Instant Pot™ Chicken and Dumplings
47 Ratings
46 CommentsTo get missing image descriptions, open the context menu.Kitchen TestedInstant Pot™ Chicken and Dumplings
Prep20 MIN
Total40 MIN
Ingredients10
Servings5
This easy Instant Pot™ version of classic chicken and dumplings makes the best use of the multicooker. Brown the chicken, pressure cook, then boil the dumplings all in one appliance!
By Pillsbury Kitchens
Updated September 11, 2018
Pillsbury Biscuits
Make with
Pillsbury Biscuits
Ingredients
2
tablespoons butter
2
cups chopped yellow onions
1
teaspoon poultry seasoning
1/2
teaspoon salt
1
cup chopped celery
1
cup chopped peeled carrots
2
cups Progresso™ chicken broth (from 32-oz carton)
1
lb boneless skinless chicken breasts, cut in 1-inch pieces
1
can (10.2 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (5 biscuits)
1/2
cup heavy whipping cream
Steps
Hide Images
1
On 6-quart Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
2
Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3
Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.
 
Expert Tips
For a fresh green garnish, top with chopped fresh English (flat-leaf) parsley.
Take care to drop the biscuit pieces into the simmering liquid individually so that they don’t clump together.