Instant Pot Chicken and Dumplings

Prep 20 min · Cook 20 min · Serves 5 · Original recipe

🧾 Ingredients

Produce

• 2 cups chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped peeled carrots

Proteins

• 1 lb boneless skinless #chicken breasts, cut into 1-inch pieces

Dairy

• 2 tbsp butter
• 1/2 cup #heavy-cream

Pantry & Dry Goods

• 2 cups chicken broth
• 1 can (10.2 oz) refrigerated Pillsbury Grands! Southern Homestyle #buttermilk-biscuits (5 count)

Spices & Seasonings

• 1 tsp poultry seasoning
• 1/2 tsp salt

🔪 Instructions

1. On a 6-quart Instant Pot, select Sauté (normal). Melt the butter, add the onions, poultry seasoning, and salt, and cook 6-8 minutes, stirring now and then, until soft. Select Cancel.
2. Stir in the celery, carrots, broth, and chicken. Lock the lid, set the valve to Sealing, and cook on Manual high pressure for 2 minutes. Select Cancel and quick-release the pressure.
3. Meanwhile, cut each biscuit into 8 pieces.
4. Set the pot to Sauté (normal), stir in the cream, and bring to a simmer. Stir in the biscuit pieces and cook 4-6 minutes, stirring often, until the dumplings are cooked through and the liquid thickens.

📝 Notes

• Re-sourced from the web on 2026-10-30; check it against the version you remember.