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Instant Pot® Chicken and Dumplings

Prep Time5 mins
Cook Time15 mins
Servings: 4
Calories: 422kcal
Author: Amanda


  • 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!