Easy Instant Pot Chicken and Dumplings Soup
A warm and comforting meal combining tender chicken, hearty vegetables, and fluffy dumplings, perfect for busy weeknights or cozy weekends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
- Fresh parsley for garnish (optional)
Instructions
- Add the chicken breasts in the Instant Pot.
- Pour in the chicken broth, then add the mixed vegetables, cream of chicken soup, onion powder, garlic powder, salt, and pepper.
- Close the lid of the Instant Pot and set it to high pressure for 10 minutes.
- Allow a natural release for 5 minutes, then perform a quick release of any remaining pressure.
- Carefully remove the chicken from the pot, shred it using two forks, and return it to the pot.
- Cut the biscuit dough into quarters and drop them gently into the pot.
- Stir gently to combine, then close the lid again and set to high pressure for 5 minutes.
- Quick release the pressure once cooking is done and serve hot, garnished with fresh parsley if desired.
Notes
Avoid overcooking the chicken and dumplings to keep them tender. Adjust seasoning as needed before adding dumplings.