Chicken and dumplings made super fast in your Instant Pot! Chunks of white meat chicken, veggies, and easy dumplings in a flavorful creamy sauce!
Comfort food at its quickest and easiest best!
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If you haven’t jumped on the Instant Pot bandwagon yet, I highly recommend it!
What I think a lot of people don’t realize is that this awesome pot does so much more than just pressure cook.
It’s a slow cooker, rice cooker, yogurt maker, and more. I’ve even seen recipes for cheesecake and creme brûlée.
But the sauté feature is my favorite. If something needs to be cooked or browned first, I can do it right in the pot and not have one more dirty pan to wash!
This chicken and dumplings recipe uses 5 canned biscuits. Sometimes all I can find are the cans with 8 biscuits.
You can sneak in an extra biscuit, but I don’t recommend trying to squeeze them all in, you’ll end up with a gummy mess.
Just go ahead and bake the extras.
Start by pressing SAUTE on your Instant Pot.
Melt the butter, then add the onion, celery, chicken, poultry seasoning, salt, and pepper.
Cook this, stirring occasionally, for 5-7 minutes or until the veggies are softened and the chicken is lightly browned. Then press CANCEL.
Next, stir in chicken broth and peas and carrots.
Lock on the lid, making sure the vent is in the SEALING position. Press MANUAL and cook on high pressure 5 minutes.
When the 5 minutes is up, carefully turn the valve to VENTING and quick release the pressure.
While the chicken mixture is cooking, separate the 5 biscuits and cut each into 8 pieces.
Finally, set the Instant Pot to SAUTÉ once again. Stir in the whipping cream, biscuit pieces, and parsley.
Cook uncovered 4-6 minutes, stirring frequently, until the biscuit pieces are cooked through and the sauce thickens. (It will thicken more as it cools.)
For more quick and easy Instant Pot recipes, try these next:
- Creamy Instant Pot Mac and Cheese
- Instant Pot Turkey Italian Stuffed Peppers
- Instant Pot Cilantro Lime Brown Rice
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