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Instant Pot Chicken and Dumplings

Marybeth Feutz
Are you looking for an easy recipe to break in your Instant Pot? You'll love this Instant Pot Chicken and Dumplings recipe! It's fast, easy, and perfect anytime you need comfort food in a hurry.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main
Servings 4 servings



  • Place chicken thighs in the bottom of your Instant Pot. Pour chicken broth over the chicken.
  • Place the lid on the Instant Pot, and be sure the steam handle is set to "sealing."
  • Select the "Poultry" setting, on high pressure, for "normal" time (16 minutes on my Instant Pot).
  • When the Instant Pot cooking is complete, let the pressure release by the natural release method for 10 minutes. Then finish the pressure release (if necessary) by the quick release method.
  • Using a pair of tongs, remove the chicken from the Instant Pot and place it on a cutting board. Set aside.
  • Press "Keep Warm/Cancel", then press "Saute."
  • Add salt, pepper, and flour to the chicken broth in the Instant Pot. Whisk until combined (the broth will start to thicken.)
  • Open the can of refrigerated biscuits. Using kitchen shears, cut each biscuit into thirds and add them to the broth mixture. Stir after every few biscuit pieces, or they will stick together. The broth will begin to boil, simply stir occasionally.
  • Roughly shred the chicken using two forks (or your electric mixer) - the chicken should nearly fall apart.
  • Return the shredded chicken to the Instant Pot and stir to combine.
  • Press "Keep Warm/Cancel" twice - your Instant Pot should now be in Keep Warm mode.
  • Continue to heat on "Keep Warm" mode, uncovered, for 10 minutes, stirring occasionally.
  • After 10 minutes, turn the Instant Pot off. Stir in parsley, and serve.
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