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Instant Pot Chicken and Dumplings

By Elisha Baba

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Updated on

Warm your soul with a comforting and hearty classic – Instant Pot Chicken and Dumplings. This beloved recipe brings together tender chicken, flavorful vegetables, and fluffy dumplings in a rich, creamy broth, all in the convenience of your Instant Pot.

Instant Pot Chicken and Dumplings

Ingredients:

  • 2 cups chicken broth
  • 1 cup water
  • 1 teaspoon olive oil
  • 1-1/2 lbs chicken breast, cubed
  • 1 tube (16oz) refrigerated biscuits
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 2 teaspoons oregano
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions:

  1. Begin by flattening each biscuit to about 1/8″ thickness. You can use a rolling pin or the bottom of a cup. Then use a knife to cut the biscuits into 1/2″ strips.

using canned biscuits on cutting board

2. Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt, and pepper into the instant pot and mix to coat.

pouring oil over chicken in instant pot

3. Once the chicken is coated, turn the instant pot to sautee and cook the chicken (with the lid off) until brown on all sides, stirring frequently.

4. When the chicken is cooked, shut off the instant pot by pressing cancel.

sautee chicken for instant pot

5. Then add 2 cups of chicken broth, 1 cup of water, carrots, and peas to the instant pot and mix well.

6. Next, start dropping in the biscuit pieces and stir.

pouring broth over vegetables and chicken
 
7. Place the lid on the instant pot and seal shut, making sure the pressure knob is closed. Set the instant pot to manual for 5 minutes.

Wooden spoon with chicken and dumplings

8. When the cooking cycle is complete, press cancel and quickly release the steam. Open the lid and let the chicken and dumplings set for a few minutes before spooning into a bowl to serve.

chicken and dumplings in two white bowls

instant pot chicken and dumplings
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Instant Pot Chicken & Dumplings

The Best Instant Pot Chicken & Dumplings made with canned biscuits. Recipe Southern Comfort Food. You need to make my famous Instant Pot Chicken & Dumplings. I grew up on Chicken & Dumplings but this is even better. Your family is going to ask you to make it over and over. This recipe has been #1 on Google for over a year now! 
Course Main Course
Cuisine American
Keyword Instant Pot Chicken & Dumplings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 504kcal
Author Elisha Baba

Ingredients

  • 2 cups chicken broth
  • 1 cup water
  • 1 teaspoon olive oil
  • 1-1/2 lbs chicken breast cubed
  • 1 tube 16oz refrigerated biscuits
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 2 teaspoons oregano
  • 1/2 - 1 teaspoon onion powder
  • 1/2- 1 teaspoon basil
  • 1-2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Flatten each biscuit to about 1/8" thickness. Use a knife to cut into 1/2" strips.
  • Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt and pepper into the instant pot and mix to coat.
  • Turn instant pot to sautee and cook chicken (with the lid off) until brown on all sides, stirring frequently.
  • When finished, shut off instant pot by pressing cancel.
  • Add 2 cups of chicken broth, and 1 cup of water, carrots and peas to instant pot and mix well.
  • Stir in biscuits.
  • Seal lid of instant pot and close the pressure knob. Set instant pot to manual for 5 minutes. It may take 5-10 minutes for the Instant Pot to come to pressure and then you will see the count down of time from 5 minutes.
  • Once cooking cycle is finished, press cancel to turn off the unit and quick release steam/pressure.Spoon chicken and dumplings into bowls and serve.

Video

Notes

The following nutrition information is merely an estimated value produced by an automated system. Nutrition information may vary.

 

183 thoughts on “Instant Pot Chicken and Dumplings”

  1. Good to meet a fellow Georgia girl. I have been in Midwest (currently ND) for a long time. But still consider Georgia my home. I am anxious to try your C&D recipe. My mom made this when I was growing up. Only no canned biscuits in site. I am sure yours will be good, but no one compares to moms. I am sure your children would say the same. Thanks for sharing.

    Reply
      • Just made this. I would suggest that you stick with Southern Homestyle Biscuits and avoid the flaky kind. Pillsbury’s Grands worked well for me, although I would have liked them better cooked a little longer, and I prefer Dill over Rosemary for this dish and I always up the garlic. There is nothing wrong with this recipe. It’s great. My suggestions are just personal taste. Thank you, Winona. I would have never tried this in my Fagor Versa Multi-Cooker (pretty much the same as a Hot Pot) without your recipe as a kickstart to converting one of my favorite dishes from my childhood that Grandma used to make.

        Reply
        • Thank you Charles for sharing your experience and tips. Make sure to cut the dumplings in small trips and flatten them out. Yes this dish reminds me of my childhood memories with my grandmother.

          Reply
      • I love you this recipe and have made it a couple of times for friends and family and they’ve been wondering if it’s possible to make this recipe in a normal stove top? Thank you!

        Reply
        • Hi Melissa! Glad you love the recipe! It’s a big hit with our family too. Before my Instant Pot, I have made it on the stovetop but it takes a lot longer, obviously, and you will need to make sure you constantly stir so the biscuits do not stick together.

          Reply
      • Hi Michele, I would not suggest using flaky biscuits. Your Instant Pot may say “Pressure Cook.” My IP has a manual button. Let me know if you were able to try the recipe. Hope you enjoy it!

        Reply
    • Hi Linda, I haven’t tried that yet but I think you could leave it on warm. It might thicken more, but if the top was sealed probably not too much. Let me know what you think.

      Reply
  2. Maybe this is a dumb question . . . you’re using raw chicken right? This is going to be my first recipe in my pot and I still can’t believe it cooks meat that fast!

    Reply
    • Hi Jessica, yes you are correct. You will need to cook the chicken in the Instant Pot before adding the broth, water, carrots, peas and biscuits. Thanks for stopping by. I hope you enjoy this recipe.

      Reply
        • Thanks Jean Taylor, for voicing a concern that came up for us as well. It’s completely normal to have these questions and it’s great that you felt comfortable sharing. We ended up adding too many peas and honestly, weren’t satisfied with the choppping job on the carrots. Usually, I think a dish could use more peas but that just didn’t translate to this recipe. Long story short, will this work in 8 quart instant pot? My children just LOVE this recipe and I want to make sure I can cook for all 8 of them at the same time. My husband never understands the effort that goes into this but he’s always happy to enjoy the result!

          Reply
        • I make it in an 8 qt all the time. Yes, I basically double the recipe, but you have to adjust the spices. It’s kind of trial and error to your taste.

          Reply
    • You have to remember that the Instant Pot (IP) gets hot very quickly — long before it comes to pressure. My IP normally takes between 15-20 minutes (on average) before the pin pops up and the cooking timer starts. It shows “On” during this time it is building up pressure. However, the stuff in the pot is actually cooking during this time too.

      Then it cooks during the actual pressure cooking time that you set it for.

      If you do Natural Pressure Release (NPR), which I always do at least 10-15 minutes with meat or poultry (so that it can rest and reabsorb any lost moisture). The pot is still hot and the stuff in the pot is cooking during that time too. Leaving it on NPR is the only thing I would do differently for this recipe.

      So even though you set the timer for 5 minutes, it would probably be cooking more like 35 minutes before you open the lid.

      In fact, the biggest danger for cooking really lean meats in the IP is over-cooking them. That can leave them tough and dry. So 5 minutes of pressure cook time is perfect for something super lean like chicken breast.

      Reply
      • I make it in an 8 qt all the time. Yes, I basically double the recipe, but you have to adjust the spices. It’s kind of trial and error to your taste.

        Reply
      • I agree completely. Since I brown the chicken first, I only pressure cook 3 minutes and then do a natural release. That’s plenty of total cooking time.

        Reply
  3. I made this for supper tonight and they are delicious. I didn’t add the veggies tho, as ‘some’ aren’t into those..lol It took 20 mins in all from start of me cutting, to depressurizing it, and ONE pan to clean up. It’s a keeper for sure.

    Reply
  4. Made this for dinner tonight and it was really good! My biscuits kind of clumped together, but it was easy to use the edge of my spatula to cut them into smaller pieces. Tasty and quick, I’ll be making this again and again. I stirred in a little half and half right before serving.

    Reply
  5. You told an earlier poster to add cream after cooking was done and just before serving, but the recipe doesn’t mention cream at all. About how much cream are you adding? Thank you for your time.

    Reply
    • As you cook any type of raw meat in the Instant Pot (IP), a certain amount of fat will render off into the broth it is cooking in. That adds so much flavor to the broth. Even a really lean meat like chicken breast will render off some fat. Pressure cooking is really efficient for making this happen.

      I would be hesitant to use pre-cooked chicken, since it’s not going to render off that fat and flavor the broth. It could leave the broth a little “blander” at the end.

      Maybe for a quick meal on the stovetop, but I just wouldn’t use pre-cooked meat for a pressure cook recipe.

      Reply
  6. Looks delicious! Wondering if the time setting would be the same if doubled. I have three teenagers, two of them boys and I double most everything. Thank you!

    Reply
  7. Thank you for the recipe! 🙂

    There were some questions regarding if cream was used in this recipe – I see that you said this recipe does not call for cream, but that cream can be added at the end.

    Please clarify if the photo of the finished soup in the serving bowls shown with this recipe were made with or without cream added at the end. It has a slightly creamy appearance, and I’d like mine to turn out like the photo. 🙂

    Thank you!

    Reply
    • Hi Cinde, Thank you for stopping by. This particular recipe, I did not use any cream. However, you could try adding cream of chicken or adding heavy whipping cream. It is a personal preference. Hope you enjoy! Let me know how you like it.

      Reply
  8. I made this tonight for the first time and it won’t be the last! I tweaked it a bit to what I had on hand – used seasoned salt instead of onion powder, salt and pepper – added an extra clove of garlic and sauteed some chopped green onions with the chicken. Also – was lucky to have fresh basil and oregano on hand as well! Thank you – it was a great success; my boyfriend loved it and I have enough left over for a couple more meals.

    Reply
  9. Thanks for the recipe, so good and so easy. The only issue is I wanted to eat the whole pot by myself. This totally satisfies my occasional craving for Chicken and Dumplings. Chicken and Dumplings was a definite comfort food that always brings back memories of my mom.

    Reply
    • I am so happy you LOVED it Garry! Thank you for sharing your experience with the recipe. Yes, I agree that the Chicken and Dumplings sure brings back memories with my mom and grandmother. Blessings to you!

      Reply
  10. I don’t like peas, so wondering if using a cup of cubed potatoes and a half a cup of fresh mushrooms? Also if I use potatoes, do I need to adjust the cooking time?

    Reply
  11. I’m new to IP cooking, when you say hot cancel, it will depressurize…is there something I need to push for the quick release or when I hit cancel will it automatically do it? Just don’t want to blow up my house 🙂 excited to try the recipe!

    Reply
  12. I made this incredibly easy and wonderfully tasty stew tonight. I added three potatoes to make it a full meal and it was fantastic! A definite repeat in our household!

    Reply
  13. Easy recipe to follow with IP. I am from Vancouver, Canada and this is my first time trying dumpling in the IP like that. How is the dumpling suppose to be in this dish? Mine was like cooked dough from the pressure cooker – chewy.

    Reply
    • Hi Tommy, because the pressure cooker is essentially steaming it, so you will have chewy dumplings. It is a preference, but if you would like them to be less chewy maybe cut them smaller. Just a thought. Thanks for stopping by and sharing how you liked the recipe.

      Reply
  14. I agree, the photo looks creamy but I do not see how the recipe would accomplish that. I would like the recipe for the meal in the photo.

    Reply
    • This recipe is creamy as in a thick, floury cream, which is what I prefer. The recipe does not call for any added cream but you can add cream of soup if that is what you like. This is the photo of this recipe. Thank you for stopping by. Let me know how you enjoy the recipe.

      Reply
    • I had someone else ask me that and I am not for sure since I have not used crescent roll sheets. I don’t think it should be a problem, maybe cut them up into bite sizes. Can you let me know if it turns out okay and then I can update with the tip. Thanks for stopping by!

      Reply
  15. This recipe looked and tasted amazing. Cooking was easy as well. We substituted chicken breasts for chicken thighs and used homemade biscuits.

    Reply
  16. Winona,
    Thank you so much for posting your chicken and dumplings recipe! I literally just bought the instant pot using a gift card we got for Christmas. Brought it home, washed it up, and made the chicken and dumplings for dinner! So flavorful, I even liked the peas! It was super easy and like I said super yummy!

    This will certainly be a go to recipe!

    Reply
  17. I see that Maggi used homemade biscuits with hers. I am wondering if dumplings would work as well? I don’t have any instant biscuits, and dumplings usually taste better. Any thoughts on this?

    Reply
  18. HI! I’d like to put the chicken breast in whole and raw and cook this all together….then pull out the cooked chicken and dice it. Do you think thats possible? Or would it overcook the biscuits? Thanks!

    Reply
  19. Great flavor. Family loved it. I would cut the biscuits to 3/4 of the recommended and add another cup of chicken stock. Just personal preference.

    Reply
  20. I just got my 6 qt. ip for Christmas and absolutely love it! Was a little skeptical about using the biscuits in this recipe, but floured each one when I rolled out, and did use 4 cups of chicken stock and no water, a half onion chopped just because I had it leftover. It is fabulous! Next time I will use frozen peas and carrots as a shortcut instead of chopping:) Thanks for the great recipe!

    Reply
  21. I used a can of cooked chicken and pinched the biscuits in small pieces and only had canned peas with pearl onions. Very easy flavorful recipe! Will make again soon!

    Reply
  22. I tried this recipe tonight I found it very bland and bland and followed the recipe exactly. Any suggestions to make it more flavorful

    Reply
  23. First time cooking in my instant pot and this was fantastic. My husband couldn’t stop saying how good it was. Thank you so much for the recipe.

    Reply
  24. This was amazing! And best part is from start to to table only about 15 minutes or so. I added two stalks of chopped celery, and when done a splash of half and half. I swear it tasted just like th old style homemade chicken dumplings from my childhood but a lot less work. We just got our IP and I am in love! As a busy nurse working long shifts in dialysis, the IP is a godsend.

    Reply
    • Hi Kelsey, I have not tried my recipe using crescent rolls so I cannot advise on how it will turn out. For me personally the taste would probably be too sweet. Thanks for stopping by. Let me know if you use crescent rolls and how it turned out.

      Reply
  25. I haven’t taken my pot out of the box but thinking of making this for my first recipe! What if my chicken is frozen? Do I just sauté longer until it cooks through?

    Reply
  26. I made this tonight. My dumplings could have been done more as well. In fact at the end of the quick release there was a little of the dumpling squirting through the valve I believe as it was white and gooey. I do recognize though that these are dumplings and they will be soft as compared to biscuits. I think if I try again, I will flatten more and cut the strips in half. I cut the oregano and basil in half as would be too spicy for me and perhaps put in cubed potatoes instead of the peas as they got a little mushy. Otherwise, the taste was really quite good.

    Reply
    • Hi Rachel! I am so glad your picky 10 yr old loved it and yes it seems others are suggesting to cut the biscuits smaller. I have updated the recipe to note that. Thanks for stopping by and leaving your comment.

      Reply
  27. Delicious and easy, I added celery and onions and used poultry seasoning for seasoning. I used store brand buttermilk biscuits (very cheap) and cut them smaller, they worked wonderfully and were similar to German dumplings. I read in a group that several people thought Pillsbury Southern biscuits are the best, so will try those another time. Next time I will cook the biscuits, chicken and spices in the liquid for 3 minutes, QR and then add the veggies and cook for 2 more minutes, since I like veggies less well done. Thanks for posting, I am pretty new to the IP and it is wonderful to have a great recipe for comfort food.

    Reply
  28. This is very clever using refrigerated buttermilk rolls. I made this for my daughter who has been home sick. It’s her favorite. I personally am not a meat eater but I thought I’d try your shortcut for the dumplings. Ingenious! They not only thicken the soup but make it lighter in color like the picture. I did sneak a taste and they came out fluffy and delicious. I may make a vegetarian pot pie soup and try crescent rolls – they rise on the same principle – using your method. It’s so easy in the IP. Thank you for posting this.

    Reply
  29. Made it tonight with crescent rolls…I think they are too thin, biscuits will work better, but even with that said, my kids LOVED it!! Super quick and easy. I used chicken thighs because that’s what I had & homemade stock. Yum!!!! (Also, I had a feeling the crescent rolls weren’t going to be great, so I only added half-cooked the others in the oven so we had happy eaters!!) ?

    Reply
    • Hi Jen, yes I haven’t tried this with crescent rolls but I am glad this recipe worked out for you even with the minor tweaks! Thank you for stopping by and leaving a comment. Happy Friday.

      Reply
  30. These recipes should work with all of the modern electric pressure cookers, but I have found you have to learn the nuances of your particular model. The main variations come from the time to get up to pressure and the options to release the pressure.
    I find myself using mine most for recipes where those variations don’t matter so much like soups and stewed meats.

    Reply
  31. I tried this receipe and it was a huge fail ?. Too many strips of buscuits from 16oz can. They stuck all together and were not cooked all the way. Not sure what went wrong. I followed the receipe exactly.

    Reply
    • Hi Losa, I am sorry you had trouble. I have not had anyone say they are having this trouble, perhaps your IP is smaller than the one I use? For your case, I would use only half the can of biscuits. Try that and let me know.

      Reply
  32. I made this tonight using boneless chicken thighs. I have the 8qt. Instant Pot so I used more chicken (a little bit over 2 lbs) and added more chicken stock. I used carrots, onions, celery and frozen peas. It was delicious and everyone loved it and had seconds!

    Reply
  33. I used crescent rolls tonight and it tastes delicious but not at visually appealing as with the biscuits. Also I think the biscuits have more of a dumpling taste so the crescents tasted a little sweeter. It was still delicious!

    Reply
  34. I tried this tonight and it was perfect! I used a package of frozen peas carrots and corn- no left overs. I will make this again:)

    Reply
  35. Absolutely delicious!!! I used crescent rolls and it was perfect!! I just rolled them out very thin and cut them in thin strips and it turned out amazing! Thank you so much!! What a good recipe 🙂

    Reply
    • Hi Jennifer, I am so happy you love it – Thank you for stopping by and sharing with me your experience. Yes, rolling them out very thin and cutting them into thin strips really makes a difference. Enjoy this through the winter months.

      Reply
  36. Thank you for the great recipe! This was the first meal I made in the instant pot and it was a hit! Instead of adding cream of chicken soup, I stirred in about 1/3 c heavy cream after cooking and it was really creamy and good without being too thick. Great recipe and photos!

    Reply
  37. Thanks for sharing this! I made this tonight and it was delicious.
    I added 1 celery stalk diced, 1/2 of a small sweet onion diced and 1 TBSP of butter. I let the butter melt with the olive oil before adding the ingredients from step 2. Used only a half tsp of onion powder. Followed the rest of the recipe exactly. Got ?? From the family!

    Reply
  38. This was a hit!
    Husband loved it and hoped there was leftovers.
    I used crescent rolls because that’s all I had in the freezer- I think it worked out perfectly.
    Took a little longer because my instantpot took forever to pressurize, but worth the wait! Definitely adding to our meal menu.
    Thanks!

    Reply
    • Hi Cris, so happy you and your husband loved it! I am glad the crescent rolls worked for you. I get that question a lot and I have not personally tried this recipe with crescent rolls yet. Any tips you can share with our readers about using crescent rolls, would be greatly appreciated. Thank you for stopping by and sharing your experience.

      Reply
  39. Where does all the sodium come from? I couldn’t figure it out but it shows really high levels and the refrigerated biscuits are 470 mg. I figured 1/2 tsp salt can’t possibly be 3200 mg of sodium and there’s the Chicken Broth but that still seems incredibly high for broth. Maybe there’s a specific type of refrigerated biscuit that’s a lot higher in sodium?

    Reply
  40. I tried this tonight with an 8QT instapot. I have a family of 7 that lives in my home so I kind of switched up the recipe a little bit. Instead of the water that it called for I took and mixed in one can of cream of chicken soup half a cup of milk with the two cups of broth. Now with my family being bigger than most I doubled that in my 8-quart pot with double the chicken and a little bit more peas in a little bit more carrots it turned out phenomenal so you can spice up your recipe anyway you feel. I did end up only using six of the eight biscuits because it seemed a bit much.

    Reply
  41. First meal I tried on my Instant Pot Duo (6 litre). Special request from my wife. It turned out amazingly! I have never made dumplings before and I don’t think I have had them in 40 years. This brought back warm, comforting memories for me and for my wife who has also not had them in years.

    It is time-consuming to make it but well worth the effort. Wonderful, tasty comfort food.

    This recipe is a keeper.

    Reply
  42. I’m new to the InstantPot (got it for Christmas), so I’m still getting used to it. I have a 3qt. and I never consider that until I’m putting the lid on! I wish recipes would indicate what type of pot it is designed for. The flavor of the dish is great, although I might use less oregano next time (not that big of a fan). I’m not 100% sure that my biscuits are cooked through, but let’s hope they are! They are a little gummy, which I kind of like, but I’m a big concerned. If I had a bigger pot, I’m sure I wouldn’t be as concerned. I used a bag of frozen carrots and peas, and sauteed some chopped onions with the chicken. I love that this recipe has some creaminess to it without adding cream. The sauce is delicious! I am looking forward to leftovers!

    Reply
  43. Hi! One of the IP FB groups I’m on linked this as one of her favorites…looking forward to trying it! Can you clarify the calories/nutrition for me? I see it says 504 calories and the associated nutrition. In the directions you say the serving size is 4-6. Which serving size is calorie/nutrition info related to? Thanks!

    Reply
    • Hi Andrea, I am so glad you found our famous IP Chicken & Dumplings recipe. You will really love it! Unfortunately, the nutrition information that is provided in this recipe is merely an estimated value produced by an automated system. So the nutrition information may vary. Please let me know how you liked the recipe.

      Reply
  44. LOVED this recipe,! I changed up the spices slightly and just eye balled them. Used salt pepper garlic powder onion powder a bay leaf and poultry seasoning. It was perfect! I am a huge fan of how the dumplings cooked. I never thought to cut them in strips. The result was exactly like I like them cooked. I think some of the comments make sense if you don’t stir them in before pressure cooking. Mine were perfect. Thanks for sharing! Will definitely make this again! 4 servings is exactly what I got in my 6 qt IP.

    Reply
  45. Made this tonight and followed your recipe to a T, and I love the results! My fiancé is a little picky, and he loved it too. We both had seconds. The only thing I did slightly different was cook on manual for 6 mins instead of 5 just because based on all the comments I was a little worried about the biscuit strips. They are definitely “dumpling” texture though. Very happy with this recipe. Thanks so much!!

    Reply
  46. Made this recipe over the Holiday Season, I made dumplings from scratch and hoped for the best! I din’t have the canned. I was afraid they might explode in the pot, but they came out beautifully!!! Love the recipe! Thank you for posting it!

    Reply
  47. Just a note to say I made it with flaky buttermilk buiscuits because that is what the hubby bought…. turned out perfect! Creamy and delicious!

    Reply
  48. This was my first Instant Pot meal and I was quite impressed – especially with how well the biscuits cooked like dumplings. I prefer a more simple chicken and dumpling flavor without the oregano but overall it was very good and the chicken was perfectly tender – not chewy like some crock pot meals tend to be. Thanks for sharing!!

    Reply
  49. Made this tonight and it is delucious! I used frozen vegetables and 4 cups of broth, turned out great, thanks for the awesome recipe.??

    Reply
  50. I tried this recipe and the seasonings made the dish very tasty. I added some chopped red potatoes and used only half of the canned biscuits because it seemed like a lot of dumplings. When I did a quick steam release, I got bubbling and spitting from the vent. It was a mess. Perhaps doing a natural release would be better?

    Reply
  51. Looks really good, thanks for this great recipe Winona! Definitely making it for dinner tomorrow 🙂 look how happy i am to try out a new recipe..

    Reply
  52. This looks terrific. If I’d like to thicken it some, may I use a cup of evaporated milk with 2 tablespoons of cornstarch like I’ve done for IP potato soup? (I’m lactose intolerant but Carnation makes a lactose free evap milk version.) And if that would work, would I stir it in at the end on the saute setting but reduce some of the chicken broth? Or leave the quantity of broth alone? Thanks so much.

    Reply
    • Replying to myself. : ) I reduced the water by a bit – maybe 1/3 of a cup? And added about 2/3 cup of evaporated milk (lactose free) with about 1-1/2 tablespoons of cornstarch whisked into it. After pressure cooking was done, I canceled and then hit Sauté and slowly stirred in the slurry and let it simmer for a couple of minutes. It thickened and became creamy. Sorry about the guesstimates!

      Reply
        • It was beyond delicious! In fact I’m making it again tonight. I hope I was clear I added the {lactose free) evaporated milk with corn starch after pressure cooking was done, or I believe it would have curdled – at least that’s what I’ve read about adding milk/cream. Please tell me if that’s incorrect – I’m a newbie. While I added it on “sauté,” maybe it would have been hot enough on “keep warm.” Thanks again for this terrific dish.

          Reply
  53. Hi, I made this tonight. My family loved it! I added celery and 1 yellow onion, as well as a 1/2 teaspoon of Cajun seasoning. Will make this again. Also used a precooked rotisserie chicken since our grocery store was all out of chicken breasts apparently. ?

    Reply
  54. Is it normal for the outside of the biscuits to be slimy? That’s the only thing that bothers me. Everything else turned out quick and delicious, thank you!

    Reply
  55. I made this tonight and it was amazing! My kids loved it! I added diced celery & onion (ready chopped at the grocery store). I also increased the salt to 1tsp and added a bay leaf to the pot as well. After 5 min on manual pressure high, the biscuits didn’t loo quite done, so I put the IP back on for another 5 min. Next time I make this I’ll probably split the difference and cook it 8 min on High manual Pressure. Amazing recipe! It will definitely become a staple in my house! Thank you!

    Reply
    • Hi Mike! I have not tried my recipe with Anne’s frozen dumplings. If they are pre-cooked dumplings, maybe decrease the cooking time slightly? Let me know how it turns out with that brand. Thanks for stopping by.

      Reply
    • Hi Jacquelin, you can but I have not tried it this way in a while. You would cook all the ingredients in crockpot for 3 hours on high, then add the cut biscuits for the last hour. Make sure you flatten the biscuits and cut them up in thin slices.

      Reply
  56. I’ve used this recipe over 10 times and every time it turns out great. It’s such an easy way to sneak veggies in to my kids’ mouths. Some variations I’ve tried:
    -Swap carrots out for frozen corn
    -Add crumbled cooked bacon when you add veggies
    -add Simply Potatoes diced potatoes
    -stir in heavy cream after you’ve released steam if you like a creamier texture
    Overall, fabulous recipe!

    Reply
  57. I’m also a believer in the higher creaminess and potential with adding a cup or more of heavy cream at conclusion of cooking time.

    Guess I’m targeting a good chicken pot pie consistency. Yum!

    Reply
  58. Hi! Do you use regular chicken broth or reduced sodium broth? I usually use reduced sodium, but am wondering if I should opt for the regular for added flavor since I will be skipping the cream of chicken soup. Thanks!

    Reply
  59. Love IT!
    I mean that I had JUST got my instapot. Picked THIS recipe for my very first one. End up throwing the whole expensive unit in the garbage. Couldn’t even are it 3 of the 5 min without “FOOD BURN” written on my insta pot. Now I doubt I’ll ever walk on the “insta pot craze”

    Apparently biscuits stick way too much to the bottom & I guess I was suppose to use that wire rack. I am not sure, cause they would have fallen right through it. Oh well, on to the old method of making them. L

    Reply
  60. For other readers who are not American and do not have access to what you call biscuits I wanted to share my hack- I used Gnocchi here! Brilliant! So delicious.

    Reply

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