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chicken and dumplings in white bowl with parsley on top

Instant Pot Chicken and Dumplings

A hearty soup of chicken and fluffy dumplings in a thick broth made in minutes with eh Instant Pot.

Course Main Course
Cuisine American
Keyword Chicken and Dumplings, instant pot recipes, soup recipes
Prep Time 5 minutes
Cook Time 5 minutes
Pressurizing and Resting 10 minutes
Total Time 20 minutes
Servings 6
Calories 515 kcal
Author Cindy Hopper

Ingredients

  • 2-3 carrots sliced
  • 3 stalks celery diced
  • 1/2 yellow onion diced (about a half cup)
  • 1 tbsp dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • 1 pkg chicken breast tenders cubed (3/4 inch cubes or less)
  • 1 regular can refrigerator biscuits cut into 8ths
  • 2 cans cream of chicken soup

Instructions

  1. Add the pot insert to the pressure cooker.
  2. Set to saute and add a tiny bit (about a teaspoon) of olive oil, butter or cooking spray to the bottom of the insert.
  3. Saute carrot, celery, and onions until softened about 3-5 minutes.
  4. While veggies are sauteing, flatten biscuits slightly with the palm of the hand, and then cut with a pizza cutter into eighths (8 pcs per biscuit). Just like you would cut a pizza.
  5. Add spices the parsley, thyme, garlic powder, pepper, and salt to the vegetables.
  6. Add chicken broth and scrape any stuck bits from the bottom of the insert. This is important to help the Instant Pot pressurize.
  7. Add cubed chicken to broth and stir.
  8. Open cans of soup and spoon on top of the chicken, DO NOT STIR. This is very important! Let the soup sit on top of
  9. the chicken/broth mixture.
  10. Sprinkle the cut biscuit pieces on top of the soup/broth mixture.
  11. Lock lid in place and cook at high pressure for 5 minutes.
  12. Once cook time is completed let naturally release for 4 minutes, then quick-release remaining pressure.
  13. Stir, season with salt and pepper, serve and ENJOY!

Recipe Video

Recipe Notes

  • Cut chicken in small uniform pieces
  • It will take about 10 minutes for the Instant Pot to pressurize.
  • Be sure to not stir the cream of chicken soup, allow it to sit on top of the chicken and broth mixture.
Nutrition Facts
Instant Pot Chicken and Dumplings
Amount Per Serving
Calories 515 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 10g63%
Cholesterol 167mg56%
Sodium 699mg30%
Potassium 587mg17%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 43g86%
Vitamin A 3718IU74%
Vitamin C 11mg13%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.