Chicken and Dumplings
Servings Prep Time
4 – 6 servings 10minutes
Cook Time
Servings Prep Time
4 – 6 servings 10minutes
Cook Time
  • 1tbsp olive oil
  • 2lbs chicken breastscubed
  • 1/4 cup fresh parsleychopped
  • 1small onionfinely chopped
  • 2cloves garlicminced
  • 3cups low sodium chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp poultry seasoning
  • 1 tsp pepper
  • 1 cup celerychopped
  • 2cups frozen mixed peas and carrots
  • 10.5ounce low sodium cream of chicken soup 2 cans
  • 16ounce buttermilkor southern style biscuits, refrigerated 1 can , each biscuit quartered
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function .
  2. When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add broth, thyme, rosemary, poultry seasoning and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the celery, peas and carrots and stir.
  6. Pour the two cans of cream of chicken evenly over the top–do not stir.
  7. Spread the quartered biscuit pieces over the top in an even layer. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
  9. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  10. Adjust seasonings and serve warm.
Recipe Notes

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.