Instant Pot Chicken and Dumplings
A cozy and comforting dish featuring tender chicken and fluffy dumplings, perfect for family dinners and quick weeknight meals.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast Opt for fresh chicken for the best texture.
- 1 cup chicken broth Add more if needed for desired consistency.
- 1 cup frozen mixed vegetables Such as peas, carrots, and corn.
- 1 can cream of chicken soup (10.5 oz)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt Adjust according to taste.
- 1/4 teaspoon black pepper Adjust according to taste.
- 1 package refrigerated biscuit dough (16 oz) Cut into quarters before adding.
Instructions
Preparation
- Place the boneless, skinless chicken breasts into the Instant Pot.
- Pour in the chicken broth.
- Add the frozen mixed vegetables.
- Pour in the cream of chicken soup.
- Sprinkle in the onion powder and garlic powder.
- Season with salt and black pepper.
Cooking
- Close the lid on the Instant Pot and ensure it is sealed.
- Set the Instant Pot to cook on high pressure for 10 minutes.
- After the cooking time has elapsed, perform a quick release of the pressure.
- Open the lid and remove the chicken. Shred it into bite-sized pieces.
- Return the shredded chicken to the pot.
- Cut the refrigerated biscuit dough into quarters and drop them into the pot.
- Gently stir to combine everything and ensure biscuit pieces are submerged.
- Close the lid again and set the Instant Pot to high pressure for another 5 minutes.
- Once the time is up, allow a natural release for 5 minutes, then perform a quick release for any remaining pressure.
- Serve hot in bowls.
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Notes
Garnish with fresh herbs like parsley or thyme for added flavor and presentation. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.