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Instant Pot Chicken and Dumplings

This Comforting Southern Classic Is Sure to Be a Family Favorite

Chicken and dumplings are probably the most comforting food I've ever eaten. The tasty chicken, the sweet veggies, and of course, the dumplings... Oh my gosh, do I love those dumplings! This dish has a special place in my heart because my late mother-in-law would make her own extraordinary chicken and dumplings recipe when our family would visit. This Instant Pot chicken and dumplings delivers all the soul-nourishing comfort and deliciousness that you'd expect of this quintessential comfort food.

a bowl filled with a warm serving of chicken and dumplings
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I have been wanting to make Chicken and Dumplings in the Instant Pot for a while now. I’m glad I finally got around to it because it was such a hit! Everyone loved it, and we had zero leftovers! Though in a house of 7, leftovers are sometimes like unicorns!

Old Fashioned Southern Comfort in a Bowl

Now, I didn’t grow up on Chicken and Dumplings. As a matter of fact, I didn’t try Chicken and Dumplings until I was 18!


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Chicken & Dumplings is a quintessential Southern comfort food. You'll love this easy and delicious Chicken & Dumplings recipe that's made in the Instant Pot. Quick prep and only a 5-minute cook time with a 30-minute NPR. From Valerie @ One Happy Housewife - #instantpotsoup #instantpotchicken #instantpot #instantpotrecipe #chickenanddumplings #onehappyhousewife
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Well, as you probably know, I’m from Honduras, and this just isn’t a dish that is made down there. I tell my husband: If I would have tried Chicken and Dumplings before, I would have moved to Texas sooner! When I did move to Texas for college and met my now husband Ryan, I was lucky enough to have his home become my place to call home for short vacations when I couldn’t fly all the way back to Honduras. On my first visit there, his mom made Chicken and Dumplings for dinner. I was instantly in love!!

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What was that delicious squishy bread?!?! It was like little bits of heaven! And the comforting flavor of the entire dish was just too much! To this day, I believe she made the best Chicken and Dumplings around! She was thrilled that I loved it so much and from that day forward, anytime we would go eat at her place and she was doing the cooking, she would make Chicken and Dumplings for me!

Grandma’s Chicken and Dumplings

My children loved Grandma’s Chicken and Dumplings. I tried a couple times to make some in the slow cooker, and they were good, but there was nothing like the ones she made. They loved going to her place to see her and it was a bonus when she made her Chicken and Dumplings! I always wanted to get the recipe from her, but she really didn’t have one. She just winged it and every time achieved perfection. I watched her make them several times, but I’m a recipe follower so it wasn’t much help for me.

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Sadly, my mother-in-law left us way too soon. The day she passed away, we were with our 3 boys and my oldest, Ryan, said: “We will never get to eat Grandma’s Chicken and Dumplings again.” Of course, that statement was about way much more than Chicken and Dumplings, but it made us all sad and we all shed some tears together. Eating Grandma’s Chicken and Dumplings meant going to see her an hour away and visiting with her. It meant them spending time with their grandma, who they didn’t as often as they’d like because of distance.

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About ten minutes after my son made that comment, there was a knock on our door. It was my friend and front door neighbor, Melanie. She had brought us food so we wouldn’t have to worry about it on that sad day. To my surprise and astonishment, it was a huge bowl of Chicken and Dumplings! I couldn’t believe it. Grandma was right there with us! I told Melanie the story and she was shocked. She said she considered making many things and for some reason finally settled on Chicken and Dumplings!

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

These are the items I used to prep and make this recipe:

  • When chopping vegetables, I always make sure to use a quality knife and a good cutting board to make the job easier.
  • This set of measuring bowls and matching measuring cup get tons of use in my kitchen. They’re just so cute and practical.
  • I prefer using this silicone spoon when cooking in my Instant Pot. It doesn’t scratch my liner, won’t stain or get hot and it’s long enough to easily mix food in my 8 quart Instant Pot.
Appliances & Cookware

I made this chicken and dumpling recipe using my 8 quart Instant Pot

Serving Platters & Dishes

I served up these amazing Chicken and Dumplings in our Corelle bowls.

Instant Pot Accessories

Make sure to check out my post on Must-Have Accessories for the Instant Pot. You’ll find a complete list of all the top accessories that can be used with your Instant Pot.

Well, I finally came up with a recipe for Instant Pot Chicken and Dumplings. With Ryan’s help, I was able to achieve a pretty good version of the dish we all love so much. When we all finished our bowls, we all looked around and I asked: “Well, what did you think?” Ryan Jr responded, “It ain’t Grandma’s Chicken and Dumplings but they’re amazing!” I’ll take that!

Making Instant Pot Chicken and Dumplings

So let’s get started and talk about how to make these delicious Instant Pot Chicken and Dumplings!

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Gather and Prep the Ingredients

First, you’ll need to make sure you have everything you need. It’s a simple recipe because I like to keep things easy. You can look at the recipe below for exact measurements, but you’ll need cubed raw chicken, onion, chicken stock, garlic, frozen peas and carrots mix, cream of chicken soup, pepper, celery, parsley, thyme, and some Better Than Bouillon (this stuff is good!). You will also need a can of Grand’s biscuits for the dumplings.

Let’s get started prepping!

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Cube two pounds of chicken into one to two-inch cubes. Four large chicken breasts should give you about two pounds of cubed chicken.

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Chop one whole medium onion, which will give you about a cup of chopped onion.

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Chop ¼ cup of fresh parsley. If you do not have fresh parsley on hand, then 2 to 3 tablespoons of dried parsley will work as well.

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Chop two or three stalks of celery for one cup of chopped celery. I chop my celery pretty fine so that my kids don’t complain.

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Use two cups of frozen peas and carrots. If you don’t have frozen peas and carrots, then measure out one cup each of chopped carrots and peas.

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I also use two cans of cream of chicken soup. I had the Healthy Request on hand and used that one for this recipe. The normal cream of chicken will work just as well.

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I use Better Than Bouillon so that these Chicken and Dumplings are loaded with flavor. I love Better Than Bouillon because it tastes great and is really convenient, but any bouillon will work.

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And for the dumplings, I used Pillsbury Grands! So easy and delicious!

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Flavoring the Chicken With Herbs & Spices

First, add the two pounds of cubed chicken to the Instant Pot.

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Then add the chopped parsley…

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minced garlic…

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a teaspoon of thyme…

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and a teaspoon of ground black pepper.

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For a More Flavorful Chicken and Dumplings

Next, add a full tablespoon of Better Than Bouillon. If you don’t have Better Than Bouillon, then three cubes of crushed bouillon cubes will work just as well.

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Mix Everything Together

Now mix all the ingredients together very well making sure that the chicken is fully covered with the herbs, spices, and bouillon.

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You want to make sure that every piece of chicken is fully loaded with flavor.

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Adding All the Right Veggies

Now it’s time to add all the vegetables. First, you’ll want to dump the cup of chopped onion into the Instant Pot.

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Next, add the chopped celery. Like I mentioned above, if you have picky eaters that don’t like celery, chopping it very fine will keep them from complaining. Whatever you do, don’t leave it out because it’s just as important as all the other ingredients for creating that rich, savory flavor that makes Chicken and Dumplings so delicious.

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And finally, add the two cups of frozen peas and carrots. Again, if you don’t have a bag of frozen peas and carrots, then 1 cup each of chopped carrots and peas will work just as well.

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Almost Done With This Heavenly Chicken and Dumplings

Now that you have all the base ingredients for these amazing Chicken and Dumplings added to the Instant Pot, it’s time to give everything a good stir. Make sure to mix all the ingredients well.

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Add the Chicken Stock

Now it’s time to add the chicken stock. I used three cups of unsalted chicken stock. If you add a salted chicken stock, then the Chicken and Dumplings may come out a little too salty. We did add a full tablespoon of Better Than Bouillon above which adds just the right amount of saltiness to this dish. If you do prefer your Chicken and Dumplings to be slightly saltier, then you can try adding a salted chicken stock. This is the unsalted chicken stock that I, almost always, use.

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Once the chicken stock is added, give all the ingredients a good mix.

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This is what all these delicious ingredients will look like. It’s looking more and more like Chicken and Dumplings. Can’t wait to get it cooking!

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Pour in the Cream of Chicken

Before adding the biscuits for the dumplings, you’ll want to pour the two cans of cream of chicken soup over the ingredients in the Instant Pot.

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IMPORTANT: Do not mix the cream of chicken with all the other ingredients. Just let it sit on top.

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Prepare the Dumplings

I know, I know…

Fresh, homemade, from scratch dumplings would probably taste slightly better but I like to keep things simple. With five kids running around the house, anywhere I can save time is a big plus for me. So, with that in mind, I used a can of biscuits from Pillsbury for this recipe. And, in my opinion, they taste just as great as homemade.

You’ll want to cut each biscuit into quarters before placing them into the Instant Pot.

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Make sure and place the biscuits evenly across the top.

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Look at all those biscuits just waiting to become delicious dumplings.

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Time to Get These Chicken and Dumplings Cooking

Finally! The time has come to start up the Instant Pot. Close the lid and set your Instant Pot on Manual (Pressure cook in some models) High Pressure for 5 minutes.

Oh, and don’t forget to set the pressure release valve to Sealing.

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Once the cook time has completed, you’ll want to allow the Chicken and Dumplings to sit in the Instant Pot while it does a full natural pressure release. This may take up to 30 minutes.

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A Rich and Savory Chicken and Dumplings in the Instant Pot

Once the pin drops, open your pot and…

Yum! Those dumplings look amazing! I could hardly wait to scoop some out before taking this photo.

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Serve up a Warm Bowl of Southern Comfort Food

Now it’s time to enjoy a bowl of this warm southern comfort food.

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Writing this post and seeing all these pictures makes me want to go make my Instant Pot Chicken and Dumplings again! I hope you enjoy this meal as much as we did! I’d love to hear from you in the comments if you try it out!

Instant Pot Chicken and Dumplings

Tasty chicken, sweet veggies, and delicious dumplings.

4.37 from 73 votes
12 bowls
DifficultyNot Too Tricky
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
10 minutes
Cook Time
5 minutes
Pressure Release
30 minute NPR
Total Time
45 minutes
Recipe by: Valerie Cooper
Chicken and dumplings are a quintessential Southern comfort food. My Instant Pot version is loaded with chicken, veggies, dumplings, and all the flavor that you've come to expect from this wonderful dish.
Cuisine: Southern
Course: Main Course
Category: Soups, Stews & Chilis
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  • Add the cubed chicken, parsley, garlic, thyme, pepper and bouillon in the Instant Pot and mix all ingredients well.
  • Next add all the vegetables (onion, celery, peas, and carrots) to the Instant Pot and mix everything together.
  • Pour the chicken stock into the pot and mix once again.
  • Now pour the two cans of cream of chicken over the chicken and dumplings mixture. Do not mix the cream of chicken with the other ingredients.
  • Cut each biscuit into quarters and place the biscuits into the pot making sure to spread them evenly.
  • Place the lid on the Instant Pot, close and set the pressure release valve to sealing. Set the Instant Pot to cook on Manual High Pressure for 5 minutes.
  • Once the cooking time has completed, allow for a 30-minute Natural Pressure Release (NPR).
  • Serve and enjoy a warm bowl of these amazing chicken and dumplings!

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 304kcal | Carbohydrates: 28g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 1021mg | Potassium: 534mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2475IU | Vitamin C: 6.6mg | Calcium: 49mg | Iron: 2.7mg
Chicken & Dumplings is a quintessential Southern comfort food. You'll love this easy and delicious Chicken & Dumplings recipe that's made in the Instant Pot. Quick prep and only a 5-minute cook time with a 30-minute NPR. From Valerie @ One Happy Housewife - #instantpotsoup #instantpotchicken #instantpot #instantpotrecipe #chickenanddumplings #onehappyhousewife
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  • Debbie says:

    I didn’t have 2 cans of cream of chicken so I used chedder cheese. Yummy

  • April Bembry says:

    I made this wonderful recipe, used canned biscuits and used cream of mushroom and a can of cream of chicken, also added corn! YUMMY N WE WILL BE MAKING IT AGAIN!!!! LOVE MY INSTAPOT!!!!!

  • Brenda says:

    I want to try this recipe but would like it to be thicker. If I use bisquick instead of biscuits would that thicken it?

    • Hi Brenda! Do you mean make the dumplings with bisquick instead of using canned biscuits? You can do that but it wouldn’t make it thicker. Not sure I’m understanding your question, please feel free to comment again and I’ll do my best to answer. Thanks!

    • Elisa Tamez says:

      I thought the same thing. I used bisquick and the 2 cans of cream of chicken soup. when done I placed my spoon under the dumplings and mixed the soup together it thickened right up. Then i mixed the dumplings into the thick soup and it was perfect!!

  • Nicole Sauceda says:

    Can you do this in a crockpot? Dont have an instant pot.

  • Debra says:

    Help! I accidentally bought frozen biscuits. Rather than refrigerated ones. How do I just the recipe to use those?

  • Jo Lynne says:

    I made this tonight with great success. After reading all the comments, I was very leery about the texture I would get with the dumplings. I was also worried it would be too much for just 3 of us. But I decided to follow your recipe exactly, in my 6 qt, and it turned out perfectly. Like Dawn, we are not necessarily soup people, but my brother and daughter and I LOVED it. I agree with all the comments who stated this has become part of their regular repertoire!

    • Hi Jo Lynne! Thank you so much for your comment. I’m so happy you enjoyed the Chicken and Dumplings. It’s still one of our favorite family recipes! I appreciate you stopping by and sharing your results.

  • Kim says:

    Delicious and easy! Mine turned out just like your photo👏👏👏 Thank you for the recipe and sweet story behind it❤️

  • Emmie says:

    Thank you for sharing this very special recipe dear to your Family’s heart! The story behind it made me teary eyed! I am making it tonight for my family and I know it will be comforting. So, thank you. <3

  • Nicki says:

    Hey I just made these and it was a great recipe! My dumplings turned out a little sticky/chewy. I put them on today of the cream and chicken and in some cases it was touching the chicken stock. What did I do wrong?

    • Hi Nicki! I’m glad you enjoyed these. Maybe it was the biscuits you used? Or perhaps they stayed in natural pressure release longer than they should have? I wish I had a concrete answer, but the way you described it sounds like you did it right. Thanks for stopping by!

  • Kimberly says:

    I made this recipe, completely followed the layers and have dealt with 2 burn notices! Please help.

    • Hi Kimberly! Unfortunately, the new pots are having a lot of problems with the burn message. I suggest opening the pot after releasing any pressure and scraping the bottom of the pot. Then close it up and try again.

  • Lorraine Hayes says:

    Is cooking in an insta pot much different from a pressure pot and can I make this in a pressure cooker?

    • Hi Lorraine! An Instant Pot is an electric pressure cooker, so they cook much in the same way, but this one is electric and you can set a timer on it, etc. I am not familiar with cooking in a stovetop pressure cooker so I wouldn’t be able to tell you if the timing would be the same or if it would work. I’m sorry I couldn’t be more help. I appreciate you stopping by.

      • Cathy says:

        Valerie I have used both the old pressure cookers and the instapot. Since the instapot can be regulated a lot easier I find it cooks faster and better. I wouldnt go back to the old way.

        • Hi Cathy! I never used the old kind, but my mom did. I definitely would prefer these new ones. So many safety features and so easy to use! Thanks for stopping by the blog!

  • Lisa says:

    Delicious! Followed the recipe exactly as written and it turned out perfectly. Will definitely make this again.

  • Brent says:

    Hi Valerie,
    I love the story of how you came to love this dish. Alas, I only have a 3-quart Instant Pot and was wondering if you (or any of the other people who have tried this dish) have instructions on a smaller batch. More on time than on ingredients (3/8ths is pretty easy conversion).

    When reading about scaling the recipe down, I’ve seen cooks mention that the time also needs to be shortened to avoid rubbery chicken and hard dumplings.

    Any feedback is appreciated. I’m an Instant Pot newbie (October 2019) and haven’t gotten the hang of adjusting recipes quite yet.

    • Hi Brent! Thanks for reading! If I were making this in the 3qt I would probably start with reducing the natural release time. Maybe 20 minutes instead of 30. I just want to make sure the dumplings cook enough but also don’t want them to overcook like you said. It’s a bit of trial and error. Please let me know if you try and what your results are. I will put it on my to do list to test it, but I’m currently recovering from a surprise emergency back surgery I had to ring in the new year! I appreciate you stopping by the blog!

  • Terri says:

    We have made these 2 times this last week at work soooooo thumbs up for me.

  • Marie Hatchell says:

    I made this today! These were the best chicken and dumplings ever! I usually make mine from scratch, but this recipe was better than homemade! I’m loving my new instant pot! Thanks for the recipe!

  • Ashley says:

    I followed your recipe exactly, including the layering instructions and got a burn notice.

    • Hi Ashley! The newer pots seem to be very sensitive and get the burn message much easier. I’ve made this so many times without a problem and so have thousands of others. Since it seems to be a problem for newer pots, I will be revising the recipe this week. I’m thinking of not putting in the Better than Bouillon with the chicken, instead just dropping it on top of the soup mixture. I hope you get to try it again because it is so delicious!! Thanks for stopping by!

  • Lisa W. says:

    Yummmm This turned out perfectly for us! Thanks for the recipe!

  • Genise R. says:

    I just made this recipe and all I can say is OMG! Even my toddler scraped her plate! Thank you for this easy and amazing recipe : )

  • Kris says:

    I am really happy with how this recipe turned out, I made some modifications based on what I had on hand, but followed the basic guidelines and it was great. Perfect comfort food! Some chicken pieces were slightlyyyy overdone, but I’ll definitely be making this recipe again so next time I’ll just cut them a little bigger.

  • Cindy Lobert says:

    This recipe was kind of tasty but very soupy. Usually when I make chicken and dumplings the broth is thick enough to support both the dumplings and the chicken. This was more like chicken soup with biscuits on top. Don’t think I would make again.

    • Hi Cindy! Thanks for stopping by and commenting. I haven’t had an issue with soupiness, but different people have different tastes and results. I appreciate you stopping by!

  • Melissa says:

    So you don’t sauté while putting the ingredients in the IP?

  • Traci says:

    Yummy! If I half the recipe should I change the cooking time? 12 servings is a big batch.

  • Gayle says:

    Oh my goodness, I was so excited to make this, but I did the unthinkable….I mixed it when I added the soup!! Is it ruined??? #bummed #ugh 🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️

    • Hi Gayle! You may be Ok! If it comes to pressure and starts the countdown you’re fine! You’ll know it went south if you get the burn message. Keep me posted!

  • Jen says:

    Would frozen biscuits work?

  • Manish says:

    I just made this last night!! It was delicious. I’m a bachelor so it’ll last me a few days. Very easy to make! (Though I had trouble opening the bicuits can like I always do!) Thanks. Looking forward to trying more of your recipes

  • Amat says:

    Made this in a 6qt following instructions and it turned out great. Hoping leftovers will be appealing to my toddler tomorrow! Thanks for the recipe.

  • linda says:

    I haven’t made your recipe yet, but I love chicken and dumplings and plan to make them soon. When I make them in a pot on the stove, instead of 2 cans cream of chicken soup, I use one can of cream of chicken and one can cream of celery. Delicious!!

  • Heather says:

    Oh no… I mixed my cream of chicken in😭. Wondering what this will do since I didn’t leave it on top?

    • Hi Heather!! If luck is on your side, you won’t get the burn message. That’s the only thing that will happen. If you don’t get the burn message then it’ll be perfect! Please keep me posted!

  • Martha Range says:

    I’ve made this dish for decades and never added any garlic, onions, or veggies to it. Just slow cooked the chicken in broth & 2 cubes bouillon, season to taste with salt & pepper, remove chicken after cooking, drop in large spoonfuls of Bisquick, cook over medium-high heat (don’t cover while they simmer or dumplings will break down) until cooked. I remove the dumplings to make room for more. When the second batch of dumplings are done, put chicken back in pot and serve. Bisquick adds thickening to the broth. The dumplings are fluffy inside when cooked. I think this would work in an IP I’ll try it and let you know.

  • Kelli says:

    Did anyone have trouble with the IP getting the “burn” message for this recipe? I’m not sure what’s up, but it won’t reach peak pressure before giving me the burn message.

    • Hi Kelli! Did you layer the cream of soup on top without mixing? Did you add the liquid the recipe calls for? I’m sorry to hear you’re getting the burn message, I’ve never had that issue. You didn’t saute the chicken right?

      • April was in CA now MA says:

        A lot of comments I’ve been reading on IP recipes lately that are complaining of the burn message, they seem to have some of the newer models of IP. I wonder if they are more sensitive somehow to this issue. PS I’m looking forward to trying this, I love chicken and dumplings!

        • Hi April! You are correct! A lot of other bloggers have had the same issue. As a recipe creator, it is hard because I test my recipes over and over before publishing them to make sure they work perfectly. But I can’t possibly try it in every model of new IP. I really hope the company will figure out that different models are cooking differently and solve this issue. Thanks for stopping by the blog!

          • April was in CA now MA says:

            I wonder what they changed that causes it. I hate to see people having so much trouble with it and if they’re new to the IP, being discouraged from using it because of that. It’s such a handy tool to have once you use it a few times and get the hang of it! I can’t imagine how frustrating it is to bloggers who put so much time into testing and coming up with recipes for us to try.

          • Lola says:

            Many fails are due to people not following the layering instructions.

    • Carol says:

      I had the same problem. Burn message. I ended up turning it on slow cooker to finish the meal and we will eat something else tonight. So frustrating because it smells so good! I followed the directions exactly in the order it states.

      • Hi Carol! I’m sorry this happened to your dinner. I’ve had very few issues with people getting the burn message on this recipe but I’d like to get to the bottom of why it has happened to that few. The newer pots seem to be a lot more sensitive than the older ones. I will do some tests to see if I can make some adjustments to make sure it doesn’t happen to others. Thanks for stopping by!

        • Carol says:

          Hi Valerie, I have gotten the burn message maybe 3-4 Times now on different recipes and it seems that it only happens when I sauté meat first in the instant pot. I always scrape up the bottom well, but have found if I don’t empty the meat onto a plate and wash the inner pot well getting ALL residue off, before starting the pressure cook, it will burn. Regardless of how well I scrape the pot before adding the rest of the ingredients including the correct amount of liquid, etc. Works fine after cleaning the bottom of the pot before doing the pressure cook.

          • Hi Carol! Thanks for your comment! It’s frustrating with the new pots because the older ones do not get the burn message hardly ever. Yes, burnt food at the bottom seems to be one of the biggest culprits. In this recipe, there’s no sauteing, so I’m trying to see what may cause it for them. I think it may be the Better than Bouillon that I toss the chicken with. I may change that to add that ingredient layered instead. For the great majority, this recipe doesn’t cause the burn message, but I want to fix the issue for the few that it does affect. Thanks for stopping by!

      • Chris says:

        Same-so disappointed as I’m new to the IP. Didn’t mix in the soup. Could the burn notice be because mine is a 6 qt? I see it’s at the 1/2 line right under the max line. Perhaps cutting the amounts down a tad would work?

        • Hi Chris! I’m sorry you were victim to the burn message. It doesn’t have anything to do with the amounts, as this has worked perfectly for so many in a 6 qt. Unfortunately, the new pots are incredibly sensitive and some older recipes (not only mine) are now giving people trouble when they never have before. As you can see, this is a super popular recipe and people love it. Since I’ve had a few newer people get the burn message, I’m trying to figure out what to adjust to prevent that from happening. Thank you for stopping by!

          • buddy says:

            do not add the cream of chicken untill you you finish cooking the rest of the stuff then add in cream of chicken and stir to mix

  • chelsea says:

    Literally just made this and the chicken is not done :(((( followed your recipe exactly and now we have no dinner. Im so sad. Any way you could respond immediately and tell me how many more minutes to add?? we wont have dinner for tonight but maybe tomorrow, but i dont want to overcook the chicken. This always seems to happen to me so i really dont have a great relationship with my IP lol

    • Hi Chelsea! There is no way that cubed, thawed chicken isn’t done with a 5 minute cook time and a 30 minute natural pressure release. Was your chicken frozen? Did you do the natural release the recipe calls for? Did the pot come to pressure?

      • Chelsea says:

        It was cubed and thawed. Maybe it’s just my IP. I cooked it for another 15 minutes. It was delicious though!! tHANKS for recipe! Im sure my boys will love it!

  • Diana Rice says:

    Loved it, will make again (and again) The kids ate veggies which was a bonus!

  • Denise F. says:

    I made this tonight and it’s now in my recipe app as a favorite. This recipe is very versatile. I use thighs instead of breast meat, and didn’t have a bag of the peas and carrots but a rather beans, sliced carrots and corn. Love the flavors! If you like more heat, add some red pepper flakes. But on it’s own this recipe is solid! I can see it being a staple and have thoughts on making a beef version as well. Thank you for sharing this! 🙂

    • Hi Denise! Thanks so much for commenting, I’m so happy you enjoyed this recipe! I’m glad to hear you switched it up a bit to use what you had on hand. I appreciate you sharing your results!

  • Yvonne says:

    The Curse of the Inner Brown Dumplings hit me too. The can was fresh and it hadn’t been allowed to warm up prior to topping off the other ingredients. It’s like they soaked the liquid up into them. It was edible at first, but AWFUL as leftovers. It was also really salty despite using low salt broth and low salt Better Than Bouillon.
    I resolved both issues by removing the disintegrating “dumplings” and adding previously cooked potatoes that I cubed. I ended up calling it Crustless Chicken Pot Pie Stew. It was actually pretty good! I’ll definitely make it again using potatoes and just leave the biscuits out.
    It would be nice to understand what is causing the brown, soggy dumplings though! My IP is an 8 quart model, like yours, in case you’re wondering.

    • Hi Yvonne!! Thanks for stopping by the blog and taking the time to comment. Your stew with potatoes sounds delicious! How long did it naturally release for? As a suggestion, if you don’t like the bigger dumplings in this, you could roll out the dough and cut it into strips. They will absorb a lot less. Hope this helps and again, thanks for stopping by!

      • Yvonne says:

        Once the 5 minute cook time started, I set a timer for 35 minutes and patiently waited on the couch. So, 30 minutes natural release.

        I don’t have a preference on the size of the dumplings, so trying thin ones is worth a shot. I can always scoop them out if I don’t like them and add potatoes. Thanks!

  • Debbie says:

    At the time I only have a mini 3 qt IP. How should I adjust this recipe (amount of the ingredients and also time?) to make it in my mini IP? Thanks!

  • wirelady says:

    Made it tonight (1/2 recipe). OK but not my favorite. I’ll try it again using my normal spices and no canned soup.

    • Thanks for commenting! While the recipe has been a hit with so many people, everyone’s tastes are different, and there’s bound to be someone who doesn’t love it, and that’s OK. I appreciate you stopping by!

  • Karen says:

    This looks wonderful. I have a 6 quart IP–is that big enough for your recipe and are the cooking times the same? Thanks.

  • Barbara says:

    Just found this and want to make tonight. Wondering how long to cook if I use 6 breasts instead of 4, and should I add an extra can of cream of chicken soup? Thanks!! 🙂

    • Hi Barbara! I’ve made this with a little more chicken without any further adjustments. You should be fine using 6 breasts. Make sure to cube them up. No need to add any extra soup. Make sure to follow the layering instructions for the cream of soup. Hope you enjoy them! Thanks for stopping by!

  • Gina says:

    I’m cooking for 7 adults and 2 kids. Do you think this could be doubled, or at least 1.5x? I have an 8 quart. Thanks!

    • Hi Gina! We are a family of 7 and usually one pot is enough for everyone to eat and for several to have seconds. I’ve never doubled it. If you double the recipe just be careful not to go over the fill line. The biscuits do grow, so definitely I wouldn’t double the biscuits. Let me know if you try it how it goes.

  • Maggie says:

    Hi Valerie,
    Thank you for what looks like a yummy recipe! I was wondering when adding the cream of chicken soup do you add water to the cream of chicken first before pouring it in the IP? The consistency of the condensed soup seems to thick to pour and a tad heavy to stay on top without adding water to it.
    Thank you!

    • Hi Maggie! I do not add any water to the can of soup. I do use a tiny spatula to assist in taking it all out. Most of it will stay at the top, you just have to pour carefully and not mix. Hope this helps! Thanks for stopping by!

  • Lisa carter says:

    Thanks, I didn’t sautée and I followed the directions exactly and it was good. I am still brand new to this instant pot thing and prefer cooking the old fashioned way lol, but we enjoyed your recipe a lot, thanks. I did add a tsp of poultry seasoning, otherwise followed exactly.

  • Lisa Carter says:

    I am a pretty good cook, but this is only my second Instant Pot recipe because I just got one this weekend. Do we sautée the chicken first?
    I usually make Chicken and Dumplings from America’s Test Kitchen cookbook and that takes hours. Can’t wait to try yours and I’m making it tonight!

    • Hi Lisa! You do not saute the chicken. Make sure to follow the layering instructions and also do not mix the soups when you pour them in. Hope it turns out great! Thanks for stopping by!

  • Brie says:

    Thank you for this recipe!! One question- is this using thawed chicken or frozen?

  • Kristen says:

    When you allow the full natural pressure release, do you leave the pot on the “Keep Warm” setting, or do you cut the IP completely off and let it sit? Looking forward to making this. Thanks!

    • Hi Kristen! Yes, when I do a natural pressure release I always leave the pot on warm. Thanks for your question! Hope you enjoy it!

      • Kristen says:

        So that’s how I did it. The dumplings were brownish inside. Is that how they r supposed to be? Thx

        • Hmmm, I’ve never had the dumplings turn brown on the inside. Maybe the dumplings were a bit older, or maybe you had them sitting out and they were already warm when they went in the pot?? Not sure what would cause that. Those are just guesses. Hope you enjoyed it though.

          • Blaine Yuen says:

            Mine turned brown on the inside as well. A little gooey on the outside (to be expected since they’re in the liquid) & the brown inside was kinda tough….hmmm. Still delish though & it’s a keeper.

  • Dale says:

    I made this twice yesterday, a batch for my daughter and her boss and a batch for my husband and myself and it was scrumptious!!! Everyone loved it, it’s a keeper! I made one change, I sautéed the onions in a small amount of butter and oil, only because I’m not a huge onion gal but, other than that, followed the recipe as written! This recipe will definitely be added to my regular recipe rotation! Thank you very much!!

  • Marie says:

    I also got the “Burn” notice :(. I followed the order of ingredients. I did make my own Condensed Chicken Soup and biscuit dough. My soup did not completely cover the broth, I don’t know why that would be a problem, though. When I saw Burn I turned off the IP and did a QR. When I opened it, it was boiling and the chicken had definitely started to burn on the bottom. Any thoughts? I am using an 8qt IP. The flavor is wonderful, I’m just bummed that it didn’t cook properly.

    • I’m sorry to hear you got the “burn” message. I have made this particular recipe so many times and have never had an issue. There are so many elements that could be the culprit. The condensed soup being too thick, it being mixed in instead of layered carefully on top, not having enough broth, and I have recently heard the newer pots are giving the burn message more easily. I’m sorry I can’t help more. If I find anything else out about what could cause it, I’ll get back to you!

  • Angela says:

    I wish I could say it was a total success but shortly after it reached pressure my Instant Pot said “burn” and I turned it off and had to release the pressure and open the lid to scrape the bottom clean. I tried the whole thing again two more times but it never cooked correctly under high pressure. Any suggestions?

    • Hi Angela! I’m sorry it didn’t work out for you. It could be a number of things. There really shouldn’t have been anything burned to the bottom, since you don’t saute the chicken in my recipe. Did you add the ingredients in the right order? This is important too. Most importantly, the cream of soup should just be “placed” on top of everything and not mixed in. Did you use the right amount of broth? Off the top of my head, those are a few key steps that could have caused a problem. Let me know if this helps.

      • Angela says:

        Yes, I did make sure to follow all of the measurements and steps and it looked exactly like the pictures in each of your steps so I don’t understand why it burned on the bottom.

  • PAM says:


  • Kelli says:

    Your blog came up on my search for “Chicken & Dumplings in the Instant pot without using the manual button” LOL however at least you do put everything in and only turn it on once – so that’s a step I’ll try tonight, I’ve been trying to find how to make it w/out using the manual button because mine has all these different buttons for different things such as soup, and no one ever uses it it’s always manual this, manual that!

    Also never in my life have I heard of peas in Chicken & Dumplings, but since I can’t stand peas I’ll omit those, it’s always just been the chicken, celery, carrots, broth, salt & Pepper and sometimes the Cream of chicken soup. I’ve been on the look out for a recipe for it to match what I eat at a Johnny Appleseed Festival every September the entire theme is 1800’s so they cook like they did back then, theirs is so thick, so yummy, sticks to your ribs fabulous – can’t find a single one like it :/ But I’ll be giving your way minus the peas a try tonight 🙂 thanks for sharing

    • Hi Kelli! Glad you stumbled upon the blog! Yes, I think the only two other buttons I’ve used are soup and porridge. Other than that, I usually stick with manual. I wanted to keep the recipe simple, so I did my best to make it put everything in at once and you’re set! My family loves peas, even all the kids, so we definitely eat ours with peas. Hope you enjoy the recipe if you try it and thanks for stopping by!

  • Nancy D says:

    I made it tonight but only half (because I only had 1 can of Cream of Chicken soup) but same amount of time, This was super easy and insanely good. Will be in my regular rotation from here on out. This was my first time making chicken and dumplings.

    • Thank you so much for your comment, Nancy! I’m so happy to hear these were a success for you!! I’m super thankful you chose my recipe for your first time making chicken and dumplings! Have a wonderful night!

  • Brenda says:

    Can this be made into a freezer meal ?
    Saving the coc and biscuits for cook day ?

  • Bart says:

    This sounds really good. I look forward to making it. I recently bought the instant pot. I am a single guy that has little time for cooking. I work fulltime and also care for my mother who has parkinson’s.
    I like your play by play directions, this will be very helpful, I am not one of those that can just pull items out of the pantry and wah-lah dinner..
    Is there away to download this receipt and directions.

    • Hi Bart! I’m exactly like you! I’m a recipe follower and that’s why I write my recipes with a “play by play” like you called it. You can certainly print the recipe and ingredients. There’s a print button on the recipe box. You can also subscribe so you always get an email when there’s a new recipe. Thanks so much for stopping by and many blessings to you and your mom!!

  • TGP says:

    Will definitely try, just with real dumpling dough 🙂

  • Judith Martinez says:

    I’ll have to try this. None of my attempts at chicken and dumplings have been great.

  • Jess says:

    Hi! Yummy recipe! Can I use from scratch biscuit dough balls instead of can biscuits? Thanks.

  • Angela Hendricks says:

    Ohhhhh this looks amazing! I love your pictures and attention to details! I can’t wait to try this recipe out for myself! I love my instant pot.

  • Shannon says:

    Looks yummy. Curious if anyone tried with a bisquick drop biscuit recipe?

  • Roselyn says:

    Yum! Can’t wait to try this! I have a question for you….. do you think I can make tamales in the insatpot?

  • Linda Hill says:

    This looks wonderful.

  • Micki says:

    Looks good

  • Shana says:

    I loved your story about the neighbor bringing the chicken and dumplings. I had the pleasure of going to my grandmas house (she lived about 5 hours from where I did) and cooking with her for a week. She also was handful of this, pinch of that type of cook. I learned so much from her in that week and still enjoy making some of her “recipes”. I took many notes to try to remember all the things we cooked. Happy memories!

    • Hi Shana! Thanks for taking the time to read, I appreciate it! Thanks for sharing with me about your grandma, so sweet! How wonderful that you got to spend a whole week cooking with her! It does make for some great, happy memories!

  • Leah Craig says:

    This looks delicious, thanks for the instructions!

  • Becky Dempsey says:

    That looks amazing! Can’t wait to try it.

  • Michelle Ferrier says:

    Must try these! Haven’t had them since I was a kid and they were always a favorite!

  • Lori says:

    Can’t wait to try this recipe! Do you think that all these ingredients will fit into a 6 quart Instant Pot?

  • Dawn says:

    Newbie here…I have leftover rotisserie chicken (cooked). I’m hoping to make this recipe tonight in my new IP… since chicken is already cooked, how do I adjust time, or should I? I will be following your recipe word for word otherwise! Thanks!

    • Hi Dawn! That’s a hard one. You need the time to cook everything else but I don’t want you to overcook your already cooked chicken. You could possibly add the chicken at the end, but then the chicken won’t have the “chicken and dumplings” flavor absorbed and you would have to reduce the NPR time. I’m also worried about the dumplings not cooking well if you reduce the time. You could add the cooked chicken, do the same cook time and reduce your NPR time?? Just a couple thoughts. My ultimate suggestion would be to make it with raw chicken, but if you have chicken you need to use, then it’s worth a try. Let me know how you decide to cook it and how it turns out!

      • Dawn says:

        Thanks for your help! Here’s what I did: I sauted the onions, garlic and seasonings in olive oil for about 1 min, scooped out most of that, then I threw in the pre-cooked chicken for a minute, just to coat with oil and seasonings. Took chicken out. Then I followed recipe until done. Once I opened lid, I threw in the chicken, mixed in til hot–about 3 minutes and served..VERY good! Note: I added a total of 4 cups of broth, no water. It came out thick enough to eat with a fork…yummy!

        • So glad to hear it turned out Dawn! Glad you enjoyed it. You said you added 4 cups of broth and no water. My recipe doesn’t have water though and I only add 3 cups of stock. Did you add anything to thicken the liquid?

          • Dawn says:

            I had read thru lots of recipes and some added water. Your recipe and reviews were the easiest and best received! I lightly floured the biscuit pieces and perhaps that helped thicken. Once I added the chicken, there was no real juice or soup-like liquid…everyone loved it that way! In years past, the meal would come out more like chicken and dumpling soup, and we’re really not soup fans!

  • Collier Austin says:

    What a sweet story. Grandma’s memory lives on everytime your family shares this meal. I can’t wait to try your version of IP Chicken and Dumplings. Looks delicious!

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