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 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.
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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 in my opinion, the food holds its flavor better.
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.
The Entire Meal – Made in the Instant Pot
The entire meal is made in the Instant Pot. I was able to saute my onion, garlic, and vegetables at the bottom of the insert before adding the chicken and stock.
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.
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.
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.
I hope you love this recipe for quick chicken and dumplings as much as we do.
Pressure Cooker Chicken and Dumplings
- 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.
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.
Rachel is a wife and mother of 4. She loves working with power tools, yoga, coffee, wine, and dancing out of rhythm. She has a passion for new ideas, healthy living, and being your best self. She’s the founder of HyperHypoMama and 2 Legit Media where she writes and creates videos on a variety of topics including (but not limited to) business, wellness, parenting, crafts, and DIY projects.
Originally published February 2017. Updated February 2018.