Irresistible Instant Pot Chicken and Dumplings

I didn’t make chicken and dumplings from scratch until I had my own Instant Pot. Growing up, my mom always used canned biscuits and cooked everything on the stovetop for what felt like forever. It was good, but it took up her whole afternoon.

When I got my Instant Pot, I figured out you could get that same cozy, comforting meal done in less than an hour. The chicken comes out tender, the dumplings cook right on top, and you only dirty one pot. It’s become my go-to dinner when I need something warm and filling without spending all evening in the kitchen.

What Kind of Chicken Should I Use?

Chicken thighs are the way to go for this recipe because they stay moist and tender during pressure cooking, plus they add more flavor than chicken breasts. You can use boneless, skinless thighs for the easiest prep, or bone-in, skin-on if that’s what you have – just remove the bones and skin after cooking. Fresh or frozen chicken thighs both work fine in the Instant Pot, though frozen will add a few extra minutes to your cooking time. If you really prefer white meat, you can swap in chicken breasts, but keep in mind they can dry out more easily and won’t give you quite the same rich flavor.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Mirepoix: If you can’t find pre-cut mirepoix, just chop up 1 cup each of onions, carrots, and celery. You can also skip the celery if you’re not a fan and add extra carrots instead.
• Chicken thighs: Chicken breasts work fine here, though they’ll be a bit less juicy. You can also use a rotisserie chicken – just shred the meat and add it after pressure cooking, skipping the initial cooking step.
• Biscuits: Store-bought refrigerated biscuits are what you need for those fluffy dumplings. Don’t substitute with biscuit mix or homemade dough, as the texture won’t turn out the same in the Instant Pot.
• Potato: Any type of potato works – russet, red, or Yukon gold. Just peel and dice it into bite-sized chunks.
• Poultry seasoning: If you don’t have poultry seasoning, mix together 1/4 teaspoon each of dried thyme, sage, and a pinch of rosemary.
• Peas: Frozen or fresh peas both work. You can also swap them for green beans or corn if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Instant Pot chicken and dumplings is doing a quick release too fast, which can cause the biscuit dumplings to deflate and become dense – let the pressure release naturally for at least 5 minutes before switching to quick release for better texture.

Another common error is overcooking the chicken thighs, so stick to the 7-minute mark rather than 10 minutes since dark meat cooks quickly under pressure and you’ll be putting it back in the pot anyway.

To avoid gummy, undercooked dumplings, make sure to break the biscuit dough into rough, bite-sized pieces rather than leaving them in large chunks, and resist the urge to stir too much after adding them back in.

For a thicker, more stew-like consistency, mix 2 tablespoons of cornstarch with cold water and stir it in using the sauté function after shredding the chicken – this gives you that classic creamy dumpling texture.

What to Serve With Chicken and Dumplings?

Chicken and dumplings is already a pretty hearty meal on its own, but I love serving it with a simple side salad to balance out all that comfort food goodness. A basic mixed greens salad with a light vinaigrette cuts through the richness of the dish and adds a fresh crunch. If you want something warm on the side, roasted green beans or glazed carrots are great options that don’t compete with the main dish. Some people also like to serve it with cornbread or dinner rolls, though honestly, those fluffy dumplings usually do the job of soaking up all the delicious broth.

Storage Instructions

Store: Keep your leftover chicken and dumplings in an airtight container in the fridge for up to 4 days. Just know that the dumplings will soak up more liquid as they sit, so the consistency will be thicker and less soupy the next day. Still delicious though!

Freeze: I’ll be honest, dumplings don’t freeze super well because they can get a bit mushy when thawed. But if you want to freeze it anyway, store it in a freezer-safe container for up to 2 months. The chicken and veggies will be fine, just the dumpling texture might change a bit.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth if it’s gotten too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 70-80 g
• Fat: 70-80 g
• Carbohydrates: 190-210 g

Ingredients

For the pot:

• 3 tbsp olive oil
• 3 cups mirepoix (finely diced for even cooking)
• 4 garlic cloves (minced)
• 1 potato (diced into 1/2-inch pieces)
• 1 lb chicken thighs
• 3/4 tsp poultry seasoning
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1 bay leaf
• 4 cups chicken broth (I use Swanson chicken broth)
• 2 oz cream cheese (softened)
• 12 oz biscuits (refrigerated, uncooked)

For finishing:

• 1 cup peas (frozen, thawed)

Step 1: Sear the Aromatics and Build the Flavor Base

• 3 tbsp olive oil
• 3 cups mirepoix
• 4 garlic cloves

Set your Instant Pot to the sauté function and heat the olive oil for about 1 minute.

Add the diced mirepoix and cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and develop some color.

This initial sauté builds a flavorful foundation.

Add the minced garlic and cook for another 30 seconds until fragrant.

The brief cooking time prevents the garlic from burning under pressure.

Step 2: Build the Pressure Cooking Base with Chicken and Broth

• aromatic mixture from Step 1
• 1 potato
• 1 lb chicken thighs
• 3/4 tsp poultry seasoning
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1 bay leaf
• 4 cups chicken broth

Add the diced potato, chicken thighs, poultry seasoning, salt, black pepper, and bay leaf to the pot with the aromatics from Step 1.

Pour in the chicken broth, making sure all solids are submerged.

The broth will create the cooking liquid needed for pressure cooking.

Turn off sauté mode and secure the Instant Pot lid, ensuring the valve is set to sealing position.

Step 3: Pressure Cook Until Chicken and Potatoes are Tender

• pressure-cooked mixture from Step 2

Set the Instant Pot to high pressure for 10 minutes.

This timing ensures the chicken thighs are fully cooked and tender, and the potatoes are soft enough to hold the broth well.

The higher pressure also helps infuse all the flavors together.

Once the timer sounds, perform a quick release by carefully moving the valve to venting position to release steam.

Step 4: Shred the Chicken and Prepare for Dumplings

• cooked chicken from Step 3
• 2 oz cream cheese

Carefully open the lid and remove the chicken thighs with tongs or a slotted spoon, placing them on a cutting board.

Once cool enough to handle, shred or chop the chicken into bite-sized pieces using two forks.

While the chicken rests, stir the softened cream cheese directly into the hot broth in the pot until fully incorporated—the residual heat will melt it smoothly and create a creamy sauce.

I find that stirring the cream cheese in while the broth is still hot prevents lumps and distributes the richness evenly throughout.

Step 5: Add Biscuits and Return to Pressure Cook

• creamy broth mixture from Step 4
• 12 oz biscuits

Turn the Instant Pot back to sauté mode.

Break apart the refrigerated biscuits into 2-3 inch pieces directly into the simmering broth, gently stirring to distribute them evenly without overcrowding or submerging completely—they’ll cook partially submerged as they expand.

Once all the biscuits are added, return the pot to high pressure for 3-4 minutes.

This brief pressure cooking cooks the biscuits through while allowing them to maintain some texture.

Step 6: Finish with Chicken and Peas

• pressure-cooked pot with biscuits from Step 5
• shredded chicken from Step 4
• 1 cup peas

Once the timer sounds, perform another quick release.

Return the shredded chicken and thawed peas to the pot, stirring gently to combine everything without breaking apart the biscuits.

Heat on sauté for 1-2 minutes just until everything is warmed through.

Taste the broth and adjust seasoning with salt and pepper if needed—I typically add a bit more salt since the biscuits can dilute the flavor slightly.

Step 7: Serve and Enjoy

Ladle the chicken and dumplings into bowls, making sure each serving gets biscuits, chicken, broth, and vegetables.

The dish is best served immediately while the biscuits are still soft and the broth is hot.

Irresistible Instant Pot Chicken and Dumplings

Delicious Irresistible Instant Pot Chicken and Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the pot::

• 3 tbsp olive oil
• 3 cups mirepoix (finely diced for even cooking)
• 4 garlic cloves (minced)
• 1 potato (diced into 1/2-inch pieces)
• 1 lb chicken thighs
• 3/4 tsp poultry seasoning
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1 bay leaf
• 4 cups chicken broth (I use Swanson chicken broth)
• 2 oz cream cheese (softened)
• 12 oz biscuits (refrigerated, uncooked)

For finishing::

• 1 cup peas (frozen, thawed)

Instructions

 

• Set your Instant Pot to the sauté function and heat the olive oil for about 1 minute. Add the diced mirepoix and cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and develop some color. This initial sauté builds a flavorful foundation. Add the minced garlic and cook for another 30 seconds until fragrant. The brief cooking time prevents the garlic from burning under pressure.
• Add the diced potato, chicken thighs, poultry seasoning, salt, black pepper, and bay leaf to the pot with the aromatics from Step 1. Pour in the chicken broth, making sure all solids are submerged. The broth will create the cooking liquid needed for pressure cooking. Turn off sauté mode and secure the Instant Pot lid, ensuring the valve is set to sealing position.
• Set the Instant Pot to high pressure for 10 minutes. This timing ensures the chicken thighs are fully cooked and tender, and the potatoes are soft enough to hold the broth well. The higher pressure also helps infuse all the flavors together. Once the timer sounds, perform a quick release by carefully moving the valve to venting position to release steam.
• Carefully open the lid and remove the chicken thighs with tongs or a slotted spoon, placing them on a cutting board. Once cool enough to handle, shred or chop the chicken into bite-sized pieces using two forks. While the chicken rests, stir the softened cream cheese directly into the hot broth in the pot until fully incorporated—the residual heat will melt it smoothly and create a creamy sauce. I find that stirring the cream cheese in while the broth is still hot prevents lumps and distributes the richness evenly throughout.
• Turn the Instant Pot back to sauté mode. Break apart the refrigerated biscuits into 2-3 inch pieces directly into the simmering broth, gently stirring to distribute them evenly without overcrowding or submerging completely—they'll cook partially submerged as they expand. Once all the biscuits are added, return the pot to high pressure for 3-4 minutes. This brief pressure cooking cooks the biscuits through while allowing them to maintain some texture.
• Once the timer sounds, perform another quick release. Return the shredded chicken and thawed peas to the pot, stirring gently to combine everything without breaking apart the biscuits. Heat on sauté for 1-2 minutes just until everything is warmed through. Taste the broth and adjust seasoning with salt and pepper if needed—I typically add a bit more salt since the biscuits can dilute the flavor slightly.
• Ladle the chicken and dumplings into bowls, making sure each serving gets biscuits, chicken, broth, and vegetables. The dish is best served immediately while the biscuits are still soft and the broth is hot.