This Instant Pot chicken and biscuit dumplings recipe delivers all the cozy, creamy comfort of a classic chicken pot pie, but in a fraction of the time. Tender chicken and vegetables simmer in a rich, herb-flecked gravy, topped with fluffy, golden biscuit dumplings that cook right on top. Using the pressure cooker means deeply flavored, fall-apart chicken without hovering over a stove, making it a perfect weeknight dinner.
Ingredients
- 2 tbsp (28 g) unsalted butter or olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1 tsp salt, plus more to taste
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) chicken broth (low sodium)
- 1 cup (240 ml) whole milk or half-and-half
- 1 cup (150 g) frozen peas
- For the dumplings:
- 1.5 cups (190 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp (42 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) buttermilk (or 3/4 cup milk + 1 tsp lemon juice, let sit 5 min)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Sauté the aromatics: Turn the Instant Pot to Sauté (Normal). Add the butter or oil. Once melted, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 4-5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Brown the chicken: Add the chicken pieces, thyme, rosemary, pepper, and 1 tsp salt. Sauté for 3-4 minutes, stirring often, until the chicken is no longer pink on the outside (it will not be fully cooked through).
- Make the gravy base: Sprinkle the 3 tbsp flour over the chicken and vegetables. Stir well to coat everything, and cook for 1 minute to remove the raw flour taste.
- Deglaze and pressure cook: Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. Stir in the milk. Turn off Sauté. Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
- Quick release and add peas: When the cooking time is done, carefully do a quick release (QR) of the steam. Open the lid and stir in the frozen peas. Let the mixture sit while you make the dumplings.
- Make the dumpling dough: In a medium bowl, whisk together the 1.5 cups flour, baking powder, and 1/2 tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and stir with a fork until just combined; do not overmix. The dough will be soft and slightly sticky.
- Drop dumplings on top: Using a cookie scoop or two spoons, drop 8-10 mounds of dough evenly over the hot chicken mixture. They will expand as they cook.
- Cook the dumplings: Close the lid again, set the valve to Sealing, and cook on High Pressure for 4 minutes. Do a quick release. Check that the dumplings are cooked through (a toothpick inserted in the center comes out clean). If not, replace the lid and let them steam for 2-3 minutes on the residual heat.
- Serve: Gently spoon the chicken and gravy into bowls, topping each with a dumpling. Garnish with fresh parsley if desired. Serve hot.
Tips
- Don’t skip the deglazing: Scraping the bottom of the pot after adding broth is essential to avoid a “Burnâ€� warning from the Instant Pot. This step lifts the browned bits that add flavor.
- Chicken thighs vs. breasts: Thighs stay juicier and more forgiving under pressure. If using breasts, check for doneness after cooking; they should reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Make it gluten-free: Substitute the all-purpose flour in both the gravy and the dumplings with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but it works well.
- Thicker gravy: If you prefer a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot mixture after cooking, then let it sit for 2 minutes to thicken.
Serving Suggestions
Serve this hearty dish on its own, or alongside a simple green salad with a lemon vinaigrette to cut through the richness. It also pairs well with roasted green beans or a crusty baguette for soaking up the extra gravy. For a lighter meal, you can spoon it over steamed rice or mashed potatoes instead of the dumplings.
Variations
- Vegetarian: Replace the chicken with 1.5 lbs of mixed mushrooms (like cremini and shiitake) and use vegetable broth. Cook at high pressure for 5 minutes instead of 10.
- Herb swap: Use fresh herbs instead of dried: 1 tbsp fresh thyme and 1 tbsp fresh rosemary, finely chopped. Add them with the garlic.
- Cheesy dumplings: Add 1/2 cup (50 g) shredded cheddar cheese to the dumpling dough for a cheesy, savory twist.
- Add potatoes: Add 1 cup (150 g) diced russet potato along with the carrots and celery for a heartier stew.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will soften and absorb some gravy, which is normal. To reheat, place individual portions in a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until hot (165°F / 74°C). You can also reheat gently in a saucepan over medium-low heat with a splash of broth or milk to loosen the gravy. Freeze the chicken mixture (without the dumplings) for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use raw chicken with bones? Yes, you can use bone-in, skinless thighs. Increase the first pressure cooking time to 12 minutes. After cooking, remove the bones and shred the meat before adding the peas and dumplings.
Why did my dumplings come out dense? Overmixing the dough develops gluten, which makes dumplings tough. Stir until the flour is just moistened; a few lumps are fine. Also, ensure your baking powder is fresh.
Can I cook the dumplings on the stovetop instead? Absolutely. After making the stew on the stovetop, drop the dumplings onto the simmering mixture, cover, and cook on low for 15-20 minutes without lifting the lid.
How do I prevent a burn notice? Always deglaze the pot thoroughly after sautéing. If you have a newer model with a sensitive sensor, you can also add the broth first, then the milk, and avoid stirring in the flour too early.
Can I use canned biscuits? Yes, you can use 1 can of refrigerated biscuit dough (like Grands!). Cut each biscuit into quarters and place them on top of the hot stew before the second pressure cook. Reduce the time to 3 minutes.
Is it safe to leave the Instant Pot unattended during pressure cooking? Yes, once the pot reaches pressure and the cooking time starts, it is safe to leave it. However, always stay nearby during the sauté and quick release steps to monitor for splattering or steam burns.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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