Vegetable Loaded Instant Pot Chicken and Dumplings


Instant pot chicken and dumplings are a way to have my favorite comfort food ready in less time and done all in one pot.

Chicken and dumplings are the ultimate comfort food. I love sitting with a steaming bowl at the dinner table while the kids tell me all about their day. Although it isn’t something we eat often because traditionally chicken and dumplings can take over an hour to make.

However, with an Instant Pot dinner can be ready to eat in 30 minutes turning chicken and dumplings into a quick and easy one-pot dinner.

Instant Pot Chicken and Dumplings recipe for a quick and easy dinner

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Instant Pot Vs Slow Cooker

I love the Instant Pot because it is so easy to use. You can easily compare the ease of cooking with an electric pressure cooker to a slow cooker. But which is better for cooking – the Instant Pot or the Slow Cooker? I think the Instant Pot wins because:

  • Food holds its flavor better
  • Food Cooks Quicker
  • Food has a better texture

Food Holds Its Flavor Better in the Instant Pot

I’ve noticed that when I make dinners, I’m pleasantly surprised at how full of flavor everything turns out in the Instant Pot.

I admit to not being skilled at cooking in a slow cooker. When I cook in a slow cooker my food is only flavorful the next day, and well I am not prepared enough to make food a whole day in advance.

I can make the same recipe in an electric pressure cooker, and be blown away by how delicious it tastes after cooking a matter of minutes. I use my Instant Pot so much I am nervous that when it comes time to making dinner on the stove I might set off all the smoke detectors.

Food Cooks Quicker in the Instant Pot

Another reason I love my Instant Pot more than the slower cooker is how quickly I can cook meals! Sometimes I forget to put food in my slow cooker and then I need dinner ready in 15 minutes.

The Instant Pot can have some meals done in about 20 minutes. That’s it!

Food Has a Better Texture in the Instant Pot

Finally, food just has a better texture in the Instant Pot! I’ve noticed that when I cook in the slow cooker, food comes out extra tender and all the flavors meld together.

This is wonderful for soups and stews. But if you need the texture of the food to remain intact, the Instant Pot is your friend.

What You Need to Make Instant Pot Chicken and Dumplings

Kitchen Tools Needed:

Ingredients Needed:

These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.

  • Butter
  • Minced garlic
  • Yellow onion, diced
  • Carrots, peeled and chopped
  • Red potatoes, washed and chopped
  • Chicken thighs
  • Thyme
  • Salt
  • Pepper
  • Chicken stock
  • Heavy cream
  • Milk
  • Frozen corn
  • Frozen green beans
  • Refrigerated biscuits, cut into 8ths

The Entire Meal – Made in the Instant Pot

So now that you know why I love my Instant Pot so much, let’s get into this chicken and dumplings meal! The entire thing is made in the Instant Pot – even sauteing the onion, garlic and veggies.

I left the more delicate vegetables like corn and green beans till the very end so that they don’t turn to mush. It only took 7 minutes for the chicken, potatoes, and carrots to cook.

Instant Pot Chicken and Dumplings by Rachel Groff

When the chicken and vegetables were done I brought the contents to a boil, still inside the pressure cooker, and added heavy cream, milk, corn, and green beans.

However, I cheated a little for the dumplings. I was enjoying having minimal dirty dishes. So, I cut up a can of refrigerated biscuits and dumped them into the Instant Pot while it still boiled. Ten minutes later the dumplings were done, and dinner was ready to serve.

Instant Pot Chicken and Dumplings by Rachel Groff

Dinner Was Ready in Less than 30 Minutes

Overall, dinner took about 25 minutes to make. While that might not add up since the chicken cooked for 7 minutes and the dumplings 10, it does take time for the pressure cooker to come to pressure.

It took about 8 minutes for the pressure cooker to come to pressure. Still, 30 minutes for pressure cooker chicken and dumplings beats an hour any day.

Instant Pot Chicken and Dumplings by Rachel Groff

I hope you love this recipe for quick chicken and dumplings as much as we do.

Print Recipe Pin Recipe
3.88 from 8 votes

Pressure Cooker Chicken and Dumplings

Instant pot chicken and dumplings are a way to have my favorite comfort food ready in less time and done all in one pot.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: chicken, dumplings
Servings: 6 -8
Calories: 643kcal
Author: Rachel Groff


  • 3 tbsp. Butter
  • 1 tbsp. Minced Garlic
  • 1 yellow onion diced
  • 3 carrots peeled and chopped
  • 3 red potatoes washed and chopped
  • 2 lbs chicken thighs
  • 1/2 tbsp. thyme
  • 1 tsp. Salt
  • 1/2 tbsp. Pepper
  • 3 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 cup Frozen Corn
  • 1 cup frozen green beans
  • refrigerated biscuits cut into 8th


  • Plug your Instant Pot. Press the “saute” button to warm up your Instant Pot. Melt the butter in the Instant Pot, then saute the onion and garlic. When the onions soften add the carrots, potatoes, and chicken. Let the chicken and vegetables sear for about 2 minutes.
  • Mix in the thyme, salt, and pepper. Add the chicken stock. Lock the lid into place, and turn the pressure valve to sealing.
  • Press the manual button, then press the “+” or “-” button to adjust the cooking time to 7 minutes. The Instant Pot will beep and the display will read “On”. It will take about 8 minutes for the Instant Pot to come to pressure then the countdown will begin.
  • When the cook time is over, use a long spoon or tongs to turn the pressure release valve and quickly release the pressure. Remove the lid. Press the “off” button, then press the “saute” button again to bring the chicken to a boil.
  • Add the heavy cream, milk, corn, green beans, and cut up biscuits. Let it boil for 10-15 minutes until the biscuits are cooked through and have risen to the top. You may need to stir the chicken and dumplings a few times to push the dumpling back under to cook.
  • Turn off the Instant Pot. Let cool for about 5 minutes before serving.


Calories: 643kcal | Carbohydrates: 37g | Protein: 32g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 196mg | Sodium: 719mg | Potassium: 1239mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5905IU | Vitamin C: 19.6mg | Calcium: 100mg | Iron: 2.9mg
Did you make this recipe?Tag us on Instagram at @kenarryideas or leave us a comment rating below.

How to Make Dairy-Free Chicken and Dumplings

I love the heavy cream in my recipe. I think it makes the broth really rich and filling. But if you need a dairy-free version, just replace the milk and heavy cream with more chicken or vegetable stock. The result will be more of a brothy soup. The heavy cream makes it more like a chowder-consistency.

Instant Pot Chicken and Dumplings by Rachel Grof

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Originally published February 2017. Updated February 2018. 

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  1. Question – if I want to cut the recipe in half do I cut the time in half as well? (I’m new to the InstaPot). Thank you.

    1. That’s a great question, Jessica! I asked Rachel who created this recipe. She says, “The cooking time would stay the same. No need to change it.” Good luck and let us know how your Instant Pot Chicken and Dumplings turns out!

      1. Just made this recipe and it is awesome! This recipe will be in my meal rotation from now on. I used chicken tenders because they were on sale and half and half in place of the milk and heavy cream, because that is what I had on hand.

        1. Oh yay! I’m so glad you and your family enjoyed this recipe, Karen! Thanks for taking the time to let us know how it turned out.

          Best wishes,
          Carrie from Ideas for the Home by Kenarry®

  2. Question, I just got a pressure cooker. It’s not an “instant pot” but when I see all these recipes for “instant pot” can you do the steps for the recipes the same in a pressure cooker? I’d love to try this recipe, but Im not sure if there are different steps for a pressure cooker.

    1. Hi, Kaila! Great question! The key to duplicating this recipe in a different electric pressure cooker is whether or not your cooker has a saute’ function. If your cooker has a saute function, then you can simply follow this recipe as written.

      If, however, your electric pressure cooker does not have a saute’ function, you’ll want to complete those steps on your stovetop. You will still cook your chicken in your pressure cooker for the recommended 7 minutes and use the quick release. Once the chicken is done cooking, you’ll finish the recipe on your stovetop.

      I hope this helps! If you give this recipe a try in your electric pressure cooker, please let us know how it turned out!

    1. Hi Jodi,
      Those are great questions! The easy answer is – TRY IT! Then swing back and let us know how it works for you. I personally haven’t tried this recipe with chicken breasts, but I often substitute chicken breasts for chicken thighs in recipes. I’d just use the equivalent weight of chicken in either case. As for gluten free biscuits, I’ve never ever used those, but if they bake like normal biscuits I don’t see why it wouldn’t work? It would probably just have a slightly different consistency than regular biscuits. Please give it a try and then follow-up and let us know if it worked!

      Best wishes,
      Ideas for the Home by Kenarry®

    1. Yes! That’s exactly what Rachel means when she calls for refrigerated biscuits in this recipe! Hope you love it, Amy!

      Best wishes,
      Ideas for the Home by Kenarry®

    1. Hi Angie,
      Rachel used the regular sized biscuits for this recipe, but either would work! You may just want to cut the Grands a little smaller so they’re about the size pieces that Rachel shows in the how-to video for the recipe. The Grands may also make the dish a little thicker or heartier if there’s overall more dough than regular biscuits. Let us know how it turns out for you!

      Happy cooking!

      Best wishes,

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