It’s no surprise that these Instant Pot Chicken and Dumplings are amazing. When you think of comfort food, THIS dinner option comes to mind. But honestly, so many people shy away from cooking chicken and dumplings because many believe that it’s complicated and hard to do. Wrong, Wrong, Wrong. (Did I mention that’s wrong?)
Grab your handy dandy Instant Pot, and get ready to make this Chicken and Dumplings recipe with ease. You’ll be amazed at just how simple it truly is, once you actually give it a try!
In just about the same amount of time that you can watch a rerun on Downton Abbey, you’ll have a delicious hot, amazing, hearty recipe that your family will love. And the best part, you literally had to prep some of the food, but your Instant Pot will take over and do everything else!
Chicken and Dumplings is perfect for cold weather and for those moments in time when you’re craving that taste of homemade just like your momma used to make. Introduce your family to this delight just once, and they’ll be begging for you to make it over and over again. Seriously, it’s just that good!
- 1-2 pounds boneless chicken breasts cut into 1” cubes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons diced garlic
- 1 small diced onion
- 1 cup heavy cream
- 1 small can cream of chicken soup
- 2 cups chicken broth
- 1 tablespoon poultry seasoning
- 1 cup diced celery
- 1 cup diced carrots
- 1 small bag of frozen peas
- 1 can of biscuits
Set Instant Pot to sauté function.
Add butter and olive oil and allow to sizzle. Add garlic, onion and cook 1-2 minutes, or until onions are translucent, stirring occasionally.
Add chicken and chicken stock to the pot. Combine cream of chicken soup and heavy cream and add to pot.
Add celery and carrots.
Mix everything together.
Set Instant pot to high pressure for 10 minutes. Make sure venting is turned off and close the lid. Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
Slice biscuits into quarters.
Add peas and stir into mixture.
Add biscuits to top of mixture.
Set pot to Sauté again, close lid and turn off venting. Cook for 5 minutes and Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.