Warm Up Your Week with Instant Pot Chicken and Biscuit Dumplings
Who doesn't love a bowl of comforting chicken and dumplings? This classic dish is the epitome of cozy, and with an Instant Pot, you can enjoy it any night of the week. Forget about spending hours in the kitchen, this version is quick, easy, and incredibly delicious.
Childhood Memories, Modern Convenience
Growing up, chicken and dumpling soup was a staple in my hometown. The local bakery made it so well, we had to get there early to ensure we didn't miss out! Those flavors and memories have inspired this weeknight version that's part stew, part soup. It's a bowl of pure, simple goodness.
Creamy Without the Cream
The secret to this recipe's creaminess? Potatoes and pre-made biscuits! The starch from both comes together to create a rich, satisfying texture without any added dairy. If you want to go the extra mile you could add some cream, but it is not necessary.
What You'll Need
Here’s a straightforward list of ingredients:
- A mix of carrots, celery, and onion (mirepoix) – use fresh or frozen to save time.
- Chicken thighs for a juicy result.
- Potatoes to add creamy body and depth.
- Pre-made biscuits – yes, really! They make the dumplings easy.
- Peas for some added color and nutrients.
- Chicken broth for the base of the stew.
- Poultry seasoning for the classic flavor.
Easy Peasy Steps
This recipe is ridiculously simple:
- Throw everything in the Instant Pot (except the peas).
- Cook it for 10 minutes.
- Remove and shred the chicken.
- Add the shredded chicken back in with the peas.
- That’s it! Enjoy!
Frequently Asked Questions
Consistency: It's up to you! Use 3 cups of broth for a thicker stew, or 4 cups for a soupier consistency.
Leftovers: Yes, it keeps well. You might need to thin it out with water when reheating.
Homemade Biscuits: If you are feeling ambitious use your favorite recipe, a suggestion is to use a recipe that is close to a scone.
Slow Cooker Option: While the Instant Pot gives biscuits a nice chewy texture the slow cooker will create mushy dumplings, the best option is to use the stovetop.
Stovetop Option: Start by sautéing the mirepoix and garlic in olive oil in a dutch oven. Add potatoes and other ingredients, cover and simmer, and then add in the biscuit pieces for the final 15 minutes. Shred the chicken and add back in with the peas.
Instant Pot Chicken and Dumplings Recipe
Ingredients
- 2 tablespoons olive oil
- 2-3 cups mirepoix (diced carrots, celery, and onion)
- 3 cloves minced garlic
- 1 large Russet potato, peeled and diced
- 1 lb chicken thighs
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3-4 cups chicken broth
- 12 ounces refrigerated biscuits, cut into small pieces
- 1 cup frozen peas
- Optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving
Instructions
- Put all ingredients into the Instant Pot, except for peas, if you have fresh herbs add them in too.
- Set the Instant Pot to high pressure for 7-10 minutes.
- Allow a 10 minute natural pressure release, then use quick release to let out the rest of the steam.
- Gently break apart the biscuits that may have stuck together, then remove the chicken and shred it.
- Add the shredded chicken and peas back into the pot. Taste, season, and serve!
This dish is perfect for a rainy night, a snowy evening, or just a very tired night. Let this recipe take care of you.