Warm your soul with a comforting and hearty classic – Instant Pot Chicken and Dumplings. This beloved recipe brings together tender chicken, flavorful vegetables, and fluffy dumplings in a rich, creamy broth, all in the convenience of your Instant Pot.
Ingredients:
- 2 cups chicken broth
- 1 cup water
- 1 teaspoon olive oil
- 1-1/2 lbs chicken breast, cubed
- 1 tube (16oz) refrigerated biscuits
- 1 cup chopped carrots
- 1 cup frozen peas
- 2 teaspoons oregano
- 1 teaspoon onion powder
- 1 teaspoon basil
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
- Begin by flattening each biscuit to about 1/8″ thickness. You can use a rolling pin or the bottom of a cup. Then use a knife to cut the biscuits into 1/2″ strips.
2. Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt, and pepper into the instant pot and mix to coat.
3. Once the chicken is coated, turn the instant pot to sautee and cook the chicken (with the lid off) until brown on all sides, stirring frequently.
4. When the chicken is cooked, shut off the instant pot by pressing cancel.
5. Then add 2 cups of chicken broth, 1 cup of water, carrots, and peas to the instant pot and mix well.
6. Next, start dropping in the biscuit pieces and stir.
8. When the cooking cycle is complete, press cancel and quickly release the steam. Open the lid and let the chicken and dumplings set for a few minutes before spooning into a bowl to serve.
Instant Pot Chicken & Dumplings
Ingredients
- 2 cups chicken broth
- 1 cup water
- 1 teaspoon olive oil
- 1-1/2 lbs chicken breast cubed
- 1 tube 16oz refrigerated biscuits
- 1 cup chopped carrots
- 1 cup frozen peas
- 2 teaspoons oregano
- 1/2 - 1 teaspoon onion powder
- 1/2- 1 teaspoon basil
- 1-2 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Flatten each biscuit to about 1/8" thickness. Use a knife to cut into 1/2" strips.
- Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt and pepper into the instant pot and mix to coat.
- Turn instant pot to sautee and cook chicken (with the lid off) until brown on all sides, stirring frequently.
- When finished, shut off instant pot by pressing cancel.
- Add 2 cups of chicken broth, and 1 cup of water, carrots and peas to instant pot and mix well.
- Stir in biscuits.
- Seal lid of instant pot and close the pressure knob. Set instant pot to manual for 5 minutes. It may take 5-10 minutes for the Instant Pot to come to pressure and then you will see the count down of time from 5 minutes.
- Once cooking cycle is finished, press cancel to turn off the unit and quick release steam/pressure.Spoon chicken and dumplings into bowls and serve.
Video
Notes
Good to meet a fellow Georgia girl. I have been in Midwest (currently ND) for a long time. But still consider Georgia my home. I am anxious to try your C&D recipe. My mom made this when I was growing up. Only no canned biscuits in site. I am sure yours will be good, but no one compares to moms. I am sure your children would say the same. Thanks for sharing.
Hi Joy! Thanks for stopping by. Yes, I am a Georgia native. I would love to visit North Dakota sometime. Have a great week 🙂
Just made this. I would suggest that you stick with Southern Homestyle Biscuits and avoid the flaky kind. Pillsbury’s Grands worked well for me, although I would have liked them better cooked a little longer, and I prefer Dill over Rosemary for this dish and I always up the garlic. There is nothing wrong with this recipe. It’s great. My suggestions are just personal taste. Thank you, Winona. I would have never tried this in my Fagor Versa Multi-Cooker (pretty much the same as a Hot Pot) without your recipe as a kickstart to converting one of my favorite dishes from my childhood that Grandma used to make.
Thank you Charles for sharing your experience and tips. Make sure to cut the dumplings in small trips and flatten them out. Yes this dish reminds me of my childhood memories with my grandmother.
I love you this recipe and have made it a couple of times for friends and family and they’ve been wondering if it’s possible to make this recipe in a normal stove top? Thank you!
Hi Melissa! Glad you love the recipe! It’s a big hit with our family too. Before my Instant Pot, I have made it on the stovetop but it takes a lot longer, obviously, and you will need to make sure you constantly stir so the biscuits do not stick together.
You mention that it can use a can of cream of chicken. Do I add that when I add in everything else before pressure cooking it?
Hi Kelly, you can stir in the cream after you open the pot at the end. Some like to add it with the two cups of chicken broth during cooking time.
I’ve done it both ways and it didn’t seem to matter. Also, I use TWO cans–makes it nice and thick.
I do not have a manual button and was planning on using the flaky biscuits should I get another kind?
Hi Michele, I would not suggest using flaky biscuits. Your Instant Pot may say “Pressure Cook.” My IP has a manual button. Let me know if you were able to try the recipe. Hope you enjoy it!
Can u leave this on keep warm till ready to eat…then release steam?
Hi Linda, I haven’t tried that yet but I think you could leave it on warm. It might thicken more, but if the top was sealed probably not too much. Let me know what you think.
The recipe looks amazing. I was wondering about how many servings one might get from this recipe?
Hi Debbie, it should serve 4 – 6 but if your family loves them as much as mine then closer to 4. Thanks for stopping by. Let me know how it turned out.
When do you add the cream as you mentioned on Facebook? Thank you.
Hi Anita, you stir in the cream after you open the pot at the end. Thanks for stopping by. Let me know how it turned out.
How much cream?
I’m wondering the same thing….????
Hi Tabitha, add 2 cups of chicken broth, and 1 cup of water
I’m new to using Instant Pot so I’m starting with easier recipes and this one was great! Super easy and really tasty. My husband’s picky and he really liked it. Perfect easy dinner I can make and still get things done around the house and even better it’s a good way to get my kiddos to eat some veggies. Thank you!
Hi Johnny, add 2 cups of chicken broth, and 1 cup of water
How much cream?
I did not use any cream for this recipe.
There is no mention of cream in this recipe, mine is just soup now….now what I was expecting
Adding cream is an option, but this recipe does not call for cream. It is a personal preference. Thank you for stopping by.
Maybe this is a dumb question . . . you’re using raw chicken right? This is going to be my first recipe in my pot and I still can’t believe it cooks meat that fast!
Hi Jessica, yes you are correct. You will need to cook the chicken in the Instant Pot before adding the broth, water, carrots, peas and biscuits. Thanks for stopping by. I hope you enjoy this recipe.
I appreciate your help! One last question, can I fit double this recipe in an 8 qt pot?
Thanks Jean Taylor, for voicing a concern that came up for us as well. It’s completely normal to have these questions and it’s great that you felt comfortable sharing. We ended up adding too many peas and honestly, weren’t satisfied with the choppping job on the carrots. Usually, I think a dish could use more peas but that just didn’t translate to this recipe. Long story short, will this work in 8 quart instant pot? My children just LOVE this recipe and I want to make sure I can cook for all 8 of them at the same time. My husband never understands the effort that goes into this but he’s always happy to enjoy the result!
I make it in an 8 qt all the time. Yes, I basically double the recipe, but you have to adjust the spices. It’s kind of trial and error to your taste.
You have to remember that the Instant Pot (IP) gets hot very quickly — long before it comes to pressure. My IP normally takes between 15-20 minutes (on average) before the pin pops up and the cooking timer starts. It shows “On” during this time it is building up pressure. However, the stuff in the pot is actually cooking during this time too.
Then it cooks during the actual pressure cooking time that you set it for.
If you do Natural Pressure Release (NPR), which I always do at least 10-15 minutes with meat or poultry (so that it can rest and reabsorb any lost moisture). The pot is still hot and the stuff in the pot is cooking during that time too. Leaving it on NPR is the only thing I would do differently for this recipe.
So even though you set the timer for 5 minutes, it would probably be cooking more like 35 minutes before you open the lid.
In fact, the biggest danger for cooking really lean meats in the IP is over-cooking them. That can leave them tough and dry. So 5 minutes of pressure cook time is perfect for something super lean like chicken breast.
I make it in an 8 qt all the time. Yes, I basically double the recipe, but you have to adjust the spices. It’s kind of trial and error to your taste.
I agree completely. Since I brown the chicken first, I only pressure cook 3 minutes and then do a natural release. That’s plenty of total cooking time.
I made this for supper tonight and they are delicious. I didn’t add the veggies tho, as ‘some’ aren’t into those..lol It took 20 mins in all from start of me cutting, to depressurizing it, and ONE pan to clean up. It’s a keeper for sure.
Made this for dinner tonight and it was really good! My biscuits kind of clumped together, but it was easy to use the edge of my spatula to cut them into smaller pieces. Tasty and quick, I’ll be making this again and again. I stirred in a little half and half right before serving.
Hi April, thank you for stopping by and letting me know how it turned out! I am glad you enjoyed it. Have a blessed day!
You told an earlier poster to add cream after cooking was done and just before serving, but the recipe doesn’t mention cream at all. About how much cream are you adding? Thank you for your time.
I’m sorry for the confusion. This particular recipe does not call for cream, however, you could try adding cream of chicken or adding heavy whipping cream.
Hi! This looks so good! I was wondering if the timing would change if I use pre-cooked frozen chicken strips.
Thanks!
Hi Alisa, I have not tried it yet with pre-cooked frozen chicken strips. You will probably need to adjust the timing.
As you cook any type of raw meat in the Instant Pot (IP), a certain amount of fat will render off into the broth it is cooking in. That adds so much flavor to the broth. Even a really lean meat like chicken breast will render off some fat. Pressure cooking is really efficient for making this happen.
I would be hesitant to use pre-cooked chicken, since it’s not going to render off that fat and flavor the broth. It could leave the broth a little “blander” at the end.
Maybe for a quick meal on the stovetop, but I just wouldn’t use pre-cooked meat for a pressure cook recipe.
Is this recipe able to be doubled?
Depends on the size of your Instant Pot. This 6 QT IP makes 4-6 servings.
Looks delicious! Wondering if the time setting would be the same if doubled. I have three teenagers, two of them boys and I double most everything. Thank you!
Hi Tanya, I have not tried to double this recipe myself yet so I am not sure of the time setting that is needed when doubling this recipe. Let me know. Enjoy!
I always double this for my house full of boys! I leave the timing the same. I also leave out the chicken (as we are vegetarians) and sub veg broth. I also add celery, more carrots and other veggies that I have on hand like green beans.
Hi Shannon! So glad you enjoy it and thank you for sharing.
Thank you for the recipe! 🙂
There were some questions regarding if cream was used in this recipe – I see that you said this recipe does not call for cream, but that cream can be added at the end.
Please clarify if the photo of the finished soup in the serving bowls shown with this recipe were made with or without cream added at the end. It has a slightly creamy appearance, and I’d like mine to turn out like the photo. 🙂
Thank you!
Hi Cinde, Thank you for stopping by. This particular recipe, I did not use any cream. However, you could try adding cream of chicken or adding heavy whipping cream. It is a personal preference. Hope you enjoy! Let me know how you like it.
Made this tonight, and though it had great flavor the biscuits were raw on the outside. Thoughts on why this happened?
Hi Lindsay, I have not heard anyone have this problem. Sorry you had trouble. Did you cut the biscuits down small enough?
I also had a similar issue — Not sure if the dough is raw or if it’s just the texture of the dumplings!
I’d say the biscuits were not raw but the way they are when cooking in water and broth. I don’t like flat dumplins but love the fluffy ones made with bisquick.
I made this tonight for the first time and it won’t be the last! I tweaked it a bit to what I had on hand – used seasoned salt instead of onion powder, salt and pepper – added an extra clove of garlic and sauteed some chopped green onions with the chicken. Also – was lucky to have fresh basil and oregano on hand as well! Thank you – it was a great success; my boyfriend loved it and I have enough left over for a couple more meals.
This is wonderful Monique! Thank you for stopping by and sharing your experience with the recipe. Adding the chopped green onions in with the chicken is a great idea.
Thanks for the recipe, so good and so easy. The only issue is I wanted to eat the whole pot by myself. This totally satisfies my occasional craving for Chicken and Dumplings. Chicken and Dumplings was a definite comfort food that always brings back memories of my mom.
I am so happy you LOVED it Garry! Thank you for sharing your experience with the recipe. Yes, I agree that the Chicken and Dumplings sure brings back memories with my mom and grandmother. Blessings to you!
I don’t like peas, so wondering if using a cup of cubed potatoes and a half a cup of fresh mushrooms? Also if I use potatoes, do I need to adjust the cooking time?
Hi Chris, if you maybe use small frozen cubed potatoes then I think that you should be fine with the same cooking time. Let me know how you like it!
I’m new to IP cooking, when you say hot cancel, it will depressurize…is there something I need to push for the quick release or when I hit cancel will it automatically do it? Just don’t want to blow up my house 🙂 excited to try the recipe!
Hi Rachel, on my IP I always have to manually quick release. I do not know how other IPs work but just make sure to follow the directions in the manual carefully. Thanks for stopping by. Let me know how you like the recipe.
I would not use potatoes , maybe chopped broccli or green beans.
I made this incredibly easy and wonderfully tasty stew tonight. I added three potatoes to make it a full meal and it was fantastic! A definite repeat in our household!
Hi Bonnie, thank you so much for stopping by. I am so glad you enjoyed the recipe.
Easy recipe to follow with IP. I am from Vancouver, Canada and this is my first time trying dumpling in the IP like that. How is the dumpling suppose to be in this dish? Mine was like cooked dough from the pressure cooker – chewy.
Hi Tommy, because the pressure cooker is essentially steaming it, so you will have chewy dumplings. It is a preference, but if you would like them to be less chewy maybe cut them smaller. Just a thought. Thanks for stopping by and sharing how you liked the recipe.
I agree, the photo looks creamy but I do not see how the recipe would accomplish that. I would like the recipe for the meal in the photo.
This recipe is creamy as in a thick, floury cream, which is what I prefer. The recipe does not call for any added cream but you can add cream of soup if that is what you like. This is the photo of this recipe. Thank you for stopping by. Let me know how you enjoy the recipe.
Do you think I could use Crescent roll sheets cut into bite size pieces? I have no canned biscuits, but want to make this NOW… lol
I had someone else ask me that and I am not for sure since I have not used crescent roll sheets. I don’t think it should be a problem, maybe cut them up into bite sizes. Can you let me know if it turns out okay and then I can update with the tip. Thanks for stopping by!
Hi There,
Any idea if this recipe would fit in the Lux Mini 3qt?
Thanks,
Amy
Hi Amy, I made this in a 6qt IP so you would probably have to cut your ingredient amount in half for a 3qt and adjust to your liking. Thanks for stopping by and Happy New Year!
This recipe looked and tasted amazing. Cooking was easy as well. We substituted chicken breasts for chicken thighs and used homemade biscuits.
Cooking time seems off- the dumplings were nowhere near done in 5 min.
Hi Beth, the dumplings will be a little chewy. If you want them to be less chewy, cut your biscuits smaller/thinner. Thanks for stopping by.
Winona,
Thank you so much for posting your chicken and dumplings recipe! I literally just bought the instant pot using a gift card we got for Christmas. Brought it home, washed it up, and made the chicken and dumplings for dinner! So flavorful, I even liked the peas! It was super easy and like I said super yummy!
This will certainly be a go to recipe!
Congratulations on your new Instant Pot! I am so glad you enjoyed the recipe and thank you for stopping by and sharing with me! Happy new Year !
I see that Maggi used homemade biscuits with hers. I am wondering if dumplings would work as well? I don’t have any instant biscuits, and dumplings usually taste better. Any thoughts on this?
HI! I’d like to put the chicken breast in whole and raw and cook this all together….then pull out the cooked chicken and dice it. Do you think thats possible? Or would it overcook the biscuits? Thanks!
Great flavor. Family loved it. I would cut the biscuits to 3/4 of the recommended and add another cup of chicken stock. Just personal preference.
Can you use frozen chicken for this? How would you adjust
I just got my 6 qt. ip for Christmas and absolutely love it! Was a little skeptical about using the biscuits in this recipe, but floured each one when I rolled out, and did use 4 cups of chicken stock and no water, a half onion chopped just because I had it leftover. It is fabulous! Next time I will use frozen peas and carrots as a shortcut instead of chopping:) Thanks for the great recipe!
I used a can of cooked chicken and pinched the biscuits in small pieces and only had canned peas with pearl onions. Very easy flavorful recipe! Will make again soon!
Was hoping this would be awesome but it turned out like a thick mushy sludge. I took a pic but can’t seem to post.
Hi Erin, the biscuits will be a little chewy, but should not be a thick mushy sludge. You should flatten out biscuits and cut them into small strips.
I tried this recipe tonight I found it very bland and bland and followed the recipe exactly. Any suggestions to make it more flavorful
First time cooking in my instant pot and this was fantastic. My husband couldn’t stop saying how good it was. Thank you so much for the recipe.
My biscuits are not done!! Help!!
Hi Beth, make sure you are cutting your biscuits into small flattened strips.
This was amazing! And best part is from start to to table only about 15 minutes or so. I added two stalks of chopped celery, and when done a splash of half and half. I swear it tasted just like th old style homemade chicken dumplings from my childhood but a lot less work. We just got our IP and I am in love! As a busy nurse working long shifts in dialysis, the IP is a godsend.
Have you tried this with the crescent rolls instead of biscuits? I don’t have biscuits on hand. Thanks!
Hi Kelsey, I have not tried my recipe using crescent rolls so I cannot advise on how it will turn out. For me personally the taste would probably be too sweet. Thanks for stopping by. Let me know if you use crescent rolls and how it turned out.
What about Bisquick?? No canned biscuits at home and it’s yucky outside. #dontwannaleavethehouse
Hi Deanna, I have not tried my recipe using Bisquick. Let me know if you do and how it turned out. Thanks for stopping by. Hope the weather warms up where you are at.
I haven’t taken my pot out of the box but thinking of making this for my first recipe! What if my chicken is frozen? Do I just sauté longer until it cooks through?
Congratulations on your new Instant Pot! You will need to adjust your cooking time with frozen chicken breasts, but making sure not to overcook the chicken.
If you were to use frozen chicken breast how long would you cook?
You will need to adjust your cooking time with frozen chicken breasts, but making sure not to overcook the chicken.
I made this tonight. My dumplings could have been done more as well. In fact at the end of the quick release there was a little of the dumpling squirting through the valve I believe as it was white and gooey. I do recognize though that these are dumplings and they will be soft as compared to biscuits. I think if I try again, I will flatten more and cut the strips in half. I cut the oregano and basil in half as would be too spicy for me and perhaps put in cubed potatoes instead of the peas as they got a little mushy. Otherwise, the taste was really quite good.
Thank you Deb for sharing your experience. I agree, I would flatten the dumplings out and cut them into small strips small. I am glad you enjoyed the recipe!
What should you do if the biscuits dont cook all the way?
Loved the recipe!!! Next time will cut the biscuits just a tad smaller, and add corn. Even my picky 10 yr old loved it!
I did put mine on for 6 mins because I used huge biscuits.
Hi Rachel! I am so glad your picky 10 yr old loved it and yes it seems others are suggesting to cut the biscuits smaller. I have updated the recipe to note that. Thanks for stopping by and leaving your comment.
Delicious and easy, I added celery and onions and used poultry seasoning for seasoning. I used store brand buttermilk biscuits (very cheap) and cut them smaller, they worked wonderfully and were similar to German dumplings. I read in a group that several people thought Pillsbury Southern biscuits are the best, so will try those another time. Next time I will cook the biscuits, chicken and spices in the liquid for 3 minutes, QR and then add the veggies and cook for 2 more minutes, since I like veggies less well done. Thanks for posting, I am pretty new to the IP and it is wonderful to have a great recipe for comfort food.
Wondering if I cut the recipe in half, would the cooking time change at all?
This is very clever using refrigerated buttermilk rolls. I made this for my daughter who has been home sick. It’s her favorite. I personally am not a meat eater but I thought I’d try your shortcut for the dumplings. Ingenious! They not only thicken the soup but make it lighter in color like the picture. I did sneak a taste and they came out fluffy and delicious. I may make a vegetarian pot pie soup and try crescent rolls – they rise on the same principle – using your method. It’s so easy in the IP. Thank you for posting this.
Made this for supper tonite. Followed recipe, turned out great! Will definitely make it again!
Help!! My dumplings are raw!! Followed the recipe exactly and when I vented it liquid shot everywhere. What did I do wrong?
Hi Shana, did you cut the dumplings small / and thin enough? I am not hearing of others have problems with raw dumplings. They should taste chewy. Also, what IP model are you using?
I made this tonight. It was very good! I ate too much and am stuffed!!! I just couldn’t stop eating! Thanks
Absolutely delicious and super easy! Thank you for the recipe.
Hi Aaron, I am so glad you enjoyed it and thank you for stopping by.
Made it tonight with crescent rolls…I think they are too thin, biscuits will work better, but even with that said, my kids LOVED it!! Super quick and easy. I used chicken thighs because that’s what I had & homemade stock. Yum!!!! (Also, I had a feeling the crescent rolls weren’t going to be great, so I only added half-cooked the others in the oven so we had happy eaters!!) ?
Hi Jen, yes I haven’t tried this with crescent rolls but I am glad this recipe worked out for you even with the minor tweaks! Thank you for stopping by and leaving a comment. Happy Friday.
These recipes should work with all of the modern electric pressure cookers, but I have found you have to learn the nuances of your particular model. The main variations come from the time to get up to pressure and the options to release the pressure.
I find myself using mine most for recipes where those variations don’t matter so much like soups and stewed meats.
Would you be able to use frozen dumplings instead of biscuits?
Hi Joyce, I have not used frozen dumplings for my recipe so I am not sure. Let me know how it works for you. Thanks for stopping by.
I tried this receipe and it was a huge fail ?. Too many strips of buscuits from 16oz can. They stuck all together and were not cooked all the way. Not sure what went wrong. I followed the receipe exactly.
Hi Losa, I am sorry you had trouble. I have not had anyone say they are having this trouble, perhaps your IP is smaller than the one I use? For your case, I would use only half the can of biscuits. Try that and let me know.
I made this tonight using boneless chicken thighs. I have the 8qt. Instant Pot so I used more chicken (a little bit over 2 lbs) and added more chicken stock. I used carrots, onions, celery and frozen peas. It was delicious and everyone loved it and had seconds!
Hi Mimi! I am so glad you enjoyed it. Thank you for stopping by
I used crescent rolls tonight and it tastes delicious but not at visually appealing as with the biscuits. Also I think the biscuits have more of a dumpling taste so the crescents tasted a little sweeter. It was still delicious!
Hi Val, thank you for stopping by and sharing your experience with my recipe! I am so glad you enjoyed it. Thank you for sharing how you used the crescent rolls in this recipe.
I tried this tonight and it was perfect! I used a package of frozen peas carrots and corn- no left overs. I will make this again:)
I am so thrilled you loved it! Thank you for stopping by.
Thank you. I’m a terrible cook and this still turned out delicious! No leftovers.
Hi Alison, I am so thrilled you loved it! Thank you for sharing.
Absolutely delicious!!! I used crescent rolls and it was perfect!! I just rolled them out very thin and cut them in thin strips and it turned out amazing! Thank you so much!! What a good recipe 🙂
Hi Jennifer, I am so happy you love it – Thank you for stopping by and sharing with me your experience. Yes, rolling them out very thin and cutting them into thin strips really makes a difference. Enjoy this through the winter months.
Thank you for the great recipe! This was the first meal I made in the instant pot and it was a hit! Instead of adding cream of chicken soup, I stirred in about 1/3 c heavy cream after cooking and it was really creamy and good without being too thick. Great recipe and photos!
Hi Kristin Thank you so much for stopping by and letting me know how you loved the recipe. It is one of our family favorites. Enjoy!
Thanks for sharing this! I made this tonight and it was delicious.
I added 1 celery stalk diced, 1/2 of a small sweet onion diced and 1 TBSP of butter. I let the butter melt with the olive oil before adding the ingredients from step 2. Used only a half tsp of onion powder. Followed the rest of the recipe exactly. Got ?? From the family!
Hi Nicole, I am so happy you loved it and adding celery and onion, YUM! I will have to certainly try that next time. Enjoy this recipe through the winter months.<3
This was a hit!
Husband loved it and hoped there was leftovers.
I used crescent rolls because that’s all I had in the freezer- I think it worked out perfectly.
Took a little longer because my instantpot took forever to pressurize, but worth the wait! Definitely adding to our meal menu.
Thanks!
Hi Cris, so happy you and your husband loved it! I am glad the crescent rolls worked for you. I get that question a lot and I have not personally tried this recipe with crescent rolls yet. Any tips you can share with our readers about using crescent rolls, would be greatly appreciated. Thank you for stopping by and sharing your experience.
Where does all the sodium come from? I couldn’t figure it out but it shows really high levels and the refrigerated biscuits are 470 mg. I figured 1/2 tsp salt can’t possibly be 3200 mg of sodium and there’s the Chicken Broth but that still seems incredibly high for broth. Maybe there’s a specific type of refrigerated biscuit that’s a lot higher in sodium?
Hi Jon, the following nutrition information is merely an estimated value produced by an automated system. Nutrition information may vary.
This was absolutely delicious! I followed the recipe exactly and made no changes. Another one of your recipes has pleased my family. Thank you for sharing!
I tried this tonight with an 8QT instapot. I have a family of 7 that lives in my home so I kind of switched up the recipe a little bit. Instead of the water that it called for I took and mixed in one can of cream of chicken soup half a cup of milk with the two cups of broth. Now with my family being bigger than most I doubled that in my 8-quart pot with double the chicken and a little bit more peas in a little bit more carrots it turned out phenomenal so you can spice up your recipe anyway you feel. I did end up only using six of the eight biscuits because it seemed a bit much.
First meal I tried on my Instant Pot Duo (6 litre). Special request from my wife. It turned out amazingly! I have never made dumplings before and I don’t think I have had them in 40 years. This brought back warm, comforting memories for me and for my wife who has also not had them in years.
It is time-consuming to make it but well worth the effort. Wonderful, tasty comfort food.
This recipe is a keeper.
Has anyone tried frozen dumplings or flour tortillas with this recipe?
I’m new to the InstantPot (got it for Christmas), so I’m still getting used to it. I have a 3qt. and I never consider that until I’m putting the lid on! I wish recipes would indicate what type of pot it is designed for. The flavor of the dish is great, although I might use less oregano next time (not that big of a fan). I’m not 100% sure that my biscuits are cooked through, but let’s hope they are! They are a little gummy, which I kind of like, but I’m a big concerned. If I had a bigger pot, I’m sure I wouldn’t be as concerned. I used a bag of frozen carrots and peas, and sauteed some chopped onions with the chicken. I love that this recipe has some creaminess to it without adding cream. The sauce is delicious! I am looking forward to leftovers!
Hi! One of the IP FB groups I’m on linked this as one of her favorites…looking forward to trying it! Can you clarify the calories/nutrition for me? I see it says 504 calories and the associated nutrition. In the directions you say the serving size is 4-6. Which serving size is calorie/nutrition info related to? Thanks!
Hi Andrea, I am so glad you found our famous IP Chicken & Dumplings recipe. You will really love it! Unfortunately, the nutrition information that is provided in this recipe is merely an estimated value produced by an automated system. So the nutrition information may vary. Please let me know how you liked the recipe.
LOVED this recipe,! I changed up the spices slightly and just eye balled them. Used salt pepper garlic powder onion powder a bay leaf and poultry seasoning. It was perfect! I am a huge fan of how the dumplings cooked. I never thought to cut them in strips. The result was exactly like I like them cooked. I think some of the comments make sense if you don’t stir them in before pressure cooking. Mine were perfect. Thanks for sharing! Will definitely make this again! 4 servings is exactly what I got in my 6 qt IP.
Hi Evi! Thank you so much for sharing your experience. I am so happy you loved it!
Made this tonight and followed your recipe to a T, and I love the results! My fiancé is a little picky, and he loved it too. We both had seconds. The only thing I did slightly different was cook on manual for 6 mins instead of 5 just because based on all the comments I was a little worried about the biscuit strips. They are definitely “dumpling” texture though. Very happy with this recipe. Thanks so much!!
Hi Jamie! I am so thrilled to hear you and your fiance loved my IP dumplings recipe! Thank you for sharing and congrats on the engagement. When is the big date?
Made this recipe over the Holiday Season, I made dumplings from scratch and hoped for the best! I din’t have the canned. I was afraid they might explode in the pot, but they came out beautifully!!! Love the recipe! Thank you for posting it!
Hi Norma! Thank you for stopping by and letting me know how much you loved this recipe. I am so happy your made from scratch dumplings turned out terrific!
Just a note to say I made it with flaky buttermilk buiscuits because that is what the hubby bought…. turned out perfect! Creamy and delicious!
Thank you Laura for taking the time to leave a comment and so glad you enjoyed this recipe!
This was my first Instant Pot meal and I was quite impressed – especially with how well the biscuits cooked like dumplings. I prefer a more simple chicken and dumpling flavor without the oregano but overall it was very good and the chicken was perfectly tender – not chewy like some crock pot meals tend to be. Thanks for sharing!!
This is wonderful June, thank you for sharing your experience and glad you enjoyed my Instant Pot Chicken & Dumplings recipe!
Made this tonight and it is delucious! I used frozen vegetables and 4 cups of broth, turned out great, thanks for the awesome recipe.??
Wonderful, Karen! So glad you love it!
I tried this recipe and the seasonings made the dish very tasty. I added some chopped red potatoes and used only half of the canned biscuits because it seemed like a lot of dumplings. When I did a quick steam release, I got bubbling and spitting from the vent. It was a mess. Perhaps doing a natural release would be better?
Has anyone made this with leftover rotisserie chicken?
Looks really good, thanks for this great recipe Winona! Definitely making it for dinner tomorrow 🙂 look how happy i am to try out a new recipe..
This looks terrific. If I’d like to thicken it some, may I use a cup of evaporated milk with 2 tablespoons of cornstarch like I’ve done for IP potato soup? (I’m lactose intolerant but Carnation makes a lactose free evap milk version.) And if that would work, would I stir it in at the end on the saute setting but reduce some of the chicken broth? Or leave the quantity of broth alone? Thanks so much.
Replying to myself. : ) I reduced the water by a bit – maybe 1/3 of a cup? And added about 2/3 cup of evaporated milk (lactose free) with about 1-1/2 tablespoons of cornstarch whisked into it. After pressure cooking was done, I canceled and then hit Sauté and slowly stirred in the slurry and let it simmer for a couple of minutes. It thickened and became creamy. Sorry about the guesstimates!
Hi Beth! Wonderful, glad you were able to figure this out before I could leave a reply. I hope you enjoyed our favorite meal in the house!
It was beyond delicious! In fact I’m making it again tonight. I hope I was clear I added the {lactose free) evaporated milk with corn starch after pressure cooking was done, or I believe it would have curdled – at least that’s what I’ve read about adding milk/cream. Please tell me if that’s incorrect – I’m a newbie. While I added it on “sauté,” maybe it would have been hot enough on “keep warm.” Thanks again for this terrific dish.
Hi, I made this tonight. My family loved it! I added celery and 1 yellow onion, as well as a 1/2 teaspoon of Cajun seasoning. Will make this again. Also used a precooked rotisserie chicken since our grocery store was all out of chicken breasts apparently. ?
Hi Tianna! So glad you loved it! I will have to add some Cajun seasoning to mine next time, my kids love spicy!
Is it normal for the outside of the biscuits to be slimy? That’s the only thing that bothers me. Everything else turned out quick and delicious, thank you!
Hi Jasmine, my biscuits do not come out slimy, maybe bump your time up a minute to see if that helps? Other than that, so glad you enjoyed it!
I made this tonight and it was amazing! My kids loved it! I added diced celery & onion (ready chopped at the grocery store). I also increased the salt to 1tsp and added a bay leaf to the pot as well. After 5 min on manual pressure high, the biscuits didn’t loo quite done, so I put the IP back on for another 5 min. Next time I make this I’ll probably split the difference and cook it 8 min on High manual Pressure. Amazing recipe! It will definitely become a staple in my house! Thank you!
I’m wanting to use Anne’s frozen dumplings with this recipe…but I’m not sure how that would work. Any ideas?
Hi Mike! I have not tried my recipe with Anne’s frozen dumplings. If they are pre-cooked dumplings, maybe decrease the cooking time slightly? Let me know how it turns out with that brand. Thanks for stopping by.
Can you add potatoes to this?
Hi Shanna! I have not added potatoes to my chicken and dumpling recipe, but that sounds delicious!
Hi can you use a crock pot for this recipe. I don’t have a pressure cooker.
Hi Jacquelin, you can but I have not tried it this way in a while. You would cook all the ingredients in crockpot for 3 hours on high, then add the cut biscuits for the last hour. Make sure you flatten the biscuits and cut them up in thin slices.
I’ve used this recipe over 10 times and every time it turns out great. It’s such an easy way to sneak veggies in to my kids’ mouths. Some variations I’ve tried:
-Swap carrots out for frozen corn
-Add crumbled cooked bacon when you add veggies
-add Simply Potatoes diced potatoes
-stir in heavy cream after you’ve released steam if you like a creamier texture
Overall, fabulous recipe!
Hi Renee! I am thrilled you love it! It’s our kids favorite too. bacon, Yum, I will have to try that next time!
I’m also a believer in the higher creaminess and potential with adding a cup or more of heavy cream at conclusion of cooking time.
Guess I’m targeting a good chicken pot pie consistency. Yum!
What size instant pot are you using. Mine is the duo mini 3 qt, should I cut the recipe in half ?
Hi! Do you use regular chicken broth or reduced sodium broth? I usually use reduced sodium, but am wondering if I should opt for the regular for added flavor since I will be skipping the cream of chicken soup. Thanks!
Love IT!
I mean that I had JUST got my instapot. Picked THIS recipe for my very first one. End up throwing the whole expensive unit in the garbage. Couldn’t even are it 3 of the 5 min without “FOOD BURN” written on my insta pot. Now I doubt I’ll ever walk on the “insta pot craze”
Apparently biscuits stick way too much to the bottom & I guess I was suppose to use that wire rack. I am not sure, cause they would have fallen right through it. Oh well, on to the old method of making them. L
For other readers who are not American and do not have access to what you call biscuits I wanted to share my hack- I used Gnocchi here! Brilliant! So delicious.