Ingredients

Scale

2 teaspoons Olive Oil: We start with olive oil as our base cooking fat. Olive oil is a healthy monounsaturated fat that adds a subtle fruity note to the dish and is perfect for sautéing the vegetables at the beginning. It helps to prevent sticking and encourages even cooking.

1 Tablespoon Butter: Butter is the secret ingredient that elevates the richness and flavor of the chicken and dumplings. The butter, combined with the olive oil, creates a flavorful base for sautéing the vegetables and adds a luxurious mouthfeel to the final broth. Unsalted butter is recommended so you can control the overall saltiness of the dish.

1 small Onion, diced: Onion is the aromatic foundation of countless savory dishes, and chicken and dumplings are no exception. Diced onion, when sautéed, releases its sweet and pungent flavors, building a complex base for the broth. Yellow or white onions work best, providing a balanced flavor without being overpowering.

1 Bay Leaf: This humble dried leaf is a powerhouse of subtle flavor. Bay leaf adds a delicate, slightly floral and herbaceous note to the broth, enhancing its overall complexity. It’s essential for that classic, slow-cooked taste, even in the speed of the Instant Pot. Remember to remove the bay leaf before serving.

1 cup Carrots, chopped (about 2 or 3 carrots): Carrots bring sweetness and a vibrant color to the dish. Chopped carrots add a subtle sweetness that balances the savory flavors and contributes to the comforting, homey feel of chicken and dumplings. You can chop them into rounds or dice them – consistency in size ensures even cooking.

1 cup Celery, chopped (2 stalks): Celery is another key aromatic vegetable that adds a subtle, slightly peppery and earthy flavor to the broth. Celery, along with onion and carrots, forms the classic mirepoix, the flavor base of many soups and stews. Chopped celery provides a gentle savory note and a touch of texture.

3 large Garlic Cloves, pressed or minced (about 1 Tbsp): Garlic is essential for adding a pungent and savory depth to the dish. Pressed or minced garlic releases its aromatic oils and infuses the broth with its characteristic flavor. Fresh garlic is preferred for its brighter and more intense flavor compared to pre-minced garlic.

1 teaspoon Salt (more to taste): Salt is the fundamental seasoning that enhances all the other flavors in the dish. It draws out the natural flavors of the vegetables and chicken and balances the overall taste. Start with 1 teaspoon and adjust to your preference at the end, as broth and other ingredients can contribute sodium.

½ teaspoon Black Pepper: Black pepper adds a subtle warmth and a touch of spice to the chicken and dumplings. Freshly ground black pepper is recommended for its more robust and aromatic flavor compared to pre-ground pepper.

¼ teaspoon Poultry Seasoning: Poultry seasoning is a blend of herbs and spices specifically designed to complement poultry dishes. It typically includes sage, thyme, rosemary, marjoram, and other savory herbs, adding a classic and comforting flavor profile to the chicken and dumplings.

½ teaspoon Sage, dried: Sage contributes an earthy, slightly peppery, and distinctly savory flavor to the dish. Dried sage is convenient and readily available, adding a classic herbal note that is characteristic of chicken and dumplings.

4 sprigs Fresh Thyme, 2 tsp leaves (or ½ tsp dried): Thyme adds a delicate, slightly lemony, and earthy flavor to the broth. Fresh thyme sprigs are ideal for infusing flavor during cooking, while dried thyme leaves can be used if fresh is unavailable. Thyme complements chicken and other savory herbs beautifully.

1 4″ sprig Fresh Rosemary, 2 tsp leaves, minced (or 1 tsp dried & crushed): Rosemary adds a piney, slightly pungent, and aromatic flavor to the dish. Fresh rosemary sprigs, or minced fresh rosemary leaves, provide a more vibrant flavor, while dried and crushed rosemary can be substituted. Rosemary adds a distinctive herbal dimension to the chicken and dumplings.

4 cups Chicken Broth, low sodium: Chicken broth is the liquid base of our dish, providing moisture and rich chicken flavor. Low sodium chicken broth allows you to control the salt content of the dish and prevents it from becoming overly salty. High-quality chicken broth is key to a flavorful final product.

1 large Potato, chopped: Potato adds substance and heartiness to the chicken and dumplings. Chopped potato provides a creamy texture as it cooks and thickens the broth slightly. Russet or Yukon Gold potatoes work well, adding a comforting starchiness to the dish.

1 ½ lbs Chicken Thighs, and/or Breasts, cubed: Chicken is the star protein of this dish. Chicken thighs and/or breasts, cubed into bite-sized pieces, cook quickly and become incredibly tender in the Instant Pot. Using a combination of thighs and breasts offers a balance of flavor and texture; thighs are more flavorful and moist, while breasts are leaner.

To Finish:
- 1 cup Frozen Peas (or mixed vegetables): Frozen peas or mixed vegetables add a pop of color, sweetness, and nutritional value to the dish. They are added at the end to retain their bright green color and prevent them from becoming mushy. Peas are a classic addition to chicken and dumplings, but mixed vegetables can add variety.
- ½ cup Heavy Cream: Heavy cream is optional but adds a luxurious richness and creaminess to the broth. It mellows out the flavors and creates a velvety smooth texture. If you prefer a lighter dish, you can omit the heavy cream or substitute it with half-and-half or milk, though the texture will be less rich.

Quick Dumplings (Choose one option):
- 6 jumbo Canned Buttermilk Refrigerator Biscuits* (16 oz pkg contains 8): For a super quick and easy dumpling option, canned buttermilk refrigerator biscuits are a fantastic shortcut. They puff up beautifully in the Instant Pot and provide a soft, slightly tangy dumpling. Jumbo biscuits are recommended for a heartier dumpling.

Homemade Dumplings (Choose one option):
- 1 ½ cups Flour: All-purpose flour is the base for our homemade dumplings, providing structure and a slightly chewy texture.
- ¾ tsp Salt: Salt seasons the dumplings themselves, ensuring they are flavorful and not bland.
- 2 teaspoons Baking Powder: Baking powder is the leavening agent that makes the dumplings light and fluffy. It creates air bubbles in the dough as it cooks, resulting in tender, puffy dumplings.
- 3 Tablespoons Shortening (such as Crisco®) or Cold Butter: Shortening or cold butter is the key to tender and flaky dumplings. When incorporated into the dry ingredients and then moistened, it creates pockets of fat that melt during cooking, resulting in a tender crumb. Cold butter adds a richer flavor.
- ¾ cup Whole Milk (or buttermilk): Milk or buttermilk provides moisture to bind the dumpling dough together. Buttermilk adds a slight tang and extra tenderness to the dumplings, while whole milk provides a richer flavor.
- ¼ cup Chives, finely chopped (fresh or dried) – Optional: Chives add a mild oniony flavor and a pop of green color to the homemade dumplings. They are optional but enhance the flavor and visual appeal of the dumplings. Fresh or dried chives can be used.

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Instructions

1. Prepare Your Dumplings (Choose Your Preferred Method)

Before starting the chicken and sauce, decide whether you’ll be using quick canned biscuits or making homemade dumplings. Preparing them ahead of time streamlines the cooking process later.

For Canned Biscuits (Quick Dumplings): Open the can of refrigerated buttermilk biscuits. On a lightly floured surface (optional, but prevents sticking), gently roll each biscuit out slightly thinner. This helps them cook through evenly in the Instant Pot. Cut each rolled-out biscuit into 6 equal slices. You can use a pizza cutter or a knife for this. Place the sliced biscuit pieces in a bowl and set aside. Alternatively, if you prefer thicker dumplings, you can simply cut each biscuit into quarters or sixths without rolling them out first.

For Homemade Dumplings: In a medium-sized mixing bowl, whisk together the flour, salt, and baking powder. This ensures the dry ingredients are evenly distributed. Add the shortening (like Crisco) or cold butter to the bowl. Using a pastry cutter, a fork, or your fingertips, cut the shortening or butter into the dry ingredients until the mixture resembles coarse crumbs. You want small pieces of fat distributed throughout the flour mixture. This is crucial for tender dumplings. In a separate measuring cup, pour in the milk (or buttermilk). If using, add the finely chopped chives to the milk. Pour the milk mixture into the bowl with the dry ingredients. Stir gently with a fork just until the dough comes together and is moistened. Be careful not to overmix, as overmixing can result in tough dumplings. The dough should be slightly sticky but not overly wet. Set the dumpling dough aside.

2. Sauté Aromatics and Build Flavor in the Instant Pot

Now, let’s build the flavor base of our chicken and dumplings right in the Instant Pot.

Turn your Instant Pot to the “Sauté” setting. This setting allows you to use your Instant Pot like a stovetop pan. Allow the inner pot to heat up. You’ll know it’s hot enough when a drop of water sizzles upon contact.

Add the olive oil and butter to the hot Instant Pot. Let the butter melt completely and combine with the olive oil. This creates a flavorful cooking fat.

Add the diced onion and bay leaf to the pot. Stir with a wooden spoon or spatula to coat the onions in the oil and butter. Sauté the onion for about 3-5 minutes, or until it becomes softened and translucent. Stir occasionally to prevent sticking and ensure even cooking. The onions should become fragrant and slightly softened.

Add the chopped carrots, celery, and pressed or minced garlic to the pot. Continue to sauté for another 3-5 minutes, stirring frequently. As you sauté, scrape the bottom of the pot with your spoon or spatula to deglaze. This means lifting any browned bits that may have stuck to the bottom. These browned bits are packed with flavor and will enhance the broth. The vegetables should soften slightly and become fragrant.

Add the salt, black pepper, poultry seasoning, dried sage, thyme (fresh sprigs or dried leaves), and rosemary (fresh sprig or minced/crushed dried). Stir well to combine the spices and herbs with the vegetables. Cook for about 30 seconds to 1 minute, stirring constantly, until the herbs and spices become fragrant. This “blooming” process releases their aromatic oils and intensifies their flavors.

3. Simmer Broth and Add Chicken and Potatoes

Now, we’ll add the liquid and protein to create the base of our chicken and dumplings.

Pour the chicken broth into the Instant Pot, over the sautéed vegetables and spices. Stir to combine everything and ensure no vegetables are stuck to the bottom.

Place a glass lid on the Instant Pot (if you have one – this is optional, but helps speed up the warming process). Allow the contents to warm up to barely a simmer. This pre-heating step helps ensure even cooking when pressure cooking. It should take just a few minutes.

Add the chopped potato and cubed chicken to the Instant Pot. Stir to combine the chicken and potatoes with the broth and vegetables. Ensure the chicken is mostly submerged in the liquid.

4. Add Dumplings and Pressure Cook

It’s time to add the dumplings and let the Instant Pot work its magic.

Adding Homemade Dumplings: Using a spoon or a small cookie scoop, drop heaping teaspoonfuls of the homemade dumpling dough directly into the simmering broth. Space the dumplings evenly around the pot, not overcrowding them. Remember not to make them too large, as they will expand during cooking and need to cook through.

Adding Biscuit Dumplings: Gently add the sliced biscuit pieces (or quartered/sixth biscuits) to the broth. Distribute them evenly around the pot, gently stirring to ensure they are mostly submerged in the liquid and don’t stick together too much.

Cancel the “Sauté” function on your Instant Pot. Press the “Cancel” button to stop the sautéing and prepare for pressure cooking.

Securely place the Instant Pot lid on top and lock it into place according to your Instant Pot model’s instructions. Make sure the sealing ring is properly in place.

Turn the steam release knob to the “Sealing” position. This ensures the pressure will build up inside the pot.

Press the “Pressure Cook” or “Manual” button (depending on your Instant Pot model). Use the “+” or “-” buttons (or dial) to set the cooking time to 7 minutes. This is the optimal cooking time for chicken and dumplings in the Instant Pot to ensure the chicken is cooked through and the dumplings are tender.

5. Controlled Quick Release and Finishing Touches

Once the pressure cooking cycle is complete, we’ll carefully release the pressure and add the final touches.

When the 7-minute cooking cycle is finished, it’s crucial to perform a Controlled Quick Release of the steam/pressure. This method helps prevent the sauce from sputtering out with the steam, which can happen with a full quick release with starchy dishes.

Using a wooden spoon or another long-handled utensil (for safety), carefully and gradually turn the steam release knob towards the “Venting” position. Start by letting the steam out in short bursts. If you notice any sauce starting to spew out with the steam, immediately turn the knob back towards “Sealing” slightly to slow down the release. Then, gradually continue releasing steam in bursts again.

Repeat this controlled release process several times, backing off if sauce sputters, until you feel confident that only steam will be released. Then, you can open the steam release knob fully to allow the remaining pressure to vent quickly. It will take a couple of minutes for all the pressure to release completely.

Wait until the pin in the Instant Pot lid drops down completely. This indicates that all the pressure has been released and it is safe to open the lid.

Carefully open the Instant Pot lid, tilting it away from you to avoid any remaining steam.

Stir in the frozen peas or mixed vegetables into the chicken and dumplings. Gently stir to distribute them evenly. If you made fluffy homemade dumplings, you may need to gently push them aside to ensure the peas are incorporated into the broth.

If using, stir in the heavy cream to enrich the broth and add creaminess. Stir gently to combine.

Replace the glass lid (or the Instant Pot lid, loosely placed – not locked) and let the chicken and dumplings sit for 3-5 minutes to allow the peas and heavy cream to heat through completely. This also allows the flavors to meld together.

Taste the chicken and dumplings and adjust the seasoning if needed. Add more salt, pepper, or other seasonings to your preference.

6. Serve and Enjoy!

Your Instant Pot Chicken and Dumplings are now ready to serve and be enjoyed. Ladle generous portions into bowls and savor the comforting flavors of this classic dish made easy in the Instant Pot!

Nutrition

Serving Size: One Normal Portion
Calories: 489 kcal