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Instant Pot Chicken and Dumplings

Dinner is on the table in 30 minutes with this Instant Pot Chicken and Biscuit Dumplings! Easy prep, simple ingredients, and a family favorite!

chicken and dumplings in a white bowl with a lace background and a spoon in the bowl.

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chicken and dumplings in a white bowl with instant pot and spoon.

Today's recipe is such an easy comfort food dinner!

This Instant Pot Chicken and Dumplings is simple, ready in about 30 minutes and kids love it!

The dumplings are made from canned biscuit dough, which is a time saver for those busy weeknights. We use fresh veggies, but frozen would be a good substitute for another time saver. Either chicken breast or chicken thighs work great in this recipe.

Even though this recipe is simple, it turns out so flavorful. It's especially perfect for cold or rainy days when you want something to warm you up.

Keep scrolling for tips, additional easy chicken dinner recipes and more!

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

recipe ingredients displayed on a white background.

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

chicken and dumplings on a spoon over the instant pot.

More easy chicken recipes you may like:

You can add or substitute with these ingredients:

  • add 1-2 cloves minced garlic
  • use boneless skinless chicken thighs instead of chicken breast
  • use fresh rosemary instead of poultry seasoning
  • use vegetable broth instead of chicken
  • use fresh parsley instead of poultry seasoning
  • add frozen peas

a spoonful of chicken and dumplings over a white bowl.

Kitchen equipment and supplies you may need:

I hope you enjoy this recipe as much as our family did!

chicken and dumplings in a white bowl with a lace background.
Yield 5 servings
Author Sweet Hazel Honey
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

Instant Pot Chicken and Dumplings


  • 2 tablespoons butter
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1 cup diced carrots
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 1 pound boneless, skinless chicken breast, cut into bite size pieces
  • 1 - 10.2 ounce can refrigerated homestyle biscuits, cut into pieces
  • ½ cup heavy cream


  1. Set the electric pressure cooker to saute and heat until hot. Add the butter and the vegetables. Cook for about 6 minutes or until softened. Stir in the poultry seasoning, salt and pepper.
  2. Deglaze the pressure cooker liner with chicken broth, scraping the bottom with a wooden spoon to remove any cooked on pieces.
  3. Add the chicken. Cover and set to “pressure cook” or “manual” for 3 minutes. Perform a quick release of the steam.
  4. Cancel the “keep warm” cycle and program the “saute” mode.
  5. Cut each biscuit into 9 pieces and drop into the pot. As you drop the biscuit pieces into the pressure cooker, stir often to keep the biscuits from sticking together.
  6. Stir in the cream and continue cooking for 5 to 6 minutes or until the biscuits are cooked through and the broth has thickened.


Refrigerate leftovers in an airtight container for up to three days.

Nutrition Facts




27.03 g

Sat. Fat

16.11 g


48.16 g


3.12 g

Net carbs

45.06 g


9.96 g


26.08 g


1325.02 mg


98.87 mg

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

chicken and dumplings on a spoon with a recipe title text overlay.

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