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Instant Pot Chicken and Dumpling Soup Recipe

Instant Pot Chicken Dumpling Soup

 This Instant Pot Chicken Dumpling Soup is the perfect comfort food! It's hearty, full of veggies and tender chicken and topped with dumplings. So good!
Course Soup
Cuisine American
Keyword dumplings from biscuit mix, easy, One pot
Prep Time 5 minutes
Cook Time 7 minutes
Pressure Release 10 minutes
Total Time 12 minutes
Servings 6 servings
Calories 388kcal


  • 2 tablespoons butter
  • 2 stalks celery diced
  • ½ whole large onion diced
  • 4 boneless skinless chicken breasts cut into 1 inch pieces
  • 1 bag 12 oz mixed frozen vegetables
  • 1 teaspoon poultry seasoning
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1 pinch cayenne pepper
  • 4 cups chicken broth
  • 2 ¼ cups baking mix like bisquick
  • cup milk


  • Set the Instant Pot to "Saute" and cook onion and celery in the butter until translucent. 
  • Add chicken, poultry seasoning, salt, basil, and cayenne to the pot and stir to combine. Top with the frozen vegetables and chicken broth. Bring to a boil. 
  • In a medium-sized bowl, combine baking mix with milk and stir until just combined. Scoop small spoonfuls of the dough into the boiling broth and continue until all the dough is used.
  • Place and secure the lid on the Instant Pot, cancel the "Saute" mode and set it on "Manual" mode. Enter 7 minutes cooking time at High Pressure and allow to cook.
  • Once cooking time is up, do a manual release of pressure or allow it come down naturally. Remove lid and serve.


Serving: 1servings | Calories: 388kcal | Carbohydrates: 40g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1965mg | Potassium: 565mg | Fiber: 1g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 12.3mg | Calcium: 140mg | Iron: 2.3mg