Instant Pot Chicken and Dumplings
A cozy, satisfying dish perfect for busy weeknights, combining tender chicken, fluffy dumplings, and vegetables, all cooked in an Instant Pot for maximum flavor and minimal fuss.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast Fresh, high-quality chicken works best.
- 1 cup chicken broth
- 1 cup frozen mixed vegetables e.g., peas, carrots, and corn
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1 package (16 oz) refrigerated biscuit dough Pre-cut into quarters for dumplings.
Instructions
Preparation
- Place the chicken breasts in the Instant Pot.
- Pour in the chicken broth.
- Add the frozen mixed vegetables.
- Open the can of cream of chicken soup and pour it into the pot.
- Sprinkle in the onion powder and garlic powder.
- Season with salt and black pepper.
- Close the lid of the Instant Pot and make sure it’s sealed.
- Set the Instant Pot to cook on high pressure for 10 minutes.
- After the cooking time is complete, perform a quick release of the pressure.
- Remove the chicken from the pot and shred it into bite-sized pieces.
- Return the shredded chicken to the pot.
- Cut the biscuit dough into quarters and drop them into the pot.
- Gently stir to combine, ensuring the biscuit pieces are submerged.
- Close the lid again and set to cook on high pressure for another 5 minutes.
- Allow for a natural release of the pressure for 5 minutes, then perform a quick release.
- Serve warm and enjoy!
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Notes
Serve with fresh parsley or herbs, and consider adding a side salad or bread.