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.
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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
- Food holds its flavor better
- Food C
- 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:
- Minced garlic
- Yellow onion, diced
- Carrots, peeled and chopped
- Red potatoes, washed and chopped
- Chicken thighs
- Chicken stock
- Heavy cream
- 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.
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.
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More Dinner Ideas
You may also enjoy these other Easy Dinner Ideas on Ideas for the Home by Kenarry® –
- Creamy Instant Pot Mexican Chicken with Salsa
- The Best Instant Pot Ham Bone and Bean Soup Recipe
- Salsa Verde Chicken Enchiladas
Originally published February 2017. Updated February 2018.