Instant Pot Chicken & Dumplings
A quick and easy weeknight dinner of chicken and dumplings that the whole family will love.
My grandma makes the yummiest chicken pastry (aka, chicken and dumplings). It’s one of my favorite comfort foods and always takes me back to sitting in her kitchen as a kid slurping down the savory pieces of pastry.
One day I’ll share that recipe with you. But today is not that day. Because this is not your grandma’s chicken and dumplings.
This is an oh-crap-soccer-practice-is-in-less-than-an-hour-and-I-haven’t-started-dinner recipe for chicken and dumplings. This is a dangit-I-forgot-to-thaw-out-the-chicken-again kind of recipe. It’s even an I-could-really-use-some-comfort-food-right-now kind of recipe
Basically, whatever you’ve got going on today, you can still have time to make this dinner. I promise.
This was originally a slow-cooker recipe that I adapted to the instant pot (because I forgot to start it 4 hours before dinner). So you could technically make this in your slow cooker too!
But if you’re a procrastinator like me, this recipe will be perfect for you.
It’s the kind of filling that sticks to your ribs and keeps your warm for the rest of the night. I love how hearty even just a small serving is. It makes this recipe stretch a long way– we were eating the leftovers for a week, and it was awesome!
Enjoy!
Instant Pot Chicken & Dumplings
Yield:
8
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
A quick and easy weeknight dinner of chicken and dumplings that the whole family will love.
Ingredients
- 1 large onion diced (or sub in 1-2 tbsp dried minced onion)
- 1 can (10 oz) cream of celery soup
- 1 can (10 oz) cream of chicken soup
- 1 tbsp fresh parsley (sub 1/2 tbsp dried parsley)
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 4 boneless skinless chicken breasts
- 2 cups chicken broth
- 2 cups frozen vegetables (I used peas and carrots)
- 1 can (8 biscuits) refrigerated biscuit dough
Instructions
- Mix together the onion, cream of celery, cream of chicken, parsley, and seasonings.
- Place the chicken breasts in the instant pot and pour the soup mixture over top. Seal the instant pot and cook on the “poultry” setting. Release steam.
- Meanwhile: roll each biscuit thin and flat and cut into strips.
- Remove the chicken from the pot and shred. Return shredded chicken to the instant pot. Mix the shredded chicken and the frozen veggies into the soup mixture.
- Layer the biscuit dough strips on top and seal the pot. Cook on manual (high) for 8 minutes. Release steam.
- Stir mixture until everything is coated (this may break apart the dumplings, which is just fine). Serve warm.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 215Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 57mgSodium: 918mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 24g
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Last Updated:
August 29, 2023
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0 Comments on “Instant Pot Chicken & Dumplings”
When do you add in the chicken broth? During step 1?
anyone tried this recipe? does the broth go in with the soup mixture and chicken?
I am thinking soup mixture included the chicken broth. That combined with soup cans would cover the chicken which other recipes suggest.