If you love chicken and dumplings but don’t have time to make dumplings from scratch, you’ll love this pressure cooker recipe that uses an easy shortcut–Grands biscuits!
Instant Pot chicken and dumplings with canned biscuits is such an easy comfort food! A creamy, flavorful broth with tender chicken and veggies is the perfect match for soft dumplings made with a can of biscuits!
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Chicken and dumplings is one of my absolute favorite meals.
There’s just something so comforting about a warm bowl of flavorful and creamy broth, chock full of chicken, veggies, and tender dumplings. It just makes you feel cozy!
That’s how it is with most of our favorite foods, right?
What we really love about our tried-and-true classic recipes is the feeling of satisfaction we get from enjoying a labor of love, or the memories that surface every time we eat a heaping helping.
The best recipes for chicken and dumplings do just that–warm our hearts and fill our bellies.
Perhaps that’s why I have so many favorite chicken and dumpling recipes–they all stir up different memories for me.
For instance, my copycat Cracker Barrel chicken and dumplings recipe reminds me of vacationing with my family (you can also make them in your slow cooker with this Crock Pot version).
Southern chicken and “slick” dumplings is a comfort food that reminds me of home.
My Instant Pot chicken and dumplings recipe reminds me of the early years of my marriage, when I was learning to cook for my new husband as we made our life together.
This baked chicken and dumplings casserole recipe reminds me of potluck dinners at church when I was a kid.
These Instant Pot chicken and dumplings with canned biscuits remind me of my first apartment after college, when I longed for the comforts of home, but after a long commute home from work everyday, didn’t have time to make dumplings from scratch.
I used to make these chicken and dumplings in the Crock Pot, and I’ve also made stovetop chicken and biscuit dough dumplings, but I have since converted them to be made in the pressure cooker–such a time saver!
Avoiding gluten? I’ve got you covered with my gluten-free chicken and dumplings recipe.
How to Make Dumplings with Canned Biscuits
I know everyone has their personal preference when it comes to dumplings, maybe depending on how their grandma or mom made them.
Here’s how I make dumplings with refrigerated canned biscuits.
I take an unbaked Homestyle Buttermilk Grands biscuit from the can and lay it flat on a cutting board.
Then, I use a knife to cut the biscuit into eight triangles, like the spokes on a bicycle wheel.
Those pieces of biscuit dough are what turns into a dumpling!
Now, I know the pieces of dough look fairly small. That’s okay–they will puff up quite a bit when they’re cooked. These small pieces will be perfectly bite-sized when they’re done.
If you cut the pieces larger, you’ll end up with really big dumplings. So stick with the small pieces!
How to Make Canned Biscuit Chicken and Dumplings in the Pressure Cooker
Instant Pot recipes are such a lifesaver because you can throw everything into the pressure cooker and have dinner ready in mere minutes!
Ingredients You’ll Need:
- Olive oil
- Celery Ribs
- Boneless skinless chicken breasts
- Chicken broth
- Black pepper
- Ground thyme
- Homemade cream of chicken soup (canned is fine, too)
- Frozen peas and carrots (or other veggies of choice)
- Homestyle buttermilk Grands biscuits (not the flaky layers Grands)
How to Make Instant Pot Chicken and Dumplings with Grands:
(Full printable recipe is available below)
Saute. Add some oil to the insert pot of the Instant Pot, followed by the onions and celery. Use the Saute function to cook them for just a few minutes, until they become fragrant, then add the garlic and stir.
Combine. Add in the chicken breast pieces, chicken broth, water, frozen vegetables, and seasonings.
Cook. Close the lid and set the vent to the sealed position. Cook at high pressure for 4 minutes using the Manual/Pressure Cook button.
Add Biscuit Dough. After the cook time is complete, perform a quick release of pressure.
Remove the chicken to a cutting board. Pour in some homemade cream of chicken soup and stir to combine. Use the Saute function to bring the liquid to a low boil.
Shred or chop the chicken and return it to the insert pot, stirring to combine.
Drop in the biscuit pieces onto the top of the broth.
Simmer uncovered for about 8-10 minutes, stirring occasionally.
Test one of the biscuits to ensure it’s cooked through in the middle–if so, they’re ready!
More Instant Pot Chicken Comfort Foods:
Notes and Adaptations:
- I prefer to use homemade cream of chicken soup because it’s super easy, only takes a few minutes to make, and really adds a lot of great flavor. But, if you prefer to use canned condensed cream of chicken soup, just mix the can of soup with a can of water and use that instead.
- You can use whatever frozen veggies you’d like! Peas, carrots, green beans, and corn are all great options.
- If you want to serve some side dishes, check out our favorite sides to serve with chicken and dumplings.
- 2 Tbsp olive oil
- 1/2 large onion, diced
- 2 ribs of celery, sliced
- 2 cloves garlic, minced
- 1 lb boneless skinless chicken breasts, each breast cut into 3-5 pieces
- 4 cups chicken broth
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- 2 cups homemade cream of chicken soup (canned is fine, too)
- 1 1/2 cups frozen peas and carrots (or other veggies of choice)
- 5 individual Homestyle buttermilk Grands biscuits, unbaked (not the flaky layers Grands) and cut into eight triangles each
- In the insert pot of the Instant Pot, add olive oil, onions, and celery. Use the Saute function to cook for a couple of minutes as they heat and become fragrant. Add garlic and saute just until warm, about 1 minute.
- Turn off the Saute function and add in the chicken breast pieces, chicken broth, water, frozen vegetables, and seasonings.
- Close the lid and set the vent to the sealed position. Cook at high pressure for 4 minutes using the Manual/Pressure Cook button.
- After the cook time is complete, perform a quick release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
- Remove the chicken to a cutting board. Pour in the cream of chicken soup and stir to combine. Use the Saute function to bring the liquid to a low boil.
- Shred or chop the chicken and return it to the insert pot, stirring to combine.
- Drop the biscuit pieces onto the top of the hot broth. Simmer uncovered for about 8-10 minutes, stirring occasionally.
- Test one of the biscuits to ensure it’s cooked through in the middle–if so, they’re ready! Turn off the Instant Pot and serve.
Amount Per Serving: Calories: 422Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 94mgSodium: 1922mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 38g
Nutrition information is automatically calculated and is not guaranteed for accuracy.