Instant Pot Chicken and Dumplings
This recipe for Instant Pot Chicken and Dumplings will change how you make the classic Southern chicken dish. It's quick, easy, and makes the best dumplings.
Servings: 4
Calories: 631kcal
Equipment
- Pressure cooker
Ingredients
- 4 cups chicken broth
- 1 pound chicken breasts boneless, skinless
- 10.5 ounces cream of chicken soup
- 16.3 ounce Grands biscuits
- 1 teaspoon black pepper
Instructions
- Pour chicken broth into Instant Pot. Add chicken breasts. Select PRESSURE COOK function and program for 16 minutes. Once the chicken has cooked, turn the knob to the venting position to quick release the pressure. Once it has finished, remove the chicken and place on a surface to shred it.
- Add the can of cream of chicken soup to the broth in the Instant Pot. Stir it so that the cream of soup blends into the broth. Select the SAUTE function on the Instant Pot.
- Cut biscuits into ½-inch pieces. Add biscuits to chicken broth in the Instant Pot and stir.
- Return the chicken to the Instant Pot.
- Add pepper. Continue to stir the dumplings in the creamy sauce for 3-5 minutes so that the dumplings can cook.
Video
Notes
This recipe can be pretty forgiving. If you add the chicken before the dumplings or the dumplings before the chicken - it does not matter.
The main thing is that the chicken has been fully cooked.
Nutrition
Serving: 1 | Calories: 631kcal | Carbohydrates: 63g | Protein: 34g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 2602mg | Potassium: 909mg | Fiber: 2g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 6mg
