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Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings


2 tablespoons butter

2 cups chopped yellow onions

1 teaspoon poultry seasoning

1/2 teaspoon salt

1 cup chopped celery

1 cup chopped peeled carrots

2 cups Progresso™ chicken broth (from 32-oz carton)

1lb boneless skinless chicken breasts, cut in 1-inch pieces

1 can (10.2 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (5 biscuits)

1/2 cup heavy whipping cream


On 6-quart Instant Pot, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.

Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.

Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.

**For a fresh green garnish, top with chopped fresh English (flat-leaf) parsley.

**Take care to drop the biscuit pieces into the simmering liquid individually so that they don’t clump together.

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