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two bowls of Instant Pot chicken and dumplings made with biscuits, placed in front of an Instant Pot pressure cooker

Instant Pot Chicken and Dumplings with Canned Biscuits

Chrysti Benner
Make dinner even faster, with this easy recipe for Instant Pot chicken and dumplings using canned Grands biscuits!
4.57 from 32 votes
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Prep Time 5 minutes
Cook Time 14 minutes
Additional Time 15 minutes
Total Time 34 minutes
Course Pressure Cooker {Instant Pot}
Cuisine American
Servings 6 -8 Servings
Calories 422 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 1/2 large onion (diced)
  • 2 ribs of celery (sliced)
  • 2 cloves garlic (minced)
  • 1 pound boneless skinless chicken breasts (each breast cut into 3-5 pieces)
  • 4 cups chicken broth
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground thyme
  • 2 cups homemade cream of chicken soup (canned is fine, too--see note below)
  • 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

Instructions
 

  • 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.

Video

Notes

  • 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.

    • Nutrition

    Serving: 1gCalories: 422kcalCarbohydrates: 26gProtein: 38gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 94mgSodium: 1922mgFiber: 2gSugar: 14g
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