On a chaotic weeknight, the last thing you want is a recipe that demands an hour of your time. Instant Pot Chicken and Dumplings solves that problem in under 20 minutes, with almost zero prep. This easy chicken and dumplings with biscuits recipe uses pantry staples you likely already have on hand, and the result is a thick, creamy, soul-warming bowl of comfort that tastes like it simmered all day. Rated 4.66 stars by over 147 home cooks, this one earns its place in your regular dinner rotation.
Ingredients for Easy Chicken and Dumplings with Biscuits
The ingredient list is short on purpose. Every item pulls its weight, and nothing is there just for show.
- 2 cups (236g) chicken broth — this is the thin liquid layer that sits at the bottom and prevents the burn notice in your Instant Pot
- 1 lb chicken breast, cut into 1-inch chunks (or thawed chicken tenderloins work great too)
- 2 tbsp dried minced onion (or 1/2 cup fresh minced onion if you have it)
- 1 tbsp dried parsley
- 2 cans (10.5 oz each) cream of chicken soup — this is what creates that rich, thick, velvety broth without any extra work
- 1 can (7.5 oz) refrigerated biscuits
The cream of chicken soup is doing double duty here: it flavors the broth AND thickens it. If you prefer to skip the canned version, a homemade cream of chicken soup substitute works just as well. For the biscuits, Pillsbury refrigerated biscuits are the classic choice, but reviewers have had great results with crescent roll dough cut into strips too.
How to Make Instant Pot Chicken and Dumplings
Step 1: Layer the Instant Pot
Pour the 2 cups of chicken broth directly into the Instant Pot liner. Add the chicken breast chunks, then sprinkle the dried minced onion and dried parsley right on top of the chicken.
The layering order here is non-negotiable. The broth must be on the bottom so the Instant Pot has enough thin liquid to build pressure without triggering the burn notice.
Step 2: Add the Cream of Chicken Soup
Scoop both cans of cream of chicken soup out and place them gently on top of the chicken. Do not stir. The soup is thick, and if you mix it into the broth, the liquid becomes too dense and the pot will overheat at the bottom.
If you accidentally stir at this stage, add an extra splash of broth before sealing the lid.
Step 3: Cut and Add the Biscuits
Open the biscuit can (brace yourself for the pop) and use kitchen shears or a chef knife on a cutting board to cut each biscuit into 8 pieces. Cut in half, then in half again, then once more. Sprinkle the pieces evenly over the top of everything in the pot.
These little pieces will puff up significantly during cooking, so don’t worry if they look small going in. The original recipe calls for one can, but many families (including Karli’s) add a second can because the biscuit dumplings are the best part.
Step 4: Pressure Cook
Secure the lid and turn the knob to Sealing. Cook on Manual HIGH pressure for 2 minutes. Allow a 3-minute natural pressure release, then manually release any remaining pressure.
If you are using fresh chicken tenderloins instead of cubed breast, increase the cook time to 3 minutes with a 6-minute natural pressure release. Do not use frozen chicken breast here as the uneven size makes it impossible to nail the cook time without overcooking the dumplings.
Step 5: Stir and Serve
When you lift the lid, the biscuit pieces will have puffed up into soft, pillowy dumplings and the broth will look thick and creamy. Fish out the chicken pieces, dice or shred them to your preference, then return them to the pot.
Give everything a good stir to break up the dumplings slightly and combine the sauce. The finished soup should be thick enough to coat the back of a spoon, with visible chunks of chicken and fluffy dumpling pieces throughout.
Crockpot Method for No-Prep Chicken and Dumplings
Not everyone has an Instant Pot yet, and this recipe works beautifully in a slow cooker too. Add the chicken broth, chicken chunks, dried onion, dried parsley, and both cans of cream of chicken soup directly into the crockpot. No layering required here.
Cook on HIGH for 3 to 4 hours, or until the chicken is fully cooked through and pulls apart easily. Once the chicken is done, cut each biscuit into 8 pieces, stir the pot contents, then sprinkle the biscuit pieces on top. Cook for an additional 30 minutes on HIGH, then stir and serve.
The crockpot version is great for mornings when you want dinner waiting for you. Start it before you leave, add the biscuits when you get home, and dinner is ready in 30 minutes.
Expert Cooking Tips
- Never skip the layering order in the Instant Pot. Broth goes in first, always. The cream of chicken soup on the bottom will burn and trigger the dreaded burn notice before the pot even reaches pressure.
- Fresh or thawed chicken only. Frozen chicken breasts come in wildly different sizes, making it impossible to give an accurate cook time. The dumplings will overcook before the chicken finishes.
- Want extra creaminess? One reviewer poured 1/4 cup of heavy cream over the biscuits before sealing the lid. The result was noticeably richer and creamier throughout.
- Boost the vegetables. Thawed frozen peas, carrots, or corn can be stirred in at serving time. Add them to individual bowls so everyone can customize their portion.
- More dumplings = better. If your family loves the biscuit pieces as much as Karli’s does, use a larger 16.3 oz can of biscuits. The recipe handles it without any timing adjustments.
Common Mistakes to Avoid
Stirring the cream of chicken soup into the broth. This is the most common error and the one most likely to ruin the dish. The thick soup needs to float on top so the thin broth stays at the bottom where the heating element is. Keep the layers separate until after cooking.
Using too much liquid. The 2 cups of broth in this recipe is calibrated for the Instant Pot. Adding significantly more broth results in a thinner, soupier consistency. If you scale up the chicken, increase the broth only slightly, around 2 to 2.5 cups maximum.
Opening the lid immediately after pressure cooking. Skipping the 3-minute natural pressure release means the dumplings haven’t finished setting up inside. Give them those extra minutes and they’ll be fully cooked and fluffy rather than doughy in the center.
Using frozen chicken breast. The uneven thickness means some pieces will be overcooked and dry while others are still underdone. Thaw completely, or switch to chicken tenderloins which are more uniform in size.
Serving Suggestions
This quick chicken and dumplings recipe is a complete meal on its own, but a few simple additions make it feel even more special. A sprinkle of fresh parsley on top adds a pop of color and a faint herby brightness that contrasts nicely with the rich, creamy broth.
Serve it in deep bowls so the thick sauce pools around the dumplings. A side of crusty bread for soaking up the extra gravy is never a bad idea. For a lighter pairing, a simple green salad with a sharp vinaigrette cuts through the richness of the soup beautifully.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. The biscuit dumplings will absorb liquid as the soup sits, so the leftovers will be noticeably thicker than when freshly made.
To reheat, warm the soup on the stovetop over low heat. Add a splash of chicken broth or milk to loosen it back up as it heats. You’ll know it’s ready when it’s steaming gently and the sauce has returned to a pourable, creamy consistency.
For longer storage, freeze the soup in a sealed container. Thaw completely in the refrigerator before reheating. The dumplings will be softer after freezing, but the flavor holds up well.
A Comforting Weeknight Win
Busy evenings don’t have to mean sad, rushed dinners. This easy chicken and dumplings with biscuits recipe proves that comfort food can come together in under 20 minutes with ingredients you already have. Whether you use the Instant Pot for speed or the crockpot for convenience, the result is the same: a thick, creamy, deeply satisfying bowl that the whole family will ask for again. Make it once, and it’ll earn a permanent spot in your weeknight lineup.
Must Try Recipes
- Pesto Chicken Pasta — A flavorful pasta dish that complements the comforting chicken and dumplings.
- Creamy Chicken Florentine Crepes — These crepes offer a creamy and elegant twist to your meal.
- Baked Chicken Breast — A simple and healthy option to pair with your dumplings.
Frequently Asked Questions
Can I use frozen chicken in Instant Pot Chicken and Dumplings?
Frozen chicken breast is not recommended for this recipe. The varying thickness of frozen pieces makes it impossible to set an accurate cook time, and the dumplings will overcook before the chicken is safe to eat. Always use fresh or fully thawed chicken cut into 1-inch chunks, or thawed tenderloins.
Why does the recipe say not to stir the cream of chicken soup?
The Instant Pot needs a thin liquid at the bottom of the liner to generate steam and build pressure. The cream of chicken soup is very thick, and mixing it into the broth creates a liquid too dense to heat properly. The result is a burn notice before the food ever cooks. Keep the layers intact and stir only after the cooking cycle is complete.
My dumplings came out doughy. What went wrong?
Doughy dumplings usually mean the pressure was released too quickly. The 3-minute natural pressure release after the 2-minute cook time is essential for the biscuit pieces to finish cooking through. If they still seem underdone after stirring, close the lid and let the residual heat work for another 2 to 3 minutes on the Keep Warm setting.
Can I make chicken and dumplings in the Instant Pot with chicken thighs?
Chicken thighs work well and actually stay juicier than breast meat under pressure. Cut them into 1-inch chunks and follow the same timing. I personally prefer thighs in this recipe because they have more flavor and a slightly richer texture that pairs well with the creamy broth.
How do I thicken chicken and dumplings if the broth is too thin?
If the finished soup is thinner than you’d like, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Switch the Instant Pot to Saute mode, stir in the slurry, and cook for 2 to 3 minutes until the broth thickens visibly and coats the back of a spoon.
Can I add vegetables to this easy chicken and dumplings recipe?
Absolutely. Thawed frozen peas, carrots, and corn are the easiest additions because they don’t need extra cook time. Stir them in right after opening the lid so the residual heat warms them through without turning them mushy. Fresh vegetables like diced celery or carrots can go in with the chicken at the start.
Tools That Make Instant Pot Chicken and Dumplings Actually Work
Most failed attempts come down to the wrong equipment. These are the exact tools that get you the right texture, heat, and result every time.
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Quick Instant Pot Chicken and Dumplings Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Easy Chicken and Dumplings can be thrown together in minutes and can cook in either the Instant Pot or Crockpot. Using Cream of Chicken soups and biscuit dough, this meal is no-prep! Perfect for a busy weeknight dinner.
Ingredients
- 2 cups (236g) chicken broth
- 1 lb chicken breast (cut into 1 inch chunks)
- 2 tbsp dried minced onion (or 1/2 cup fresh minced onion)
- 1 tbsp dried parsley
- 2 10.5 oz cans cream of chicken soup
- 1 7.5 oz can refrigerated biscuits
Instructions
- For the Instant Pot: place the chicken broth into the liner.
- Add in the chicken breast chunks, minced onion and dried parsley.
- Scoop the cream of chicken soup out of the can and gently put it into the Instant Pot on top of the chicken chunks. DO NOT STIR.
- Cut each biscuit into 8 pieces. Sprinkle the biscuit pieces into the Instant Pot.
- Close the lid, turn the knob to sealing and cook on Manual HIGH for 2 minutes allowing for a 3 minute NPR before manually releasing the pressure.
- Stir the pot and then serve!
- For the Crockpot: place the chicken broth, chicken chunks, onion, parsley and cream of chicken soup into the crockpot.
- Cook on high for 3-4 hours, or until the chicken is cooked through.
- Cut each biscuit into 8 pieces.
- Stir the contents of the Crockpot then sprinkle the biscuit pieces into the Crockpot.
- Cook for an additional 30 minutes and then serve.
Notes
For a creamier texture, add 1/4 cup of heavy cream before serving. If using frozen chicken, increase the cooking time to 8 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Main Course, Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 191 kcal
- Sugar: 1 g
- Sodium: 1093 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 57 mg
