Okay, friend—this one’s a warm hug in a bowl. My Instant Pot Chicken and Dumplings is everything comforting: tender chicken, fluffy biscuits, and a creamy, savory broth that tastes like it simmered all day (but it didn’t, thanks to your pressure cooker pulling kitchen hero duty). Let’s bring the cozy vibes with hardly any cleanup.
Why You’ll Love This Recipe
This is one of those recipes that got me through my busiest mom-chef days. It’s weeknight magic—easy ingredients, fast prep, and flavors that make the whole table happy.
- Fast comfort food thanks to the Instant Pot
- Uses pantry staples (no need for fancy ingredients!)
- Fluffy, golden dumplings—hello, perfection
- Kid-approved, adult-loved
- Perfect for chilly nights or when you need a little extra cozy
Ingredients Breakdown
Essentials
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- ¾ cup heavy cream
Pro Tips
- Use chicken thighs for extra flavor and tenderness—they’re more forgiving in the Instant Pot.
- Want to save time? Grab pre-chopped mirepoix (onion, celery, carrot) from the store.
- No heavy cream? Whole milk with a bit of butter works too.
Step-by-Step Instructions
- Turn your Instant Pot to the sauté setting. Add olive oil, then sauté the onion, garlic, carrots, and celery for about 5 minutes until softened.
- Season chicken with salt, pepper, thyme, and rosemary. Nestle into the pot with the veggies.
- Pour in chicken broth. Cancel sauté mode, then secure the lid and set to “High Pressure” for 10 minutes.
- While it cooks, mix up the dumplings: in a bowl, stir together 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon cold butter (cut in), and ½ cup milk until just combined.
- Once cooking is complete, allow a 5-minute natural release, then quick release any remaining pressure.
- Remove the chicken to shred. Stir in peas and cream.
- Drop dumpling dough by rounded spoonfuls into the broth. Press “Sauté” again and let the dumplings simmer uncovered for about 7–8 minutes until puffed and cooked through.
- Add shredded chicken back into the pot. Stir gently and serve hot!
Chef’s Tips and Tricks
- Don’t overmix your dumpling dough—gentle mixing keeps them tender and fluffy.
- If you need to thicken the broth more, stir in a tablespoon of cornstarch mixed with water after the dumplings are cooked.
- Fresh herbs at the end (like parsley or thyme) add a bright, finishing touch.
Recipe Variations and Serving Suggestions
- Swap peas for green beans, corn, or chopped spinach.
- Add a splash of white wine with the broth for extra depth.
- Going dairy-free? Use coconut milk instead of cream and dairy-free biscuits.
- Serve with a simple side salad or crusty bread to stretch the meal.
FAQs
Can I make this with biscuit dough from a can?
Yes, you can! Just cut into small pieces and simmer as directed. Keep a close eye—they cook fast.
How do I store leftovers?
Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or microwave—add a splash of broth or milk if it thickens too much.
Do I need to sauté the vegetables first?
It’s not mandatory, but it adds depth and brings out their sweetness. I highly recommend this step!
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1½ lb chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup frozen peas
- ¾ cup heavy cream
- For dumplings: 1 cup flour, 2 tsp baking powder, ½ tsp salt, 1 tbsp butter, ½ cup milk
Instructions:
- Sauté onions, garlic, carrots, and celery in olive oil on sauté mode.
- Add seasoned chicken and pour in broth. Cook on high pressure for 10 minutes.
- Prepare dumpling dough during pressure cooking.
- Natural release 5 minutes, then quick release. Shred chicken and stir in peas and cream.
- Simmer dumplings on sauté until fluffy, then add chicken back in and serve.
Nutrition: ~450 calories per serving
If this dish made your chilly night a little warmer, I’d love to hear about it! Drop a comment below, share your version on Instagram (tag me @thekitchensaid), and don’t forget to pin it for next time. Your kitchen wins are worth celebrating!
