You know that kind of meal that just wraps you in a big ol’ hug? This Instant Pot Chicken and Dumplings does that. We’re talking warm, creamy, savory goodness in one bowl, and hey, it all comes together in one pot. If you’re like me and occasionally forget what’s in the back of your fridge, this dish is very forgiving. It’s the type of meal I make on a weeknight when the sky’s gone gray and everyone’s already halfway into pajamas before dinner. With boneless skinless chicken thighs, a few pantry staples, and that magical Instant Pot, you’ve got comfort food that’ll fool people into thinking you’ve been cooking all day. Don’t worry, your secret’s safe with me. Whether you grew up on classic dumplings or you’re trying it for the first time, this one’s an easy win. No need to roll out dough or baby it on the stove. This is one of those Instantpot Chicken Recipes that saves dinner time and time again.

1) Key Takeaways
2) Easy Instant Pot Chicken and Dumplings Recipe
3) Ingredients for Instant Pot Chicken and Dumplings
4) How to Make Instant Pot Chicken and Dumplings
5) Tips for Making Instant Pot Chicken and Dumplings
6) Making Instant Pot Chicken and Dumplings Ahead of Time
7) Storing Leftover Instant Pot Chicken and Dumplings
8) Try these Main Course recipes next!
9) Instant Pot Chicken and Dumplings Recipe
10) Nutrition

1) Key Takeaways

This recipe uses the Instant Pot to create rich, creamy chicken and dumplings in just 30 minutes.
Refrigerated biscuit dough makes for soft, pillowy dumplings with no kneading needed.
Perfect for chilly nights or quick family dinners with minimal cleanup.
Flexible ingredients mean you can use leftover chicken or swap in your favorite frozen veggies.

2) Easy Instant Pot Chicken and Dumplings Recipe

We all need that one meal that doesn’t make us think too hard after a long day. For me, it’s this Instant Pot Chicken and Dumplings. The recipe checks every box: it’s quick, hearty, full of flavor, and uses stuff I usually already have. I mean, what’s not to love about tossing everything in one pot and letting the magic happen?

With boneless chicken thighs, tender dumplings made from biscuit dough, and a creamy, savory broth, this is one of those Instantpot Chicken Recipes that earns its place in your weekly rotation. We’re not aiming for perfection here, just comfort in a bowl that doesn’t cost you your whole evening.

Some recipes require babysitting. Not this one. Set it, forget it, and come back to a hot, home-cooked dinner that tastes like you put in way more effort than you did. And with just one pot to wash? That’s the real prize, isn’t it?

3) Ingredients for Instant Pot Chicken and Dumplings

Olive Oil: Adds just the right amount of richness and keeps the chicken from sticking to the pot.

Onion: A simple chopped onion goes a long way. It softens and sweetens as it cooks, building a flavorful base.

Garlic: A couple of cloves, minced, release a savory aroma that’ll have everyone peeking into the kitchen.

Boneless Skinless Chicken Thighs: These cook up tender and juicy under pressure. They hold flavor well and don’t dry out.

Salt and Black Pepper: These pantry staples season everything evenly. No surprises here—just balance.

Dried Thyme and Paprika: Thyme adds an earthy note, while paprika gives the broth warmth and color.

Chicken Broth: Low-sodium broth gives you control over the salt. It’s the backbone of the creamy base.

Frozen Peas and Carrots: Toss them in straight from the bag. They bring a pop of color and a touch of sweetness.

Cream of Chicken Soup: This adds a creamy texture and deep flavor with minimal effort. One can is all you need.

Refrigerated Biscuit Dough: Cut into chunks, they puff up into soft, pillowy dumplings while cooking.

Fresh Parsley (Optional): Adds color and a fresh finish, especially if you’re trying to impress someone at the table.

4) How to Make Instant Pot Chicken and Dumplings

Step 1. Hit sauté on your Instant Pot. Once it heats up, drizzle in the olive oil and toss in the chopped onion. Cook until it turns soft and smells sweet, about 3 minutes.

Step 2. Stir in the garlic and let it cook for another 30 seconds. It should smell amazing and just a little nutty.

Step 3. Add the chicken chunks, then sprinkle in salt, pepper, thyme, and paprika. Stir everything so the chicken is coated and happy.

Step 4. Pour in the chicken broth, stir in the cream of chicken soup, and add the peas and carrots. Now it’s looking like something special.

Step 5. Cancel the sauté. Lay the biscuit pieces right on top. Don’t stir. They’ll sit on top like sleepy clouds, waiting to puff up.

Step 6. Close the lid, seal it up, and set to high pressure for 5 minutes. Let the pressure release on its own for 10, then quick-release whatever’s left.

Step 7. Open the lid carefully. Stir gently. The dumplings should be soft and floating. If they need more time, set sauté and cook for 1 to 2 minutes extra.

5) Tips for Making Instant Pot Chicken and Dumplings

Let’s keep it real. I’ve made this when I was too tired to even slice the biscuit dough neatly. Guess what? It still turned out great. But a few things help.

Use refrigerated dough that’s cold but not frozen. It holds shape better and won’t fall apart under pressure. Don’t overmix once they cook, or you’ll break them up too much.

This is one of those Instantpot Chicken Recipes where you can throw in what you’ve got. Got corn instead of peas? Go for it. Love rotisserie chicken? Toss it in and skip a step. It’s forgiving, and that’s what makes it great for busy nights.

6) Making Instant Pot Chicken and Dumplings Ahead of Time

This is one of those 1 Pot Meals that holds up well when made ahead. If I know dinner’s going to be a last-minute dash, I make it earlier in the day, then switch it to “keep warm.”

Want to really plan ahead? Make the whole thing, skip the parsley, and store it in the fridge. When you’re ready to eat, reheat it gently on sauté or in the microwave.

If the dumplings soak up too much broth overnight, add a splash of milk or broth to loosen things up again. It’s not a fussy meal, and it doesn’t punish you for being prepared.

7) Storing Leftover Instant Pot Chicken and Dumplings

Pop the leftovers in a sealed container and into the fridge they go. They’ll stay good for up to 4 days. The flavors actually deepen over time, making it a solid lunch the next day.

The dumplings may soak up more broth, but you can add a splash of chicken stock or milk when reheating. A quick microwave zap brings it right back to cozy and filling.

This one’s a keeper. Whether you’ve got half a batch or just a bowlful left, it’s comforting and still one of the best Instantpot Chicken Recipes to reheat midweek.

8) Try these Main Course recipes next!

9) Instant Pot Chicken and Dumplings Recipe