Instant Pot Crack Chicken and Dumplings

Instant Pot Crack Chicken and Dumplings–the tastiest, easiest, most addictive chicken and dumplings ever! The addition of bacon, ranch dressing mix and cheddar bring this dish to a whole new level. Make it fast in your pressure cooker or simmer for hours in your crockpot.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Crack Chicken and Dumplings

This is a twist on normal chicken and dumplings. With the addition of ranch dressing mix, cheddar and bacon the flavor goes from good to great! You’re going to love this meal and won’t believe how addicting it is. It’s comfort food that everyone loves.

This version uses canned biscuits for ease and convenience sake. But you can also make homemade dumplings with flour, baking powder, salt, butter and buttermilk too. I have included the info on how to do that below.

Ingredients

• Bacon
• Onion
• Garlic–fresh garlic cloves or minced jarred
• Chicken broth-or water and Better Than Bouillon Chicken Base
• Boneless, skinless chicken thighs or breasts–you can also use cooked, chopped chicken, keep the same cooking time
• Mixed frozen vegetables-frozen peas, carrots, corn and green beans
• Dry ranch dressing mix–I use Hidden Valley brand. Remember it’s the dry mix, not ranch dressing.
• Refrigerator biscuits–like Pillsbury
• Half and half-or milk (half and half is just half heavy cream and half milk) 
• Cheddar cheese-medium or sharp
• Salt and pepper

How to Make Instant Pot Chicken and Dumplings

1. Cook the bacon: Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease.
2. Saute onions and garlic: Add in the onions and saute in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Layer in the ingredients: Add in the chicken, veggies, ranch dressing mix and finally the pieces of biscuits (disperse them evenly) and don’t stir. 
4. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing position. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
5. Add in dairy and bacon: Spoon some of the hot soupy mixture into the half and half to temper it then pour it all back into the pot. Stir in the cheese and the bacon.
6. Season to taste: Add a pinch of kosher salt and some black pepper to taste. Ladle into bowls and serve. Garnish with parsley, if desired.

Can I make this in the slow cooker?

Yes you can easily make this recipe in a slow cooker or using the slow cook function on the Instant Pot. If you do use the slow cook function on the Instant Pot then use the “more” setting to cook.

1. Cook the bacon: Heat a frying pan over medium high heat. Add in the bacon and cook until crispy. Use a slotted spoon to move the bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease. If your slow cooker has a saute or stovetop function you can do this step right in your slow cooker.
2. Saute onions and garlic: Add in the onions and saute in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to a slow cooker.
3. Add ingredients: Pour in the broth, chicken, veggies, ranch dressing mix and finally the pieces of biscuits (disperse them evenly).
4. Slow cook: Cover and cook on low for 4 hours or on high for 2 hours.
5. Add in dairy and bacon: Spoon some of the hot soupy mixture into the half and half to temper it then pour it all back into the slow cooker. Stir in the cheese and bacon. 
6. Season to taste: Add a pinch of kosher salt and some black pepper to taste. Ladle into bowls and serve. 

Instant Pot Chicken and Dumplings Recipe Tips

• Make sure to layer the ingredients and don’t stir. This will help prevent the burn error message.
• The chicken is cut into bite size pieces so that it will cook at the same rate as the biscuit pieces. Don’t throw whole pieces of chicken into the pot or else it won’t cook at the same rate. Frozen chicken can only be used for this recipe if it is cut into bite size pieces. I prefer the taste of tender chicken thighs over boneless skinless chicken breasts.
• Buy the smaller, thinner can of biscuits at the grocery store (12 ounces versus 16 ounces). It is the perfect ratio of biscuits to chicken.
• I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 3 or 8 quart pot with no changes.
• I love using kitchen shears* to cut the chicken and the biscuits.
• 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 love bacon (who doesn’t?!) make an extra couple of slices and save for topping each individual bowl.

Can I make this recipe with homemade dumplings instead of canned biscuits?

Yes you can! Make the dumpling dough by adding 1 cup flour, 1 Tbsp baking powder, ¼ teaspoon of salt to a medium bowl and stir to combine. Add in 2 tablespoons of melted butter. Use a fork to stir it until it is combined and crumbly. Add ½ cup of buttermilk and stir until fully combined. Drop the biscuit dough by tablespoon full on top of the chicken and veggies and do not stir you you’ll get the burn message.

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More Recipes You’ll Love…

Instant Pot Crack Chicken Chili

Instant Pot Crack Potatoes

Instant Pot Crack Sausage Chili

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.

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*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.