Dinner is on the table in 30 minutes with this Instant Pot Chicken and Biscuit Dumplings! Easy prep, simple ingredients, and a family favorite!
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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!
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- poultry seasoning
- black pepper
- chicken broth
- chicken breast
- canned refrigerated homestyle biscuits
- heavy cream
Scroll down to the printable recipe card for measurements and instructions!
- Refrigerate leftovers in an airtight container for up to three days.
More easy chicken recipes you may like:
- Homemade Chicken Nuggets
- Chicken Taco Soup
- Slow Cooker Chicken Parmesan
- Cornflake Chicken Tenders
- Chicken Spaghetti
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
Kitchen equipment and supplies you may need:
- Instant Pot Duo 7-in-1 Electric Pressure Cooker
- Amazon Basics 12-Piece Color-Coded Kitchen Knife Set
- Epicurean Kitchen Series Cutting Board
- OXO Good Grips 7-Piece Nesting Measuring Beaker Set
- OXO Good Grips 6-Piece Plastic Measuring Spoons
- OXO Good Grips 6-Piece Plastic Measuring Cups
I hope you enjoy this recipe as much as our family did!
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
- 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.
- Deglaze the pressure cooker liner with chicken broth, scraping the bottom with a wooden spoon to remove any cooked on pieces.
- Add the chicken. Cover and set to “pressure cook” or “manual” for 3 minutes. Perform a quick release of the steam.
- Cancel the “keep warm” cycle and program the “saute” mode.
- 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.
- 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.
Sat. Fat16.11 g
Net carbs45.06 g
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.
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