Instant Pot Chicken and Dumplings

6 servings


20 minutes

active time

30 minutes

total time


2 tablespoons olive oil

2-3 cups mirepoix (diced trio of celery, carrot, and onion – you can often buy this pre-chopped)

3 cloves minced garlic

1 large Russet potato, peeled and diced

1 lb. chicken thighs

1/2 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon pepper

3-4 cups chicken broth

12 ounces of refrigerated biscuits (about 6 biscuits), cut into small bite-sized pieces

1 cup frozen peas

optional: fresh thyme or rosemary sprigs for cooking, and fresh parsley for serving


Place all ingredients in the Instant Pot except the peas. Throw some fresh herbs in there if you have them – sage, thyme, etc. If not, don’t sweat! This is shortcut cooking. Just turn on the Instant Pot and cook on high pressure for 7-10 minutes.

After about 10 minutes of resting, use the “quick release” to let out the steam. Gently break apart any pieces of biscuits that got stuck together with two forks.

Pull out the chicken and shred it or chop it up. Add it back in with the peas. Taste, season, and serve!


Serving Size




Total Fat

12.5 g

Saturated Fat

3.1 g

Unsaturated Fat


Trans Fat

0.3 g


71 mg


907.9 mg

Total Carbohydrate

27.8 g

Dietary Fiber

2.9 g

Total Sugars

4.6 g


21.2 g

6 servings


20 minutes

active time

30 minutes

total time
Start Cooking