also really recommend chopping the chicken into bite-sized pieces before adding them to the Instant Pot. It’s one extra step, as opposed to just chucking in the breasts or boneless thighs whole (as you can use either cut of chicken here).
By chopping the chicken you ensure smaller, tender pieces of chicken as opposed to shredded chicken, and I think that makes for a better texture with the vegetables.
I used regular pop-open biscuits in this dish, but I also tested it one-time using pop-open croissants, and it still worked great. And if you’re a fan of “ribbon” dumplings in your Chicken and Dumplings, just use scissors to slice the biscuits and then drop them into the broth to cook.
The most important thing is to make sure the biscuits cook through; when a knife or toothpick inserted into the biscuits comes out clean, they’re ready to go.
This Instant Pot Chicken and Dumplings is a really forgiving dish at the end of the day.
The recipe below calls to do a Quick Pressure Release after the initial cook time, but if you forgot to get back to the pot and the pressure came back down naturally- you’re still good. The vegetables might be a bit softer, but the flavor will still be there. So give yourself some grace and space while putting this one together.
Enjoy your comforting bowl of Instant Pot Chicken and Dumplings!Print
This easy Instant Pot Chicken and Dumplings is packed with creamy broth and hearty vegetables, topped with southern-style steamed biscuits, and ready in under an hour on a weeknight!
2 tablespoons olive oil
1 large white onion, diced
3 large carrots, skinned and diced
2 large stalks celery, diced
2 cloves garlic, minced
2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
4 cups chicken broth
2x 8 ounce cans cream of celery soup
2 tablespoons cornstarch
1 can pop-open dinner biscuits
- Set the Instant Pot to “saute” and add the oil. When the oil is shimmering, add the onions, celery, and carrots and stir to combine. Let the vegetables cook until they start to soften, about 3 minutes, then add the garlic, broth, and the chicken.
- Secure the lid of the Instant Pot and set to “Seal”. Cook on High Pressure for 30 minutes, then release the steam with the valve for a Quick Pressure Release.
- Remove some of the liquid and transfer to a cup or bowl. Stir the cornstarch into the bowl, whisking until smooth. Add it back into the Instant Pot.
- Stir in the cans of soup and set the Instant Pot to “saute”.
- Pop open the biscuits and rip or cut each biscuit in half. Arrange the biscuits right on top of the liquid, nestling them close to each other.
- Set the lid on top of the pot without securing it (just balance it on top of the pot, trying not to let too much heat out of the sides)
- Let the biscuits cook on “saute” for 15 minutes, then remove the lid and turn off the pot.
- Ladle into bowls with biscuits on top, and serve hot
For the biscuits: feel free to substitute pop-open croissants with the same instructions. You can also make biscuits from scratch and use them instead.
For the “cream of” soup: Swap in cream of celery, cream of chicken, or cream of mushroom. Any of these three would work great.