Marble Mountain Chicken–Instant Pot or Crockpot chicken with biscuit dumplings and vegetables in a savory, creamy broth.
Marble Mountain Chicken
Today’s recipe is my simplified, Instant Pot version of Guy Fieri’s Marble Mountain Chicken and Dumplins. His version, which I’m sure is amazing, calls for a lot of prep, a whole chicken and homemade dumplings. My version uses your Instant Pot to speed up the process, chicken thighs or breasts and a can of biscuits to get you dinner on the table faster. Believe me, even though I use shortcuts, this version is soooo good! My son and I both loved it so much!
When talking comfort food, few dishes beat the soul-warming delight of chicken and dumplings. This classic meal evokes feelings of nostalgia and warmth and now the Instant Pot allows you to eat this meal even on the busiest of days. I think you’ll love this version! Try it out and let me know what you think in the comments below.
Ingredients/Substitution Ideas
- Butter–or olive oil
- Onion–yellow or white
- Celery
- Black pepper
- Poultry seasoning
- Kosher salt
- Red chili flakes
- Garlic cloves
- Chicken broth–or water and Better than Bouillon
- Bay leaf
- Carrots
- Boneless skinless chicken thighs–or chicken breasts
- Pillsbury biscuits
- Heavy cream–or evaporated milk
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery and saute for 4 minutes. Stir in the pepper, poultry seasoning, salt, red chili flakes and garlic cloves.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in bay leaf, carrots and chicken.
Open the container of biscuits and use kitchen shears to cut each biscuit into 4 pieces. Add the biscuit pieces into the pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir. Discard the bay leaf. Ladle a cup of hot liquid into the heavy cream to temper it. Stir the cream into the pot.
Ladle into bowls and serve.
Notes/Tips
- Serve with collard greens or oven roasted green beans.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- This recipe cooks using the SOUP button. If you don’t have a soup button on your pot then cook for 3 minutes on LOW pressure instead of high pressure.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- If you’d like to make homemade dumplings instead of using canned biscuits you can. However, I would not pressure cook them. I would add them in after the pressure cooking time is up and use the saute setting to simmer the dumplings until cooked through. One time I tried pressure cooking homemade dumplings and they got obliterated.
- Try adding in a cup of frozen peas or frozen green beans (after pressure cooking time is up) for more veggies and color.
- What else can I make with leftover heavy cream? Try making Instant Pot Classic Dauphinoise Potatoes and Instant Pot Come Home Casserole.
More Chicken Soup Recipes…
Instant Pot Creamy Wild Rice and Chicken Soup
Pure comfort food made quickly in your electric pressure cooker. It’s a thick and hearty soup made with wild rice, brown rice, seasonings, vegetables and tender bites of chicken. You can also substitute leftover turkey in this soup. No rice-a-roni packages or pre-packaged foods are used in this version of the soup.
Instant Pot Green Enchiladas Chicken Soup
An easy soup recipe with tons of flavor and only a handful of ingredients! (Can be low carb too).
Instant Pot Zippy Chicken Soup
Creamy broth with chunks of chicken, sweet corn, cubed potatoes and a dash of hot sauce for flavor.
Instant Pot Crack Chicken Soup
A creamy soup flavored with ranch dressing mix and packed with chicken, carrots, celery, onions, potatoes, cream cheese and bacon. Like crack chicken but in a soup form!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Marble Mountain Chicken
- Prep Time: 30 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 33 minutes
- Yield: 6–8 servings 1x
Description
Instant Pot or Crockpot chicken with biscuit dumplings and vegetables in a savory, creamy broth.
Ingredients
- 2 Tbsp butter
- 1 cup diced onion
- 2 ribs of celery, diced or sliced
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
- 1/2 tsp kosher salt
- Pinch of red chili flakes
- 3 garlic cloves, minced
- 5 cups chicken broth
- 1 bay leaf
- 3 carrots, peeled and sliced
- 1 1/2 lbs boneless skinless chicken thighs, cut into cubes
- 1 (12 oz) package pillsbury biscuits
- 1/2 cup heavy cream
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery and saute for 4 minutes. Stir in the pepper, poultry seasoning, salt, red chili flakes and garlic cloves.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in bay leaf, carrots and chicken.
- Open the container of biscuits and use kitchen shears to cut each biscuit into 4 pieces. Add the biscuit pieces into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Discard the bay leaf. Ladle a cup of hot liquid into the heavy cream to temper it. Stir the cream into the pot.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and celery and saute for 4 minutes. Stir in the pepper, poultry seasoning, salt, red chili flakes and garlic cloves. Add to the slow cooker.
- Add in the broth, bay leaf, carrots and chicken.
- Open the container of biscuits and use kitchen shears to cut each biscuit into 4 pieces. Add the biscuit pieces into the slow cooker.
- Cover slow cooker and cook on low for 4-6 hours.
- Remove the lid. Stir. Discard the bay leaf. Ladle a cup of hot liquid into the heavy cream to temper it. Stir the cream into the pot.
- Ladle into bowls and serve.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Karen, I’m back (a bit late) to say I did cook this using the two cans of biscuits and I’ve made it 4 times already. This is a quick and easy way to make chicken and biscuits without any labor intensive prep. Although I loved my first batch, I’ve changed it up just a bit for personal preference. I prefer very thick stews so I use 4 cups of chicken broth, plus added pinches of ground nutmeg and tarragon (everything I cook with has tarragon.) Sometimes I’ll add a splash of Pinot Grigio. This is the best chicken & dumplings recipe I’ve made, and eaten, in 25 years. Thank you, Karen!
wow! that is so great! I love your ideas. And tarragon! I need to use it more 🙂
I wish I had Seen the review about the smaller biscuits. Other than that, I added Hot jalapeños and mild green chilis. It turned out perfect and the added spice was just right
Mmmm! Thanks for the 5 stars 🙂
Thank you, Karen, for answering me so quickly. I’ve been checking your site daily hoping you’d respond and that tells you how much I can’t wait to cook your recipe. I went to the store and found the Grands but I also found a 6oz can of Pillsbury butter biscuits. I bought two cans and one can of the Grands knowing I’m going to want to make this quite often. Will return to post how it turned out shortly. Thanks again!
oh good! glad you could find the 6 ounce package 🙂
good flavor, fairly easy to make. needs a sauce thickener-
I haven”t found “Wondra flour” in Southern Illinois this season I may need a newer slow cooker for more room to stir
My biscuits seemed to thicken the sauce very well. I am not familiar with wondra flour, I’ll have to look that up.
Have used Wondra flour for over 40 years. Great for gravies also. Buying it at Amazon lately.
Sounds good. Do the biscuits get very soggy, especially with the leftover?
can you make the soups with a milk alternative?
I bet you could. I haven’t tried it myself so I’m not sure how it would affect the flavor profile though.
Hello Karen, I have bought or cooked Pillsbury biscuits before. I went to buy a 12oz can and my store has 16.3oz Grands, 25oz Buttermilk, and 12oz crescent rolls, no 12oz biscuits to be found. What is the name of the Pillsbury biscuits you used? Are they the Grand size? Was it a flavored can? Thank you very much. Your photos sold me to want to make this today or tomorrow.
I goofed, Karen. My first sentence should read, “I have never cooked…” Thank you and sending my apologies to you.
I think they were grands but they were in a smaller container. You can try the 16 ounce can and leave out a couple of the biscuits too. I’m not sure if crescents would work or not, but I’m thinking they would.