It happens almost every year around this time. It’s still pretty hot outside and I’m over here trying to entice the cooler weather by cooking up hearty winter sort of meals. And this Instant Pot Chicken & Dumplings is one of those! I love chicken and dumplings and I will literally accept any reason at all what-so-ever to make them for dinner. So when they were brought up in passing conversation a few weeks back? I knew what I had to do. Make chicken and dumplings!

This Instant Pot version of chicken and dumplings is SUPER easy to make and can be done with no fuss and no muss - all in the pressure cooker. To start this out, you cook up the chicken on it’s own in the pressure cooker. Then you add everything else in with the drippings from that. Yes. Everything. Even the dumplings!

To be honest, there isn’t much you can do here to lighten this meal up. It’s made with fairly simple and fairly few ingredients. The one things I did was to use boneless skinless chicken breast, but other than that? It i what it is. Broth, chicken, veggies. Simple.

This Instant Pot Chicken & Dumplings is really good as leftovers too since they reheat pretty well. I ended up just popping mine into the microwave for a few minutes and enjoyed them for a second time. As a side note, I used mixed veggies and not just peas and carrots - feel free to use up what you might have leftover in the freezer.

Instant Pot Chicken & Dumplings

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Delicious partially homemade chicken and dumplings made in no time at all in the Instant Pot. Super easy and completely delicious!

Ingredients

1 Lb. Boneless Skinless Chicken Breast
32 Oz. Reduced Sodium Chicken Broth
2 C. Water
1 (16 Oz.) Tube Refrigerated Biscuit Dough
1 Onion, Diced
2 C. Frozen Peas & Carrots
2 Celery Stalks, Chopped
2 Garlic Cloves, Minced
1 Tsp. Dried Basil
1 Tsp. Dried Thyme
Salt & Pepper to Taste

Instructions

Place 1 C. of water into the base of the instant pot and lower the chicken down in the trivet. Season with some salt and pepper. Seal the lid and set the steam valve to sealed.
Cook the chicken on manual high pressure for 10 minutes and allow the pressure to drop naturally or do a quick release. Remove the chicken to shred between two forks and set aside.
Press the biscuits out to flatten slightly and cut into 6-8 strips.
Pour 32 Oz. Reduced Sodium Chicken Broth and 2 C. Water into the base of the instant pot to add to the chicken drippings from cooking along with the biscuit dough strips, cooked chicken, 1 Onion, 2 C. Frozen Peas & Carrots, 2 Celery Stalks, 2 Garlic Cloves, 1 Tsp. Dried Basil, 1 Tsp. Dried Thyme, and Salt & Pepper to Taste.
Seal the lid once again and set the steam valve to sealed and cook on manual high pressure for 5 minutes.
Once done you can do a quick release or allow the pressure to drop naturally.
Gently stir and divide evenly among bowls to serve and enjoy right away!

Nutrition Facts

Calories

420.78

Fat (grams)

15.61

Sat. Fat (grams)

2.63

Carbs (grams)

45.92

Fiber (grams)

3.02

Net carbs

42.91

Sugar (grams)

3.64

Protein (grams)

25.66

Sodium (milligrams)

920.45

Cholesterol (grams)

49.14

Nutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free