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.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
2–3 cups mirepoix (diced celery, carrot, and onion)
3 cloves minced garlic
1 large Russet potato, peeled and diced
1 lb. chicken thighs
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
3–4 cups chicken broth

Dumplings

12 ounces refrigerated biscuits (about 6 biscuits), cut into bite-sized pieces

Additional

1 cup frozen peas
Optional: fresh thyme or rosemary sprigs for cooking
Optional: fresh parsley for serving

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

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg

Keywords: instant pot chicken and dumplings, pressure cooker chicken and dumplings, quick chicken stew, comfort food, easy dinner