Instant Pot Chicken & Dumplings


  • 2 1/2 cups of diced chicken {or rotisserie chicken}
  • 3 cups of low-sodium chicken broth {mixed with 2 tbsp. of cornstarch}
  • 1 cup of water
  • 16 oz. can of refrigerated biscuits
  • 2 tsp. of avocado oil
  • 1 tsp. of onion powder
  • 1/4 tsp. of fine sea salt
  • 1 tsp. of minced garlic
  • 1/4 tsp. of ground black pepper
  • 12 oz. of frozen peas and carrots


  • Flatten each biscuit and cut each one into twelfths.
  • In a large bowl mix together onion powder, salt, and pepper. Combine seasonings with chicken and mix until everything is covered. Place 2 tsp. of avocado oil into instant pot and add chicken.
  • Turn instant pot to “saute” and cook your chicken {with the lid off} until chicken is fully cooked.
  • Turn off your instant pot. Add water, chicken broth and cornstarch mix, refrigerated biscuits, and frozen peas and carrots. Mix everything until it’s all combined.
  • Put your lid on and make sure it is set to the “sealing” position.
  • Set instant pot to “manual” and set it for 10 minutes.
  • Once it’s done cooking do a quick release.

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