Chicken, Recipe, Soup

Instant Pot® Chicken and Dumplings

Share this page
Jump to Recipe

This soup screams of homestyle comfort food. The tender pieces of chicken and the soft dumplings are both cooked into a delicious creamy soup that will fill your belly and your soul. Does this sound like perfection? Well, you can have it all in just a matter of minutes! Sear in veggies, toss in the chicken and broth, and cook! A few dumplings get added at the end and you will be sitting down with a bowl of homemade chicken and dumpling soup in no time. Never wait for this comfort dish again!

Hot Deals

Instant Pot® Chicken and Dumplings

Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Servings 4
Calories 422 kcal


  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula or wooden spoon


  • 2 Tablespoons  Olive Oil
  • 1 each  White Onion
  • 0.5 tsp  Dried Basil
  • 0.25 tsp  Ground Black Pepper
  • 0.5 tsp  Salt
  • 3 stalks  Celery
  • 3 medium carrots Carrots
  • 4 cups  Chicken Broth
  • 1 pound  Chicken Breast, Boneless, skinless
  • 5 each  Refrigerated Buttermilk Biscuits, Uncooked
  • 0.5 cup  Light Cream


  • Begin by peeling and chopping the onion, celery and carrots. Dice all to be about ¼ to ½ an inch. Add the chopped carrot, onion, celery and olive oil to the Instant Pot® and press the “Saute” button. Saute the veggies for 8 minutes, stirring occasionally until they veggies are all soft and the onions are translucent.
  • Cut the chicken into one inch cubes and add to the Instant Pot®. Saute for one minute and then turn the Instant Pot® off
  • Add the chicken broth, basil, salt and pepper and stir together.
  • Place the lid on the Instant pot and set the steam valve to “seal”. Press the “manual” button and set the Instant Pot® to high pressure and set the timer to three minutes (that’s right, three minutes!). When the timer goes off, do a quick steam release by carefully turning the steam valve to “venting”.
  • Cut the uncooked biscuit dough into fourths and then toss them into the hot soup, one piece at a time. Press the “saute” button and let the soup cook for another 5 minutes, stirring occasionally. The biscuits will puff up as they cook which is just what you want!
  • Add the cream last and turn the Instant pot off. Serve while hot!

So did you find yourself going back for a second serving of this soup? I know I did! Let us know what you thought of this Instant Pot® chicken and Dumpling soup (did you switch up the spices or add double the biscuits? We want to know!) in the comments below or feel free to ask any questions you may have!


About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating