Why You’ll Love This Creamy Instant Pot Chicken and Dumplings
When the weather turns chilly or you’re just craving something deeply satisfying, this creamy Instant Pot Chicken and Dumplings recipe is absolute comfort in a bowl. I’m obsessed with how it transforms simple ingredients into something magical in under 30 minutes.
You’ll adore how the chicken becomes fork-tender while swimming in that velvety broth. The veggies maintain their texture, not turning to mush.
And those dumplings? Pillowy clouds of Bisquick heaven with parmesan cheese adding the perfect savory note.
Best part? One pot means minimal cleanup, which, let’s be honest, is sometimes the deciding factor in what I cook on busy weeknights.
What Ingredients are in Creamy Instant Pot Chicken and Dumplings?
The beauty of this Instant Pot Chicken and Dumplings recipe lies in its perfect balance of protein, veggies, and that heavenly dumpling mixture.
While it might look like a long list of ingredients, most are pantry staples that combine to create layers of flavor in every spoonful. The aromatics and herbs are what transform this from basic chicken soup to something that’ll have everyone asking for seconds.
- 2 pounds boneless skinless chicken breasts
- 5 celery ribs
- 5 medium carrots
- 1 onion
- 4 tablespoons minced garlic
- 1 teaspoon cayenne
- 2 tablespoons thyme
- 2 tablespoons basil
- 1 tablespoon oregano
- 2 tablespoons butter
- 2 teaspoons poultry seasoning
- 5 cups chicken stock
- 1¾ cups Bisquick
- ¼ cup heavy cream
- ⅔ cup milk
- ¼ cup parmesan cheese
- 1 teaspoon pepper
Don’t let the ingredient list intimidate you—many items can be adjusted to your taste preferences.
Can’t handle spice? Reduce or omit the cayenne.
No fresh herbs on hand? Dried work perfectly fine, just use about a third of what the recipe calls for.
And while I wouldn’t skip the heavy cream (it’s what puts the “creamy” in the title, after all), you could substitute half-and-half in a pinch.
The Bisquick is non-negotiable though—it’s what creates those magical, fluffy dumplings that make this dish so comforting.
How to Make This Creamy Instant Pot Chicken and Dumplings
Making this comfort food classic couldn’t be simpler with your pressure cooker doing most of the heavy lifting.
Start by setting your Instant Pot to HIGH or BROWN setting and melting 2 tablespoons of butter. While that’s heating, season your 2 pounds of chicken breasts with the 2 teaspoons of poultry seasoning, salt, pepper, and 1 tablespoon of oregano (or thyme if you prefer). Once the butter is sizzling, add the chicken and brown it on all sides—this step is worth the extra few minutes for the flavor it adds.
Next, toss in your chopped onion, 5 ribs of sliced celery, 5 medium carrots, and pour in 5 cups of chicken stock along with a pinch of salt and pepper. This veggie base creates the foundation of your soup. Lock the Instant Pot lid in place and set it to cook on HIGH pressure for 8 minutes.
While that’s working its magic, prepare your dumpling mixture by whisking together 1¾ cups of Bisquick, ⅔ cup milk, and ¼ cup parmesan cheese. Feel free to add a pinch of salt, pepper, and even a little oregano to the mix for extra flavor—these little touches really make a difference in the final taste.
Once the pressure cooking is complete, carefully perform a quick release (watch those fingers—steam burns are no joke).
Remove the lid and switch the Instant Pot back to HIGH setting. Now comes the fun part: drop spoonfuls of your dumpling mixture into the simmering broth. The recipe mentions adding corn at this point, which isn’t in the ingredient list but would be a delightful addition.
Finish by stirring in ¼ cup of heavy cream for that signature creaminess. Let everything simmer until the dumplings are cooked through—they’ll be fluffy on top and perfectly soaked with flavor on the bottom. The combination of tender chicken, velvety broth, and pillowy dumplings creates a dish that tastes like it simmered all day, not just minutes in your Instant Pot.
Creamy Instant Pot Chicken and Dumplings Substitutions and Variations
While this classic chicken and dumplings recipe is delicious as written, you might need to make substitutions based on what’s in your pantry or dietary preferences.
No Bisquick? Mix 1¾ cups flour with 3 teaspoons baking powder and a pinch of salt. Dairy-free? Coconut milk works wonderfully in place of heavy cream. I’ve used rotisserie chicken in a pinch, which saves time and adds flavor. Vegetable broth can replace chicken stock for a less intense flavor.
Want it spicier? Double the cayenne. Need it gluten-free? Try a cup-for-cup gluten-free flour blend in your dumplings. Trust me, it’s hard to mess this up.
What to Serve with Creamy Instant Pot Chicken and Dumplings
Although chicken and dumplings is practically a complete meal on its own, I love pairing it with simple sides that complement its rich, creamy texture.
My go-to options include a crisp green salad with vinaigrette (that tangy contrast works wonders), some crusty bread for sopping up that heavenly broth, or roasted Brussels sprouts.
Sometimes I’ll serve a light fruit-based dessert afterward, like baked apples or berry cobbler. Nothing too heavy, mind you—this dish is already quite filling.
The key is balance; you want something fresh to cut through the richness. Trust me, your taste buds will thank you for the thoughtful pairing.
Final Thoughts
This Instant Pot Chicken and Dumplings recipe has truly become my comfort food MVP over the years.
I’ve made it countless times, tweaking and perfecting it until it reached this soul-warming perfection.
What I love most is how the pressure cooker transforms ordinary ingredients into something magical in just minutes. The chicken stays tender, the veggies maintain their integrity, and those fluffy Bisquick dumplings soak up all that creamy goodness.
On busy weeknights or lazy Sundays, this one-pot wonder never disappoints.
Trust me, your family will be scraping their bowls clean and asking for seconds.
Creamy Instant Pot Chicken and Dumplings
Ingredients
Equipment
Method
- Set Instant Pot to HIGH or BROWN setting and melt butter.
- Season chicken breasts with poultry seasoning, salt, pepper, and oregano. Brown the chicken on all sides in the melted butter.
- Add chopped onion, celery, carrots, and chicken stock. Season with salt and pepper.
- Lock the Instant Pot lid and cook on HIGH pressure for 8 minutes.
- While cooking, prepare dumpling mixture by whisking together Bisquick, milk, and parmesan cheese.
- After pressure cooking, perform a quick release.
- Switch Instant Pot back to HIGH setting and drop spoonfuls of dumpling mixture into the simmering broth.
- Stir in heavy cream and simmer until dumplings are cooked through.
