FamilyProof

Creamy Instant Pot Chicken and Dumplings Recipe

By Jeff Misenti

Chicken and dumplings on a plate.
Credit: Adobe Stock
Chicken and dumplings on a plate. Credit: Adobe Stock

Difficulty Level: easy

15 min Prep
25 min Cook
40 min Total
6 Servings

If you’re looking for classic comfort food, this chicken and dumplings recipe is an easy winner. It’s creamy, filling, and perfect for a family weeknight dinner. Best of all, this Instant Pot version takes the classic flavors and makes the cooking super easy.

Packed with carrots, green beans, tender chicken, and fluffy biscuit-style dumplings, this dish will leave people wanting more. Additionally, you can pick up store-bought dumpling mixes to cut down on any potential mistakes. Check out the ingredients and cooking steps below.

Instant Pot Chicken and Dumplings Recipe Ingredients

  • 1 1/2 pounds of boneless, skinless chicken breasts
  • 1 tablespoon of unsalted butter
  • 1 tablespoon of olive oil
  • 1 small yellow onion, diced
  • 1 cup of carrots, chopped
  • 1/2 cup of celery, diced
  • 3 cloves of garlic, minced
  • 3 cups of low-sodium chicken broth
  • 1 can of reduced-sodium cream of chicken soup, 10.5 ounces
  • 1 teaspoon of poultry seasoning
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of kosher salt, plus more to taste
  • 1 cup of frozen green beans
  • 12 ounces of refrigerated biscuit dough, cut into small pieces
  • 1/2 cup of half-and-half
  • 2 tablespoons of cornstarch
  • 2 tablespoons of cold water
  • 1 tablespoon of chopped fresh parsley

Instant Pot Chicken and Dumplings Recipe Instructions

  1. Set the Instant Pot to Sauté and add the butter and olive oil.
  2. Add the onion, carrots, and celery. Cook for 4 minutes, stirring often, until the vegetables start to soften.
  3. Add the garlic and cook for 30 seconds.
  4. Pour in the chicken broth and scrape the bottom of the pot well so nothing is stuck.
  5. Add the chicken breasts, cream of chicken soup, poultry seasoning, thyme, pepper, and salt. Spoon the soup over the top, and do not worry about fully mixing it in.
  6. Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
  7. Let the pressure release naturally for 5 minutes, then carefully quick release the rest.
  8. Remove the chicken and shred it with two forks.
  9. Stir the shredded chicken back into the pot and add the frozen green beans.
  10. Place the biscuit dough over the top of the mixture. Try to spread them out so they do not clump together.
  11. Close the lid again and cook on High Pressure for 4 minutes. Do a quick release as soon as the cooking time is done. Stir the food gently.
  12. In a small bowl, mix the cornstarch and cold water until smooth.
  13. Set the Instant Pot to Sauté.
  14. Stir in the half-and-half and cornstarch mixture. Cook for 3 minutes, until creamy and slightly thickened.
  15. Taste and add more salt or pepper if needed.
  16. Serve warm with parsley on top.

Nutrition

Calories: 450cal
Carbohydrate: 39g
Protein: 35g
Fat: 18g
Cholesterol: 85mg
Sodium: 1250mg