• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

December 4, 2021

Instant Pot Country Chicken and Biscuits

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

Instant Pot Country Chicken and Biscuits–chicken and vegetables in a creamy sauce topped with cheesy biscuits.

Pin this recipe for later!

Instant Pot Country Chicken and Biscuits

Instant Pot Country Chicken and Biscuits

This dinner is reminiscent of a cross between chicken pot pie and chicken and dumplings. It is classic down-home comfort food. You’re going to love the moist bites of chicken, tender vegetables, creamy sauce and cheesy biscuits. This dinner can be cooked all in one pot if you have an air fryer lid. And if you don’t you can use your oven to cook the biscuits.

What ingredients do I need?

  • 2 Tbsp butter–to saute the vegetables
  • 1 cup diced onions–I used yellow onions but you can also use white onions
  • 2 carrots, peeled and sliced–You can also grate or chop your carrots
  • 2 ribs of celery, sliced–or diced
  • 1 cup chicken broth–or 1 cup water and 1 teaspoon of Better than Bouillon
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs–of a combination of the two
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 1/2 tsp poultry seasoning
  • 1 1/2 tsp garlic powder
  • 1 cup half and half, warmed–or you can use milk
  • 2–3 Tbsp cornstarch–for thickening, you can also use arrowroot
  • 1 (12 oz) bag of frozen peas or mixed veggies–no thawing necessary
  • 1 (12 oz) container refrigerator biscuits–make sure to buy the smaller, skinnier can
  • 1 cup shredded cheddar cheese–or another type of cheese you enjoy

Instructions

  1. Saute the veggies: Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions, carrots and celery and saute for 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  2. Add in chicken and spices: Add in the chicken, kosher salt, pepper, poultry seasoning and garlic powder. 
  3. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
  4. Chop chicken: Move chicken to a cutting board and chop. Add it back into the Instant Pot. 
  5. Thicken: Pour in the frozen veggies and half and half. Turn Instant Pot to saute setting. Make a cornstarch slurry by stirring cornstarch with equal parts cold water until smooth. Stir the mixture into the pot to thicken. Once it has thickened and veggies are cooked through turn off the pot. Salt and pepper to taste.
  6. Bake biscuits: Place biscuits on top in an even layer. Use the air fryer lid to cook the biscuits. Use the bake button for 4-5 minutes at 400 degrees. Then turn the biscuits over and cook for the same amount of time on the other side. (If you don’t have an air fryer lid then bake the biscuits according to the package instructions and serve them on top of the chicken mixture. Sprinkle cheese over the top and serve.) 
  7. Add cheese: Sprinkle cheese on top and use air fryer lid for another minute to melt the cheese. 
  8. Serve and enjoy!

Equipment I used

  • Chopper tool* for chopping the chicken
  • Cutting board*
  • Saute paddle*
  • 6 Quart Instant Pot Duo Crisp*

Tips and Notes

  • The biscuits must be turned over to cook on both sides with the air fryer lid. Otherwise you’ll have one side that’s browned and cooked through and one side that is doughy and raw.
  • You can use your favorite small batch drop biscuit recipe in the place of refrigerator biscuits if you prefer.
  • Get creative with what vegetables you add in! You can add in broccoli, green beans, asparagus, corn etc.
  • You can cut your raw chicken into bite size pieces and pressure cook for 5 minutes instead. Then you don’t have to chop the chicken after the pressure cooking time is up.
  • You can use leftover rotisserie chicken or turkey if you’d like. Pressure cook for 5 minutes instead of 12-15.

Pin this recipe for later!

Instant Pot Country Chicken and Biscuits

More Instant Pot Chicken Recipes…

Instant Pot Crack Chicken and Dumplings

Instant Pot Million Dollar Chicken Casserole

Instant Pot Chicken a la King

Instant Pot Cheesy Potatoes and Chicken

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.

Pin this recipe for later!

Want More Tried And True Instant Pot Recipes?

  • Sign up to receive daily Instant Pot recipes (it’s FREE)
  • Join the 365 Days of Instant Pot Recipes Facebook group 
  • Subscribe to my YouTube channel 
  • Buy the 365 Days of Pressure Cooking Cookbook
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Country Chicken and Biscuits


★★★★★

5 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 32 minutes
  • Yield: 6 servings 1x
Print Recipe
Pin Recipe

Description

Chicken and vegetables in a creamy sauce topped with cheesy biscuits.


Ingredients

Scale
  • 2 Tbsp butter
  • 1 cup diced onions
  • 2 carrots, peeled and sliced
  • 2 ribs of celery, sliced
  • 1 cup chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 1/2 tsp poultry seasoning
  • 1 1/2 tsp garlic powder
  • 1 cup half and half, warmed
  • 2–3 Tbsp cornstarch
  • 1 (12 oz) bag of frozen peas or mixed veggies
  • 1 (12 oz) container refrigerator biscuits
  • 1 cup shredded cheddar cheese

Instructions

  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions, carrots and celery and saute for 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  2. Add in the chicken, kosher salt, pepper, poultry seasoning and garlic powder. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
  4. Move chicken to a cutting board and chop. Add it back into the Instant Pot. 
  5. Pour in the frozen veggies and half and half. Turn Instant Pot to saute setting. Make a cornstarch slurry by stirring cornstarch with equal parts cold water until smooth. Stir the mixture into the pot to thicken. Once it has thickened and veggies are cooked through turn off the pot. Salt and pepper to taste.
  6. Place biscuits on top in an even layer. Use the air fryer lid to cook the biscuits. Use the bake button for 4-5 minutes at 400 degrees. Then turn the biscuits over and cook for the same amount of time on the other side. 
  7. Sprinkle cheese on top and use air fryer lid for another minute to melt the cheese. 
  8. Serve and enjoy!

Notes

If you don’t have an air fryer lid then bake the biscuits according to the package instructions and serve them on top of the chicken mixture. Sprinkle cheese over the top and serve. 

Did you make this recipe?

Tag @365dayscrockpot on Instagram

Pin this recipe for later!

Instant Pot Country Chicken and Biscuits

*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.

  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

17 Comments Filed Under: All Recipes, Chicken, Instant Pot, Other Methods

Recommendations

Comments

  1. Matthew Burch says

    February 5, 2023 at 2:04 pm

    Made this last night and can’t wait for the leftovers for lunch! I skipped the cheese and added corn. It has amazing flavor thanks to all the veggies! We are excited to try the Korean BBQ burritos later this week. Thanks Karen, this is my new go-to website for insta-pot recipes.

    ★★★★★

    Reply
  2. Elayne says

    July 15, 2022 at 4:21 pm

    This was delicious. I used rice instead of biscuits..because I didn’t have a can.
    I added a can of Cream of Mushroom soup just because I needed to make a little more
    We will eat this again! Thank you.

    Reply
    • Karen says

      July 18, 2022 at 9:36 pm

      So glad it worked out with the rice!

      Reply
  3. Liz Petrus says

    February 20, 2022 at 5:42 pm

    Absolutely delicious!! Even the picky husband loved it!!

    ★★★★★

    Reply
    • Karen says

      February 28, 2022 at 4:49 pm

      WAHOOOO!

      Reply
  4. Chris says

    January 19, 2022 at 3:32 pm

    I made this tonight for my picky husband and we both loved it ! We’re looking forward to the leftovers tomorrow. I’m also a newbie instant pot and air fryer lid user so I appreciated the easy to follow step-by-step instructions.

    ★★★★★

    Reply
    • Karen says

      January 21, 2022 at 3:08 pm

      I am so glad to hear it! Thanks Chris!

      Reply
  5. Daniella says

    December 30, 2021 at 9:38 am

    If I use your biscuit recipe instead of the can, is the cook time the same? Thank you!

    Reply
    • Karen says

      December 30, 2021 at 1:05 pm

      Yes should be super close if not the same!

      Reply
  6. Niari says

    December 12, 2021 at 4:05 pm

    It was delicious but next time I’ll use half the amount of pepper.

    Reply
    • Karen says

      December 13, 2021 at 2:46 pm

      Thanks for sharing your opinion and experience!

      Reply
  7. Grace says

    December 9, 2021 at 8:22 pm

    This was delicious! I forgot to put cheese on the grocery list, but it so still yummy! I don’t have the air fryer lid, so we just made biscuits in the oven, tore up the biscuits in each bowl, and topped with the chicken mixture. I used chicken tenders and they were easy to shred in the pot, too. Great dish!

    ★★★★★

    Reply
    • Karen says

      December 11, 2021 at 7:15 pm

      Thanks so much for the 5 stars! Good idea on the biscuits!

      Reply
  8. Julie L says

    December 6, 2021 at 8:13 am

    Do you think this would work with homemade biscuits rather than canned biscuits?

    Reply
    • Karen says

      December 6, 2021 at 10:41 am

      Yes for sure!

      Reply
  9. Shawn Sawyer says

    December 6, 2021 at 6:22 am

    Can you use frozen biscuits and thaw them? I have a Ninja Foodi,

    Reply
    • Karen says

      December 6, 2021 at 10:42 am

      Yes I think that would be fine!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

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.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets