There’s something soul-soothing about a bowl of chicken and dumplings. It’s the kind of meal that wraps around you like your favorite blanket on a chilly evening. My Instant Pot Chicken and Dumplings Recipe delivers that same cozy magic—but in a fraction of the time. We’re talking under 45 minutes from start to finish. Yes, friend, your weeknight dinner just got a major upgrade.
I first made this dish on one of those chaotic Tuesdays—kids’ homework scattered on the counter, the dog barking at nothing, and me staring at the fridge wondering how to pull off dinner without losing my sanity. Then, like a little kitchen miracle, my Instant Pot came to the rescue.
With a few humble ingredients—chicken thighs, a good mirepoix, and those irresistible biscuit dumplings—this dish turned into a family favorite faster than I could say “who wants seconds?”
Table of Contents
Why You’ll Love This Instant Pot Chicken and Dumplings Recipe
If you love comfort food but hate spending hours cooking it, this one’s for you.
- Quick & Easy: Ready in about 35 minutes total.
- One-Pot Wonder: Less cleanup, more relaxation (because nobody likes scrubbing pans after dinner).
- Cozy Flavor: Tender chicken, aromatic vegetables, and fluffy dumplings all simmering together—pure comfort.
- Family-Friendly: Even the pickiest eaters can’t resist this creamy, savory dish.
- Flexible: Swap in your favorite veggies or use homemade biscuits if you’re feeling fancy.
What Does Instant Pot Chicken and Dumplings Taste Like?
Imagine the heartwarming flavor of your grandma’s chicken stew—but with soft, pillowy dumplings floating on top. The broth is savory, lightly creamy, and packed with vegetables that melt in your mouth. Each bite tastes like comfort, nostalgia, and satisfaction all rolled into one.
Honestly? It’s one of those dishes that makes your kitchen smell so good, you’ll find everyone hovering near the stove asking, “Is it ready yet?”
Ingredients You’ll Need for Instant Pot Chicken and Dumplings Recipe
Before we dive into cooking, let’s take a moment to talk about what makes this Instant Pot Chicken and Dumplings Recipe so comforting and flavorful. Every ingredient has a purpose — and when combined, they create that old-fashioned, from-scratch taste without the all-day simmer.
Here’s what you’ll need and why each one matters:
- Olive Oil (2 tablespoons)
A touch of olive oil adds that silky richness to the base of your dish. When it heats up in the Instant Pot, it creates the perfect foundation for sautéing your vegetables and building layers of flavor. You can use avocado oil if you prefer something with a higher smoke point — I do that occasionally when making heartier dishes like my Hearty Vegetable Beef Soup Recipe. - Mirepoix – Celery, Carrot, and Onion (2–3 cups, diced)
This classic trio is the flavor backbone of almost every great soup or stew, and it truly shines in this Instant Pot Chicken and Dumplings Recipe. The sweetness of carrots, the mild bite of onions, and the freshness of celery all meld together beautifully during pressure cooking. I like to dice mine evenly so they cook consistently. If you’re a fan of veggie-based comfort meals, you’ll also love my Easy Vegetable Beef Soup — it uses a similar base for that deep, homey flavor. - Garlic (3 cloves, minced)
Fresh garlic adds a layer of warmth and aroma that pre-minced versions can’t quite match. When it hits the hot olive oil, your kitchen will instantly smell like heaven. Garlic isn’t just for flavor—it’s also known for its natural health benefits, which makes this dish as nourishing as it is delicious. - Russet Potato (1 large, peeled and diced)
The potato gives this dish a subtle creaminess and makes it extra hearty. Russets are ideal because they soften beautifully under pressure without falling apart. If you love that creamy, thick texture, this is your secret weapon. It’s similar to how I use potatoes in my Creamy Chicken Noodle Soup Recipe, where they add body and natural richness. - Chicken Thighs (1 lb.)
Ah, the heart of this Instant Pot Chicken and Dumplings Recipe. Thighs are tender, juicy, and flavorful — a far cry from the dry, stringy chicken you sometimes get with breasts. You can use boneless or bone-in depending on what’s on hand. Bone-in thighs give an even deeper broth flavor, but boneless keeps things quick and fuss-free. Either way, you’ll end up with melt-in-your-mouth chicken. - If you love using chicken in cozy, protein-packed dishes, you might also enjoy my Slow Cooker Chicken Fajita Soup — another family favorite that’s bursting with flavor.
- Poultry Seasoning (½ teaspoon)
This small scoop adds that nostalgic “Sunday dinner” flavor. It’s usually a blend of sage, thyme, rosemary, and a hint of marjoram — the same comforting notes that make this dish feel like home. If you prefer, you can add your own mix of dried herbs for a personal touch. - Salt and Black Pepper (1 teaspoon salt, ½ teaspoon pepper)
Simple, essential, and often underestimated. Salt brings out the natural sweetness of your veggies and the richness of the chicken, while black pepper adds a light heat that balances the creamy base. Don’t skip the final seasoning check before serving—it makes all the difference. - Chicken Broth (3–4 cups)
The broth is where all those flavors come together and work their magic under pressure. You can use homemade broth if you have some on hand, but store-bought works perfectly too. For a deeper, heartier taste, I sometimes use low-sodium broth and add a splash of extra seasoning later. It’s similar to the way I layer flavor in my Golden Chicken Lentil Soup. - Refrigerated Biscuits (12 oz, about 6 biscuits, cut into bite-sized pieces)
Here’s the shortcut that makes this recipe a weeknight lifesaver. Using refrigerated biscuits gives you light, fluffy dumplings without any kneading or rolling. Just cut them into small, even pieces so they cook through in the broth. If you’re feeling adventurous, you can always swap these for homemade biscuit dough for a more traditional Southern-style touch — though I promise, the canned version tastes just as comforting when the day’s been long. - Frozen Peas (1 cup)
A pop of color and freshness! Peas balance out the richness of the dish and bring that little hint of sweetness that ties everything together. Add them at the end so they keep their bright green color and tender bite. You could also try frozen corn or green beans for variation — just like I do in my Ground Beef Vegetable Soup Recipe - Fresh Herbs – Thyme, Rosemary, or Parsley (Optional)
Fresh herbs are like the finishing brushstrokes on a masterpiece. A sprig or two of thyme or rosemary during cooking infuses the broth with beautiful earthy notes. For serving, a sprinkle of fresh parsley adds that final burst of color and freshness. These little touches take this Instant Pot Chicken and Dumplings Recipe from good to unforgettable.
A Little Note from My Kitchen
When I first tested this recipe, I underestimated how much the quality of ingredients matters in such a simple dish. The difference between using fresh garlic versus jarred, or bone-in chicken versus boneless, truly changes the depth of flavor. So, whenever possible, choose fresh and wholesome ingredients—you’ll taste the love in every spoonful.
And if you enjoy recipes that bring the same cozy, one-pot ease, you might also like my Homemade Chicken Pot Pie Casserole — it shares many of these comforting flavors but baked into a creamy, golden dish your family will adore.
How to Make Instant Pot Chicken and Dumplings
When it comes to cozy, one-pot dinners, this Instant Pot Chicken and Dumplings Recipe is pure magic. The best part? You can make it from start to finish in under 45 minutes — no fancy techniques, no long simmering, and minimal cleanup. Let’s walk through it step by step, so you can have a warm, hearty meal on the table tonight.
Step 1: Gather and Prepare Your Ingredients
Before you hit that sauté button, take a few minutes to prep everything. Dice your carrots, celery, and onions for that flavorful mirepoix, mince the garlic, peel and cube the potato, and cut your refrigerated biscuits into small, bite-sized pieces.
This small prep session makes cooking smoother (and far less stressful). It’s the same rhythm I use when prepping for family-favorite meals like my Slow Cooker Chicken Fajita Soup — quick prep upfront, then let the appliance do the rest.
If you’re new to pressure cooking, check out my Golden Chicken Lentil Soup for more Instant Pot techniques that make healthy cooking easier than ever.
Step 2: Build Flavor with a Quick Sauté
Turn on the Sauté function on your Instant Pot and let it heat for a minute. Add the olive oil, followed by your mirepoix (the diced onions, celery, and carrots). Stir occasionally for about 3–4 minutes until they start to soften and smell fragrant — this is where the flavor foundation begins.
Next, toss in the minced garlic and cook for another 30 seconds. Don’t rush this part! This short step-by-step sauté adds depth and brings that signature “homemade” aroma we all love.
Pro Tip: If your Instant Pot ever feels crowded during sautéing, deglaze with a splash of broth to lift those golden bits off the bottom — that’s pure flavor gold.
Step 3: Add Chicken, Potatoes, and Seasonings
Now it’s time to layer in the heart of your Instant Pot Chicken and Dumplings Recipe.
Place the chicken thighs directly on top of the veggies, followed by diced potatoes. Sprinkle in your poultry seasoning, salt, and black pepper.
If you’re a fan of herby depth (like me), tuck in a sprig or two of thyme or rosemary. These herbs will infuse beautifully during pressure cooking. Add your chicken broth, gently stir to combine, and scrape down any bits stuck to the bottom — this helps prevent that dreaded “Burn” warning on the Instant Pot screen.
For a similar layering method that builds deep flavor, you might love my Hearty Vegetable Beef Soup Recipe — it uses the same step-by-step process for layering ingredients to get that rich, full-bodied taste.
Step 4: Pressure Cook to Perfection
Seal the Instant Pot lid and make sure the valve is set to “Sealing.”
Cook on High Pressure for 7–10 minutes — seven minutes for a slightly firmer chicken texture, ten minutes for ultra-tender, fall-apart meat.
Once the cooking cycle ends, let the pressure naturally release for 10 minutes, then perform a quick release for the remaining steam. Be cautious — that burst of steam is no joke!
When the pin drops, carefully open the lid and take a deep breath. That steamy aroma of chicken and herbs? Pure comfort in a pot.
If you enjoy other quick-cooking Instant Pot recipes, my Creamy Tuscan Ravioli Soup follows a similar pressure-cook process and delivers big flavor with minimal effort.
Step 5: Shred the Chicken
Remove the chicken thighs with tongs and set them on a plate. Using two forks, gently shred or chop them into bite-sized pieces. This step-by-step shredding ensures every bite is tender and evenly coated in that flavorful broth.
If you prefer, you can dice the chicken instead of shredding — whichever makes your weeknight easier.
Once shredded, return the chicken to the Instant Pot and stir to combine. At this stage, you’ll notice the broth has thickened slightly, which is exactly what you want.
Step 6: Add the Biscuit Dumplings and Peas
Now for the fun part — the dumplings!
Drop your biscuit pieces gently into the simmering broth, spreading them out so they don’t clump together. Stir them once or twice using a wooden spoon to separate any that might stick.
Next, add the frozen peas for that touch of color and sweetness. I always add them last to keep their vibrant green hue intact.
If you want a twist, try substituting the peas for corn or even green beans — a trick I also use in my Ground Beef Vegetable Soup Recipe when I’m cleaning out the freezer.
Step 7: Simmer and Finish
Switch your Instant Pot to Sauté (Low) or Keep Warm mode.
Let the dumplings cook gently in the hot broth for about 5–7 minutes. You’ll know they’re ready when they’ve puffed up and are soft but not doughy in the center.
This final step-by-step simmer lets the biscuits soak up all that savory chicken broth while staying pillowy and tender.
Give the dish a quick taste test and adjust the salt and pepper as needed. Just before serving, sprinkle fresh parsley on top for a burst of freshness and color — because we eat with our eyes first, right?
Step 8: Serve and Enjoy the Comfort
Ladle your Instant Pot Chicken and Dumplings Recipe into cozy bowls and serve it warm. The chicken should be tender, the dumplings fluffy, and the broth creamy and rich — just the kind of comfort food that makes you exhale after a long day.
If you’re cooking for family, don’t be surprised if everyone asks for seconds. It’s that kind of meal — humble, hearty, and downright irresistible.
For another soul-warming dish to add to your rotation, try my Slow Cooker Lemon Chicken Rice Soup. It offers the same cozy, home-cooked comfort but with a bright citrus twist that’s perfect for lighter cravings.
Final Tip from My Kitchen
One of my favorite things about this Instant Pot Chicken and Dumplings Recipe is how forgiving it is. Missed a step? Added a bit too much broth? Don’t stress — it still turns out delicious. That’s the beauty of simple, wholesome cooking.
And if you ever crave more one-pot, fuss-free recipes, browse through my collection of hearty soup recipes — you’ll find endless ways to make weeknight dinners easy and nourishing.
Tips and Tricks for Perfect Instant Pot Chicken and Dumplings
- Cut those biscuits small! Big chunks don’t cook evenly, and no one likes a gooey center.
- Use bone-in thighs for richer flavor (but boneless keeps it easy).
- Fresh herbs = flavor magic. If you’ve got thyme or rosemary, use them.
- Want it thicker? Simmer a bit longer at the end until it reaches your desired consistency.
- Freezer tip: This dish freezes surprisingly well! Store in freezer-safe containers for up to 2 months.
Personal confession: I’ve made this recipe more times than I can count, especially during the winter. My youngest calls it “Mom’s Cozy Stew,” which I’ll admit makes my heart melt a little every time.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. When reheating, add a splash of broth or water to loosen things up—those dumplings like to thicken overnight. Microwave or warm on the stove until heated through.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely. Just keep an eye on cook time—they tend to cook faster and can dry out if overdone.
Can I use homemade biscuit dough?
Yes! If you’ve got the time (and energy), homemade dough makes this extra special.
Can I make it dairy-free?
It already is, friend! Just check your biscuit brand to be sure.
Conclusion
This Instant Pot Chicken and Dumplings Recipe is comfort food made simple—perfect for busy weeknights, cozy Sundays, or whenever your soul needs a little soothing. It’s hearty, creamy, and satisfying in every bite.
So grab that Instant Pot, toss in your ingredients, and let your kitchen fill with the warm, nostalgic aroma of homemade comfort. When you do, don’t forget to snap a photo and tag me—I’d love to see how your version turns out!
For another cozy bowl of comfort, check out my Slow Cooker Hamburger Noodle Soup or Creamy Chicken Noodle Soup Recipe.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Instant Pot Chicken and Dumplings Recipe – Quick, Easy, and Irresistible
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot Pressure Cooking
- Cuisine: American Southern
- Diet: Low Lactose
Description
This Instant Pot Chicken and Dumplings recipe is a comforting and hearty meal made with tender chicken thighs, a savory vegetable base, and fluffy biscuit dumplings—all cooked in one pot. Ready in under 45 minutes for the perfect cozy dinner.
Ingredients
- 2 tablespoons olive oil
- 2–3 cups mirepoix (diced celery, carrot, and onion)
- 3 cloves garlic – minced
- 1 large Russet potato – peeled and diced
- 1 lb. chicken thighs
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3–4 cups chicken broth
- 12 ounces refrigerated biscuits (about 6 biscuits) – cut into bite-sized pieces
- 1 cup frozen peas
- Optional: fresh thyme or rosemary sprigs – for cooking
- Optional: fresh parsley – for serving
Instructions
1. Prepare all ingredients: dice mirepoix, mince garlic, peel and dice the potato, and cut biscuits into bite-sized pieces. Prepare herbs if using.
2. Add olive oil to the Instant Pot. Layer in mirepoix, garlic, potato, chicken thighs, poultry seasoning, salt, pepper, and broth. Add herbs if using.
3. Seal lid and cook on high pressure for 7–10 minutes depending on your Instant Pot model and desired chicken tenderness.
4. Allow a natural pressure release for 10 minutes, then quick release remaining steam. Carefully open lid.
5. Remove chicken thighs, shred or chop into bite-sized pieces, and return to the pot.
6. Add biscuit pieces and frozen peas. Use forks to separate biscuit pieces so they cook evenly.
7. Use the sauté (low) or keep warm function to cook for 5–7 minutes until dumplings are soft and cooked through.
8. Taste and adjust seasoning. Serve hot, garnished with fresh parsley if desired.
Notes
For a thicker stew, use only 3 cups of broth or simmer longer after adding biscuits.
Bone-in chicken thighs add extra flavor but boneless thighs also work well.
Fresh herbs add great aroma, but poultry seasoning alone is sufficient if needed.
Cut biscuits into small pieces for even cooking. Homemade dough may be used instead.
Peas can be swapped with frozen corn or green beans.
Leftovers can be refrigerated for up to 3 days and reheat well on the stove or microwave.
