Instant Pot chicken and dumplings are one of my most popular recipes, next to my crack chicken! Instant Pot chicken and dumpling recipe is so comforting that everyone in the family will enjoy it. You have tender pieces of juicy chicken, a creamy base, and veggies throughout, with perfectly cooked dumplings. This is one addictive recipe, especially in the colder months, don’t say I didn’t warn you!
The beauty of this Instant Pot chicken and dumplings recipe is it is great for beginners or experienced Instant Pot users. You are able to follow the simple directions with ease and in a little bit, you have a ready-to-go dinner at your fingertips. If you are new to the Instant Pot, try this recipe, I think you will find really great success with it!
Comforting Instant Pot Chicken and Dumplings
For having success in cooking, I highly recommend using frozen vegetables. When you use canned they have a tendency to break down during the cooking process a bit more and can end up being slightly mushy. Using frozen vegetables I find gives you that spot-on texture you want when you eat veggies like that in any recipe. I like to buy the bagged mixed vegetables and just keep them in stock in my freezer for a handful of my favorite Instant Pot recipes.
I have made chicken and dumplings for years, and it wasn’t until the Instant Pot came into my life, I realized how easy they are. Before the Instant Pot, it would take me a good hour to get stuff going at times. With making the dumplings, cooking the chicken, veggies, etc, it just was time consuming. Now, I just dice some chicken and mix ingredients together and get cooking. I also have realized that the electric pressure cooker really helps to hold in the flavor of the food better. Not just in this homemade chicken and dumpling recipe but all around in recipes. From tenderizing meats, infusing flavors, with every single recipe cooked.
Instant Pot Sealing Ring Tip
One thing I will also share for the newbies to the Instant Pot. When you are cooking a variety of dishes in your Instant Pot, consider buying colored sealing rings. This is a great way to remember which color you use for savory dishes like this chicken and dumplings, and which you use for sweets for say lava cake! That way you can do all you can to prevent flavors from meshing together. It took me a long time to get the cabbage odor out of my sealing ring, I would have hated to ruin a cheesecake because the odor soaked into the cheesecake. The sealing rings don’t cost much and they are so worth buying.
- 1 pound chicken breast
- 2 cups cubed potatoes
- 1 small diced onion
- 3 cups chicken broth
- 1 cup heavy cream
- 16 oz bag of frozen mixed veggies
- 2 cups Bisquick
- 2/3 cup milk
- Place cubed chicken breast into the pot along with potatoes, and mixed veggies.
- Pour over your chicken broth
- Place on manual high pressure for 14 minutes,
- Do a quick release.
- Place pot on saute.
- Stir in Heavy Cream and bring to a low boil
- separate bowl mix together Bisquick and milk.
- Drop Spoonfuls of the mix into your hot boiling liquid.
- Cover with a glass lid and cook for 5-7 minutes or until the dough rises to the top and is no longer doughy. Serve and enjoy
- Will thicken more as it cools 🙂
Amount Per Serving: Calories: 307 Saturated Fat: 7g Cholesterol: 63mg Sodium: 658mg Carbohydrates: 29g Fiber: 3g Sugar: 4g Protein: 15g