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Instant Pot Chicken & Dumplings
  • 4-6 chicken breasts (or thighs)
  • 6 cups chicken stock
  • 1 can cream of celery
  • 1 can cream of chicken
  • 3 tbsp butter
  • 1 tsp onion powder
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp garlic powder
  • 1/2 tsp rosemary
  1. Throw all of these into an Instant Pot and pressure cook on Manual for 5 minutes.
  2. While that’s cooking mix 4 cups Bisquick and enough cold milk to form a stiff dough (the dumpling recipe is on their box)
  3. When chicken finishes cooking quick release, and turn the instant pot to sauté.
  4. Drop dumplings in about a tbsp at a time (I use a small ice cream scoop) into boiling gravy.
  5. When the dumplings are in cook 5 minutes with lid off and 10-15 minutes covered.
  6. I cover with a glass lid so I can keep an eye on them. Enjoy!
  • I’ve used 4-6 chicken breasts or thighs or some mix. Whatever I have on hand. 
  • I cut it up. I use either boneless skinless breasts or thighs, whatever I have in hand. 
  • You can leave them whole I suppose. Up to you. I have small kids so I would end up 
  • cutting them up eventually anyway.