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Instant Pot Chicken and Dumplings

Source: adapted from https://www.thecookierookie.com/crockpot-chicken-and-dumplings-recipe/ (Instant Pot method) Serves 6 · Prep 15 min · Cook ~30 min

❄️ FREEZE STAGE: Cooked base — WITHOUT the dumplings

  • Freeze at: After shredding the chicken and stirring in the peas — before the biscuit dumplings. Biscuit dough goes gummy frozen in liquid.
  • How: Cool completely, freeze the soup/stew base in an airtight container up to 6 months.
  • Cook: Thaw, reheat the base to a simmer (Instant Pot on Sauté, or stovetop), then drop in fresh quartered biscuits and simmer until cooked (below).

Ingredients

  • 1½ lb boneless, skinless chicken thighs (about 5–6)
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 bay leaf
  • 1 tsp dried parsley
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • 1¾ cups low-sodium chicken broth
  • 1 carrot, peeled and sliced
  • 1 onion, chopped
  • 10.5 oz cream of chicken soup (1 can)
  • ½ cup frozen peas
  • 16.3 oz refrigerated biscuit dough (8 large biscuits) — add fresh, do not freeze
  • Chopped fresh parsley (optional garnish)

Method

  1. Season chicken with salt and pepper; place in the Instant Pot.
  2. Add bay leaf, parsley, rosemary, thyme, and garlic powder.
  3. Pour in the broth, carrot, and onion, then spoon the cream of chicken soup on top. Give the liquid a gentle stir (don't fully mix the soup in — helps avoid a scorch warning).
  4. Lock the lid, set the valve to SEALING, and Pressure Cook HIGH for 12 minutes. Natural release 10 min, then quick-release the rest.
  5. Remove the chicken, shred, and return it to the pot. Stir in the frozen peas and stir the soup smooth. ← Freeze base here if make-ahead.
  6. Dumplings: set the Instant Pot to Sauté (medium). Cut each biscuit into quarters and drop the pieces over the surface, nudging them to sit in the liquid. Rest the lid on top (vent open, not sealed) and simmer 12–15 min until the dumplings are cooked through — a toothpick in the center comes out clean. Stir gently once or twice so they don't stick.
  7. Adjust seasoning, garnish with parsley, and serve.

Storage

  • Fridge: airtight, up to 3 days.
  • Freezer: base only (no dumplings), up to 6 months (see freeze box).