Last week, when the temperature dropped below freezing, my kids begged for their favorite comfort food – chicken and dumplings. Usually, I’d say “maybe on the weekend,” but thanks to my Instant Pot and a few clever shortcuts, I whipped up this creamy, soul-warming dish in just 30 minutes. Trust me, it tastes just like my grandmother’s version that used to simmer all afternoon!
Why This Recipe Works
After countless test batches (my family didn’t complain!), I’ve discovered the perfect balance of shortcuts and homemade touches. Using canned biscuits might sound like cheating, but here’s the thing – they create incredibly tender, fluffy dumplings that hold their shape beautifully. Plus, they’re consistent every single time.
Kitchen Notes From My Experience
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6 hearty bowls
- Calories: 385 per serving
Ingredients You’ll Need
For the Chicken Base:
- 1½ pounds boneless chicken breasts, cubed (I find this amount perfect for a family of 4 with leftovers)
- 3 tablespoons butter (secret: using butter instead of just oil adds so much flavor!)
- 1 tablespoon olive oil
- 3 cloves garlic, minced (about 2 tablespoons – more than original because, let’s be honest, garlic makes everything better)
- 1 large yellow onion, diced
- 2½ cups chicken broth (the extra ½ cup makes it perfectly soupy)
- 1 can cream of chicken soup
- 1 cup heavy cream
- 2 teaspoons poultry seasoning (my secret: add an extra pinch of sage)
- 1 cup celery, diced (about 3 stalks)
- 2 cups carrots, diced (about 3-4 carrots)
- 1 cup frozen peas
- Salt and black pepper to taste
For the Dumplings:
- 1 can (16.3 oz) refrigerated buttermilk biscuits
- ¼ teaspoon black pepper (my addition – trust me on this!)
Let’s Make It!
- Prep Your Ingredients (This saves so much stress later!)
- Cut chicken into bite-sized pieces (about 1-inch cubes)
- Dice your vegetables
- Quarter each biscuit – pro tip: use kitchen scissors for this!
- Start the Base
- Set Instant Pot to SAUTÉ (Normal heat)
- Add butter and oil (the combo prevents burning while adding flavor)
- Once butter’s melted, add onion and garlic
- Cook until onions are just translucent (about 2-3 minutes) – don’t brown them!
- Build the Flavor Base
- Add chicken pieces
- Stir in broth, cream of chicken soup, and heavy cream
- Add your veggies (except peas – they’ll get mushy!)
- Season with poultry seasoning, salt, and pepper
- Pressure Cook
- Cancel SAUTÉ mode
- Seal lid and set to HIGH pressure for 8 minutes (yes, less than original – trust me!)
- Natural release for 5 minutes, then quick release remaining pressure
- Add the Final Touches
- Stir in frozen peas (they’ll cook perfectly from the residual heat)
- Gently place quartered biscuit pieces on top
- Close lid (don’t seal) and press SAUTÉ
- Cook 4-5 minutes until biscuits are cooked through
My Personal Tips (Learned the Hard Way!)
- Don’t skip the sautéing step – it builds essential flavor
- Cut chicken pieces uniformly for even cooking
- If sauce is too thin, make a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water
- If too thick, add ¼ cup hot broth or cream
Storage Tips
Keeps well in the fridge for 3 days. The dumplings will soak up liquid overnight – just add a splash of cream when reheating. I don’t recommend freezing (learned that lesson the hard way!).
Common Questions From My Readers
Q: Can I use frozen chicken? A: Yes! Add 2 minutes to pressure cook time. I do this often on busy days.
Q: My biscuits came out gummy – help! A: Make sure your liquid isn’t boiling too hard during the final cook. Keep it at a gentle simmer.
Q: Can I make this lighter? A: Try half-and-half instead of heavy cream. It won’t be quite as rich but still delicious!
Why You’ll Love This Version
This recipe strikes the perfect balance between homemade taste and weeknight convenience. The cream of chicken soup adds body without hours of simmering, while the butter-oil combo prevents the dreaded ‘BURN’ notice on your Instant Pot (we’ve all been there!).
Remember to tag me if you make this – I love seeing your cozy dinner photos!
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