If you’ve ever craved the comforting, classic flavors of home-cooked chicken and dumplings but wished for a quicker, hands-off approach, then you’re in for a treat. This Instant Pot Chicken and Dumplings Recipe is pure magic—a soul-warming dish that combines tender chicken thighs, hearty vegetables, and fluffy dumplings cooked to perfection in under 30 minutes. It’s not just fast; the blend of fresh ingredients and aromatic herbs creates a rich, cozy meal that feels like a big, warm hug on a plate.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, coming together to build layers of flavor, texture, and the perfect balance of richness and freshness. The simplicity of these ingredients makes this recipe approachable, yet the result is anything but ordinary.
- Unsalted butter: Adds creaminess and a luscious base for sautéing your veggies.
- Diced celery: Offers a subtle crunch and earthy note to brighten the stew.
- Diced yellow onion: Brings natural sweetness that deepens the flavor as it cooks.
- Diced carrots: Provides color and a slight sweetness to balance savory elements.
- Minced garlic: Infuses pungent, aromatic warmth without overpowering the dish.
- Diced baby gold potatoes: Adds body and a tender, comforting bite.
- Dried thyme: Offers a hint of herbal earthiness.
- Dried parsley: Freshens the flavor profile and finishes the dish beautifully.
- Dried crushed rosemary: Provides a fragrant pine-like aroma and depth.
- Chicken bouillon powder: Packs rich, concentrated chicken flavor for broth enhancement.
- Salt and pepper: Essential seasonings that balance and highlight other tastes.
- Chicken broth: The hearty, flavorful liquid base that ties everything together.
- Boneless, skinless chicken thighs: Tender, juicy meat that’s perfect for shredding or dicing.
- Buttermilk biscuits: The secret to easy dumplings with flaky, buttery layers.
- Heavy cream: Adds richness and smoothness to the final dish.
- Frozen peas: A pop of sweet freshness that brightens up the meal.
How to Make Instant Pot Chicken and Dumplings Recipe
Step 1: Prepare the Vegetables
Begin by dicing the celery, yellow onion, carrots, and diced baby gold potatoes, and mince your garlic. Freshly chopping these vegetables not only ensures a vibrant texture but also releases the natural flavors essential for building the savory base of the stew.
Step 2: Sauté the Veggies
Once you’re halfway through prepping your veggies, switch your Instant Pot to the sauté function. Toss in butter and add the vegetables gradually as you finish dicing them. Stir occasionally until all your veggies are softened, infusing the butter with their rich aroma before turning off the sauté mode. This step brings out sweetness and depth in every bite.
Step 3: Add Remaining Ingredients and Chicken
Next, pour in chicken broth, sprinkle your dried thyme, parsley, rosemary, chicken bouillon powder, salt, and pepper. Carefully nestle the chicken thighs into the broth, making sure each piece is fully submerged and laid flat for even cooking. This ensures every bite of chicken is tender and juicy.
Step 4: Prepare and Add the Biscuit Dumplings
Cut each buttermilk biscuit into eight pieces—these will become your dumplings. Gently spread the biscuit pieces evenly over the top of the ingredients in the Instant Pot, making sure not to press them down. This step is key for dumplings that puff up beautifully instead of getting soggy or dense.
Step 5: Pressure Cook
Seal the Instant Pot lid and cook on high pressure manually for 9 minutes. When the cooking time is up, perform a quick release of the pressure. Carefully open the lid—it’s the moment you’ll start to see the magic happening with those fluffy dumplings and tender chicken.
Step 6: Shred the Chicken and Finish the Dish
Slide the dumplings gently to one side and scoop out the chicken thighs onto a cutting board. Dice or shred the meat, discarding any excess fat. While you do this, stir in the heavy cream and frozen peas into the pot, and let them cook with the lid on for a couple of minutes to warm through. Return the shredded chicken, stir everything gently, and add extra parsley if you want a fresh, vibrant finish.
How to Serve Instant Pot Chicken and Dumplings Recipe
Garnishes
A sprinkle of fresh chopped parsley or some cracked black pepper on top adds a beautiful pop of color and flavor, making each bowl inviting and pretty. For a touch of richness, a little drizzle of cream or a pat of butter melts delightfully when the dish is piping hot.
Side Dishes
While the Instant Pot Chicken and Dumplings Recipe is a hefty and satisfying main course, pairing it with a simple green salad or steamed seasonal veggies can make the meal even more balanced and refreshing, without competing with the hearty stew’s bold flavors.
Creative Ways to Present
Try serving this chicken and dumplings in rustic bread bowls or hearty soup mugs to bring a cozy, fun twist to your table. You can even add a sprinkle of sharp cheddar cheese on top and pop it under the broiler for a minute for a golden crust that’s simply irresistible.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken and dumplings in an airtight container in the refrigerator. It keeps well for up to 3 days, and the flavors even deepen overnight, making for an even tastier second serving.
Freezing
You can freeze leftovers in freezer-safe containers for up to 3 months, but keep in mind that the biscuits might lose some of their fluffy texture after thawing. To retain the best texture, consider freezing the stew separately from the dumplings and adding fresh biscuits when reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave, stirring occasionally until warm. If the dish is too thick, add a splash of chicken broth or cream to loosen it up. This will help recapture that creamy consistency and fresh flavor.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can swap chicken thighs for breasts, but thighs tend to stay juicier and more tender under pressure cooking. Chicken breasts might turn a bit drier, so keep a close eye on cooking times if you decide to substitute.
Are there gluten-free options for the biscuits?
Absolutely! You can use your favorite gluten-free biscuit dough or even make gluten-free dumplings from scratch. Just make sure to adjust cooking times as needed, since gluten-free doughs can behave differently under pressure.
Can I add other vegetables?
Feel free to customize with veggies like mushrooms, green beans, or corn. Add any additions during the initial sauté stage to ensure they get the right amount of cooking and meld with the rich broth.
Is the heavy cream necessary?
Heavy cream adds luxurious richness and smoothness, but if you prefer a lighter dish, you can use whole milk or a non-dairy cream substitute. Just keep in mind the texture might be a bit less velvety.
How can I make the dumplings fluffier?
Make sure to cut the biscuits into even pieces and sprinkle them gently over the liquid without pressing down. The quick release after pressure cooking helps preserve the tenderness and fluffiness of the dumplings.
Final Thoughts
This Instant Pot Chicken and Dumplings Recipe has become a go-to for busy evenings and those chilly days when you just crave something soothing, hearty, and utterly delicious. It’s a wonderful way to make a classic comfort food with minimal fuss but maximum flavor. Give it a try—you’re going to love how simple it is to create a meal that warms the heart and satisfies every time.
Print
Instant Pot Chicken and Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Total Time: 29 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American Southern
Description
This Instant Pot Chicken and Dumplings recipe offers a comforting, hearty meal with tender chicken thighs, vegetables, and fluffy buttermilk biscuit dumplings all cooked quickly under pressure. It’s a modern twist on a classic Southern favorite, combining sautéed veggies, rich chicken broth, and creamy peas for a flavorful one-pot dinner perfect for busy weeknights.
Ingredients
Vegetables and Aromatics
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 1–1/2 cups diced baby gold potatoes (unpeeled)
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried crushed rosemary
- 2 teaspoons chicken bouillon powder
- Salt and pepper to taste
Proteins and Dairy
- 3 tablespoons unsalted butter (divided)
- 1 pound boneless, skinless chicken thighs
- 1/2 cup heavy cream
Other Ingredients
- 3 cups chicken broth
- 5 buttermilk biscuits
- 1 cup frozen peas
Instructions
- Prepare: Dice the celery, onion, carrots, and potatoes. Mince the garlic finely to ensure even flavor distribution.
- Sauté: When about halfway through prepping the vegetables, turn on the Instant Pot’s sauté function. Add 3 tablespoons of unsalted butter and the diced vegetables as you finish cutting them. Sauté while stirring occasionally until all the veggies are softened, then turn off the sauté mode.
- Add Main Ingredients: Pour in the chicken broth, sprinkle chicken bouillon powder, add dried thyme, parsley, crushed rosemary, salt, and pepper. Place the boneless skinless chicken thighs in a single layer, ensuring they are submerged under the liquid.
- Prepare Biscuits: Cut each of the 5 buttermilk biscuits into eight pieces. Gently layer these biscuit pieces on top of the chicken and vegetables in the Instant Pot without pressing them down.
- Pressure Cook: Seal the Instant Pot lid and select manual mode on high pressure for 9 minutes. When cooking completes, quickly release the pressure using the quick-release function. Carefully open the lid.
- Dice or Shred Chicken: Gently push biscuit dumplings to one side. Using a slotted spoon, remove the chicken thighs and transfer them to a cutting board. Discard any visible fat, then dice or shred the chicken meat.
- Finish: Add the heavy cream and frozen peas into the Instant Pot and stir gently to combine. Place the lid back on the pot for a few minutes to warm the peas and cream. Finally, return the diced or shredded chicken to the pot, stirring to distribute evenly. Optionally, add extra dried parsley for freshness.
- Enjoy: Taste and adjust seasoning with salt and pepper as needed. Serve the chicken and dumplings hot in bowls for a cozy, satisfying meal.
Notes
- Dicing vegetables uniformly helps them cook evenly in the Instant Pot sauté step.
- Using boneless, skinless chicken thighs helps keep the meat tender and juicy during pressure cooking.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Make sure not to press the biscuit pieces down on top; they expand as they cook to form dumplings.
- Use quick-release after pressure cooking to prevent overcooking the biscuits.
