If you’re looking for a cozy, hearty meal that feels like a warm hug in a bowl, you are going to absolutely adore this Instant Pot Chicken and Dumplings recipe. Combining tender chicken thighs, fluffy biscuit dumplings, and a medley of veggies all cooked effortlessly in your Instant Pot, this dish is comfort food made insanely simple. Every bite bursts with flavor and that creamy, satisfying texture that makes chicken and dumplings an all-time favorite, especially when you need a quick dinner without sacrificing any soul-warming goodness.

Instant Pot Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully straightforward with a handful of essential ingredients that each plays a vital role in making your Instant Pot Chicken and Dumplings utterly delicious. From the mirepoix that builds a flavorful vegetable base to the refrigerated biscuits that turn into perfect dumplings, every component is designed to bring taste, texture, and a beautiful golden color to your bowl.

2 tablespoons olive oil: Adds a subtle richness and helps soften the veggies for a flavorful start.
2-3 cups mirepoix (diced celery, carrot, and onion): This classic trio brings sweetness, crunch, and depth to the broth.
3 cloves minced garlic: Gives your dish an irresistible aromatic punch without overpowering the other flavors.
1 large Russet potato, peeled and diced: Adds heartiness and a creamy texture as it cooks down.
1 lb. chicken thighs: Juicy and tender, they’re the perfect protein to soak up all the flavors.
1/2 teaspoon poultry seasoning: A blend of herbs that elevates the dish with that classic poultry flavor.
1 teaspoon salt: Enhances and balances all the ingredients in the pot.
1/2 teaspoon pepper: Adds a mild kick and amps up the overall taste complexity.
3-4 cups chicken broth: The comforting liquid base that ties all the flavors together.
12 ounces refrigerated biscuits, cut into small bite-sized pieces: These transform into pillowy dumplings as they cook in the broth.
1 cup frozen peas: A pop of color and sweetness added near the end for freshness.
Optional fresh thyme or rosemary sprigs: Use these herbs while cooking for an extra layer of fragrance.
Fresh parsley for serving: Brightens and freshens the dish just before you dig in.

How to Make Instant Pot Chicken and Dumplings

Step 1: Prepare and Load the Instant Pot

This is where the magic of convenience starts. Simply toss your olive oil, mirepoix, garlic, diced potato, chicken thighs, poultry seasoning, salt, pepper, chicken broth, and biscuit pieces into the Instant Pot. If you have some fresh herbs like thyme or rosemary, now’s the time to slip them in for a fragrant boost. No chopping frenzy or side pans required! Everything will cook together to develop rich, homestyle flavor.

Step 2: Pressure Cook

Seal the Instant Pot and set it to high pressure for 7 to 10 minutes. The time depends on whether your chicken thighs are fresh or frozen, but don’t worry—this is where the pot does all the heavy lifting. While the chicken cooks, the biscuit pieces are softening right inside the flavorful broth, turning into those delicious dumplings we all crave.

Step 3: Release Pressure and Shred Chicken

After cooking, allow the pressure to release naturally for about 10 minutes to keep everything tender and juicy. Then, do a quick release to let out the rest of the steam. Remove the chicken thighs to shred or chop them up, then stir them back into the pot along with the frozen peas. The peas only need a couple minutes to heat through, keeping their bright color and fresh snap intact.

Step 4: Final Seasoning and Serving

Give your Instant Pot Chicken and Dumplings a taste and adjust seasoning with more salt or pepper if you’d like. Use two forks to gently break apart any dumplings that might have stuck together for the perfect overall texture. Sprinkle freshly chopped parsley over the top right before serving for a lovely herbal finish that ties everything together.

How to Serve Instant Pot Chicken and Dumplings

Garnishes

Simple garnishes like fresh parsley or a sprinkle of chopped chives can instantly brighten your bowl. If you love a little squeeze of lemon or a dash of hot sauce, those can add a fun twist without overpowering the dish’s cozy vibe. Just a bit of fresh green on top adds a pop of color and freshness.

Side Dishes

While the Instant Pot Chicken and Dumplings is a complete meal on its own, you can complement it with a crisp salad or some buttery roasted vegetables on the side. A piece of crusty bread can be wonderful for soaking up every last bit of the savory broth, turning your dinner into something extra special.

Creative Ways to Present

For a charming presentation, serve the chicken and dumplings in individual bowls with a small herb sprig nestled on top. If you want to make it even heartier, place it over a bed of fluffy mashed potatoes or creamy polenta for an indulgent twist. This dish also scales beautifully for casual family dinners or cozy weekend gatherings.

Make Ahead and Storage

Storing Leftovers

You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen overnight, making reheated portions even more comforting. Just be mindful that the dumplings will soak up some liquid, so the texture might become a bit thicker.

Freezing

Instant Pot Chicken and Dumplings freeze well, making it a fantastic meal prep option. Store cooled portions in freezer-safe containers or bags for up to 3 months. When freezing, it’s best to hold off on adding peas or fresh herbs—they can be stirred in fresh after reheating.

Reheating

Reheat leftovers gently in a saucepan over medium-low heat, adding a splash of chicken broth or water to loosen the consistency if needed. If using a microwave, cover the bowl lightly and stir halfway through heating to ensure the dumplings warm evenly without drying out.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but since they are leaner, make sure not to overcook them to avoid dryness. Adjust the pressure cooking time to about 7 minutes and allow natural release time for best tenderness.

Are the refrigerated biscuits essential for the dumplings?

The refrigerated biscuit dough is a fantastic shortcut for dumplings in this recipe, giving you soft, fluffy bites without mixing flour and butter by hand. If you prefer, you can use homemade biscuit dough or drop spoonfuls of biscuit batter instead.

Can I make this recipe without an Instant Pot?

You can, but it takes longer. Use a large heavy pot or Dutch oven on the stovetop, simmering the ingredients until the chicken is cooked and the dumplings are fluffy, which can take about 45 minutes to an hour.

What if I don’t have mirepoix pre-chopped?

No worries! You can dice celery, carrots, and onions yourself or even substitute with frozen vegetable blends, which still add fantastic flavor and texture to your dish.

Can I add other vegetables to Instant Pot Chicken and Dumplings?

Definitely! Vegetables like mushrooms, corn, or green beans can be stirred in along with the peas at the end of cooking to add even more flavor and nutrition.

Final Thoughts

This Instant Pot Chicken and Dumplings has quickly become my go-to comfort meal whenever I want something warm, filling, and downright tasty without spending hours in the kitchen. The way those pillowy biscuit dumplings soak up the savory broth with tender chicken and fresh peas is simply irresistible. I can’t wait for you to try this recipe and make it a cozy staple in your own home—it’s pure comfort in every spoonful.

Instant Pot Chicken and Dumplings Recipe

★★★★★

5.2 from 8 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

This Instant Pot Chicken and Dumplings recipe is a comforting and hearty meal that combines tender chicken thighs, a flavorful vegetable mirepoix, and fluffy biscuit dumplings all cooked together in one pot. Ready in under 45 minutes, it’s perfect for a quick weeknight dinner with minimal prep and maximum flavor.

Instructions

Prepare ingredients: Gather all the ingredients for the dish. Dice the mirepoix (celery, carrot, onion), mince the garlic, peel and dice the Russet potato, and cut the refrigerated biscuits into bite-sized pieces. If using fresh herbs like thyme or rosemary, have them ready.
Cook in the Instant Pot: Add olive oil to the Instant Pot and layer in the mirepoix, garlic, diced potato, chicken thighs, poultry seasoning, salt, pepper, and chicken broth. Add fresh herbs if using. Do not add the peas yet. Seal the Instant Pot lid and cook on high pressure for 7-10 minutes depending on your Instant Pot model and how tender you want the chicken.
Release pressure and shred chicken: After the cooking cycle, allow the Instant Pot to naturally release pressure for about 10 minutes, then perform a quick release to let out remaining steam. Open the lid carefully, then remove the chicken thighs and shred or chop the meat into bite-sized pieces using forks.
Add biscuits and peas: Return the shredded chicken to the pot. Add the cut biscuit pieces and frozen peas to the stew. Using two forks, gently separate any biscuit pieces that might be stuck together to encourage even cooking.
Final simmer and serve: Using the sauté function on low or the ‘keep warm’ setting, allow the dumplings and peas to cook in the hot broth for 5-7 minutes until the biscuit pieces have softened and absorbed some of the stew flavor. Adjust seasoning with additional salt and pepper as needed. Serve hot garnished with fresh parsley if desired.

Notes

For a thicker stew, reduce the chicken broth to 3 cups or cook on sauté mode longer after adding biscuits.
Use bone-in chicken thighs for even richer flavor, though boneless works well too.
Fresh herbs like thyme or rosemary add aromatics, but dried poultry seasoning suffices if fresh is not available.
Refrigerated biscuits create quick dumplings, but homemade biscuit dough can replace them for a more traditional touch.
Make sure to cut biscuits into small pieces to ensure even cooking inside the Instant Pot.
You can swap frozen peas for other frozen vegetables like corn or green beans as preferred.
Leftovers store well in the fridge for up to 3 days and reheat nicely on the stove or microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Instant Pot Pressure Cooking
Cuisine: American Southern