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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Instant Pot Chicken And Dumplings 🌄 💤 ⏳
Instant Pot Chicken Thighs 🌄 💤 ⏳
Instant Pot Chicken Tortilla Soup 🌄 💤 ⏳
Instant Pot Curry Chicken 🌄 💤 ⏳
Instant Pot Mongolian Beef 🌄 💤 ⏳
Instant Pot Poached Eggs 🌄 💤 ⏳
Instant Pot Tips 🌄 💤 ⏳
Instant Pot Zuppa Toscana 🌄 💤 ⏳
🖨 🖨
Instant Pot Chicken And Dumplings
Instant Pot Chicken And Dumplings
{Serving suggestion only*}
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Transform your weeknight dinner with this Instant Pot Chicken and Dumplings recipe! Tender chicken, fresh vegetables, and your choice of homemade or refrigerated biscuit dumplings simmer in a rich, herbaceous broth – all in under 30 minutes. Try Uncle Dave's alternative serving suggestion: prepare the stew as directed, but bake the biscuits separately and pour the hearty mixture over them for a delicious Chicken & Biscuits variation! This soul-warming comfort food tastes like it simmered all day. - Claude
No Jump Zone
Ingredients
2 teaspoons olive oil
1 tablespoon butter
1 small onion, diced
1 bay leaf
1 cup carrots, chopped (about 2 or 3 carrots)
1 cup celery, chopped (2 stalks)
3 large garlic cloves, pressed or minced (about 1 tbsp)
1 teaspoon salt (more to taste)
½ teaspoon black pepper
¼ teaspoon poultry seasoning
½ teaspoon sage, dried
4 sprigs fresh thyme, 2 tsp leaves (or ½ tsp dried)
1 4" sprig fresh rosemary, 2 tsp leaves, minced (or 1 tsp dried & crushed)
4 cups chicken broth, low sodium
1 large potato, chopped
1 ½ lbs chicken thighs, and/or breasts, cubed

(continued in the next column ↗️)

 
To Finish:
1 cup frozen peas (or mixed vegetables)
½ cup heavy cream
 
Quick Dumplings:
6 jumbo canned buttermilk refrigerator biscuits (16 oz pkg contains 8)
 
Homemade Dumplings:
1 ½ cups flour
¾ tsp salt
2 teaspoons baking powder
3 tablespoons shortening (such as Crisco®) or cold butter
¾ cup whole milk (or buttermilk)
¼ cup chives, finely chopped (fresh or dried) - Optional
Directions
Choose the type of dumplings you want to make, and prepare them.
 
Prepare Canned Dumplings:
For the canned biscuits, roll each one flat and cut into 6 equal slices.
Do this to all 6 and set aside in a bowl.
You can also just cut them and not roll them flat.
 
Prepare Homemade Dumplings:
Put all ingredients except milk and chives in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.
Stir the milk (and chives, if using) in and combine, until just moistened.
Set aside.
 
Prepare the Chicken and Sauce:
  1. Turn the pressure cooker on to the sauté setting.
  2. When the pot is hot, add the olive oil and the butter.
  3. Then add the onion and bay leaf.
  4. Stir.
  5. Add the carrot, celery, and garlic.
  6. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
  7. Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary.
  8. Cook for a few seconds to let the herbs & spices become fragrant.
  9. Add the chicken broth.
  10. Put a glass lid on the pot and let the contents warm up to barely a simmer.
  11. Add the potato and chicken and stir.
  12. Add the dumplings.
  13. Homemade: drop heaping teaspoonfuls into the broth (not too large as they need to cook through, and they expand).
  14. Biscuits: add the sliced biscuits into the broth and gently stir to distribute them.
  15. Cancel the sauté function. Place the lid on the pot and lock in place.
  16. Turn the steam release knob to the sealing position.
  17. Press the pressure cook/manual button (or dial) and then the + or - button (or dial) to select 7 minutes.
  18. When the cooking cycle has finished, do a controlled quick release of the steam/pressure. Start by using a wooden spoon or other long handled utensil to turn the steam release knob towards venting, and start letting the steam out gradually. Do this several times, and back off if any of the sauce starts to spew out with the steam. Then open it all the way when you feel certain only steam will be coming out. It will take a couple of minutes to fully vent.
  19. When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas or mixed vegetables.
  20. You might need to push the dumplings aside if you made the fluffy kind.
  21. Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through for 3-5 minutes.
  22. Taste and adjust salt, if needed.
 
Serve.
Servings\Yield
Serves 4 - 6
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 630; Total Fat: 29g (Saturated Fat: 12g); Cholesterol: 158mg; Sodium: 1395mg; Total Carbohydrates: 53g (Dietary Fiber: 5g, Sugars: 8g); Protein: 44g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
If using refrigerated biscuits: You don't have to flatten them, you can cut them in half or quarter them and add them to the pot like that.
Alternative: Chicken & Biscuits: Make everything the same, except don't put the raw biscuits into the stew. Instead, cook them according to the packaging or typical biscuit time and temp, place one or two in each bowl or plate, and pour the stew over them!
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, dumplings, instant pot, comfort food, soup, one pot
🗂️ Categories: 🫕 Instant Pot, 🍗 Chicken & Other Poultry, 🥣 Soups & Stews
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Instant Pot Chicken And Dumplings was added on April 17, 2025 and last updated on May 12, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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