Name: Creamy Chicken and Dumplings in the Instant Pot Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American Southern
Ingredients: 1 Tablespoon oil; 1/2 large onion, chopped; 2 stalks celery, chopped; 1 cup carrots, chopped; 1 tablespoon minced garlic (about 3 cloves); 1 pound boneless, skinless chicken thighs or chicken breasts, diced into 1″ pieces; 4 cups low sodium chicken broth; 1/2 teaspoon black pepper (or to taste); 2 teaspoons poultry seasoning; 2 teaspoons Italian seasoning (includes thyme, oregano, rosemary, basil, etc.); Salt to taste; 1 cup frozen peas; 1/2 cup heavy cream; 2 Tablespoons cornstarch (optional, for thickening); 1/4 cup cold water (optional, for thickening); 2 Tablespoons chopped fresh parsley or cilantro (optional for garnish); 5 refrigerated canned biscuits, each cut into 8 pieces; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons baking powder; 3 Tablespoons butter; 3/4 cup milk

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Introduction

This classic Chicken and Dumplings recipe is a comforting, hearty meal perfect for any day you crave something warm and satisfying. Tender chicken, flavorful vegetables, and soft dumplings come together in a rich broth that feels like a warm hug in a bowl.

A bowl with two layers holds a thick creamy white stew with visible chunks of white chicken pieces, soft plump dumplings, bright green peas, small orange carrot cubes, and light green celery pieces mixed evenly throughout the dish. The bowl is white with a green rim and is placed centered on a white plate on a white marbled surface, next to a green cloth napkin and some orange and red autumn leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon oil
1/2 large onion, chopped
2 stalks celery, chopped
1 cup carrots, chopped
1 tablespoon minced garlic (about 3 cloves)
1 pound boneless, skinless chicken thighs or chicken breasts, diced into 1″ pieces
4 cups low sodium chicken broth
1/2 teaspoon black pepper (or to taste)
2 teaspoons poultry seasoning
2 teaspoons Italian seasoning (includes thyme, oregano, rosemary, basil, etc.)
Salt to taste
5 refrigerated canned biscuits, each cut into 8 pieces (or see below to make your own)
1 cup frozen peas
1/2 cup heavy cream
2 Tablespoons cornstarch (optional, to thicken soup)
1/4 cup cold water (optional, to thicken soup)
2 Tablespoons chopped fresh parsley or cilantro (optional for garnish)
For homemade dumplings:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3 Tablespoons butter
3/4 cup milk

Instructions

Step 1: Press the SAUTE button on your Instant Pot and add the oil. When the display reads “Hot,” add the chopped onions and sauté for 4 to 5 minutes until softened.
Step 2: Add the chopped celery, carrots, and minced garlic. Stir frequently to cook evenly and prevent the garlic from burning.
Step 3: Add the diced chicken pieces to the vegetables and cook together for about 5 minutes.
Step 4: Pour in the chicken broth, then add black pepper, poultry seasoning, salt, and Italian seasoning. Stir to combine.
Step 5: Remove the refrigerated canned biscuits and cut each biscuit into 8 pieces (like slicing a pizza). Drop these pieces into the Instant Pot.
Step 6: Press CANCEL to stop the sauté function. Secure the pressure cooker lid according to your model’s instructions. Select “Pressure Cook” or “Manual,” set to High Pressure, and set the timer for 7 minutes.
Step 7: After cooking, allow the pressure to release naturally for about 10 minutes until the pin drops. Then carefully turn the sealing knob to the VENTING position, unlock, and remove the lid.
Step 8: Stir in the frozen peas and heavy cream to finish the soup.
Step 9: If you prefer a thicker broth, mix 2 tablespoons cornstarch with 1/4 cup cold water and stir it into the pot until thickened.
Step 10: Add chopped fresh parsley or cilantro for garnish before serving.
Instructions For Homemade Dumplings:
In a medium bowl, combine the flour, salt, baking soda, and baking powder.
Cut in the butter using a pastry cutter or fork until coarse crumbs form.
Pour in the milk and stir gently just until the mixture is moistened.
Drop spoonfuls of the dumpling batter into the Instant Pot after adding the chicken and broth, then proceed with pressure cooking as directed.

Tips & Variations

Use thighs for juicier, more flavorful chicken; breasts work well but tend to be leaner.
Substitute biscuit dough with your homemade dumpling batter for a fresh, tender texture.
For extra depth, add a splash of white wine or a teaspoon of smoked paprika when sautéing the vegetables.
Feel free to swap frozen peas with fresh green beans or corn for variety.
If you don’t have an Instant Pot, you can make this recipe on the stove by simmering the soup until vegetables and chicken are cooked, then adding dumplings and cooking them through.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to maintain dumpling texture—avoid boiling again as dumplings may become mushy. You can freeze the soup without dumplings for up to 2 months; add fresh dumplings when reheating.

How to Serve

A close-up of a green bowl filled with a creamy chicken and vegetable stew. The stew shows chunks of white chicken pieces, soft orange carrot cubes, bright green peas, and light green celery in a thick white sauce with visible black pepper specks. The bowl sits on a white plate with a white marbled texture surface beneath. In the blurry background, there are warm orange and red autumn leaves adding a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an Instant Pot?

Yes, you can simmer the soup on the stovetop in a large pot. Cook the chicken and vegetables until tender, add the dumplings, then cover and simmer until dumplings are cooked through, about 10-15 minutes.

Can I use store-bought biscuits instead of making dumplings?

Absolutely. Using canned refrigerated biscuits cut into pieces is a quick and easy shortcut that yields soft and fluffy dumplings within the soup.