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Instant Pot Chicken and Dumplings

This cozy classic is the ultimate hug-in-a-bowl on a cold winter evening! My family requests this one constantly because it's so creamy and comforting, and those fluffy dumplings are absolute perfection. Plus, what used to take hours on the stove now comes together in under 30 minutes thanks to the Instant Pot magic!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 4 cups chicken broth
  • 3 medium carrots peeled and sliced
  • 3 celery stalks sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • 3 tablespoons butter
  • 1 can 16 oz refrigerated biscuit dough, cut into quarters
  • ¼ cup all-purpose flour

Method
 

  1. Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper into the Instant Pot. Stir to combine.
  2. Secure the lid and set the valve to "Sealing." Cook on high pressure for 10 minutes.
  3. When cooking is complete, carefully quick-release the pressure. Remove the lid and transfer the chicken to a cutting board. Shred it with two forks and set aside.
  4. Remove and discard the bay leaf. Set the Instant Pot to "Sauté" mode and add the butter. Once melted, whisk in the flour to create a roux, cooking for about 1 minute.
  5. Stir in the heavy cream and return the shredded chicken to the pot. Mix everything together well.
  6. Drop the quartered biscuit pieces into the simmering liquid, spacing them out as evenly as possible. Cover with the lid (valve can be open) and let cook on "Sauté" for 8-10 minutes until the dumplings are cooked through and fluffy.
  7. Turn off the Instant Pot, let it sit for 5 minutes to thicken, then serve hot in bowls. This is pure comfort food heaven!