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Instant Pot Chicken and Dumplings with Biscuits

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.



Instant Pot Chicken and Dumplings with Biscuits is a hearty chicken dinner recipe perfect for cold weather.

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

These easy chicken and dumplings are extra creamy.

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

This Instant Pot chicken and dumplings recipe takes less than thirty minutes from start to finish and serves four people.

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this chicken dinner, I started by cutting some boneless, skinless chicken breasts into bite sized pieces.

chicken breast chunks on a cutting board

Then I dumped some condensed chicken broth and water into my Instant Pot.

condensed chicken broth and water in an Instant Pot

I added the chicken breast pieces to the pot.

chicken breast chunks in chicken broth in an Instant Pot

Then I dumped somed condensed cream of chicken soup on top of the chicken.

 

I also added some canned peas and carrots, salt, pepper, onion powder, garlic powder and ground sage to the pot.

cream of chicken soup, canned peas and carrots and spices in an Instant Pot

I opened a package of Pillsbury refrigerated biscuits and cut each biscuit into eight pieces.

Pillsbury refrigerated biscuits cut into eight pieces each

Then I added the biscuit pieces to the pot being careful to spread them out evenly.

Pillsbury biscuit pieces on top of chicken and cream of chicken soup in an Instant Pot

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for one minute.

When the Instant Pot was done cooking, I left it to natural release for five minutes.

After five minutes, I turned the steam release handle to the venting position and finished with a quick release.

Then I removed the lid from the Instant Pot.

chicken and dumplings after cooking in the Instant Pot

I stirred the contents well.

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

Then the creamy chicken and dumplings were ready to serve!

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

If you are looking for an easy chicken dinner recipe for your Instant Pot, then you need to try these Instant Pot Chicken and Dumplings with Biscuits!

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

More Dumplings Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Instant Pot Chicken and Dumplings with Biscuits:

  • 1 lb boneless, skinless chicken breasts
  • 10.5 oz condensed chicken broth
  • 1 cup water
  • 21 oz condensed cream of chicken soup (2 cans)
  • 8.5 oz canned peas and carrots (not drained)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1/2 tsp ground sage
  • 7.5 oz refrigerated biscuit dough

How to Make Instant Pot Chicken and Dumplings with Biscuits:

  1. Cut chicken breasts into bite sized pieces.
  2. Pour the condensed chicken broth and water into the Instant Pot.
  3. Pour the cream of chicken soup on top.
  4. Pour in can of peas and carrots.
  5. Add salt, pepper, onion powder, garlic powder and sage to the pot.
  6. Open the package of refrigerated biscuits and cut each one into 8 pieces.
  7. Add the biscuit dough pieces to the pot, spreading them out as evenly as possible.
  8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 1 minute.
  9. When the Instant Pot is done cooking, leave it to natural release for 5 minutes.
  10. After 5 minutes, turn the steam release handle to the venting position and finish with a quick release.
  11. Remove the lid from the Instant Pot and stir the contents well.
  12. Serve and enjoy!

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Yield: 4 people

Instant Pot Chicken and Dumplings with Biscuits

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

Instant Pot Chicken and Dumplings with Biscuits is an easy dump and start recipe using boneless, skinless chicken breasts, cream of chicken soup, Pillsbury refrigerated biscuits and canned peas and carrots.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 10.5 oz condensed chicken broth
  • 1 cup water
  • 21 oz condensed cream of chicken soup (2 cans)
  • 8.5 oz canned peas and carrots (not drained)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1/2 tsp ground sage
  • 7.5 oz refrigerated biscuit dough

Instructions

  1. Cut chicken breasts into bite sized pieces.
  2. Pour the condensed chicken broth and water into the Instant Pot.
  3. Pour the cream of chicken soup on top.
  4. Pour in can of peas and carrots.
  5. Add salt, pepper, onion powder, garlic powder and sage to the pot.
  6. Open the package of refrigerated biscuits and cut each one into 8 pieces.
  7. Add the biscuit dough pieces to the pot, spreading them out as evenly as possible.
  8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 1 minute.
  9. When the Instant Pot is done cooking, leave it to natural release for 5 minutes.
  10. After 5 minutes, turn the steam release handle to the venting position and finish with a quick release.
  11. Remove the lid from the Instant Pot and stir the contents well.
  12. Serve and enjoy!

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