Instant Pot Chicken & Dumpling


  • 4 chicken breasts cubed (whole frozen breasts work well, too!)
  • 4 cups chicken broth or stock
  • 2 tbsp butter
  • 1 cup carrots
  • 1 cup celery chopped
  • 1 medium onion diced
  • 2-3 russet potatoes cubed
  • 1/2 tsp poultry seasoning
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 can refrigerated biscuits
  • fresh parsley


  1. Add 2 tbsp butter to Instant Pot.
  2. Lay cubed chicken breasts (or frozen breasts) in the Instant Pot and pour chicken stock over top of it.
  3. Add in carrots, celery, onion, and potatoes.
  4. Top with poultry seasoning, onion powder, garlic powder, salt, and pepper. Use a spoon to mix.
  5. Place lid on Instant Pot and select the MANUAL/PRESSURE COOK setting and adjust to 15 minutes.
  6. Meanwhile, cut biscuits and roll into balls.
  7. Allow the Instant Pot to naturally release pressure for 10 minutes.
  8. Turn the setting to SAUTE on the Instant Pot and add in the balled biscuits and stir frequently for about 5 to 10 minutes.
  9. Garnish with fresh parsley.

Read Full Recipe —> Click Here

Instant Pot Chicken & Dumpling
Scroll to top