Description
This comforting Instant Pot Chicken and Dumplings recipe offers a creamy, hearty meal perfect for any day. Tender chunks of chicken simmer with aromatic vegetables and a luscious sauce, topped with biscuit dumplings cooked right in the pot, making for a quick and easy one-pot dinner.
Ingredients
Chicken and Broth
- 1-2 pounds boneless chicken breasts, cut into 1” cubes
- 2 cups chicken broth
- 1 small can cream of chicken soup
- 1 cup heavy cream
Vegetables and Seasoning
- 2 tablespoons diced garlic
- 1 small onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 small bag of frozen peas
- 1 tablespoon poultry seasoning
Dumplings and Fats
- 1 can of biscuits
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Prepare Biscuits: Cut each biscuit into quarters and set them aside to be added later as dumplings.
- Sauté Aromatics: Set the Instant Pot to the sauté function. Add butter and olive oil and allow them to heat until sizzling. Add the diced garlic and onion, cooking for 1-2 minutes or until the onions are translucent while stirring occasionally.
- Add Chicken and Liquids: Add the cubed chicken to the pot along with chicken broth. Stir in the cream of chicken soup and heavy cream. Add diced celery and carrots for flavor and texture. Mix thoroughly to combine all ingredients.
- Pressure Cook: Seal the Instant Pot lid and set it to high pressure for 10 minutes. Make sure the vent is closed. After the cooking time, allow the pressure to naturally release for 15 minutes, then carefully release any remaining pressure by venting.
- Add Peas and Dumplings: Open the lid and add the frozen peas, stirring them into the mixture. Place the biscuit quarters on top of the chicken and vegetable mixture evenly.
- Cook Dumplings: Close the Instant Pot lid again, set it back to the sauté function, and turn off venting to allow the dumplings to cook. Sauté this mixture for about 5 minutes. Then, close the lid and allow the pressure to release naturally for another 15 minutes before venting any remaining pressure to finish cooking the dumplings.
Notes
- Ensure the chicken is cut into uniform 1-inch cubes for even cooking.
- Natural pressure release helps keep the chicken tender and prevents splattering.
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
- Adjust seasoning with salt and pepper as needed after cooking, since the soup and broth add some saltiness.
- For a vegetarian alternative, omit chicken and use vegetable broth with plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
