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Creamy Instant Pot Chicken and Dumplings

When the weather turns chilly, this creamy Instant Pot Chicken and Dumplings recipe becomes the ultimate comfort food with tender chicken, vibrant vegetables, and pillowy Bisquick dumplings. It’s a one-pot wonder that comes together in under 30 minutes, making it perfect for busy weeknights with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 5 celery ribs sliced
  • 5 medium carrots chopped
  • 1 onion chopped
  • 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

Equipment

  • Instant Pot
  • Cutting board
  • Whisk
  • Ladle

Method
 

  1. Set your Instant Pot to the HIGH or BROWN setting and melt 2 tablespoons of butter. While the butter melts, season the 2 pounds of chicken breasts with 2 teaspoons of poultry seasoning, salt, pepper, and 1 tablespoon of oregano. Brown the chicken on all sides in the pot to develop flavor.
  2. Add the chopped onion, sliced celery ribs, and chopped medium carrots into the pot. Pour in 5 cups of chicken stock along with a pinch of salt and pepper. Lock the Instant Pot lid and set it to cook on HIGH pressure for 8 minutes.
  3. While the chicken and vegetables are pressure cooking, prepare the dumpling mixture by whisking together 1¾ cups Bisquick, ⅔ cup milk, and ¼ cup parmesan cheese. You can add a pinch of salt, pepper, and a little oregano for extra flavor.
  4. Once the pressure cooking cycle is complete, carefully perform a quick release and remove the lid. Switch the Instant Pot to a HIGH setting (simmer mode).
  5. Drop spoonfuls of the dumpling mixture into the simmering broth. Stir in ¼ cup heavy cream for that signature creaminess, and let the dish simmer until the dumplings are cooked through; they should be fluffy on top and perfectly soaked on the bottom.

Notes

This recipe is flexible and perfect for a cozy night in. If you don’t have Bisquick, mix 1¾ cups of flour with 3 teaspoons of baking powder and a pinch of salt. For a dairy-free version, coconut milk can replace the heavy cream, and rotisserie chicken works well if you’re short on time. Serve with a crisp green salad, crusty bread, or roasted Brussels sprouts to balance out the rich flavors, and enjoy any leftovers stored in an airtight container.