Instant Pot Chicken and Dumplings is a comforting, delicious homestyle meal that takes under an hour to prepare. This recipe delivers all of the flavor in a fraction of the time. The biscuit dumplings paired with the rotisserie chicken make this one of the best recipes! It’s creamy and hearty, and it’s a recipe I’ll repeat during all the months that end in “ber”! Make it with me.

What Are Dumplings?

To make instant pot chicken and dumplings, you need some biscuit dumplings!

What are dumplings? Traditionally, dumplings are small mounds of dough dropped into the simmering liquid to cook into little “bread” with a very moist, unique, and fluffy texture that is fun to eat.

I’ve simplified this recipe to use canned biscuit dough to make the dumplings easy and approachable for everyone!

These biscuit dumplings are delicious! Cut each biscuit into four strips and into fourths again to create small cubes. Add them to the recipe’s final step before cooking, and enjoy the drop of goodness in each bite!

Full recipe card and printable recipe are at the bottom of the page for your convenience.

Here’s What You Need To Make Instant Pot Chicken and Dumplings

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 cup diced celery
• One cup of shredded carrots
• 1 teaspoon salt
• 1/2 pepper
• 1 teaspoon poultry seasoning
• 1/2 teaspoon thyme* – You could skip these seasonings and add a teaspoon of Italian seasoning instead for simplicity.
• 1/2 teaspoon rosemary*
• 1/4 teaspoon sage*
• 1 bay leaf
• 4 cups chicken broth
• 2 cups rotisserie chicken
• 1 cup diced potatoes- I love using frozen cubed hashbrowns in soup recipes like this! I keep a bag in my freezer, making it so easy to add in.
• 6 large biscuits, cut into small cubes
• 1/2 cup half & half
• 1 cup frozen vegetable medley

How to Make Chicken and Dumplings in the Instant Pot

1. Turn the instant pot to saute and add the oil and butter. Add the onion and garlic and cook until fragrant and softened. Add the celery and carrots and stir.
2. Season the vegetables with salt, pepper, poultry seasoning, thyme, rosemary, and sage. Add in the bay leaf and chicken broth and stir.
3. Turn off the saute function and add the chicken and potatoes. Then, add the cubes of biscuit dough and stir to ensure they aren’t stuck together.
4. Lock the lid, set the valve to seal, and manually set the timer for 5 minutes. The pot will display “ON” while the pot comes to pressure, then count down from 5. When the timer sounds, the pressure is quickly released by turning the valve from the seal to the vent.
5. Remove the lid and bay leaf, and stir in the half-and-half and frozen vegetables. Place the lid on for a minute to warm the vegetables, then serve hot.

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Other Biscuit & Dough recipes to try!

• Biscuits & Gravy Bombs
• Sourdough Biscuits
• Mini Monkeybread Muffins
• Sourdough Dutch Oven Bread