For wow-worthy Instant Pot chicken and dumplings without all the effort try out our recipe below.
Instant Pot Chicken and Dumplings
1 12oz bag of frozen cut green beans
1 16oz tin of chicken breast
2 cups of chicken broth
1 ½ tsp garlic salt
1 can of cream of celery soup
1 can of refrigerated buttermilk biscuits (5 biscuits)
- Dump the green beans into the liner of the Instant Pot. Add the chicken on top (don’t drain). Pour in the chicken broth. Do not stir. Put on the lid and turn the knob to seal. Set cook time to 2 minutes (if your model requires a pressure setting place it on HIGH). When cycle is done, press cancel and quick release the pressure.
- Cut each biscuit into 8 pieces. Set Pot to SAUTE, normal temperature. Stir in cream of celery soup; heat to simmering. Drop the biscuit pieces into the simmering liquid one at a time so that they don’t clump together; cook 10 to 12 minutes, stirring frequently, until dumplings are cooked through and liquid thickens. Add extra seasoning if desired.
While I added green beans, you can add a bag of broccoli, carrots or mixed vegetables instead. It’s a favorite around here and my family says they could eat it every night 🙂 If you’re looking for another method of making chicken and biscuits check out our Slow Cooker method.