Instant Pot Chicken and Biscuits Recipe: Fluffy Layers Without the Oven

There’s something special about chicken and biscuits that feels like home—warm, comforting, and always satisfying. This Instant Pot version delivers the same fluffy layers and hearty flavors without tying up your oven.

The beauty of this method is its efficiency. You’ll cook tender chicken and golden biscuits all in one pot, with minimal hands-on time. The steam from the Instant Pot ensures the biscuits rise perfectly, creating that classic light and airy texture.

What you get is a complete meal with juicy chicken pieces nestled under soft, buttery biscuits. It’s the kind of dish that brings everyone to the table, ready to dig in.

Perfect for busy weeknights or lazy weekends. Here’s how to make it.

Ingredients for Instant Pot Chicken and Biscuits

Pantry staples plus a few fresh items make this comfort classic shine bright.

The chicken thighs are key here—boneless, skin-on gives the best texture and flavor (and that skin keeps them juicy). I grab mine from Whole Foods or Costco when I’m stocking up. For the flour, just your standard all-purpose works—no need for fancy stuff. The butter needs to be cold and unsalted to create those flaky biscuit layers (trust me on this part).

No chicken thighs? Boneless breasts work too but reduce the cook time by half. Out of whole milk? Buttermilk or half-and-half adds richness. If you’re avoiding dairy, coconut milk in a can (the full-fat kind) makes surprisingly good biscuits. The broth can be swapped for water in a pinch, but you’ll miss that depth of flavor.

Leftovers keep 3-4 days in the fridge, but the biscuits are best fresh. Reheat in the Instant Pot with a splash of broth to revive. Freeze the chicken separately for up to 3 months—biscuits don’t freeze as well.

Step-by-Step Instructions for Chicken and Biscuits

Here’s the method. Straightforward, tested, works every time.

Step 1: Season and Sear the Chicken

Pat the 1.5 lb boneless chicken thighs dry with paper towels. Season both sides with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp dried thyme. Rub the seasoning in so it coats the meat evenly.

Set your Instant Pot to Sauté mode and add a splash of the 1 cup chicken broth. When hot, add the chicken in a single layer. Sear for 3-4 minutes per side until golden brown. Remove and set aside—the chicken will finish cooking later.

Step 2: Prepare the Biscuit Dough

In a bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, and remaining ½ tsp salt. Cut in the ½ cup cold unsalted butter (cubed) using a pastry cutter or fork until the mixture resembles coarse crumbs.

Make a well in the center and pour in the ¾ cup whole milk. Stir just until the dough comes together—don’t overmix. The dough should be slightly sticky but manageable. Set it aside while you finish the chicken.

Step 3: Pressure Cook the Chicken

Pour the remaining chicken broth into the Instant Pot and deglaze the bottom, scraping up any browned bits. Return the seared chicken to the pot, securing the lid. Set to Pressure Cook on High for 8 minutes.

Once cooking completes, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the chicken and shred it using two forks—it should pull apart easily.

Step 4: Assemble and Steam the Biscuits

Return the shredded chicken to the Instant Pot along with any accumulated juices. Stir to combine with the broth. Drop spoonfuls of the biscuit dough on top of the chicken mixture, spacing them evenly. You should have about 6-8 biscuits.

Secure the lid again and set to Pressure Cook on High for 10 minutes. Let the pressure release naturally for 5 minutes, then quick-release. The biscuits should be golden on top and cooked through.

Step 5: Serve and Enjoy

Carefully remove the lid and let the dish sit for 2-3 minutes to set. The biscuits will absorb some of the broth, creating a fluffy, savory topping. Use a large spoon to serve portions, ensuring each serving gets plenty of biscuit and chicken.

The biscuits should be light and flaky, soaking up the rich, herby chicken broth beneath. Serve warm and enjoy the comforting layers of flavor in every bite.

Serving Suggestions for This instant pot chicken and biscuits

Garnish for Freshness

Sprinkle chopped fresh parsley or thyme over each serving for a pop of color and a bright herbal note. A pinch of flaky sea salt on top of the biscuits enhances their buttery flavor. I love adding a squeeze of lemon wedge for a subtle acidity that cuts through the richness. 🌿

Side Dish Pairings

A simple green salad with a light vinaigrette balances the meal perfectly. I toss mixed greens with 1 tbsp olive oil and 1 tsp apple cider vinegar for a crisp contrast. Alternatively, steamed green beans or roasted broccoli add a nutritious, vibrant touch.

Comforting Additions

For extra heartiness, serve with mashed potatoes or a side of buttered corn. The creamy texture of mashed potatoes complements the fluffy biscuits beautifully. I also recommend adding a dollop of sour cream or Greek yogurt on the side for dipping.

Beverage Pairings

A cold glass of sweet tea or lemonade is a classic pairing that enhances the comfort food vibe. For a warmer option, hot apple cider or herbal tea complements the savory flavors. I find that iced coffee with a splash of cream also works surprisingly well. 🥤

Serving Style

Use a large, shallow bowl to showcase the layers of biscuits and chicken. Family-style serving works great for gatherings, letting everyone dig in. I like to drizzle a bit of the extra broth over the biscuits just before serving to keep them moist and flavorful.

Frequently Asked Questions