Instant Pot Chicken and Dumplings with Canned Biscuits

Instant Pot chicken and dumplings is the ultimate comfort food made easy. Using canned biscuits as the dumplings cuts the prep time dramatically while still delivering soft, pillowy bites that soak up the rich, savory broth. The pressure cooker infuses the chicken with flavor in a fraction of the time it would take on the stovetop, making this a perfect weeknight dinner.

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 3 cloves garlic, minced
• 1 1/2 pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1 teaspoon salt, plus more to taste
• 4 cups (960 ml) low-sodium chicken broth
• 1 can (10.5 oz / 298 g) condensed cream of chicken soup
• 1 can (16.3 oz / 462 g) refrigerated buttermilk biscuits (8 count)
• 1/2 cup (120 ml) frozen peas (optional)
• 2 tablespoons (8 g) fresh parsley, chopped, for garnish

Instructions

1. Turn the Instant Pot to the Sauté function and select High. Add the olive oil and let it heat for 1 minute. Add the onion, celery, and carrots. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 seconds until fragrant.
2. Add the chicken pieces, thyme, parsley, black pepper, and salt. Stir well to coat the chicken with the aromatics. Sauté for 3-4 minutes, until the chicken is lightly browned on all sides (it does not need to be cooked through).
3. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. This prevents the burn warning. Stir in the condensed cream of chicken soup until fully combined.
4. Cancel the Sauté mode. Secure the lid on the Instant Pot, set the valve to Sealing, and cook on Manual/Pressure Cook High for 10 minutes.
5. When the cooking time ends, perform a quick release by carefully turning the valve to Venting. Wait until the steam stops and the pin drops, then open the lid.
6. Stir in the frozen peas if using. Taste the broth and adjust salt if needed.
7. Open the can of biscuits and separate them. Cut each biscuit into quarters. Gently drop the biscuit pieces into the hot liquid, pushing them down slightly so they are mostly submerged. Do not stir vigorously or they will break apart.
8. Close the lid again, set the valve to Sealing, and cook on Manual/Pressure Cook High for 3 minutes. Then perform a quick release.
9. Carefully open the lid (watch for steam). The biscuits should be cooked through and fluffy. Gently stir once to distribute the dumplings. Garnish with fresh parsley and serve hot.

Tips

• Don’t skip deglazing: After sautéing, the browned bits on the bottom of the pot can trigger the Instant Pot’s burn warning. Use a wooden spoon to scrape them up thoroughly before adding the broth.
• Use chicken thighs for best flavor: Thighs stay moist and tender under pressure. If you prefer chicken breast, use boneless, skinless breasts and reduce the pressure time to 8 minutes in step 4.
• Cut biscuits evenly: Cutting each biscuit into quarters ensures they cook evenly. Larger pieces may need an extra minute of pressure time.
• Thicken the broth: If you prefer a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir it in after the dumplings are cooked and let it sit on Sauté Low for 2-3 minutes until thickened.

Serving Suggestions

Serve this hearty dish in deep bowls, spooning the broth and dumplings over a bed of mashed potatoes or egg noodles if you want to stretch it further. A simple side salad with a bright vinaigrette balances the richness. It also pairs well with crusty bread for sopping up every last drop of the savory broth.

Variations

• Vegetarian: Replace the chicken with 3 cups of diced mixed mushrooms and use vegetable broth. Omit the chicken and cook the vegetables in step 1 for 5 minutes, then add the mushrooms and continue with the recipe, skipping the chicken step.
• Spicy kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the garlic for a subtle heat.
• Herb dumplings: Instead of plain canned biscuits, use the garlic butter or flaky varieties for extra flavor. You can also brush the cut pieces with melted butter and sprinkle with dried dill or chives before adding.
• Creamy twist: Stir in 1/2 cup (120 ml) of heavy cream or half-and-half after the dumplings are cooked for an extra-rich broth.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. The biscuits will soften further and absorb broth, so the texture will change slightly.

To reheat, place individual portions in a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until hot. For the stovetop, warm the stew in a saucepan over medium-low heat, adding a splash of broth or water to loosen it if needed. Avoid boiling, as it can make the dumplings mushy. Freezing is not recommended because the dumplings become very soft and break apart upon thawing.

Frequently Asked Questions

Can I use chicken breasts instead of thighs? Yes, but reduce the initial pressure time to 8 minutes. Chicken breasts can dry out if cooked for the full 10 minutes. Cut them into 1-inch pieces and proceed as directed.

Why did my Instant Pot say “Burnâ€�? This usually happens if the bottom of the pot wasn’t scraped well after sautéing. Always deglaze with broth and stir in the soup completely. Also, avoid using tomato paste or dairy in the pressure cooking stage, as they can scorch.

Can I use homemade biscuit dough instead of canned? Absolutely. Use your favorite drop-biscuit recipe (about 2 cups of dough). Drop spoonfuls onto the hot stew in step 7 instead of cutting canned biscuits, and cook on High pressure for 4 minutes instead of 3.

How do I make it gluten-free? Use gluten-free canned biscuits (many brands are available) and a gluten-free condensed soup substitute (or make a roux with gluten-free flour). Check all labels to ensure no cross-contamination.

Can I cook the dumplings on the stovetop instead? Yes. After step 6, place the pot on the stovetop over medium heat, bring to a gentle simmer, add the biscuit pieces, cover, and simmer for 10-12 minutes until the biscuits are cooked through.

Is it safe to do a quick release with the dumplings? Yes, a quick release is fine. The dumplings are already cooked by the time the pressure is released. Just be careful of the steam when turning the valve.

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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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